Foodie Pantry

Cookie Party Interactive Baking

2012-01-28T15:42:00.000-08:00

Cupcakes at the mall? Yes, these fun treats are even showing up next to department stores thanks to the latest pop up stand Cookie Party. Despite the name, the micro bakery serves some cool cakes along with other treats. Best of all they can even plan a party for your kids. Not many regular bakeries can do that but Cookie Party can.

Cookie Party is , like other bakeries, a family owned business, started in 2007 by Judy Pennetti and her two children , Dana and Anthony, who also help in the baking and managing. She cashed in on the concept of "mother's little helper" to create an interactive bakery at their East Hanover location . Here kids bake and decorate their own creations along with having cake and pizza . Parents are not that far away, relaxing in a separate room, enjoying a big screen TV and Cookie Party treats.There's also a micro bakery in the Garden State Plaza as well as one at the ultimate kid's paradise, Times Square's Toys R Us.

The cupcakes I had were good - and kid perfect. The brownie nut was just that but in cupcake form with a creamy, fudgy frosting.The sprinkle kind was not only cute but also tasty. It was a simple vanilla with a fluffy butter cream topping. On my next trip I am definitely going to try their red velvet along with the tiramisu. There's cookies,of course, including the butter S spritzes which is the bakery' signature treat. Brightly colored butter cookies and pecan cups are also featured as well as the Cookie Party's version of a Reese's peanut butter cup. This last is more like a ping pong ball sized truffle . Cookie Party also makes regular cakes and cheese cakes too.

Cookie Party represents a new kind of interactive bakery. However it still makes thesame treats we've loved as kids as well as some spins on classics. It's not only fun but also unique.

Winter Party Food

2012-01-27T15:18:00.000-08:00

Winter parties can be just as fun as summer ones. In fact they're even better thanks to hearty and rib sticking dishes. You can make a variety of them that brings your guests closer over the table. Even better, there's really little prep time,unlike summer barbecues.It's just throw everything into a pot, cook up and serve.

Chili is one of the best dishes to make for a crowd.It's a simple mix of tomato sauce , onions, beans and ground beef , chicken or turkey if you want to add meat.You can make it as hot or as mild as your guests want.The dish only takes an hour to make and again there's really very little prep time.You can also make polenta the creamy Northern Italian cornmeal dish as a base or have broken cornbread squares instead. To make y our chili a little more fancier put out bowls of sour cream and shredded cheese alogn with corn chips for for customizing.

Fondue is another fun winter party dish. Again it is a cinch to make and you can tailor it to fit your guests' tastes.A basic fondue involves Emmenthaler or Gruyere cheese along with white wine , flour , garlic and lemon. What's extra fun is that you make it right in front of your guests. There should be plenty of cut up chunks of baguettes or French bread for guests to dip. A variation is the English Welsh rarebit which subs in strong English cheddar and Guinness stout for the Emmenthal and white wine. It's usually served with toast but you can try a loaf of whole grain or pumpernickel instread. Cut it into chunks and let your guests go wild with dipping.

Winter parties are full of good communal food and friendly conversations. To chase the mid winter blues away throw one with a pot of something yummy as the centerpiece. Your guests will appreciate a warm bowl amongst friends

Catches Of The Day

2012-01-26T15:43:00.000-08:00

Homemade seafood dishes are always tricky to make. They can come out too oily or too dry. The meat is sometimes too tender and can turn to mush thanks to the wrong recipe. Luckily yesterday's New York Times Dining section helps with this situation. The two sections, City Kitchen and A Good Appetite tackle a crab salad and roasted fish. Thanks to these two gems, seafood novices can create perfect and delicious dishes.

Dave Tanis conquers crab salad in his City Kitchen column. Crab salad, is one of those throwbacks to Mid Century American cooking where it was made with huge dollops of mayo and lemon.It was then served on a bland leaf of iceberg lettuce with either a tomato or lemon wedge as decoration. Mr. Tanis updates it for the 21st Century. He first starts with Dungeness crab, perfect because it is the season for them on their native California coast. Instead of the traditional mayonnaise he starts with a double boiled dressing ,made with cream , egg yolks and lemon juice. He then adds olive oil and Dijon mustard for more flavor. This goes over a salad of fresh lump crab along with the nontraditional Belgian endive, chicory , radicchio and arugula. The salad is a perfect Sunday brunch dish or a Saturday luncheon with the girls one.

The next is from Melissa Clark, In her A Good Appetite column, she tackles roasted sea bass. She adds a spicy and fiery twist with lime salsa verde. Ms. Clark does offer very good advice on picking a good fish.Look it in the eye .If the eyes are cloudy and sunken, don't buy it .If they're clear and bright, it means the fish is a fresh catch and perfect for cooking. Also, although this sounds clicheish, the smell, is another important factor in purchasing it. Newly caught does not have an odor.There should be some kind of one however it should be clean and saline smelling and not fishy. Another good tip she offers is having the fishmonger lop off the head if you or your guests are squeamish about dinner staring up at you. Each fish should weigh up to one and a half pounds as well. A fish such as a sea bass should be roasted at 450 degrees for fifteen minutes tops.don;t over cook, because it'll result in a platter of dried. splintered meat.

Fish dishes are not difficult. In fact , they are easy to prepare and cook. Don't be afraid to try them and miss out on some truly delicious dining.

Mormon Cooking

2012-01-25T10:58:00.000-08:00

Thanks to Mitt Romney, the HBO show "Big Love" and the Broadway smash "The Book of Mormon" everyone kind of knows what Mormonism is about. Despite the fact that it was started only 170 years ago, it has a long and rich tradition of food. Church dinners go hand in hand with religious gatherings and practices.In fact Mormons may be lost without their Sunday suppers.

This was a fascinating article in today's New York Times Dining section. The piece, written, by regular Julia Moskin, explores a different side of the usual church supper casserole. Cooking is an integral part of the Mormon religion. In fact, its' founder , Joseph Smith, strongly encouraged healthy living (hence no caffeine or alcohol) and wanted church women to serve nutritious meals to their large families. It was little meat and much grain,Of course this reflected the area where they settled, Utah, which gave them plenty of wheat but few heads of cattle. This leads to both good cooking and comfort food. Mormon women are whizzes are creating hearty and tasty favorites, beloved by all.

One is sad sounding Funeral Potatoes, made for funeral repasts along with Christmas dinners.It's kind of a take on scalloped potatoes and is laden with baking potatoes and sour cream.Modern Mormon cooks also add fancier ingredients like cheddar and Gruyere cheese. The result tastes like one of those twice baked potatoes, creamy and cheesy, perfect for a winter day. Another LDS special is Green Jello which is lime Jello cubed and mixed with whipped cream and pineapple. It's another Sunday night staple. Mormons , young and old love this treat.

We'll be hearing a lot about Mormonism if the GOP picks Mitt Romney and he does get into the White House. We'll probably be curious about all aspects of the religion. Their Sunday suppers are a big part of it and a possible trend of Mormon cooking.

Nanoosh Exotic Healthiness

2012-01-24T15:51:00.000-08:00

Mention Mediterranean cuisines and people think of spaghetti or moussaka or even tapas. However the Eastern Mediterranean has produced healthy foods for two thousand or more years.- One of the stars is hummus. Now this delicious and ancient dish is being the prominent player in Nanoosh restaurant - a mini chain that's sweeping the New York City area.

I 'm lucky that the restaurant has a branch in my local mall. I had wanted to try it and today I had the rare chance to do such. To be honest I'm not a big hummus fan however this changed my view of it. I ordered the unusual chicken hummus which is a deep bowl filled with grilled chicken chunks over creamy fresh made chickpea mash. The hummus is made Israeli style without the usual garlic. It was still delicious and wonderful with the whole wheat pita bread served with it. There is olive oil along with other additions that can be added.I am planning on going back this weekend and would like to try the other variations. There is a mushroom and onions as well as sun dried tomatoes and a red and green pepper mix. Another sort is made, again with meat, this time ground beef with onions, tahini and onions.

Since the emphasis is on healthy eating, Nanoosh also has fresh made organic salads and wraps, The soups are tomato, lentil and butternut squash.These are all natural without any preservatives - rare for restaurants that usually have to rely on prepackaged , overly salted mixes. Salads are varied as well , using everything from the South American quinoa to the Mediterranean tuna and Greek salads. There are also wraps and these feature hummus along with extras, such as beef , chicken and eggs (!). Nanooshserves desserts too These are a yummy sounding organic yogurt loaf chocolate cake and rice pudding made with arborio rice.

Whether you're in Northern New Jersey or Manhattan try Nanoosh for lunch for dinner. There are fresh made dishes made with good for you ingredients. It's a healthy spin on exotic Eastern
Mediterranean fare.

Nanoosh's locations are The Garden State Plaza Mall , Paranus New Jersey, and in New York City, 2012 Broadway at 68th and 69th Sts, Union Square, 111 University Place , between 12th and 13th Sts and Murray Hill, 173 Madison Ave, between 33rd and 34th Sts.

Go to Nanoosh.com for more info and to order online.

Impulse Shopping

2012-01-23T14:59:00.000-08:00

Impulse shopping can be dangerous. That's how some wind up with luxury cars in their driveway or a luxe tennis bracelet in the jewelry box. Impulse shopping also applies to going to your local store. All those varieties and aromas get to us and we're hooked.We wind up buying food that will end in the garbage. The best bet is not to cave.Stay true to your shopping list.

To be honest it's hard not impulse buy when you go to the grocery. I recentlydiscovered this while cleaning out my old fridge. It looked like a salute to pudding cups , some forgotten since the summer and long past their expiration date. I also realized I have a thing for jams too. Almost every flavor from raspberry to grape was there, Most of the jars only has a few scoops taken out of them. Cookies are another impulse buy that I have to curb. My baked goods drawer has three variations of Mallowmars. What can I say?. I was lured in by the packaging and the fact that a couple of these are tasty. I then moved on to other treats, abandoning them .

How to curb impulse shopping? One, don't shop when 're hungry. You'll wind up buying everything that smells or looks good - which usually involves fattening foods. Two, don't cave to samples. Those free eats manufacturers set up are fun however don't feel obligated to buy the bags or packets. Thirdly, stick to your grocery list. Try not to veer off it, not matter how tempting those chips or ice cream sandwiches look; You may just eat one or two and then forget them within the week. If you do want to spring for a treat, think about getting a singular product like the Hostess or Entemann's treats. Also some groceries will elt you buy one donut or croissant from their bakery department.

Impulse shopping is bad. It's worse when it happens in your local grocery store. Try not to bend with it. Your stomach, health and wallet will be better off for it.

Snow Food

2012-01-21T14:36:00.000-08:00

This is the season for snow. The white stuff means days of staying in along with time outside, shoveling and playing. This is not the time for light fare.Snowy days and chilly temps mean hearty meals that will warm you down to your toes. For those on a diet, not to worry .There are plenty of healthy , rib sticking dishes too.

Breakfast is one of the most important meals during a snowy day. Everyone functions better with a heartier start. You can create taste scrambled eggs(or egg whites) along with omelets. Add some spinach and mushrooms or just cheese for more flavor. Two nice sides are sausage patties and bacon.If you want healthier fare sub in soy or turkey versions of these. You can even create a satisfying breakfast sandwich .French toast is another good and hearty choice. It's easy to make and kids would love an extra treat on their day off. You can also have oatmeal or farina too. Serve your choices with endless cups of hot coffee or tea or better yet, homemade hot cocoa,. Lunch can be comfort food - and you'll need it to thaw out. healthy fare could include a vegetable or minestrone soup with a toasted sandwich. Better yet a happy waitress - a more sumptuous version of a grilled cheese with the addition of tomatoes and bacon.

Dinner is going to be a family affair with everyone being home. Think about a communal dish such as spaghetti or stew with dumplings.. If you have corn meal , then use it for polenta. This Northern Italain fave is a great cold weather dinner choice , wonderful with steak or chicken strips. Serve it with either a tomato sauce or brown gravy for the beef. You can also make homemade pizza which again is a treat for the kids. for dessert try homemade brownies or cookies. A snow day is perfect for baking and it keeps the kids occupied. Have them make the night's dessert which can be perfect snacks later on.

A snow day is a good food day. Make healthy rib sticking meals that will keep everyone well fueled for shoveling or playing in the snow. They'll both appreicate and enjoy it.

Downton Dining

2012-01-20T15:32:00.000-08:00

The PBS smash "Downton Abbey " has fans and foodies desiring true English fare. Anglophiles and those who just love a good soap opera are even creating Sunday night parties revolving around British country fare and high teas. Fine china along with toad in the hole, clotted cream and scones are being nibbled as the second season of this fascinating drama unfolds.

The manor is divided into two sections ,upstairs and down. If you identitfy with Lord and Lady Grantham, the manor's owners then you may want to think about a lovely tea . Even though the show is sown at 9 PM in most areas you can still serve an elegant tea (which is usually served at 4 PM). Small finger sandiwches are a must. These can have a variety of fillings such as the traditional cucumber and watercress to chicken salad. You can also make pastes using devilled chicken or ham mixed with mayonnaise . Scones are another tea favorite. If you can't buy them, then make your own. They are easy to whip up and bake and you can make different flavors to suit your guests' tastes. Remember that since this is an English tea have good strong British kinds. Early Grey and Lady Grey are strong and flavorful.Typhoo tea is another favorite. This is a British import and can be hard to come by.

The downstairs group ate pretty well too. The story takes place in Yorkshire where there is plenty of beef and cheese. Yorkshire pudding is the county's most famous dish and it's easy to make.It is basically a buttery popover that is eaten with roast beef and gravy.The batter is a mix of milk, eggs and flour along with the addition of the roast's drippings to give it flavor.Rhubarb is also popular there and is found in several desserts. Since it's really not the season you can serve thich oat bread toast or Parkin laden with butter and rhubarb strawberry preserves. There are also pikelets, a flat crumpets that are split open and then toasted. They can be served with another Yorkshire specialty, Wensleydale cheese. This last is a variation of blue cheese .If you have neither, then think English muffins seved warm with crunbled blue cheese on top.

Downton Abbey has captured America's hearts and palates. Whoever you like best, the complicated aristocracy or the loveswept staff, enjoy their foods. Have tea or somehting heartier for more of a taste of England!

Paula Deen And Her Controversy

2012-01-19T15:31:00.000-08:00

Paula Deen is considered many things.To some she represents true American cooking . To others she vilifies the art. One thing she is is honest. Recently this celebrity chef came out with her biggest secret .It will definitely affect her and her fans.

Ms.Deen's problem illness was the subject of an article in yesterday's New York Times Dining section. Dining regular Julia Moskin explores the controversy regarding Ms. Deene's revelation of her having Type 2 diabetes.This affects the way the chef cooks which has always been too sugary and buttery. Her meals are rich , concentrating more on taste than nutrition.Even rival chef , Anthony Bourdain has called her "the worst, most dangerous person on the Food Network." However having this condition may surprisingly be a blessing.

The great chef will have to change her way of cooking and her food choices. Southern cooking , by definition , is always deep fried and dangerous. Vegetables are rarely used and if they are , they''ve been drowned in rich sauces or batter fired. meats are no different . Desserts tend to be overly sweet and just plain lush. Ms. Deen will have to incorporate more steaming in her cooking as well as incorporating less sugar and salt and more herbs and spices.She may have to recommend ending meals with fresh fruits as opposed to pies and layer cakes. it may be a restricted way of eating but one that is certainly beneficial.

Will her fans buy the new Paula Deen? Yes, if they're loyal followers. They may see her as an example of turning an unhealthy lifestyle around to a healthier, better one.

Knives and Forks Optional

2012-01-18T10:55:00.001-08:00

There's nothing quite so much fun as eating with your hands. In this country, it's usually frowned upon. However in other nations, it's actually encouraged. It's a way of primally connecting with our food as well as connecting with others. There is more sharing, and more social interaction once the knives - and forks are dropped.

This was the main idea behind Sarah Di Gregorio's article in today's New York Times' Dining section. She explores different cuisines and restaurants where knives and forks are taboo. Is it messy eating? Surprisingly no. People are more conscious when they eat with their hands.In fact,they're more civil. Some restaurants such as Culver City's A-Frame serves all their food, which is Hawaiian with a basket of utensils on the table. The chef , Roy Chou also thought of having finger bowls but decided against it. Diners were too neat.

Dining with one's hand sis nothing new. East Indians have been doing it for centuries.However they do have different breads to use as scoops.There are the light and airy poppadums as well as the handy naan. The Middle Eastern pita bread is also based on this idea as well.It is used as a scoop as well as a base for meats and salads- sort of like a dish.Ethiopians also for go utensils. Instead they use balls of dough called injera to pick up stews and sauces. Root veggies are pounded into a paste and used in Central American and East African cuisines where it is called fufu..

There is a kind of freedom in not using forks and knives. Diners become connected to their food and companions in a primal way .It makes dinner different and even better.

A Good Homemade Soup

2012-01-17T15:31:00.000-08:00

With the temps being icy, it;s nice to come home to a bowl of homemade soup.There's nothing like a fresh made minestrone or tomato to ward off the chill. Another plus is that homemade soup is free of any chemicals and high amounts of sodium, making it much more healthier fare. It's not only good for your spirit but also your body.

What do you need for homemade soup. Start off with a good stockpot. If you don't have one get a cast aluminum one, preferably a two quart pot. This allows you to make enough soup to have and then freeze for a few meals. Cheesecloth is another must. This allows you to strain out any seeds or pulp. Food processors are another have to have for soup makers. You can also go old school with a blender as well.Use both of these for pureeing veggies or beans .Doing such makes for a smoother creamier texture for your soup. You may want to buy a small strainer too if you're thinking of making your own soup.it gets rid of any scum that may appear when you're creating the stock.

As for basic ingredients, it pays to have various homemade stocks.It's is labor intensive to make any stock however most can be made and frozen for up to three months.Beef stock does require roasting beef bones along with onions and carrots fir half an hour. Simmering it needs usually five hours. Chicken is also labor intensive as it requires two to three carcasses chopped up. Even something as easy as vegetable requires a lot of slicing and dicing however any work is worth it. The simplest is fish stock which takes about fifteen minutes to prep and 45 minutes to boil. As for adding other ingredients, ask yourself if you want to add whole cream or skinned milk, sea salt or regular salt. How healthy you make it is up to you .

A good homemade soup is the best bet on a cold winter's day.It's soothing and tasty. Even better it was made with love and concern - something you can't get out of a can.

Summertime in The Snow

2012-01-16T15:40:00.000-08:00

As much as winter dishes are hearty and satisfying, there's something about summertime cooking. It's lighter but also |more fun. In some ways it's also healthier too, with a plethora of veggies and fruits. What to do if you're craving your warm weather faves?Make them.It's as easy to barbecue and make salads in January as it is in July.

Barbecued meat tastes great no matter what month you grill. Some supermarkets still sell briquettes however don't despair if you can;t find any. You or someone probably have some left over, if the kids haven't used them for a snowman. If there is absolutely none, use twigs and cut branches from your backyard. Fruit wood often imparts a sweet smoky taste that will enhance the meat. Also , if you haven't been regularly grilling, then thoroughly clean the grill and utensils you're going to use. You can still get the same cuts of meat you did in the summer. In fact grilled will be a nice change from roasted or baked.

What about those salads that everyone loves.Luckily grocers all over are always fully stocked. Granted, the tomatoes and corn aren't as nice as what we'd get during the summer but they'll suffice.You can also buy canned veggies and even fruit for different dishes. Summer faves such as potato and macaroni salads are easy to make because the ingredients are always at hand. If you can't get fresh onions for the potato salad, use onion powder . For the macaroni that sometimes called for diced green and red peppers, then do a different spin by adding red pepper flakes. This give it a fiery twist that works well with barbecued ribs and steaks.

If you;re craving your warm weather faves, then make then. Unless there's a blizzard outside you can still grill and barbecue. You can whip up your favorite salads too. It's easy having summertime in winter.

Winter Luxury A Good Pork Roast

2012-01-14T11:34:00.000-08:00

Every winter home chefs want to cook a meal that 's not only rib sticking but also tasty. One of the best bets for this is pork roast. It is a perfect for not only a Sunday dinner but also for the rest of the week as well. It is delicious and satisfying, a great chill chaser for these frigid days.

A pork roast could cone from a a variety of cuts. There are four options :,the shoulder ,the loin, the side and the leg.It's up to you and your needs ot determine what's right. If you're a novice you may want to start with just a pork loin, Always make sure that the meat is a nice , healthy pink shade.If it's white or grey then the meat may be a bit old. Stay clear of this. Most home chefs prefer to buy from butchers however these days those are few and far between. Any local grocery store has some good cuts and also there is a wide variety to choose from.

There is also a wide variety of pork roast recipes to choose from as well Most cooks and even chefs prefer to season it for a highly savory taste. Spices to use are rosemary and garlic along with thyme and black pepper.Another way to go is a simple glaze over it try one that's a combo of Dijon mustard with brown sugar. Maple syrup or honey can also be used in a glaze.To cut the sweetness always throw in some mustard or garlic to cut it. You can also stuff your pork roast. A simple bread stuffing will suffice although many chefs prefer an apple based stuffing. This again gives the roast a nice sweet and spicy taste.

A pork roast is a perfect winter dish . Have it any way for a great meal. The meat is always tender and succulent - a true treat on a chilly day

Tortellini:A Good Winter DIsh

2012-01-13T15:33:00.000-08:00

Winter calls for comfort food and there's nothing more comforting than a good bowl of tortellini. These delicious stuffed pasta bites are good anyway you have them. Like other pastas they're easy to make whether for a family or a crowd. Also like pasta there are a variety of ways to serve them.

Tortellini's origins have some variations. One involves an innkeeper who wanted to sneak a peek at one famous guest, Lucrezia Borgia. Since the room was only candlelit, he just saw her navel. Entranced, the innkeeper went back into his kitchen to create a pasta celebrating it. Another, more fantastic story, is that the innkeeper visited by the goddesses Venus and Jupiter. Again he went into raptures after spying on the goddess and seeing only Venus' belly button. A more plausible origin is that the pasta is modeled after the turtles that decorate Modena, the town that created it. There is also a larger variation called tortelloni.They are stuffed with veal, beef, cheese and sometimes spinach.

Whatever version you have, tortellini or tortelloni is best served in a plain chicken or beef broth. This is the perfect meal for a cold winter's night.You can vary the broth by adding Italian sausage if you have beef stock.The plain broth is the original way of eating it and what you will be served if you do go to Modena. However some Americans also serve the pasta with tomato sauce for a heartier fare. You can also serve them with a vodka sauce for variety or even just a simple butter one.. Some home chefs have even baked torteelini or tortelloni casserole style.

Tortellini are the perfect dish for these chill winter days and nights. They enrich any stock , making it tastier and heartier. Try them with sauce and cheese for a more sturdier meal. Either way tortellini are a delicious treat

Vegan In The USA

2012-01-12T15:35:00.000-08:00

The USA is a diverse place where toleranace is strongly encouraged. However , that doesn;t apply to vegetarians. Go away from the trendy, coasts and you wond up in th e heart of meat country. America's interior is a place where ribs and burgers are taken just as seriously as football and hunting. This is great if you love juicy beef and pork, however it's a nightmare if you prefer your meat alive and cuddly.

This dilemma was the subject of an article in yesterday's New York Times Dining section.The piece, written , by A.G. Sulzberger, tells if her dilemma of being vegan in Kansas City , Missouri. As we all know she is in the heart of meat county where beef reigns supreme. She is also in the Midwest where most meals, whether they be breakfast, lunch and dinner begin and eat with some kind of animal protein. Some places do pose a problem.After all a rib joint is not going to offer any soy products (although I'm sure vegans stay far away from these type of places)

Ms. Sulzberger gets creative about where to eat.She is lucky to have two good vegetarian restaurants in her home town, again rare but progressive for Kansas City.Most eateries, including the chain ones, offer tow ro three meatless choices as well. She has even encountered some stalemates here in the New York area. For good ,truly vegetable based fare.Ms.Sultzberger recommends Indian, Thai, Lebanese,Ethopian and even Venezeluan places She also gives advice . Bring a jar of peanut butter with you if there' is nothing on the menu to eat. Also consider just having any kind of potato which can sub in for meat.

,It is tough to be a vegan in this country. Yet there are options for those who shun meat. It;s just a matter of researching and choosing the right restaurant that caters to vegetarian dining.

Preserving Prosecco's Elegance

2012-01-11T15:58:00.000-08:00

Prosecco is one of those elegant Northern Italian wines. It is perfect at any soiree or wedding. It also holds its' own at a quiet Sunday brunch. Either way it leaves a fruity , earthy taste that is not only delicious but also unique.It is also becoming an artesanal sparkling wine that has exclusive beginnings.

Prosecco was the subject of new writer Alan Tardi's article in today's New York Times Dining section.I had always thought the wine was from Piedmonte however most Prosecco vintages come from the lush Veneto region on the Adriatic.Here there are artesanal vineyards that produce the glera grape. This particular cultivar is known exclusively for producing both the sparkling and nonsparkling types.There are also minor vineyards, smaller grape producing farms that provide ever so slight variations of this grape. Doing this give the wine the same kind of pedigree exclusive champagnes have.

Another factor in making Prosecco is the actual method of making it, Winemakers are trying the time honored refermentation which is inducing the second fermentation with out any added sugar. This results in a dryer and yeastier version along with being more complexin flavor and texture.Also Prosecco is acquiring vintages too - usually unheard of in the industry. The winemakers are creating millesimato wines which means they all come from the same year. In the past Proseccos have been a blend of two or three vintages

Prosecco has always been an elegant drink. However thanks to new ideas and time honored techniques it is becoming more exclusive and artesanal. Thanks to these it will be the wine of choice and much desired by connoisseurs.

A Spin On Sauce

2012-01-10T15:01:00.000-08:00

There's nothing like a good sauce over any kind of pasta. However some home chefs get into the same rut and pour the usual over their spaghetti and ravioli. Tomato sauce is fine but variety adds more spice to the same old dishes. Tomatoes can be used along with other veggies and ingredients. Sometimes all it takes it a new sauce to liven up a boring dish.

Tomatoes are fine for any pasta, whether it's for a baked dish like lasagna or freshly boiled like spaghetti or linguine. However think about adding other veggies such as porcini mushrooms , broccoli and cauliflower, Instead of a thick sauce just have the olive oil and garlic that the veggies were sauteed in. Another variation is having just one veggie. There's the famed cavatelli and broccoli . Both flavors play well off each other, with the broccoli's strong taste working with the pasta's blandness. Another alternative is pesto. This Genoa based basil sauce can accentuate any pasta from meat ravioli to simple fettuccine or tagliatelle.It's a strong , acquired taste, however and usually made with fresh basil leaves.

Cream sauces are also good. The two most famous are carbonara and Alfredo, Both require cream or milk. The first was made by Italian charcoal workers hence the name, is a rich , hearty, almost decadent blend of peas ,bacon and eggs. It is an excellent sauce for winter dishes, Alfredo is somewhat similar however it has more cream and instead of eggs and meat, more Parmesan cheese in i,t Vodka, another lush sauce, is a combo of cream and tomato with a cup of vodka and chopped prosciutto thrown in for flavor . Most cooks serve it over penne, however it's good over any meat ravioli or even tortellini.

Just as there are many types of pasta , there are just as many different sauces .Some require the traditional tomatoes. Some do not Make your pastas exciting by trying them instead of the tried and true. They'll put a different spin on favored dishes.

Puddings That Pop

2012-01-09T15:32:00.000-08:00

With the new year comes new trends. The sweet that's literally flavor of the month is pudding. This old fashioned comfort food is making a comeback as people clamor for its' classic creaminess. There are even pudding restaurants that are popping up, featuring different pudding based dishes along with new and old flavors.

Go to Manhattan and you can find trendsetters slurping up a well homemade pudding alongside cupcakes and macarons. The East Village has just welcomed Puddin by Clio,a small dessert bar that features what else - customized homemade puddings. According to the creator, Clio, Puddin whips up high quality puddings with top notch ingredients. There is dark chocolate with the chocolate coming from Iceland and butterscotch with real scotch thrown in. There is the rare coffee along with lemon too. The puddings are layered with whipped cream and fresh baked cakes and cookies.This create a homestyle parfait that keeps bringing in and satisfying customers.

Anyone , though, can create an exquisite pudding dish. There are some good recipes on the web. I found one site that offers the classics such as chocolate and vanilla as well as as the eggier custards. However it also offers a blackberry - perfect for the summer and a peanut butter one - great poured into a chocolate crumb pie crust. This last is made with only three ingredients - peanut butter ,bananas and yogurt.There is also a burnt sugar one that sounds like flan. Of course there is the famed banana pudding which really isn't a pudding - more of a refrigerator cake.

Puddings are going to be hot this year and maybe it's no surprise. As we become more techno, we crave the simplicity of the past. An easily made dessert is what we need. It's unfussy and comforting.

A Wedding Of Fruit And Meat

2012-01-07T13:43:00.000-08:00

Fruit and meat are usually served separately. After all a combo of fruit can go before or after as a salad or dessert.Meat is usually served separately. However you can combine the two to create tasty dishes. After all sweet always enhances savory and vice versa. Best of all there are so many combinations that can be created.

Appetizers comprised of fruit and meats have been around forever. After all there is the famed prosciutto and melon. This is a wonderful play of the earthy , sweet melon against the saltiness of cured pork. There is also that Fifties styled hors d'ouevre, bacon wrapped pineapple. This is the ultimate combo of fruit complementing meat. The ultra sweet pineapple brings out the smokiness of the bacon and it results in a tasty bite. Figs can also be paired with bacon as well. For a different twist you can make kabobs alternating ham and pineapple cubes.

Of course salads and main courses can combine the two . There's nothing quite so tasty as an Oriental chicken salad brimming with grilled chicken breasts and tangerine wedges. Hard to believe it's low calorie because it tastes so sinful. Meat can be added to the fruit filled Waldorf salad too. For this add in some cubed ham which will work perfectly with the other ingredients of apples and walnuts. Fruit can also accompany the main dish as well. For centuries the Germans have been pairing apples and pork, Both flavors play off each other and meld together to form one truly delicious taste. It also helps that the fruit juices help tenderize the meat and break down the enzymes for easy digestion. Poultry can also be paired or even glazed with fruit hence duck l'orange and lemon chicken.

Combining meat and fruit creates the perfect taste whether for an appetizer or main meal. Both serve as a foil to the other They each bring out the other's true flavors ,creating s savory sweet treat.

Olallieberries New Fruit To Try

2012-01-06T13:24:00.000-08:00

Just when you think there's nothing new to try, something unusual pops up. That for me is the olallieberry. It's a fruit that's been around since the Thirties yet I've just discovered it. This cross between a loganberry and a blackberry can be used in various dessert dishes or just as a snack.

Olallieberries are a hybrid between a logan and a blackberry. First crossbred in 1935 by botanist,S.J. Harvey and the US Department of Agriculture the fruit was named after the Chinook word for berry. They were first tested in the Pacific Northwest and Northern California and grew like crazy in Oregon.It is sometimes called the marionberry or just marion. The nutritional value is the same as the blackberry which means they are high in antioxidants and Vitamin C. Like the other they are harvested in early June to mid July. The plant is a bramble plant , meaning it has spiny thorns protecting the fruit.The taste is a cross between a blackberry and a raspberry.

Oregonians have a field day with the fruits during harvest time. There are olallieberry jams and preserves as well as baked goods.Since they're almost like blackberries they can be made into crisps,crumbles and pies. Some chefs and home cooks use them for a sauce. They're also good just plain with ice cream or whipped cream. Right now though you can only buy the olallieberry in jam or syrup form on line. It would be good topping fresh baked biscuits or scones or on top of an English muffin.The syrup would be a welcome change from maple , topping everything from pancakes to French toast.

Make this the year to experiment with new foods. The olallieberry is one that you have to try. Get in preserve form now or wait til the harvest season to experience this truly interesting fruit.

Scones:Savory And Sweet

2012-01-05T15:40:00.000-08:00

Even though the holidays are over you can still bake. However turn away from all the cookies and think outside the cookie ja. Think scones. These English tea staples are not just for afternoon get togethers,washed down with a variety of teas. They can be made with a variety of different ingredients to accompany different dishes.

Melissa Clark explored the world of sweet and savory scones in yesterday's A Good Appetite column in The New York Times Dining section. She has experimented with both sweet and savory. Scones are not that tricky to make. The basic recipe is not unlike that of a biscuit.Instead of rounds however the dough is shaped into a pizza like round and then baked.It's then cut into wedges and served with butte, jam and/or clotted cream. Ms. Clark though has other ideas. She puts caramelized onions and caramel in hers. Such savory scones would go well sopping up a tasty beef stew or hearty vegetable soup, She also recommends another twist, with cheddar and jalapeno which would go well at the bottom of a chili bowl.

For those who like sweet scones, there are scores of recipes you can get from the Internet. Even the basic recipe can be tweaked with different additions.Most English recipes for them call for a handful of raisins or dried currants. You can also add dried cranberries for a different tang. Other toss in candied ginger for both spice and sugar. There are also pumpkin and blueberry scones as well. Lemon scones with a simple glaze icing are also popular and easy to bake. For decadence stir in a few dark chocolate chips.

Scones are a wonderful addition to any winter meal. Have them warm with butter at a Sunday brunch or accompanying a thick, hearty stew. They're easy to make and bake. Bes tof all you can create different varieties , both savory and sweet.

A New Spin On Holiday Leftovers

2012-01-04T15:39:00.000-08:00

Even though the holidays are history, there are still remnants of them around.. some people still have their lights and tree still up. some haven;t cashed in on their gift cards.Then there are the leftovers.There are Christmas turkeys and New Year's roasts still in the fridge. Luckily leftovers can be recycled into yummy dishes for the week.

This was the subject of an article in today's New York Times Dining section. The piece, written by Dining regular, Julia Moskin, gives advice as to what to do with what's left of your main course. Keep in mind that this is not just advice for holiday roasts. This can be applied to leftovers from a big Sunday dinner as well. The chefs she had interviewed say that any leftover meat, can be used over again in any dish. How to make it tasty combine it with raw meat to give it more flavor and juice. this can also help stretch dishes like meatloaf or even stews.

One dish mentioned is the particularly lush dish of veal Pojarski, this favorite of Czar Nicholas I is chopped vela , mushrooms and butter and revamped into a kind of meatball.It is then stuck with a roasted bone so that it looks like a chop. Chefs add bacon , ham and duck livers, all leftovers. all three created a tasty blend of cured cooked and raw meat. The classic leftover dish is meatballs and there are different varieties listed. Both chefs and home cooks feel these are the best way to use what's left.Ideas include ham balls from the Midwest to the decadent steak , bacon and cheddar meatballs from Manhattan's famed The Meatball Shop.

If you have any holiday leftovers, don't despair. You can use them in a variety of ways, from decadent dishes to down home meals. you ben be creative and make your own recipe or stick with the tried and true.Anyway you make your leftovers, they're sure to be as tasty as when they were first cooked.

Fresh Starts

2012-01-03T15:28:00.000-08:00

Now that the holidays are overi t;s time to start eating right.You don't have indulge in all those luscious baked goods and rich appetizers anymore. It's time to start thinking fresh - as in fresh produce. Even though it's winter you can still buy fresh fruit and veggies in your local supermarkets.There's a lot you can do with them too - .it;s not just boring salads but exciting meals followed by a variety of yummy desserts too.

Luckily thanks to importing you can still buy tomatoes which are great for a healthier pasta pomodoro sauce. Chop up a few of the plum types and then add to olive oil and garlic. Saute until the tomatoes are wilted and then pour over any whole wheat pasta. Ratatouille is another cold weather fave. This involves , again tomatoes but also eggplant and onions, The dish can be served with the traditional French bread or for lighter fare , pita bread.Any Mexican meal can also be made with fresh veggies as well. Just nix the sour cream and use half the avocado for a lower calorie treat.

Of course everyone wants to add fruit for their New Year's diets. The problem is that eat it plain every day and it becomes boring. Any kind of fruit can be jazzed up.If you really want to indulge yourself go for that banana split sans the ice cream. Just mix sliced strawberries and bananas together and add chocolate syrup along with zero calorie Cool Whip.Luckily Mexico has been sending us blueberries and blackberries. These are good again with Cool Whip, or layered in a parfait. If you're craving a warm dish then heat any of the fruits in your microwave. Finish with a layer of Greek yogurt and granola to create a kind of good for you crumble

Eat fresh produce in the New Year's.Doing this will help you lose weight as well as getting doses of vitamins and antioxidants. Best of all you can use those fruits and veggies in delicious dishes that are rich in flavor - not in calories.

Food Trend 2012

2012-01-02T13:29:00.000-08:00

Now that the New Year is here , it;s time to see what will be the top food trends in 2012.there will be a lot of them from what yesterday's Daily News Eats section predicts.Some are actually very predictable, some are sort of a surprise. However for now there is no new breed of animal we'll be eating or new strain of fruit or veggie to go wild over.It seems the New Year looks to the past as to what we'll be chowing down on.

The Eats section interviewed several New York City chefs and they more or less answered the same way/. Local foods will be the biggest trend, carrying over from 2011.Both Robert Newton of Brooklyn';s Seersucker Street Canteen and Jason Hilbert of Gwynnett Street, also of Brooklyn both feel that local produce will figure heavily in both restaurant and home cooking. This makes sense given that almost every town, and section of New York now has a farmer's market. This also means that there's a good return to preservative free cooking too. People can pick up fresh spinach and tomatoes along with herbs and spices. Locavore cooking may also figure heavily in the return to home gardening. There may be more tomato and pepper plants sold as there will be fruit tree saplings.

Another trend is once again taken from 2011 and that is comfort food.,In fact the number one comfort food that may be the must have is the simple grill cheese sandwich. Daniel Holzman of .Meatball Shop predicts that this gooey treat will be making the rounds of some of the best restaurants. Another trend is more sustainable seafood and a huge interest in seafood dishes. This last makes sense because , unlike beef and poultry, fish have the necessary Omega threes along.It's also lower in fat and cholesterol. Another chef,Dan Silverman of Manhattan's The Standard Grill predicts North African and Moroccan cuisine will be hot. Thanks to the international coverage of the events of Arab Africa, more people are curious about the Arab lifestyles and what foods they make and eat.

The year has just begun however the trends are starting up. There will probably be a few new ones with each season. Like any other trend , food trends come and go. The ones mentioned may be hot, They may simply be predictions. It's hard to say.The year is brand new yet.

Hopes For The New Year

2011-12-31T14:26:00.000-08:00

What to expect in the New Year with Foodie Pantry? As the blog heads into its' fourth (!!!!) year there will be some interesting ideas coming forth. I plan on a trip to the famed Chelsea Market in New York and there will be several articles with that.Hopefully there will be pictures and video too.

I also will be focusing on nutrition. You are what you eat is very important to me. Although there will be plenty of posts and articles on junk food (I am American and a Jersey girl after all and it's in my DNA to eat a burger and fries and boardwalk candy apples) there will be some informative pieces on what's better to eat. I will always promote garden fresh and garden grown ingredients along with healthier food choices. Don't eat that pasta with jarred sauce. Try some whole wheat spaghetti with your own recipe of sauce.

Of course Wednesdays and Thursdays will still be devoted to the New York Times however if the Daily News has an interesting recipe, then I'll be covering it.There will also be some Food Channel reviews as well as discovering new eateries and new products.

Myself and Foodie Pantry wish all our readers a very healthy and nutritious New Year. Eat well, but most of all eat happy.

Herring That New Year's Favorite

2011-12-30T16:03:00.000-08:00

Germans love holidays and they celebrate in the best way - with food. New Year's is no exception. One o the most loved and traditional foods is herring. It's served at countless parties on both sides of the Atlantic. It represents good luck however it should also represent health.

Herring is an oily fish , found mostly in the temperate waters of the North Atlantic, North Pacific and the Baltic Sea (hence the reason they're a popular dish with the Germans and Scandinavians). Herring has been use din cooking for three thousand years. They're extremely high in Omega 3 fatty acids as well as Vitamin D. However on the down side the fish can also absorb PCBs and dioxins. These pollutants can influence how much herring can be caught,Baltic herring, which is larger than regular herring , soaks up more than regular herring. These should be eaten only twice a month. Smaller herring actually escape this and can be eaten more freely.

Germans usually like their herring either pickled or in cream. Pickled herring usually is a two step process where the fish is cured with salt to extract the water. The next step is is adding flavorings and these could be salt,vinegar, and sugar along to which raw onions, peppercorns and bay leaves are added. A similar dish, rollmops, ,involved wrapping the pickled herring around a gherkin.This originated in Berlin in the last century and quickly became popular. Creamed herring involves marinating the fish in sour cream. You cna make this at home or buy it in in jars as you can with pickled herring.

Herring isn't just for New year's although it's a great dish for welcoming in the New Year. It's is healthy alternative to other fish and other meats. Have it at a party or just as a light supper. It's good for you

Real Southern Cooking

2011-12-29T15:48:00.000-08:00

Just in time for the New Year yesterday's New York Times Dining section has a great piece on Southern cooking.. Julia Moskin celebrates the real deal in her paeon of the best regional cuisines. It's not just fried chicken and biscuits. It's truly American food with layers of nuances and subtleties.

This particular branch of American cooking has gone back to it's roots, thanks to a new generation of chefs.It's more of a farm to table transition focusing on fresh veggies and freshly cured meats. Everything has an earthy , home made taste from hominy or grits to the New Year's classic Hoppin' John. The last is a traditional dish that involves black eyed peas and rice. Thanks to heirloom grains and old strains being grown again. this dish is returning to its' original glory.Of course, artesanal bacon fat and herbs are also added, creating a recreation of what planters ate. Southern crops flavors are returning due to careful farming and processing.The taste isn't being 'washed out" by added sprays of vitamins and pesticides.Also crop rotation, learned from the African slaves is also making a comeback. This helps in producing, bigger and healthier produce.

Southern chefs are also learning to recreate some other dishes as well.They are going into butchery, important for making delicious cuts of ham and ribs. Side dishes such as piccalilli and chowchow are showing up on many a restaurant table.Reezy peezy , originally risi bisi , rice and peas and learned from 18th Century Italian engineers who came to the colonies to advise, is showing up, with more flavorful peas.. These involved red or cream peas that were eaten when green . This basic dish also is getting star billing. Not to be outdone cornbread is being redone with the original recipes. It is more flavorful, and moister than what is normally baked in supermarkets and bakeries.

Southern cooking is making a comeback while maintaining its' original roots.The result is a return to what cooking was- delicious and flavorful. It's bringing back the best of the South with tasty results.

Winter Warmer Spaetzle

2011-12-28T15:33:00.000-08:00

Now that winter is officially here ,it's time to think of hearty meals. Spaetzles fill the bill nicely.These tender and delicate German noodles can be used in casseroles or with sauerkraut. Not only that, they are the perfect comfort food during these chilly , icy days.

This is what New York Times Dining regular Melissa Clark wrote about in today's A Good Appetite column. She discovered their charm while perusing an old German cookbook. There she discovered a myriad of recipes,using traditional ingredients such as kielbasa(!) and cabbage. She decided on a casserole with them along with kielbasa , onion and Emmenthaler cheese. This sounds sort of like a Saxony version of baked mac with bacon. I don't know if it's to my traditional tastes however it's tempting enough to try. I am going to make it sans the sausage, although if I were to add meat, it would be the more traditional ham

Ms. Clark also tries making her own spaetzle. This is pretty easy wit being on the same par as making pasta dough, except the dough consistency is that of a thick pancake batter.You can buy a spaetzle board from any gourmet cooking store or online. You can also use a colander to press out the dough (unlike pasta which is basically ribbons, spaetzle vary in length and size). They are then boiled in salted water. After you can do what you like with them. I prefer mine with string beans or plain with butter however some like them the traditional way, cooked with red cabbage or better yet, sauerkraut.

Spaetzles are great chill chasers. These hearty little noodles are the perfect canvas for anything , from a cheesy bake to traditional pickled cabbage. You can create a perfect and winter meal with them.

Holiday Fun At The Olive Garden

2011-12-27T14:41:00.000-08:00

My family cashed in on the Olive Garden gift certificate they received on Christmas. Although I had been to one already it was fun to rediscover the fun and delight of going there and ordering. The Olive Garden may be a chain restaurant but it offers good quality food - similar to what a family owned

The restaurant is known for its' generosity. There is a huge bowl of salad that's almost served before you order along with their famed basket of bread sticks. The salad is the e Italian restaurant would.The food is plentiful and not badly priced - which explains its' popularity. We started with a complimentary salad, the size of a punch bowl and has every kind of veggie from hot peppers to olives and tomatoes in it. This on its' own is actually good lunch . The bread sticks are these wonderfully fat mini loaves of bread coated in garlic and oil. We ordered the bruschetta appetizer ,although to be truthful , it was like gilding the lily.It was a huge plate of toasted Italian bread accompanied by a large bowl of the tomato basil mix.

The Olive Garden serves such huge lunch portions you have to wonder what their dinner ones are like.There is a lot to choose from and meat lovers won't be disappointed.There are even some heart healthy dishes like the chicken with apricot sauce. Others include pastas with fresh pomodoro sauce which is what I had. I also tried their lasagna which was as good any any homemade one.The Olive Garden has a cooking school in Tuscany where it sends it's chefs on a yearly week long sabbatical which shows in their cooking. Unlike other chain restaurants, it really cares what it sends out to diners and also doesn't rely on prepackaged sauces or dishes that just have to be reheated. Everything is freshly made to order. We were all too stuffed for dessert however I am making a point to go back just to try their zeppolis with chocolate dipping sauce.

if you received an Olive Garden gift card this holiday season, cash in on it. The food is a great treat and the whole dining experience is just plain fun. Even if you didn't get one, go. Spending a meal at this restaurant is a great way to experience Italian classics such as pasta and lasagna at good prices.

Quiet Simple Food

2011-12-26T15:36:00.001-08:00

This is the season, and especially the week for rich foods. Between Christmas, Hanukkah and New Year's , our diets go crazy with an overload of sweets, meats and alcohol. During this down time, think about eating simple. It's easy. It's just trimming away the fat literally,

A good idea is to start off right.A decent well balanced breakfast is always appreciated. It;s also a great way to top off a day that may have more treats than "normal" food. After lush holiday brunches of french toasts and fancy omelets, return to simplicity with just plain whole wheat toast or oatmeal. Lunch can be simple salads (and this is a head start on all those New Year's diets) or soup. You can have sandwiches, but try to stick with just simple cold cuts on white or wheat bread. Stay away from mayo and butter (which you probably had lots of at all those X-mas parties). Instead use mustard or ketchup which have less calories.

It's hard not to have a sumptuous dinner during the holidays. Old friends call and want to go out or invite you over. If you're heading to a restaurant ,choose the plainest food on the menu. Think about a broiled salmon or chicken.Finish with sides of steamed spinach or Brussels sprouts as opposed to anything fried or with sauce. Desserts out can be fun but fattening, Thanks to a week of buttery cookies and boozy fruitcakes you may want to opt for a fresh fruit platter or just coffee and tea. Even a flavored coffee or cappuccino can be a little over the top this week. If friends do insist, then share something with the table. This means one or two spoonfuls. You can still have that rich chocolate mousse or carrot cake with ice cream.

Treat your tummy well this week and veer back to a simple diet. It's tempting to keep eating all those holiday goodies. Yet, it's a more a present to treat it right with good ,and nutritious foods. You'll feel a lot better.

A Very Merry Christmas

2011-12-24T14:40:00.000-08:00

To all my readers worldwide,

Have a very Merry Christmas. Enjoy your dinner and your gifts and think of those who have less. Hope that they have a good holiday as well and that they have food on their tables. Enjoy all the family favorite recipes and the sweets. Relax with a cup of cocoa or brandy laced egg nog as you enjoy your tree and presents. Enjoy your family and what they give you - not just their gifts but their laughter and smiles, their hearts and souls.

Liz

Last Minute Craziness

2011-12-23T14:58:00.000-08:00

Christmas in America is like a wedding day. You only have twenty-four hours to get it right. Other countries have two, like England with Boxing Day. The Caribbean along with the rest of Europe stretch it out til the New Year. Too bad we can't do the same. It would save us a lot of angst and headaches. Unfortunately it doesn't work that way.

There's always the chance that you'll run short.Then just sub. Margarine can easily fill in for butter whether at the dinner table or cooking. Pureed cauliflower can fill in for mashed potatoes (and they're healthier too). Rice is another substitute that can work as a side. What happens if the roast burns? Salvage it. Try to save as much as the meat as you can.A good idea is drowning it in gravy to give it some moisture. A dried out turkey or goose can be made juicy again by cooking it again in a stock bath. If the potatoes are too runny then add extra potato flakes. Too gummy? Add some milk or cream.

What about the dessert? Usually shortages happen, especially around the cookie tray. See which ones are going fast and stay away from them. Let your guests nibble the best. Also if the cookie supply is diminishing then don't feel shy about breaking out the packaged ones. There's nothing wrong with serving Oreos and Fig Newtons in a pinch. If you run out of Cool Whip then think about pie and even cake a la mode. Any kind of ice cream can be a welcome treat and the kids will probably like it. If there's not enough coffee, then push tea. (or if worse comes to worse borrow some java from the neighbors)

Christmas comes but once a year and it has to be perfect. The problem is that sometimes our dinners aren't .If stuff happens let it. There's always a way to fix it even without Santa's magic.

A Good Holiday Bubbly

2011-12-22T14:47:00.000-08:00

Champagne and the holidays go hand in hand. A good bubbly adds to any meal or party. The question is what is good?That's what Eric Asimov answers in yesterdays. Wine of The Times column in the New York Times. Follow his advice and you'll select the perfect drink for your gathering.

What Mr. Asimov points out is that champagne is really nothing special. It is just a sparkling wine. Treat it as you would any ordinary dinner white. There are some good ones out there that would not seem out of place accompanying a roast turkey or common hors d'ouevres. he prefers blanc de blanc, the finest and most delicate of all champagnes. These are made solely of chardonnay instead of the usual pinot noir, pinot meunier and the chardonnay. Most of the bubbly tested was at the lower end of the price range, being around $35 to $55 a bottle.

Which ones did Mr. Asimov and his panel recommend? There is the Delamotte coming surprisingly out of Alabama and it has a taste redolent of minerals , herbs and chalk. For a more traditional taste there is Marc Hebrart Blanc du Blanc Premier Cru Brut NV which has a fruity mix of apple, plum and lemon flavors. This would b e perfect with poultry from goose to capon or with a lovely chicken salad appetizer. Another fruity blend is the Ruelle Pertois- Blanc de Blanc Brut , vintage 2005. Again this has a very light green apple flavor to it. Other champagnes had more of a mix of herbal and chalk taste.

Champagne, especially a good one, makes any holiday bubble. Select a blanc de blanc for a special taste . It can go with something as unique as caviar or as homey as a roast.

The Taste Of Christmas Memories

2011-12-21T14:56:00.000-08:00

Today's New York Times Dining section was a cornucopia of Christmas memories. This homage in a way to Marcel Proust is full of traditional and not so traditional recipes by the section's best writers. There are so many to choose from savory to sweet. All are tasty and can be easily blended into reader's traditions as well.

Most of the section is written in mini article form followed by a recipe.I like the diversity of it all and the dishes are immensely tryable. There are the savory ones, especially the one by Jeff Gordonier. His contribution is a honey glazed ham which has a spin - white miso. Usually holiday hams are awash in ginger ale and/or pineapple however this one calls for the miso along with apple cider and apple sauce.The apple mixture created a crunchy sweet glaze that counter balances the ham's saltiness.Another great piece is the great Frank Bruni's eggplant and pasta. This is a variation of lasagna that his mother made and it involved crisp fried mezzani along with pasta and sauce. It would be good even at a New Year's party too.

Sweets are also represented and some of the Dining section's have given some great ones. Julia Moskin pitches in with an easy Christmas pudding. This is her take on the traditional British kind that doesn't have the rum but everything else. It's a flavorful dessert rich with spices and candied fruits.It doesn't have the liqueur's cloying taste which is refreshing. Another good recipe is Pete Wells ' candied orange peels which have the added zing of rosemary,Of course the holiday wouldn't be complete without cookies and contributor , Kim Severson adds her mother's ginger snap recipe. These are a break from the usual butter cookie ones and provided much needed spiciness to the holiday sweet platter.

There are several other savory and sweet recipes . Go to the Times online to see more. The ones above and those are great additions to any holiday feast.

Sufganiyot Hanukkah Doughnuts Treats

2011-12-20T14:56:00.000-08:00

Tonight is the first night of Hanukkah and it will be celebrated worldwide with songs, gifts and food. Most people associate latkes or potato pancakes with this ancient holiday however there is another treat.Jelly doughnuts are also a part of this seven day festival and they are just as delicious as latkes.

The sweets or sufganiyot originated in Isreal, atlhough the treats are surprisingly Greek.The names comes from sufgan which means puffed and fried.However the word can also come from the Hebrew word for sponge which is what the pastry's texture resembles. The doughnuts can be fried as two separate pieces of dough and then attached with a smear of jam. Some make them as fried balls, injecting with the jam later on. In some ways they resemble the Lenten treats Fasnacht doughnuts which as just plain dough balls that are fried and then rolled in powdered or granulated sugar.

Sufganiyot can be varied to suit tastes. Most people prefer the traditional strawberry, raspberry or apricot jam fillings. However the treats can also be filled with custard as in South America.The doughnuts are stuffed with dulce de leche which also follows the Hanukkah theme of eating dairy (to celebrate one of the holiday's heroine, Judith, who fed wine and cheese to a Syrian general, got him drunk. She then killed him ). Chocolate and vanilla custards are also popular sufganiyot stuffings , especially in Israel. The doughnuts can also be made savory and filled with tomato and Swiss card . The dough recipe can be varied as well. Some add buttermilk to make them more like the New Orleans treat beignets.

Sufganiyot is a wonderful way of celebrating this ancient holiday . Even though the recipe is new , the doughnuts are now part of this tradition. They celebrate the Festival of Lights and the victories that accompany it.

Holidays With Punch

2011-12-19T14:38:00.001-08:00

Christmas and New Year's Parties need a good punch to start going.No, not the kind where someone fist slams into your arm,. but a delicious mix of juices, sodas , dairy and various kinds of alcohol. Punches make any holiday gathering special . They add zip and zing along with great tastes. Best of all you can tailor any punch recipe to fit your crowd. Make them to suit the mood, whether they're light or heavy..

The drink is really an Indian concoction known as panch . English traders from the East India Company brought the party drink back to the United Kingdom as early as 1632. It soon became a hit and with the introduction of rum a few years later on became an English holiday staple. The American colonists fell for it and it became a staple of all sorts of occasions, from ceremonies to various holidays.One of the most popular is Planter's punch.It's a great drink, with a combo of rum along with tropical fruit juices and a dash of curacao.It would be perfect for a Caribbean themed barbecue to welcome in the New Year. You can also do variations on the German punsch or Spanish sangria. These are light mixtures that just require fruit and a white or red wine. Some are also made with sparkling varieties such as Prosecco or Asti Spumante.

Heavier punches are another way to go. These are usually made with heavy cream and are perfect with cakes and cookies. One of the most famous is, of course, egg nog. This is a heavy mixture that involves six eggs plus extras yolks along with whole milk and cream. Bourbon is then added to it for kick. It is a great drink however not one that would go well with all holiday savories. I would have it rather with some short breads or crisp buttery snaps . Another heavy but heavenly cream punch is one made with ice cream. The frozen treat is added in chunks to a basic egg nog recipe and then whipped into a thick froth.Of course you can make cream punch just with low fat milk or even soy for a lighter taste and texture.

Holiday punches are a great addition to any party. You can create one to suit the mood, the food or just what people want. It can be light and fruity or heavy and creamy. However you make it, your punch will surely make an impact on your guests!

Holiday Dinner Sides - What Works

2011-12-17T13:37:00.001-08:00

Yesterday I wrote about what roasts to grace your holiday table. Today it's another important component to your Christmas or New Year's dinner- the sides. Although they're not as important as the main course, they still have to figure heavily in the dinner menu. The question is here what to serve and how many sides make the perfect meal.

The perfect dinner should have just two sides. If you want more then just stick with a third and only three. Most chefs would agree to have a potato dish of some kind. The most obvious is a bowl of homemade mashed potatoes (no instant - it is the holidays). They go well with gravy , whether from a roast beef or turkey. Another bonus is that they can be turned into fryable puffs the next day. You can have them plain or lightly herbed for some variation. Another good and easy potato dish is scalloped.Again these are easy to prepare, with just slicing the taters and then layering with butter and milk last .Sometimes the simplest is best as in the case with new potatoes. These are tiny , red skinned ones that can be just drizzled with olive oil and sprinkled with sea salt and rosemary. These go well with nay meat from crown rib to goose to ham to turkey.

Of course there should be one green side.Brussels sprouts are an interesting and elegant choice They can sliced and grilled or parboiled and then baked with melted butter and Parmesan cheese. Spinach is tasty as well. it can be made with just the simple addition of oil and garlic or creamed. Of course you can make that modern American classic, green bean casserole. This is an odd yet surprisingly tasty combo of cream of mushroom soup mixed with soy sauce and milk.It is then poured over green beans and baked ,A layer of crunchy onions is then put over and under the bake.It''s a sure favorite with kids and definite do make if you have little ones over for the holidays.

Making sides for a holiday meal is a pretty easy task.It just takes potatoes and greens to finish off a holiday roast. Anything you make will go perfect with your meat of choice.

Holiday Roast Choices

2011-12-16T13:03:00.000-08:00

Christmas dinner is one of the most important meals of the year. Not only is it is a celebratory feast but it's a bell weather of how well a person can cook. The problem is choosing a meat you're not familiar with can spell disaster -a holiday surprise you do not want. Luckily there are several choices you can pick from. Find one that suits your ability and you'll create a memorable and perfect holiday dinner.

Many home cooks opt for prime rib roast. Not only is it lush looking but also very flavorful. It also makes a good presentation and looks camera ready sitting on a perfectly set table. Rib roast is also one of the easiest to prepare. Just sprinkle on fresh ground sea salt and pepper and then pop into a waiting oven of 325 F. You can increase the heat to 500 F for the first fifteen minutes and then reduce it to the 325 to sear in the flavor.A two bone roast can serve six to eight while a three bone serves about ten to twelve people. . Another roast worth thinking about is London Broil.This is a good meat for those on a budget.It costs slightly less than most beef cuts yet makes for an elegant piece of meat. It's basically just a think flank steak, however cooked right , it down right buttery in taste and texture.

If you're not into serving beef, then think of the German Christmas dinner staple: ham. You can buy it fresh,cured or cured and smoked. There is some work and prep time for it however yet it's just easy steps. You can pour either ginger ale or pineapple juice over it before cooking. Some cooks also have a rub of brown sugar which offsets the meat's saltiness. Another route is poultry. Turkey is one of the most traditional however since Christmas falls a month after Thanksgiving it may be too repetitive for some people. You can try capon,duck or even goose. All three are surprisingly easy to roast and can create a classy and classic alternative to red meat.

What you want for your Christmas dinner is your choosing. However keep in mind that this is one of the most important meals of the year. Select a roast that you'll know you'll be good at cooking . It's one less worry to deal with on Christmas Day.

Faking It

2011-12-15T11:41:00.000-08:00

This is season for collective church dinners and potluck parties. We all figure the other people worked just as hard on their casseroles and chilis as we did. Or did they? There may be a surprise on that groaning table - a store bought or premade dish.
That was the subject in yesterday’s New York Times article written by Jennufer Steinhauer in the De Gustibus section. Ms. Steinhauer descries those who bring already made dishes and sweets to everything from church dinners to class bake sales. After all if she could do it even with all her flops, then why can’t other parents? She also has harsh words fo those moms who doctor store bought goodies to look like the real homemade deal. It worked a decade ago when working mothers were encouraged to do so . It’s getting - pardon the pun - stale now.
There is also a rant about those who bring already made dishes to other gatherings. However even she admits that it brings deviation to centuries old recipes. Pot luck dinners date back to the 16th Century when people would stop by their host’s home bearing cooked meal. It was “the luck of the pot” whether they received something good or something so-so. The concept caught in in Colonial America, especially out West., when it was usually brought by a cowboy (perhaps where we get the chili tradition at get togethers?). Potluck dinners kept ethnic recipes within the group. It also kept up tradition. However with premade foods, different tastes and cultures are introduced, shattering old , fusty recipes. It could be a good thing for the next generation who are generally bored at potluck suppers..
　
Should we cheat on our baking and cooking during this holiday season? If you don’t; have the time do so. However be honest about it. People know when there’s lovin’ from the oven and when it’s a fake home bake.

Spins On Holiday Classics

2011-12-14T14:16:00.000-08:00

Classic recipes are always trotted out during the holidays. However that's the problem, classic could mean boring. How to make them shine with seasonal sparkle? Tweak the recipes to amp up their flavor and crowd appeal. The recipes might be age old but the variations are new and fresh.

This was the case in two articles in today's New York Times Dining section. One is Hanukkah latkes, while the other is a traditional party pate. The first piece, written by Melissa Clark ,tweaks the traditional recipe for potato pancakes. Usually they just contain shredded potatoes, onion and egg for binding, However the new one features apple which makes perfect sense. Latkes are always served with applesauce, why not just cut out the sauce and add chunks. It makes for a combination of savory and sweet blending together in one yummy treat. Ms. Clark tops them with cinnamon infused sour cream or Greek yogurt for a delicious twist.

Pate has always been a holiday party staple too. It was a treat for the guests when the host or hostess whipped up their own. However classic pate is made with chicken or goose livers which may not fly with some people. David Tanis of the section, City Kitchen, takes another approach, Why not combine three flavorful meats, in this case , Italian bacon or pancetta, chicken and pork shoulder. Grind these with garlic along with spices and a good splash of Cognac and voila - a tastier version of the traditional dish. Another plus is that this new pate is good leftover on sliced baguettes. It can also be made in smaller versions for holiday gift giving.

Traditional holiday foods are just that traditional. However , once in a while they need to be spruced up for a new generation. It's not tampering with a classic such as latkes or pate. It's improving them.

Pre Party Eating

2011-12-13T14:39:00.001-08:00

This is the season for parties - from office to home invites. The problem is that they start late - which is not good for those of us who like an early meal. Can we wait til eight or dine at nine? If we do , it's usually results in an attack on the hors d'ouevres or worse the booze. Both on an empty stomach can be hellish later on. What to do? Pre eat.

If you know you're going to party , then eat accordingly. It doesn't pay to snack through the afternoon and eveningon snacky kind of foods like chips and candy. (besides you don't want to when you're getting ready anyway - too messy). Your best bet is a light broth or even a Ramen soup. Both are light yet filling enough to sustain you until the festivites begin. Have them with crackers or Oysterettes. You could also have cheese such as Brie as a side This will give you some protein . This way you can nibble through the evening, having eaten something relatively substantial.

Another good idea is just a plain sandwich. Stick with a simple roast beef, chicken or turkey on white or whole wheat bread. If you want just add butter or mayo for some more taste. Some nutritionists recommend peanut butter which again is good. You can make a sandwich or have it with celery , bread sticks or on crackers . A healthy pre party snack are apple slices smeared with peanut butter.Another idea is eating a small fresh salad with a low calorie dressing or just fresh veggies with a dip. These are both good and light. Cut up apples and pears also are perfect foods to snack on as well. Again have with a light tea, gingerale or even water.

Eating late at a party is no big deal if you've already had something at your normal dinner time. Don't go overboard.Something light and filling with do the trick before tackling all those platters of goodies.

Budget Foodie Gifts

2011-12-12T11:39:00.000-08:00

Last week I covered both high and mid priced foodie gifts. Today it's going to be all about completely affordable presents for your favorite food lover. The best part of this is that you can create your own or even just go to your local supermarket. Even better is that you can come up with a wide variety that suits every taste and passion.

Themed food baskets are always fun to give and receive.Your local grocery stores can make them up for you whether they 're cookies and brownies or fruits. However you can be equally creative as well. Buy baskets at your local craft or dollar store and start piling in all the good stuff. Soup lovers may appreciate the colorfully packaged bags of dry soup ingredients along with a variety of crackers such as Oysterettes and Ritz. You can even add bowls and spoons too. A variation of this is with chili. Create a basket full of different chilis along with cans of different beans. Toss in a bottle of water for some laughs too. A pasta lover could have a goodie basket with both regular and whole wheat pastas along with fancy jarred sauces. Toss in some inexpensive pasta tongs and some cheese to give it some polish

For sweets lovers think about holiday baking or even candy making. You can come up with some lovely cookie trays, interspersed with candy canes and Hershey's holiday wrapped kisses.Luckily even packaged cookie mixes can be turned into a variety of different treats. Chocolate chips can be dipped in chocolate and simple sugar cookies can be turned into snickerdoodles or almond twists. A fresh made batch of fudge or haystacks, coconut mounds are another present worth thinking about giving as are chocolate dipped pretzel rods. Another easy treat is chocolate bark. Just melt either white, dark, or milk chocolate chips , add nuts and other candies such as M&M's, peppermint shards and toffee. Let set and then break into pieces.Put into a festive tin or on a tray.

You can still give a lovely foodie gift for pennies. All it takes is creativity to come up with baskets or freshly made treats. These will make any food lover smile .

Holiday Nibble Time

2011-12-10T13:25:00.000-08:00

These next two weeks are going to be filled with all sorts of parties from tree trimming to at home office gatherings. It's the time of the year to dust off all those hors d' oeuvre recipes and pick out what works. After all, a full blown sit down dinner is a bit too fusty for all that mingling. The best bet is to serve trays of nibbles, first savory and then sweet with coffee and liqueurs afterwards.

Savory appetizers are easy to serve and to make. They also go great with everything from non alcoholic punches and sodas to champagne. One of the easiest is bruschetta . This is just simply toasted rounds of sliced Italian and/or French breads with a scoop of chopped tomatoes , olive oil and spices. You can vary the recipe by placing slices of Italian cold cuts such as Genoa salami or soppressata under the tomatoes. For healthier fair try inch long celery bits stuffed with a mix of cream cheese and chopped hard boiled egg. These are tasty and fun without being oh so decadent.Another idea is getting trays of frozen nibbles. There are some great ones out there,especially from Target's Archer Farms brands. Try crab or chicken puffs which are easy to dip and easy to maneuver. Themed savories such as Japanese or Mexican also make for fun eating.

Nibbles aren't only relegated to the salty and savory. There's nothing like ending the evening with tiny bites of sweetness. A fun ender is stuffed dates. These are easy to make, with stuffing pitted dates with either creamy or chunky peanut butter and then rolling in granulated sugar. You can also make mini brittles which is forming small clusters or hills of nuts and then pouring a heated sugar syrup ove r them. Spiced nuts are also good. All it takes are any nut of choice and then dipping them in egg white. Later roll in a mix of cinnamon and sugar or for more zip and zing nutmeg and mace . Bake for twenty minutes for 25 minutes. Mini tartlets or galettes are a great dessert. These can be made with biscuit dough cut in small squares and filled with pie filling. Of course there are the traditional cookies and bars too. If you're serving these , then vary it with a melange of shortbreads, bars, sugar cookies and chocolate chips. You can add some sophisticated types such as madeleines and macarons.

This is the time for fun eating and fun parties. Try a night of nibbles to satisfy guests . Nothing beats a bize size treats to get a gathering going!

The Elegant Algonquin Hotel

2011-12-09T15:16:00.000-08:00

New York City at holiday time is magical. There are the Broadway lights sparkling against a winter's dark night. There's Bryant Park, agog with shoppers and skaters. 30 Rock has the magnificent tree and more skaters. Then there's the classic Algonquin Hotel, one of the city's most famous and home to literary legends.It also has one of the best dining rooms as well.

I got the chance to eat at this marvelous Beaux Arts style hotel built in 1902 and home to the famed Round Table. This was the place where famed writers such as Dorothy Parker , Alexander Woolcott, Harpo Marx and Robert Benchley spent every Wednesday exchanging sharp words over good foods and drinks. The Round Table is still there and I was privileged to eat at it . The food is just classy and elegant. No trendy dishes or wild creations. I ordered off their vegetarian menu and received portabello mushrooms in a balsamic reduction along with a vegetable Napoleon (layered veggies interspersed with mozzarella cheese). There is also a delicious penne with asparagus that is heavenly and worth trying too.

Since the hotel is only a couple of blocks away from the Theater District and Times Square, there is a prix fix theater dinner. Several of my guests ordered from it and were not disappointed. Soup du jour and Caesar salad were served in elegant bowls and plates followed by such dishes as linguine with shrimp and a fabulous crunchy chicken scallopini. Others had the pepper crusted salmon filet with ricotta gnocchis. There was an apple galette and decadent three chocolate mousse for dessert. The real stars were the cocktails, again elegant, celebrating the hotel's history (and the hotel cat Mathilda) . These were the most expensive starting at 20 dollars however the glasses that they are served in are huge.

If you're in New York for the holidays, stop at this famed hotel for at least a drink . It's like going back to a more elegant time where cocktails were had along with witty bon mots. What a perfect Christmas present for literary buffs and foodies together.

Sassy Drinks

2011-12-08T14:58:00.000-08:00

The New York Times Dining section yesterday ran their annual spirits issue. This was and is the perfect guide to holiday cocktails and gift giving. One article featured different cocktails and another featured some very sassy wine labels. All in all it made for some fun reading.

I liked the article about the nontraditional and unorthodox wine labels.William Grimes wrote this fun piece that featured brands such as Bitch and Fat Bastard - perfect for friends - however not for your boss.The taste is the same for any wine. There are shirazes and Cabernets which are lovely additions to any holiday table.These also make good presents between office mates too. Just don't get Big Ass Wine (which sounds like a Letterman joke) for anyone who's weight sensitive.it is a robust red but stick with the reds with the more genteel names.

Another fun article was the one about home cocktails. This is Jeff Godinier's take on creating the perfect cocktail no matter what the cost. His comic zeal in making a heavenly drink takes him to all sorts of liquor stores , wracking up $135 dollars to create the Mount Vernon, This is a drink that features a mix of cherry liqueurs such as Cherry Heering and Kirschwasser. The ingredients are expensive and the recipe made for more advanced mixologists. However it seems worth it. Mr. Gordinier did create his ambrosia.

The holidays are meant for merry drinks and The New York Times knows this. It's a time to have fun with holiday spirits. Make your own or buy some with sassy labels.

Spirits Of The Holidays

2011-12-07T09:35:00.000-08:00

Today's New York Times Dining section has it's holiday spirits guide. The section, commandeered by the Pour section editor, Eric Asimov, has a variety of interesting and helpful articles. There is one on malt whiskey which I'll cover today and some others which will be mentioned in tomorrow's blog. All in all it's a keeper to be brought out when buying gifts or stocking up for one's own holiday blast.

Eric Asimov wrote about the malt whiskey. a perfect chill chaser during these cold December days. His article takes him to the isolated Scottish isle of Islay (pronounced Eye-lah) where some memorable bottles have been produced. Whiskey depends on peat ,a composition of decomposed bog soil to give it its' smoky flavor and here assertive peating or peat roasting helps. Another factor that makes any Islay whiskey different is the seaweed taste or salty air aroma most of the whiskies have (Islay is located on the Irish Sea). This makes it more bolder than just the average Scottish whiskey.

Another interesting fact about Islay blends is that the various distilleries cater to different age groups. There is one called Smokehead which has a powerful and smokey taste. For a more mellower crowd Bruichladdach Islay 12 years hits the spot. This is a blend that is milder with tones of honey citrus and surprisingly a butterscotch aftertaste. for hard core lovers buy a bottle of Ardbeg Islay 10 years which has a strong medicinal flavor along with a brininess taken from the nearby sea.

Whiskey is the perfect holiday chill chaser along with being the perfect gift. Read Eric Asimov's guide to decipher what you want to serve and give . It's a great way of picking out the best.

Foodie Gift Pyramids

2011-12-06T15:14:00.000-08:00

Yesterday I wrote about some of the world's most expensive foodie gifts. Today I'm taking it down a notch by mentioning mid priced foodie gifts. These are usually those fun pyramids and baskets filled with every kind of treat from hams to nuts, cookies to popcorn. They're not only great for the receiver, they're excellent for givers on a budget. For a certain price you can give a lush looking gifts for only a few pennies.

One of the oldest and most famous is Hickory Farms. It started in the late Forties with Richard Ransom and his cousin, Earl, started to sell cheese wheels and summer sausage at home shows in Toledo. It paid off. Today the e company offers baskets and pyramids along with boxes of just truly yummy foods. For one hundred dollars you can send family and loved ones the snack tower which has everything from their signature beef sticks to smoked cheeses to almonds along with sauces and mustards. You can also give gift packages that just feature cooked ham and turkey or ones that features sweets. Another great company is Figi's They have a variety of different baskets and pyramids that features flavored cheeses and sausages.

For those sweet toothed foodies think about a nice pyramid of cookies and brownies. Blue Chip Cookies which produces the best chocolate chip ever has a holiday cookies pack with customer faves. Cheryl's Cookies offers a huge variety of home baked sweet treats. Their pyramids offer an entire kitchen of holiday faves from richly iced brownies to buttery spice balls. They also make rich butter cookies frosted with an even richer frosting. Of course there are fruits you can send as well Harry and Davids offers healthier treats such as a pyramid of pears and apples. They also sell oranges,perfect for the cold weather.

You can give a food pyramid for a good cost this Christmas or Hanukkah. It can be savory or sweet, decadent or healthy. Whatever you give it's a lot of treats for an affordable price.

The Most Expensive Foodie Gifts

2011-12-05T14:50:00.000-08:00

It's that time of year for foodie gifts. What's great about any food or alcohol product is that they come in all price ranges. If you're extravagant you can buy your sweetheart something amazing. If you only have a few pennies, you can still present a really yummy surprise for that someone special. In the next few weeks there will be articles reflecting this . Take from this what you will and use it in gift giving.

Expensive gifts are always memorable. They make a lasting impression and are talked about for years to come. One of the most expensive is Angel Champagne, created by Britalian Stefano Zagni (he's fourth generation Italian bred in England) and American songbird Mariah Carey.One 75 ml bottle can set you back $575. The most expensive goes for quarter of a million (yes, it does) and comes in a diamond encrusted bottle. Another neat thing is that Angel was featured on that ultimately trashy show "The Real Housewives of Beverly Hills" however don't let this deter you. Some royals and celebrities also are big Angel fans too.

For the most expensive food gifts think caviar and truffles. Petrossian is one of the best online stores to get a variety of different roe. One of their most expensive is the Alverta , a buttery and nutty tasting caviar that costs $863 for just two to four servings. Planning for a party? Then the Alverta is $6,800 . However you can buy a cheaper version of it for only $63 dollars for the Tsar Imperial Transmontanus California bred white sturgeon. Truffles are every foodies X-mas fantasy gift. These gems, mined, in my great grandparents' province, Piedmont Italy can go for $340 for just one. There is also jarred truffle sauce that sells for $34 and can be used as a sauce for gnocchi or risotto.

If you want to score big with your foodies, then gift them with the best. You can try a bottle of Angel champagne and serve it with caviar or truffles. There's nothing like making a gourmet's holiday wishes come true.

A Good Tomato Sauce

2011-12-03T16:19:00.000-08:00

A well made tomato sauce is important to any pasta, whether it's for a holiday party or for a Wednesday night dinner. The dilemma is creating one that's the right blend of ingredients. Some can be too watery. Some over salty or over sweet or not spiced enough. They key is to create a sauce is properly balanced ; one that will let the pasta shine through.

A good tomato sauce starts with , of course, the tomatoes. Plum tomatoes are the best to use because they are the meatiest with a richer, more robust flavor. Usually the canned diced kind are the most adequate however if you can get fresh right now then use them. Another must is a good base. This is usually a mix of olive oil and three cloves of chopped garlic. For an extra fillip , add fresh or frozen pesto sauce. The basil gives the sauce an earthy taste plus a richer color. Simmer for an hour before serving over pasta.

As with any basic recipe you can vary it to suit your tastes. Plain sauce is called pomodoro , the Italian word for tomato. Meat can be added, the most common being chopped beef. this results in a tasty Bolognese sauce however try ground steak too. A famed Neopolitan recipe calls for the addition of both pork and beef for a very tasty sauce. Chicken is another add in but not as common as beef. Some chefs and home cooks put in fish such as lobster, crab or shrimp. Other spices such as red pepper is added for the hot and fiery arrabiata sauce. Some home cooks add veggies such as broccoli, green pepper and cauliflower for a healthier variation.

What makes a good pasta? It's always the sauce . A well made one can make all the difference between a memorable dish and an ordinary one,

Peruvian Cuisine Uncle Paulie's

2011-12-02T12:46:00.000-08:00

South American food is slowly but surely becoming a mainstay in American diet. With it comes a variety of truly delicious dishes from the Southern Hemisphere. I recently ate at a great Peruvian restaurant Uncle Paulie's near me. Their food was amazing and I will definitely go back.

This small restuarant located in Maywood New Jersey, (14 miles directly west of New York City more or less) has one signature dish -pollo de brasa - rotisserie chicken. Diners can order it whole, halved or quartered and with a special sauce. However it is just amazing plain, succulent and flavorful. It was really cooked to perfection , which is unusual for rotisserie chicken served in restaurants. There is also bifsteak and fish too, spiced to reflect the Peruvian diet.

Another good dish are the fried plantanos or plantains. These were perfection as well. The bananalike veggies were fried to a lovely crisp which seemed to caramelize them. Another plus is that Uncle Paulie's doesn't stint on servings. There were enough for three or four people (however they were so tasty I practically finished up one basket). The restaurant also has traditional rice and beans along with fries as other sides too along with salads.

Uncle Paulie's is a great place to go to and to be introduced to Peruvian food. The dishes are wonderful and addictive.It's a restuarant that will surely get a following.

Uncle Paulies 109 West Pleasant Ave, Maywood NJ.

Home Cooking With The Best

2011-12-01T15:00:00.000-08:00

There's nothing like home cooked meals especially for the holidays. It turns out that even the best chefs like comforting cuisine as well and have written books about it. What's even better is that these cookbooks are out for the holidays. They're perfect for the home cooks who want to cook classics but also want that gourmet vibe as well.

The books were reviewed in an article in yesterday's New York Times Dining section. Julia Moskin, the Dining section's doyenne wrote whose was the best. There are a few, actually and they would make a great under the tree surprise to any comfort food loving foodie. There is Mario Batali who wrote "Molto Batali: Simple Family Meals From My Home To Yours"(Bloomsbury). This is an unusual cookbook in the sense that is is divided into seasons. His summer recipes include corn and fennel baked together along with tomatoes while his winter ones feature the veggies of the season such as pumpkin. For true foodies there is Ferran Adria, the avante garde chef from Spain. His meals aren't for home really but were geared more for dinners with his restaurant staff.His book is "The Family Meal:Home Cooking With Ferran Adria" (Phaedon Publishing). Another foodie adored chef is Hestom Blumenthal who has " Heston Blumenthal At Home" (Bloomsbury Publishing) and his is filled with simple and homey roast and vinaigrette recipes.

For true family cooking there is John Besh's "My Family Table:A Passionate Plea For Home Cooking. "(Andrew McMeel publishers) Chef Besh reflects his life as this in his book: a busy and messy dad cooking for his four little ones. However his recipes wouldn't go amiss at any adult dinner party. He creates a risotto and creamy veg soups that work with any palate. On a higher note there is Jean Georges Vongerichten who brings his Alsacian roots into play with his cookbook," Home Cooking With Jean Georges;My Favorite Simple Recipes" (Clarkson Potter).

Home cooking is always a good thing for the holidays.Even chefs realize this and want to impart their best take on comfort food. It results in some good dishes, a perfect gift for the home chef who loves to cook simple dishes from family recipes..

Pig Wings The Newest Treat

2011-11-30T16:04:00.000-08:00

The expression"When pigs fly" actually may have some truth to it. The latest craze now is pig wings. This tasty cut of meat is hitting restaurants and home kitchens right in time for the holidays. It's kind of like the pork version of chicken wings and just as addictive. People across the US are clamoring for this latest craze and with good reason. Pig wings are tasty.

This new treat was the subject of an article in today's New York Times Dining section. The piece, written by Dining section regular, John T. Edge, explains that that pig wings are nothing new. They're just a reinvented shank which is the fibula of the pig's back legs. These pieces have a part of chewy meat on them and they're small enough for fun eating. Traditionally they've been used to flavor soups and stews. Shanks have been cut from the ham before selling and were reprocessed into cold cuts and other products like hot dogs and sausages. Now that's all changing , thanks to a renaming. At first they were called slammers and then the cuter name pig wing was then settled on.

Pig wings are served like traditional chicken wings. They're usually battered and and then deep fried, served with a variety of dipping sauces, Like chicken wings , they can be hot and fiery or mild and crunchy, always having a side of cool ranch dressing and celery sticks. Celebrity chefs are jumping on this new phenomenon. Paula Deen has her own brand of pig shanks and she's selling them on QVC., the home shopping channel. Farmland Foods,a division of Smithfield which produces hams , is selling them as KC Pig Wings to chain restaurants. Some eateries are even putting them on sticks and serving them as Carnitas Lollipops. French restaurants are also picking up pig wings and giving them the fancier name of French pork confit.

Pig wings are becoming the latest craze to hit the American palate. They are exactly what people want, crunchy and flavorful along with just being fun. We'll definitely be seeing more of them in the months to come.

Cake Pops Pop

2011-11-29T14:48:00.000-08:00

There's a new treat phenomenon hitting restaurants and parties - cake pops. These fun yummy takes on classic lollipops are now easy to make. Once a domain for only gourmet bakers . they're now being created for something as simple as a family dessert or holiday party.

The treat is only a few years old and it's the first sweet that received its' buzz through social media. People gobbled up this idea of a fun cake that's not messy to eat and easy enough for little hands to hold and bite. Restaurants started making their version , first using cheese cake which can be scooped into small orbs using melon ballers. It was then used on regular cake and the next step was a cake ball maker. This last looks like a waffle iron except that it has a mold pocked like a golf ball's surface. Another lookalike section is put over that and then pops baked.

Like cupcakes, cake pops can be made in a variety of flavors using any cake mix. . Bakers can vary using marble and carrot mixes and even add a squirt of jam inside for a surprise. The cakes are them dipped in melted chocolate or frosted with a regular bought or homemade frosting. Luckily there are You Tube videos that help neophytes with icing their first batch. If you're making cake pops for the holidays think about attaching two balls together to form snowmen or even penguins. There are so many ways in which to present them for any holiday. They can be dipped in pastel white chocolate for Easter or frosted in orange to make cute pumpkin pops for Halloween.Cake pops also make great favors at showers and weddings too.

Cake pops are the latest craze that foodies are going wild over. Now they can be made as easily as cookies, thanks to pop makers. They're a fun spin on traditional cake and a perfect sweet for the upcoming holidays.

PBS Vs The Food Channel

2011-11-28T14:49:00.000-08:00

PBS was the original food channel and its' shows opened the eyes of the American public . Fast forward to the Nineties where a fledgling food channel started to air its'own food based programming. Now both are neck in neck as to giving the public viewing audience cooking lessons and tips to create the perfect meal. Who is better though? That's the question.

PBS was and still is the classier station for cooking shows. After all it was the one who gave us the great Julia Child and Graham Kerr, The Galloping Gourmet. It showed America that French cuisine is as easy to cook ans American and debunked a lot of myths. It continues to this day with the fabulous Jacques Pepin who still create amazing meals. America's Test Kitchen is another informative no nonsense program. Chris Kimball gives a dry and wry view as he tests out recipes and products. it is an excellent way of learning about the nuances of cooking. For a more low key and maternal cooking style there is Lidia Bastianich who also runs the famed Da Posto restaurant in New York.PBS also offers a kid's cooking show,Fizzy's Lunch Lab, where the little ones can create surprisingly sophisticated meals.

Thre Food Channel does offer chefs who give good advice. While the PBS ones are more reserved these are loud and in your face. (think of Charlie Rose vs Jay Leno or David Letterman).Ann Burell is interesting chef, and her advice cam be helpful. However she can be loud at times as some of th e other Food Channel faves such as Guy Fieri. He not only has his cooking half hour but also is the force behind Diners Drive Ins and Dives" a fun and informative half hour that shows off the best of America;' eateries. The channel also feature competitions which does appeal to certain crowds. Yes, they entertaining but do home chefs really learn from them?

What to watch? That;s a hard call. For information and education.I'd go to PBS. For just plain fun, then watch The Food Channel. In the end you will know a little bit more about how to cook and what to cook.

Pecans Nuts For The Holidays

2011-11-26T14:30:00.001-08:00

Pecans are the perfect nut for the holiday season. They're great in salads, main dishes and most appropriately in pie. These crunchy gems are easy to incorporate into any festive feast or just on their own as a snack.They have a rich earthy taste that works well with sweet or savory.

Pecans are a truly all American food, having been eaten by the Indians for centuries.It comes from the hickory tree (and that itself is named after the Indian word for pecan based alcohol powcohicora) and was found along waterways. It is indigenous to North America and it's the only tree that the Native Americans cultivated.The name derives from pacane, meaning a nut that be hit with a rock. Colonists fell in love with the easily shelled nut and it was a great favorite of both Washington and Jefferson. Pecans were one of the first cash crops coming out of New Orleans and it was a Southerner, Abner Landrum of South Carolina who grafted wild buds onto domesticated branches, producing one of the first commerical hybrids as early as 1822.

Pecans have been loved ever since. The most famous dish is , of course, the downright, sinful pecan pie. This is a recent creation brought to life by Karo Syrup in 1940 although it supposedly goes back to the 1600''s in Louisiana. However pecans make a neat addition to salads, bringing crunch and a butteriness to any creation from Caesar to Waldorf. You can also grind them up and use them as a coating for chicken or fish dishes. Pecan also work with vegetables. Try them with string beans instead of almonds or in a broccoli gratin for some crunch. They can also be added to pasta or risotto for texture and added flavor.

Pecans are a wonderful nut to have during the holiday season. Have them in the traditional pie or as part of dinner. They're just a delightful flavor and a great addition to any dish.

A New Spin On Leftovers

2011-11-25T14:42:00.000-08:00

Most Americans have about half an eaten turkey along with a ton of sides and gravy left in their fridges. Leftovers are tasty. After all it's the reheating that gives most foods that extra oomph. However for people who find those extra morsels boring there is a solution.They can be creative with them.

There are million recipes for leftover turkey. A turkey tetrazzini is classic as is just a turkey sandwich. These are yummy but predictable. A newer spin would be creating a turkey salad incorporating yesterday's leftover salad (or new greens for a fresher bite). You can turn your rolls into croutons and add them for crunch. Also melt down the cranberry sauce and create a vinaigrette with it. Another turn on the classic is creating a sandwich with turkey sandwiched in between two stuffing squares and doused with leftover gravy.

What about those sides? Mashed potatoes are the easiest because you can do a lot with them. One of the tastiest is potato croquettes. Mix the leftover mash with breadcrumbs, eggs and parsley, roll into balls and fry. For added crunch coat them in breadcrumbs before frying. If you cooked just plain green beans and caulilfower then combine what's left into a salad. You canalso use the stuffing to create mini pot pies. Put turkey, gravy and veggies in little ramekins or crocks. Cover with the leftover stuffing and bake for a few minutes in a toaster oven. It's a great meal after a day of touch football or early X-Mas shopping.

Leftovers don't have to boring. Turn yesterday's dinner into interesting gourmet treats that are flavorful and unique. You won't have anything left by Sunday!

Thanksgiving Wishes

2011-11-24T14:43:00.000-08:00

To all my American readers at home or abroad, have a good an peaceful Thanksgiving. Eat as much as you can of your favorite foods. Count your blessings for having that food and a job to buy it. Also be thankful for those who made it or helped you make it. Be thankful for their time and consideration. Be thankful for having a varied diet that has important vitamins and minerals as well as being thankful for having three square meals a day.

Consider those who do not have what we have , whether on a local or global basis. Include them in your payers and pray that the upcoming season and year will be a good one for them.

Enjoy the day but also enjoy all the blessings and luck that have come your way. Say thanks for them.

Feasting Well

2011-11-23T09:14:00.000-08:00

Tomorrow is one of the biggest eating days of the year.It's a time to indulge in every favorite holiday food for almost an entire day. The question is can our stomach manage it?Is it right to eat three helpings of stuffing or four of turkey and green bean casserole? The answer is surprising.

This quandary was the entire topic of Jesse McKinley's article in today's New York Times Dining section. The writer even interviewed such food contest champs as Crazy Legs Conti. Mr. Conti has had his share of gluttony in the past. After all he is the country's reigning sweet corn eating champion. He wants "civilians" to go easy tomorrow and actually today as well. Don't spend today fasting. It'll only result in overeating tomorrow. Try little meals and a sensible breakfast instead. You'll eat the turkey dinner as if you were eating a regular meal then, with some moderation because you've already filled up earlier.

What about those calorie counters?Another group that has headaches with tomorrow's feast. Again Mr. Conti offers this suggestion : don't beat yourself up too much. People have a tendency to chastise themselves for overeating. The best bet is to let those feelings go and enjoy the meal. Another guilt free method is sticking to the lower calorie foods. Opt for celery sticks and crudites along with slices of plain turkey breast. Skip the usual gravy stuffing and anything with sweet potatoes and marshmallows.Also just drink seltzer which has zero calories or water.

In the end though you can indulge in as much as you want. The body does adjust according to doctors who were also interviewed. Gobble away on that pecan pie or turkey leg. You can walk away the calories the next day anyway during your Black Friday trip to the mall.

A Juicy Bit Of Bird

2011-11-22T15:02:00.001-08:00

What makes a turkey dinner memorable?. Not the gravy or the crispy skin(although that does help). It's not the bird's weight or how many it could feed. It's the meat. A good juicy slice of turkey is crucial to a perfect Thanksgiving dinner.The whole meal will be ruined if the meat has the texture of parchment. There are ways to combat this and have the best bird ever.

Turkey dries out because of overcooking. Mostly it's the white meat that loses moisture, namely the breasts.This part cooks almost too quickly while it takes the darker meat much longer. According to some cynics , this always happens and there's no way to have a perfectly cooked, juicy turkey. That's where they 're wrong. One of the best hints is to smear butter under the breast skin before cooking. It'll not only impart a yummy, buttery flavor but keep the meat moist for hours. Another way is brining it , or soaking it into a salt water bath overnight.A third method is tenting with aluminum foil for most of the roasting process. Take the foil off about three quarters of an hour before serving.

Suppose the worst happens? You can salvage the dried out meat. First slice it off the bones and then place the slices in a casserole dish. Add the drippings along with a can of chicken broth. Now cover the dish with tin foil and cook for five minutes at the same temp you used for cooking the entire bird. You'll have moist , juicy slices ready for your company.Another quick fix is a good dousing of gravy to combat the chewiness and toughness.

You can serve a juicy bird that's tasty and moist. It's in the manner of prepping that ensures a delicious turkey with tender meat. Choose what works for you and then go with it. You're bound to have a turkey that's juicy through and through.

Crust Time

2011-11-21T15:02:00.000-08:00

Baking a good pie crust is crucial to a successful holiday pie. The problem is that sometimes it doesn't work out and you wind up with a bad pie. How to avert this dilemma? Follow the recipe to the letter and you'll have a crust to be proud of.

The basic pie crust consists of flour, butter, a pinch of sugar, salt and cold water. You can sub in Crisco or a half and half for butter . The result is actually a more flakier and tender crust. What kind of flour to use? An all purpose kind is your best bet. Don't try Bisquick (unless it's one of their recipes taken from the Bisquick box or website). You can mix everything up in your food processor with the setting on pulse or do it old school. This requires using two knives and crisscrossing the flour and butter until it resembles peas. Gradually add ice water and then make a ball. Chill in the fridge for up til one hour. Raw pie dough can be left in the fridge for up to two days only.

The second most favorite crust is graham cracker. This is the best for a cold pie filling, such as pudding or ice cream . It just requires finely ground graham cracker crumbs mixed with sugar and melted margarine or butter. You can add cinnamon for added flavor. You can also sub in cinnamon graham crackers instead. For chocolate pudding or ice cream pies, use the chocolate flavored ones or better yet thin chocolate snaps. Reserve the crumbs for dusting on top of the pie too.

A perfect pie crust means a perfect pie. Even though it's simple to make, there still can be a few mistakes.Just be diligent and careful and you'll have a successful and great dessert!

Turkey Day Check List

2011-11-19T14:28:00.000-08:00

These next few days are going to be crucial shopping days for any home chef. You have to be prepared for not only Thursday's Thanksgiving feast but also for whatever disaster (and there will be some) that coes your way. How to handle all of this? Organize! It helps to have plans along with fall back solutions that will see you through the day.

The first step is to write an extensive list of what you'll need. Always include the basics such as turkey , potatoes, both Idaho and sweet, , bread for stuffing, vegetables and the makings of dessert. From there add the secondary foodstuffs, such as frozen rolls, seasonings , non alcoholic drinks and after dinner mints or nuts. Make sure your list also has foil roasting pans and disposable containers for leftovers and extras on it . Keep in mind your guests 'dietary restrictions and also what kids may like as well (such as chicken nuggets for fussy eaters and chocolate turkeys and cookies for dessert).

Once you have everything home, it's time to get out the recipes. Hopefully you've tried out the new ones at least once. If you haven't you have three days to do so. Also make sure you have all the necessary spices and other ingredients like flour and nuts for baking. Doing a trial run on your electric carving knife and meat slicer won't go amiss either. Check coffee urns too,not that they go on the fritz in the middle of dessert . Now is also a good time to air table linens or buy new ones if the old ones are ratty or torn.

Make sure your Thanksgiving runs smoothly without any glitches or mistakes. Be prepared when you shop and when you cook. It makes for a calm, stress free and enjoyable holiday cooking and dining experience.

The Joy Of Japanese

2011-11-18T15:04:00.000-08:00

There's nothing quite like Japanese food. It's a fun treat of textures melding with flavors and colors to create a different meal. The Japanese know how to blend simple ingredients to create just heavenly dishes. It's amazing how a few fried veggies can be turned into perfection.

After a long , dry spell I finally had the cuisine today! For me it's a welcome change from the usual Chinese and Italian lunches that I'm used to . What was even more fun is that it arrived in a bento box. The new local restaurant, Yama has brought authentic Japanese dishes and even dessert to my area. They have everything from the light but satisfying miso soup to teriyaki and tempura . What is even neat is that there is sushi included too. Their sushi bar has as much variety as larger Japanese restaurants, and their sushi chef can create both new and traditional rolls.

It was an absolute thrill to enjoy a crunchy tempura in a warmed soy teriyaki sauce . The light coating of panko breadcrumbs added instead of detracted as fried coatings often do. Another neat addition is adding broccoli to the mix which is delicious in tempura form.I also loved the fact that Yama gave veggie sushi rolls with the lunch. Again this was an added treat. It was chock full of carrots, avocado and cucumber. There was also a small salad with a special tomato dressing too.

Japanese food is always a fun treat. This local restaurant is a new favorite and I'm sure to be back soon. I'm looking forward to having their teriyaki and hibachi grilled dinners.

Yama is located on Main Street , Lodi New Jersey , 12 miles west of midtown Manhattan. Google or Bing for directions

Arizona's Food Controversy

2011-11-17T13:28:00.000-08:00

Most states have some kind of state food. Ohio has barbecued pork. Massachusetts has - what else - Boston cream pie. Maine has blue crabs while Indiana has Indiana sweet cream pie. Now Arizona is getting into the mix by electing a food dear to its' natives hearts. The chimichanga. With it ,though, comes a controversy.

This was the subject of an article by Marc Lacey in yesterday's main section of the New York Times (not the Dining as you would suspect or think). It seems the tasty dish is the center of a huge fight over who created it. Carlotta Flores is claiming her great aunt Monica Flin first made it when the woman accidentally nudged a burrito into hot oil and let it fry. Others such as Sharon Johnson claims her dad, Woody, created the tasty dish back in 1946 . There there is the theory that the dish was originally another spin on a North Mexican dish chivechangas. The dish isn't found on authentic Mexican restaurants. It's sort of a hybrid food, kind of like th e Chinese American General Tso's chicken and Italian American garlic knots.

Chimichangas a re a part of Arizona culture however, like its' state tie , the bolo or its' state flower, the saguaro lily, along with its' official firearm, the Colt Revolver. Chimichangas are big in Mexican restaurants here in he States. It's a staple at Taco Bell However recently the dish, more or less a big fried burrito, has gone upscale. One restaurant El Charro in Phoenix is using lobster as a filling and it also offers fruit ones for dessert. Most just feature either beef , pork or chicken and few places do have a seafood one as well.

The controversy should be settled soon. Arizonans are eager to make this delicious dish their state one. It reflects their inventiveness along with its' rich Mexican culture as well.

Turkey Day SOS

2011-11-16T15:01:00.000-08:00

Next week is Thanksgiving and with it comes all sorts of problems. The bird got over roasted. The relatives got over toasted. The sides are boring. Or worse - under cooked. Not to worry .There solutions to all of these, thanks to today's New York Times Dining section.

This section has thankfully turned into any home chef's guide for the perfect Thanksgiving. Its' writers not only offer advice but also recipes . There is everything from ideas on making interesting sides to dealing with alcoholic family members. There are even some unusual questions such as can an entire Thanksgiving dinner be cooked on a stove top. (Yes, it can). Another one is how can chocolate be incorporated into the scene? (By painting a pecan pie crust with melted chocolate or whipping up a batch of homemade brownies instead of fruit pies.)

What I like about this issue is that it imagines every situation possible. After all Thanksgiving is the time when all things that go wrong do. This is te perfect answer to any T-Day SOS. Another plus is that Dining's section team of seasoned writers supply the answers. Everyone from Florence Fabricant to Eric Asimov to Jlia Moskin to Jeff Gordonier. I also like the fact it has alternative recipes too that can be made all year round. The recipes for the Thanksgiving sides can be used even on Christmas and Easter or just for a regular Sunday dinner.

Save today's Dining section for next week's serious round of cooking. It should be right at any chef' fingertips. It's the lifesaver to have to insure a perfect feast!

Bath Time :Washing Veggies and Fruits

2011-11-15T15:02:00.000-08:00

We've all been told early on to wash our produce as soon as we get it home. We're also told that keeping it damp and dewy is the best way to preserve it. There seems to be a debate about that.Is it OK to mist greens ?Or is it potentially dangerous? And what about the practice of constantly washing fruits and veggies? Don't the stores do that for us?

I ran across this reader question in today's Science section of The New York Times. The person writing in wondered if greengrocers were doing more harm than good in misting their produce. The answer was no. Misting is the best thing for any cut plant. Their roots usually carry water to them, bringing hydration to leaves and stems. Picked green s no longer have this vital system, so no, it is a good otherwise they will wilt and die. Contamination can occur rapidly too and that means bringing home spoiled greens.Once home ,greens should also be submerged in cold tap water for five to fifteen minutes. Afterwards they should be blotted dry with a paper towel,and then placed into plastic bags.

This also brought me to another thought. Are we just being overprotective when we wash fruits and veggies before eating?Or are we just being too over cautious? The answer is a resounding no! Bacteria can lurk anywhere on a plants mostly in leaves but sometimes can linger on the skins. Any one of these diseases. E coli,listeria( the beginnings of meningitis) and salmonella can be found. Remember when the salmonella outbreak in spinach occurred a few years ago? Then there was something similar that happened in a Wendy's in central New Jersey. Both were the result of inadequate washing. So wash. You can use just regular tap water although there are vinegar based sprays you can also use for more cleanliness.

Misting and washing are good for your produce. They not only keep them fresh but help protect you from some nasty bugs. Don't be afraid to give your fruits and veggies a bath. There's nothing wrong with a good dousing!

The Almighty Meatball

2011-11-14T15:01:00.000-08:00

meatballs are just a fun food. They add zip and flavor to just plain spaghetti and sauce. They're great on sandwiches and even better at parties. Another plus is that you can create you own. They're open to interpretation and can be made with any kind of meat.

The dish has been around for centuries, starting with peacock meat being ground and then molded int fried balls in ancient Rome. Go forward a few centuries and meatballs as we know them start making their debut. For centuries , Southern Italians have made them marble size however that all changed when the recipe came to the States. They grew and some home cooks as well as restaurants offer grapefruit sized ones with their pastas.Traditional recipes call for a combo of veal pork and beef combined with breadcrumbs Parmesan cheese and garlic. You can vary it though and have to with more of the meat of your liking. Another idea is to sub in chicken or turkey meat for healthier low fat ones. Use the leftover meatballs and sauce for a nice hot sub sandwich the next day.

A fun party dish is Swedish meatballs. This has been around since the 1750s when Swedes first made them. Again they can be made with beef or pork . As a party dish they can be made handball sized and served on their own. As a hearty family dish they can be made with brown gravy and served with a side of mashed potatoes and lingenberries. You can also try making the Greek version, keftedes for your next holiday gathering. These are sort of similar to Swedish however they have mint added. For an entirely different spin go Chinese. Shanghai style pork balls are great steamed or fried and can be served with a scallion soy sauce.

Meatballs mean fun eating. You can have them the traditional way with spaghetti in a tasty marinara sauce or as party food whether it's , Swedish , Greek or Shanghai style. Either way you'll enjoy a tasty combo of meats and spices in bite sized perfection.

Ancestral Foodies

2011-11-12T14:38:00.000-08:00

Ever wonder what some of your ancestors ate? Did some dishes make it through the millenniums or fall by the culinary wayside? Did the Age of Exploration or a great migration factor into diets? You many be surprised at how some dishes changed and some stayed the same.

The Romans tended to be the most formal of the ancients . They had a set breakfast, lunch and dinner that most follow today. Breakfast was bread in watered down wine while lunch was something we could easily recognize and eat today - leftovers along with bread fruit and cheese. Supper varied with the classes. The poor would just have fresh vegetables with olive oil. The rich could indulge in all sorts of treats. Up north the Vikings had their own hearty menu. It consisted of whale and horseflesh but also preserved veggies and fruits. The last is an important part of the modern diet, whether it's from Norway Sweden,. Finland, Iceland or Denmark. They evne had a variation of lutefisk, but it invloved the basking or Greenland shark.

Further East the Chinese had the same rice and meat diet that's popular today, They were the first to really cultivate and some of their foods go back to 5500 BCE. The Northern tribes used sorghum and millet as well in their cooking. Meat was added for special occasions. The Chinese have always been associated with tea and no wonder. They were drinking it as early as 3330 BCE. Since meat was a rarity, ancient Chinese cooked with tofu or bean curd - and their dishes were similar to what is served today. There also were fortunate to have a variety of fruits and veggies such as lemons, apricots and cucumbers in their diets.

Our ancestors were foodies in their own right. They passed down some dishes and foods that we still use today. We may live in the modern age but our culinary traditions are rooted firmly in the past.

Hearty Bowlfuls

2011-11-11T13:21:00.000-08:00

Now that the weather is once again becoming crisper and nippier, it's time for a good bowl. Not that kind that involves nine pins but bowls of thick, nutritious goodness. Any dish that you can scoop into a big one is perfect, be it chowder, gumbo or stew. They make you feel warm and cozy, the perfect comfort foods on frosty nights.

Chowders are wonderful for any November lunch or dinner. Although it really isn't the season for seafood you can still make a hearty clam or shrimp one using frozen seafood.(although there are some fish stores that do sell freshly caught clams during this time). Corn chowder is another great chill chaser.It is easy to make along with being hearty and filling. You can add some thickly diced potato chunks along with bacon to make it rib sticking and more flavorful. Gumbos are another bowlful of substance and taste. Although they're a little more involved than chowders you can still create an easy one . Again seafood is the traditional way to go however there are also chicken varieties too that have just as much fire and punch.

The most traditional bowl dish is stew.Thanks to the crock pot, stews can be made early in the day and served piping hot at dinner time. The most traditional is lamb stew which can be slow cooked with a hint of sweetness for a North African vibe or with potato chunks and parsley for a more traditional Irish meal. Of course there is also beef stew along with chicken stew. Both call for creativity. For the beef you can add anything from ordinary ketchup to red wine to amp up the taste. For the chicken, think about a splash or white wine to eggplant to a dash of oregano. Serve both with regular or Midwestern dumplings instead of bread or rolls..

This is the season for warm hearty bowlfuls. They can come in the form of chowders, gumbos or stews . All are different yet all have the same goal, to drive away that November chill.

Nut Time

2011-11-10T14:28:00.000-08:00

This is the season for nuts.What's great about any one of them is that they're so versatile. You can have them in salads, sides or desserts. They're also good on their own, freshly cracked and right from the shell. No matter how you have them , nuts offer an earthiness, perfect for the fall and especially the Thanksgiving table.

This was the subject of Melissa Clark's article in yesterday's A Good Appetite column in The New York Times Dining section. In it, she explores one of the autumn's table's most loved and wanted food. Right now is th e time for three favored nuts, the walnut, the pecan and the chestnut. Walnuts are usually eaten alone (although they give salads a ice crunch) . You can buy them shelled or unshelled , although only four percent of th e nuts are actually sold in their shells. They can be kept up to a year. Ms. Clark gives a great relish recipe that has walnuts mixing with the tangy sweet tastes of pomegranate and orange.

The other nut featured is that Southern classic the pecan. These are plentiful this time of year thanks to that Thanksgiving Day standard pecan pie. Pecans on their own are fantastic, buttery and chewy. In the pie, they 're just heavenly, complimenting the praline type filling .The recipe featured is not pie but couscous, a different spin for sure. Chestnuts have always been a popular treat in November. They're usually eaten for All Soul's Day through out Catholic Europe. They should be scored with an X on top to let them steam out and roasted or toasted over an open fire. Ms Clark offers her dad's way which is slitting them around their circumference and then microwaving for forty seconds. I would prefer mine plain however she makes them as a filling for a tart or in stuffing.

Nuts are always vital to a fall table. No matter what type they are, they add flavor and crunch to both dimmer and dessert. They're also good on their own a s a toasty. tasty snack in front of a roaring fire.

There's An App For That

2011-11-09T16:38:00.000-08:00

Cooking especially holiday cooking can be stressful. First timers and seasoned cooks alike, can run into all types of disasters, especially when trying out a new recipe or cooking method. Not to worry, though. There's an app for whatever culinary problem you may have.

This was the subject of an article in today's New York Times Dining section. The piece, written by regular, Julia Moskin, tells of this modern day convenience. Having several cooking apps on your tablet is necessary these days and especially now with Thanksgiving Hanukkah and Christmas just around the corner. After all IPads and their ilk can go with you everywhere , in particular, to the grocery store. The recipe of choice is at your anything down. However for cooks who like tweaking recipes, there's also an app for that too , allowing for amounts to be changed or for ingredients to be added or deleted.

As with any app, cooking ones are plentiful. You could download Jamie Oliver's 20 Minute Meals or Baking With Dorie. The apps are cheaper than a cookbook, with prices starting from free to $7.99/ Some, such as the Geometry of Pasta even have animation while the Cooking With Dorie has videos so bakers can learn the basic techniques.. However be warned with Cooking apps with video how tos can eat up a lot of memory so be careful with what you're downloading. Browse through them to decide what best suits your need. There is a free Thanksgiving dinner app that can easily work for Christmas and even Easter. If you're re into baking then just download one or two of those themed apps.

This is the season for any type of cooking disaster or problem. Invest in a few informative cooking apps to help you avert any snag. It'll make for smoother time in the kitchen along with tasty holiday dishes.

A Good Rub

2011-11-08T15:46:00.000-08:00

A good rub is essential to any pork or beef rib. I brings out the flavor of th e meat along with imparting a crunchy , crisp coating. A rub also holds in the juices, making the meat moist and melt in your mouth yummy.You can buy rubs or better yet make your own. They're easy to create and store.

One of the best recipes is the Kansas City rub. This town knows ribs ; it lives by them so what the local chefs put on them has to be special . Their rub recipe is a blend of spicy and sweet.It's a mix of paprika , and brown sugar with chili and cayenne thown in for added heat. Onion powder along with garlic is also mixed in for extra flavor. Memphis, another town , known for its' excellent ribs has its' own variety of rub . It employs dried mustard and basil along with the requisite garlic and onion powders for zest and zing. Chicago,a city known both for its' amazing food and meats also has a rub recipe. Theirs is simliar to the other two but also has parsley added for a different, earthier flavor.

The Caribbean islands are known for their rubs too. These can be put on everything from chicken wings to even turkey, from steaks to ribs. A popular one is made with granulated garlic along with brown sugar and a different herb this time - thyme. It also has chili powder and sea salt for added crunch and extra taste.One island, Jamaica, is really the king of rubs. The island produces so many recipes, it's hard to choose which one is the best. Jerk a spicy dish and one of the most popular starts off with a rub that includes white sugar, and native spices such as cinnamon,. cloves and allspice. Of course there is chili powder and garlic to give it heat. Remember that most rubs last up to four to six months in storage. You can make them now and use them even in the Spring. They'll still be good.

Add a good homemade rub to your next batch of ribs for some fire and crunch. It'll turn ordinary ones into a special meal. Make any recipe or create your own for a unique flavor!

Much Ado About Food Trends

2011-11-07T15:14:00.000-08:00

Trends rule our lives. Women gear their calendars by what's hot in the spring and fall. Techies of both sexes get excited over the latest I -something. Even foodies go completely gaga over what the experts and trendistas tell us to put into our mouths.The question is: is a food trend all the fuss?

I recently found this out when I tried macarons for the first time. Recently writing about them made me curious. When I spied them in one of my favorite New Jersey bakeries I had to get them. I wanted something sweet for a dessert later that evening. It was either them or home style oatmeal cookies. Of course the macarons won out. Let me preface by saying that this particular bakery is one of my favorites. I love their cupcakes . They're even better than the ones that are found in Magnolia Bakery . Their cookies are wonderful. I had anticipated that their stab into the newest sweet trend would be too. They were not what I thought they were going to be.. The chocolate ones were a bit gooey and reminded me of a brownie. The vanilla was better, redolent of almonds with a non traditional butter cream filling. So this is what all the fuss was about.

Maybe I 'm not used to them . I thought my first macarons were going to be heavenly. They were more leaden than what I imagined. Maybe another bakery would do them differently., create a lighter, crisper shell with a sinful filling.However that's the problem with food trends. There's so much hype about them . What's good? What isn't? It's kind of like the fuss about fashion.Platform shoes may look wonderful but in reality they hurt the calves and make walking cumbersome. The hype overwhelms and sugar coats the actual product sometimes.

What to do about foodie trends that make you scratch your head? Like any other trend, ride it out. In the end it's all about what makes you happy - not others.Listen to your taste buds - not the style makers.

Marriage of Good Tastes

2011-11-05T15:50:00.001-07:00

When foods taste good they really taste good. Combine them with another delicious dish and - BOOM! - it's tremendous ! Both sides meld together to create something tasty. This is a perfect marriage - unlike some recent celebrity ones that didn't last.

Burgers on their own are great. However pair that delicious beefy taste with pizza toppings and you have something special. It's the combination of tangy, herb rich tomato sauce, soft, gooey cheese and a good quarter pounder all sandwiched between a bun. With it , there's no need for sides. A pizza burger is just flavorful on its' own. The same can be said of chili fries and chili dogs. Chili is tasty just as a main dish however over crispy fries or dogs, sheer bliss. It's a perfect melding of tastes and textures.Another good combo is chicken and pasta. Any chicken , whether breaded or grilled, is a great solo act however paired with spaghetti or linguine makes a filling and delicious dinner.

Desserts have always been the result of pairings. Look at chocolate fondue.It's the perfect blend of molten chocolate, with cake, marshmallows and fruits. Chocolate is also a brilliant foil for everything from pound cake to bacon nowadays.A chocolate ganache can go well with crispy tuile cookies or as a topping to a rich buttery pound cake. Caramel is another excellent go with. Apples and caramel are great together but the sweet can be used as a topping for ice cream , plain cakes and even puddings. Even caramel and chocolate together make a neat and fun couple.

Some marriages work, some go the wayside. When two stand out dishes are united, they create a new one that's even more tastier. It's a union that will stand the test of time and last forever.

Salisbury Steak - Simple But Hearty

2011-11-04T15:26:00.000-07:00

Fall and especially November demand hearty dinners that stick to our ribs. What better than a Salisbury steak along with gravy and mashed potatoes. It's a meal that's easy to make plus the whole family will enjoy it. Salisbury steak is what every November dinner should be - satisfying and filling.

The dish was actually the creation of a Nineteenth Century doctor, James H. Salisbury who preached regularly about the benefits of chopped lean beef. He advocated eating a ground patty three types of day to prevent certain illnesses. In 1897 he came up with his "cure all' , ground meat suffused with eggs, breadcrumbs, onions and spices, pounded into patties and then fried. This could be served with other foods or strictly on it's own . In a way the Salisbury steak was a precursor of the hamburger although the Germans already had something along those lines.

Salisbury steak is one of the easiest meals to make. The original recipe hasn't changed since Dr. Salisbury invented it. It takes one to one and a half pounds of ground beef along with breadcrumbs,egg and onion soup. Mix these together and fry in a skillet. The sauce is easy. You can have just brown gravy premade or make up the one that usually goes with the dish. This consists of ketchup, water Worcester sauce and mustard along with flour and the onion soup. You can also spice up the recipe with chopped mushrooms and then serve with a mushroom gravy. A perfect side is homemade mashed potatoes but Salisbury steak also goes well with buttered egg noodles too.

Treat your family to Salibury steak for a good hearty meal. It's perfect during these chilly nights. It's simple , and fast to make , yet oh so good.

Macarons Dans Manhattan

2011-11-03T14:51:00.000-07:00

New York City has always embraced the latest trends. From fashion to cars to food, the Big Apple takes a bite out of anything cutting edge. The same is true for sweets. Macarons, the latest import from France, is becoming the darling of society. They are now found everywhere, from the heart of the city to the boroughs.

The sweet Gallic treat was the subject of an article written in yesterday's New York Times Dining section,. in the $25 And Under column by Ligaya Mishan. A few words of clarification first. Macarons are not macaroons ,those drops of coconut that can be cookie or softball sized depending on the baker. Macarons are more delicate, being almond flavor in taste . They are usually filled with some sort of ganache or creme.also come in a variety of colors from Easter egg pastels to psychedelic brights. Ms. Mishan was able to test the best and the worst and came up with eight good macaron bakers in the New York City area. Here are some of them.

The most famous is Laduree on the Upper East Side. Theirs is obviously the best because this is a French patisserie with roots in France. The bakery was founded in 1862 in Paris and is also known for its' cakes and homemade chocolates. It is also credited with creating the macaron sandwich in the early 1900's. Now it creates sighs of pleasure from any enthusiast who bites into the eggshell like crust and chewy center. Another one to visit La Maison du Chocolat, again located on the Upper East Side. This is the perfect one for chocolate lovers.All their macarons are filled with chocolate ganache infused with pistachio, coffee and salted caramel. Other patisseries mentioned are Almondine in the trendy Park Slope section of Brooklyn and Little Oven at Long Island City, right across the East River. I am going to try La Maison du Macaron in Chelsea, a favorite neighborhood of mine. Theirs are supposedly sweeter than the average treat however they offer a variety of flavors including , fig, vanilla, Calvados and champagne.

If you're in Manhattan this holiday season, stop for that latest loved treat, the macaron. Experience a plate of them with strong coffee after a day of holiday shopping or just sight seeing. They are parfait -vraiment - during a crisp fall day in new York City.

The Butcher Cometh

2011-11-02T14:53:00.000-07:00

Years ago cooks went to specialty stores such as the green grocers, the butchers and even the ice man's to get their food stuffs . The advent of the supermarket changed all that. Butchers along with the rest of the individual food sellers disappeared, The days of not only getting a good chop of meat but friendly advice were gone. Until recently. Like anything retro, butchers are back in in a big way - with plenty of good meats and good suggestions.

This was the subject of an article in today's New York Times Dining section. The piece, written by Dining veteran, Florence Fabricant, tells of the return of the classic butcher shop.This new bunch of meat cutters offer what a supermarket can not - variety and help. An old fashioned shop can sell such rare finds as trotters , lambs neck and kidneys along with fresh oxtails. Some butchers even offer the more exotic rabbit and goat meats for the more adventurous cook and diner. Even better than the variety is the advice a seasoned butcher can give. He (or she) can tell a customer what to do with the cuts, along with what are the cheaper pieces of meat for those on a budget. Another plus is more free range meat. Veal is not white like the supermarket kind, , but pink thanks to the calves being raised on a more organic diet.

Restaurants are also jumping on this trend. A famed Manhattan eatery, Resto has a butcher shop attached to it , appropriately named Cannibal. After all if ,you like what you had, then you can go next door to get the same cut of meat to make at home. This ideait does make sense and saves cooks time . After all you dont' have to go looking all over your grocery's meat department. Just return to the restaurant and ask for what you had on your last visit. The meat also will be fresher along with being better in taste , texture and quality.

Butchers are making a comeback and no wonder. They hark back to an era when a cut of meat was an individual as a person. It was what good cooking and dining was all about. Luckily for both meat lovers and cooks, it's returning

NOTE: I made a mistake in yesterday's entry. November 1st is All Saint's Day - not All Soul's which is today. My apologies.

Soul Cakes

2011-11-01T14:54:00.000-07:00

Today is All Soul's Day , a day reserved for remembering loved ones who have passed. Even though it is a solemn holy day it is celebrated. In Northern England and Scotland it is a day to go souling, or begging for something for those lost loved ones to eat.What is given out on this day? Everything from dried fruit to little cakes or soul cakes.

Begging for soul cakes goes back centuries. It's actually a precursor of Halloween when the poor or especially children would go knocking door to door, looking for something to eat. They were given these cakes and upon eating them say prayers for the giver's departed family. According to belief the souls would then be instantly released from Purgatory. They were also called harcakes in Lancashire and some other sections of Darbyshire . The Mexicans have something similar called Ppan de Muerto or bread of the dead. These are sweet buns that have bone decorations on them,. Usually a tear shaped piece such as an almond is also added to represent sadness. Soul cakes were also popularized in the song by the same name , first by Peter, Paul and Mary and most recently by Sting on his 2009 CD If On A Winter's Night .

There are recipes for these solemn treats. They're in the same family as a scone and have added dried fruits to them, along with allspice, cinnamon and nutmeg. Usually there are currants which are also put in the shape of across on top. There is also another recipe , redolent with saffron and egg yolk to give a yellowish cast. This could represent the dying autumn sun or the bonfires of the ancient Samhain or All Hallow's Eve when they were first made before Christianity hit Britain's shores. Soul cakes are made basically the same way as biscuits,kneaded lightly , cut out with a cookie cutter and then baked for only fifteen minutes until golden. Freshly baked soul cakes are served with wine as well according to tradition.

Soul cakes are an ancient and interesting way of celebrating loved ones who have passed. They represent Celtic ways and customs but also the solemnity of the passing of life and the seasons.
Bake them during these next few days as a sign of remembrance.

Halloween Faves

2011-10-31T13:19:00.000-07:00

Halloween brings back all sorts of ghosts- good and bad. The best is candy. We all have memories of our faves - whether they're the classic or commercial type.Even as adults we manage to sneak in a few treats today, just to satisfy our inner child. Besides there's nothing as fun as having a few candy corns or a peanut butter cup as dessert.

The idea of giving out candy for Halloween is relatively recent starting in the late 1930's. Previously homemade treats, such as popcorn balls and candy apples, were given out to trick or treats to prevent them from doing damage to homes and properties. The candy companies jumped on this idea and soon people were giving out Mars Bars and candy kisses. World War II interrupted the holiday however it became popular again in the late Forties. Not only candy was given out back then but also small toys, nickels and cookies. Halloween was also now a national holiday with every home in the US giving out treats. It was a boon to the candy industry who previously had a lull in sales right before Christmas.

The baby boomers took the holiday to a high art. This is when all sorts of faves were introduced, from candy cigarettes to Raisinettes. Some homes even gave out the rare treat of wax lips or wax whistles along with pixie sticks. Now trick or treaters get an entire cornucopia of goodies thanks to many companies producing bags with three different types of candy bars.My favorites were always the candy cigarettes along with Smarties. Peanut butter cups were also good as were - and still are mini Hershey bars. Of course candy corn is a fun nibble too, whether it's the original or the chocolate flavored Indian corn.

Everyone has a favorite Halloween candy. They're like what madeleines were to Proust. One bite brings back a flood of good trick or treating memories.

Halloween Plan B

2011-10-29T14:36:00.000-07:00

If you're along the Eastern Coast of the US right now, you're probably having worrying doubts about Halloween. Weekend costume parties right now are being cancelled thanks to this freak ealry season blizzard we're having. Moms are nervously looking towards Monday and wondering what to do with all those cupcakes and treats they've just baked for their little one's school parties.What to do? Have Plan B firmly in place.

Every holiday should have a backup plan just in case the first one gets screwed up. After all anything could happen on any holiday whether it be a bad thunderstorm on July 4th or a monster blizzard on Christmas Day. When the weather is frightful - such as today's rare Nor'Easter , it pays not to panic. After all food can still be eaten. Drinks can still be drunk. As far as those hors d' oeuvres you planned on serving rethink them as a fun dinner for the kids Little ones love the idea of stuffing themselves with pigs in blankets or veggies and dip. If you bought heroes, then cut them up and use them the next day for lunch or dinner. You can also use them on Monday for the lunch box or brown bag.

Another alternative for any postponed party is freezing your feasts. Roasts can be cut up and put into trays. Add some gravy and sides too and voila and instant dinner party. Lasagna along with other casserole dishes are also pretty easy to freeze. Just remember to add extra salt because it weakens in flavored upon being frozen. Also keep toppings separate too. If you had make a baked mac, then hold off on sprinkling the breadcrumbs on top. Reserve those for when you reheat the dish .Cakes and cupcakes can also be frozen and then thawed out.Wrap them in several layers of plastic wrap before placing them in your freezer. Don't freeze pies of any kind! Freezing will create too much moisture that will ruin both the taste and texture when thawing. Leave pies and even tarts to be eaten right away and just get new ones for your rescheduled gathering.

Yes it's scary to have to cancel a party whethe r it be a big Halloween one or just a small birthday get together. The key is don't panic. Fall back on a plan B that will ensure you still have great food and a good time even without guests.

Time For Fennel

2011-10-28T12:31:00.000-07:00

Even though it's autumn you can still make a nice salad. Instead of the usual summery greens, though try fennel. It's big this time of year and makes a wonderful side whether if it's on its' own or with other veggies. Another plus is that it has a distinctive refreshing taste -a perfect foil against heavy main dishes.

Fennel is a bulb like plant usually grown in the early spring , namely June and July. However it's also big around the fall and many Italian homes have a fennel dish at Thanksgiving. It's name is derived from the Latin foeniculum. It's a hardy perennial being an actual herb as opposed to a green .It's been used from India to England where it was included in the pagan Anglo Saxon Tenth Century Nine Herbs Charm, an early medical manuscript. The Greeks called it marathon and it figured prominently in the famed Batttle of Marathon in 490 BC.Fennel has been used to treat everything from modern day hypertension to past century cures for digestive disorders and blood problems.

Fennel itself has a distinctive taste- not unlike anise (which it is often mistaken for). The Times had some lovely salad recipes th e other days for it.These included one with radishes and mushrooms. However a more popular one is a plain fennel salad (which was popularized by the late 60 Minutes journalist Ed Bradley). His recipe includes just cutting up an entire bulb and them dousing it a simple red wine vinegar vinaigrette. This is delicious even when it's a few days old. The fennel is great at absorbing the dressing which leave a tart, fruity aftertaste. Another way of serving it is just cutting up the bulb and stalks and dipping them into a simple oil and vinegar mix. Italians have been doing this for years and fresh fennel is always a big part of Sunday and holiday dinners.

Surprisingly this Spring specialty is a big part of fall dining. make a fennel salad for a refreshing alternative to regular salads. It's like a breath of crisp autumn air!

Mozzarella Time

2011-10-27T15:03:00.000-07:00

Mozzarella is one of those cheese you either love or hate. Unfortunately it's always had a bad rap thanks to it being a vital, if greasy part of pizza. Yet the true Italian style version of this cheese can be heavenly . Its' taste and texture is what creates new mozzarella lovers every day. One bite of the real thing and you're hooked.

True mozzarella is the subject of a brand new book called The Mozza Cookbook, written by a true California girl, chef, Nancy Silverton. She is also the owner along with another great chef, Mario Batali of Los Angeles' most popular restaurants, Osteria Mozza and Pizzeria Mozza. Yesterday's New York Times Dining section had an article featuring her in its' Feed Me column, written by Alex Wichtel. Ms, Silverman is something of a pioneer out west. She championed artisanal breads in a town not known for embracing anything yeasty or high in calories. She now is behind promoting mozzarella in its' truest form. Some of the book does feature pizza recipes but there are other ones, equally mouth watering highlighting the cheese.

Ms. Silverton is not only big on mozzarella but also burrata a type of mozzarella. Burrata basically translates into buttered an dis called such because it is a mix of hard cheese and soft cream. The exterior has a hard shell while the inside is soft and runny. The chef puts it as a topping to amazing sandwiches that also have caramelized shallots and sauteed escarole. In these she also adds hunks of smoked bacon , and then tops it with creamy blobs of mozzarella. It's a different and more true to form spin on this cheese,it is used as a topping but in a different way.

True mozzarella is heavenly. Buy Ms. Silverton's book, The Mozza Cookbook to discover it and what you can do with it. It'll be a far cry from just your typical pizza topping.

Mini - Yums

2011-10-26T16:20:00.000-07:00

Good things come in small packages. That age old adage is true, especially with the latest food trend: mini sweets. Cupcakes are shrinking. Ice pops are melting while muffins are minimizing. Even more interesting - this trend is here to stay.

This was the topic of an article in today's New York Times Dining section. , The piece, written by Dining regular, the great Julia Moskin, tells of everyone's favorite treats getting smaller and smaller. It's like the famed scene in Alice in Wonderland where Alice eats the bite size cake that has "Eat Me" written on it. The same is becoming true for cupcakes that are perfect for baby dolls and macaroons that are dime sized. Even the famed Sicilian pastry cannoli, is being made smaller. Usually two or three inches in length , it's' now being shrunk to only an inch. Creating such treats proves to be a challenge for bakers. Minis tend to easily break apart easier . Finding molds for them is also somewhat difficult as well.

Why the trend to bite size goodies? It's because we're drawn to smaller, more fun sized snacks. It also means that we can still have our guilty pleasures but with much less sugar and fat. No one is going to chow down on three cupcakes. That's too many calories to be consumed. However it's perfectly OK to gobble down three mini cupcakes. It's still the taste without all the sugar and fat. The same holds true for any other mini treat. A muffin may be too much for one person however shrink it to a fingernail sized bite and its perfect. manufacturers already know this and such companies as Hostess are jumping on the baby muffin and treat trend.

One thing is that we'll never get tired of these bite sized sweets. They're fun and colorful. They also have the allure of less calories too.They really live up to the phrase - good things really do come in small packages!

A Soupcon of Soups

2011-10-25T12:19:00.000-07:00

Cooler weather demands soups. Whether they be bisque or chowder, they are wonderful chill chasers, perfect for lunch or dinner. The question is what soup is what. Is a bisque easier to make than a chowder? Is a cream based one a bit more complicated than a regular one? What are the differences?

One of the easiest soups to make is broth. You can start off with either the easy or the hard method. The easy one just involves bouillon cubes and water. The hard way is boiling an entire chicken with onions and celery and then skimming off the fat. Making beef both is a little easier.It just involves soup bones and water, along with the required onions and celery. You can also add ground peppercorns, marjoram thyme and oregano along with garlic for flavor. This last is up to you .Fish stock is again like these other two except you add heads, fins and spines for a more fishier soup base. For a true soup you can then add other ingredients like the appropriate meats, more veggiessuch as tomatoes and peppers along with pasta. For cream soups add a cup or more of milk or cream . You can also add butter too for extra richness.

What's the difference between chowder and bisque? Chowder is chunkier, usually with chunks of any kind of vegetables and seafood, hence Manhattan , New England and Rhode Island clam chowders. However you can make a potato or corn chowder too , just by using these veggies alone. Bisque is more refined, being smoother in texture and creamier. Bisque is also made more with seafood and has the extra oomph of cognac or wine added. Both soups are French in origin. Chowder comes from chaudiere , the large pot French fisherman used to boil their catches along with foraged vegetables. They came to the New England coast in the 1750's bringing this recipe with them. Bisque is from the Bay of Biscay in southern France on the Atlantic and the word is a derivation of Biscay. There is also another similar soup called biscay where heavily spiced game birds are subbed in instead of the fish.

Nothing beats any kind of soup in this chilly weather. it's easy to make and is always a treat , whether for lunch or dinner. You can try your hand at any one, a chunky chowder or a refined bisque. You can even just make a simple chicken soup to warm up empty tummies.

Spaetzle German Comfort Food

2011-10-24T15:02:00.000-07:00

Spaetzles are every German or German American's go to comfort food. These versatile noodles can accompany everything from string beans to sauerkraut, from goulash to hoxen . They're even good on their own with melted butter. Anyway you have them is wunderbar- the perfect comfort food for a chilly fall day.

Spaetzle comes from the Southern German or Swabian word spatz for sparrow. The Swabians add "le" to indicated the diminutive and so the name translates into "little sparrow".Spaetzles been around since medieval times and the first recipe was written down during the 1725. It's also big in the Tyrol, along with, Alsace Lorraine, in France, Austria and Switzerland. The dough is easy to make. It consists of simply eggs flour ,water and a sprinkle for salt. The dough is then pushed through a colander and cut into two inch pieces.They are boiled like pasta is however use just plain water instead of salted.You can also buy spaetzles premade as well.

The noodles are good with almost anything. They compliment and take the bite out of sauerkraut, while being perfect for goulash , They absorb the gravy and mellow the dish's spicy taste. They are also good next to hoxen, roasted pork shoulder. Every Swabian family has their own spin on them. Mine likes them with green beans in a butter sauce. I also like them just plain with melted butter as a main meal. I have cousins who prefer them with grated cheese on top, similar to pasta. Some other Germans have them covered with just fried onions,or with only lentils or in a stew.

Spaetzles are the perfect cool weather dish. They are a great comfort food with other specialties or on their own. Their hearty homemade flavor , keeps the chill at bay.

Jams and Jellies

2011-10-22T15:57:00.000-07:00

This is the time of year that calls for jam or jelly on a hot buttered English muffin or toast. It's the perfect weekend afternoon snack.However these versatile preserves can also be used for a number of other dishes as well. Whether for glazes or fillings, jams and jellies can be put to good use in any kitchen.They're not just for afternoon tea.

Jelly is actually one of the oldest recipes in the world. The ancient Romans had recipes for preserving fruits.Jelly and Jam making reached high art status during the Renaissance and it's during this time that marmalade was created, invented especially for Mary Queen of Scots. Her physician made a special mix of oranges and sugar to prevent the young queen's sea sickness when she moved from the French court to the Scottish. one. There is even the lore that the word comes from "Marie est malade" or Marie is sick (however it could come from marmelo , the Spanish word for quince).The American colonists too jam making to heart and several varieties were invented, using indigenous berries and fruits.Commercial jam making came in the 1800s and in 1897 even a jam council was created. The biggest jam maker of the time was Jerome Smucker, whose jellies are still big sellers today. The Twentieth Century brought about the invention of everyone's favorite grape jelly by Paul Welch in 1917.

Jam and jellies are versatile. You can easily spread them on French toast for a different spin on a breakfast classic . Marmalade as well as apricot jam along with apple butter (a type of jam) are excellent fillings for dessert crepes. Tired of maple syrup on your pancakes? Then try a strawberry or blackberry jam for bite and texture. These two also make wonderful cake fillings for jelly rolls and devil's food cakes.Jams can also be used as glazes for meat. Apricot jam is wonderful as a glaze for pork loin as is marmalade and plum jam.Peach jam can be used on chicken to give the skin a crunchy, savory- sweet taste. You could also use it on chicken kabobs too.

jams and jellies can be used for a variety of dishes from savory to sweet. However they're also good topping a hot buttered English muffin or slice of toast. Have them as you please, either in a cozy tea or as a different ingredient in any meal

Coleridge's Devon

2011-10-21T16:08:00.000-07:00

Devonshire cooking hasn't changed much since its' literary son, Samuel Taylor Coleridge was born there on this date (as am I however not in beautiful Devon however) in 1772. The food reflects both the land and the sea, the farms and the arbors that make up one of England's most loveliest and varied counties. It is full of fresh seafood as well as beef and lamb. Greenery also plays an important part of the cuisine , with berries and dandelions being part of the diet and landscape.

One dish that the young poet would have feasted on is blackbird pie. Yes, that blackbird pie from the famed children's rhyme. This involves plucking and boning the little birds and then placing them neatly in a pie shell along with bacon , liver, onions and mushrooms. The dish is no longer made (unless by those wishing to recreate 18th Century cookery.). Devon was also known for its' classic skylark recipe, which basically is plucking and then roasting the buttered birds over a spit and then serving them on buttered toast. For the more faint hearted there is also a rabbit stew that is more to contemporary tastes along with a mutton pie that could easily work as a dinner or even a Sunday lunch. Devon cuisine featured the sea as well. , considering it is sandwiched between the Atlantic Ocean and the English Channel. Coleridge probably enjoyed a few eel pies as well as homemade fishcakes too during his childhood there.

Devonshire is also known for its' greenery and fruits. Dandelion wine is one of the favorite homemade drinks. It involved fermenting the greens with raisins, brown sugar and yeast along with lemons. Another is apple cider as well as a gooseberry wine both being very easy to make, These were probably served as were traditional punches during the holidays and the young poet probably imbibed , relishing the headiness of these home made brews. Devon is also the birthplace of clotted cream, that English classic that goes well with everything from fruit to fresh baked scones. Devon is also know fo r its' walnut cake and Somerset pound, a lemon cake made with sultana raisins. There is also a local sponge cake recipe consisting of just eggs, flour and sugartoo

Samuel Taylor Coleridge probably was inspired by the land and seascapes about him. Hopefully he enjoyed them as he enjoyed roasted skylark or mutton pie, washed down with good Devonshire cider, homemade dandeline or green gooseberry wine. He not only fed his soul but also himself with classic and traditionals western English food.

Learning From The Masters

2011-10-20T10:24:00.000-07:00

Yesterday's New York Times Dining section featured some of the greats. There was an article about the truly legendary French chef, Jacques Pepin along with a De Gustibus article by the equally legendary food critic Mimi Sheraton. Reading the two pieces was like taking a master class in cooking. There was so much knolwedge given out, definitely to be stored away for later use.

The first article was about Pepin and his new cookbook coming out this month. The interview, conducted by Dining regular, Jeff, Gordenier, tells of what's going to be in it as well as learning from the master.The articles even comes with how to pictures dealing with sharpening knives along with the proper way of separating a garlic clove . There is also a pictorial how to for making the perfect French omelet.. It is all about technique, how to crack the eggs, how to hold the pan. It's really turning the body into a machine to create the perfect dish. Pepin executes this as wonderfully as a ballet dancer. Even the way he sliced a simple baguette was insightful (slice on an angle facing outward. It keeps the air in the bread's middle fluffy. )

Mimi Sheraton, another master, is featured too. Her De Gustibus article is all about that little known cuisine Danish cooking. Ms. Sheraton has been a food critic for over fifty years and has eaten at some of the world's best restaurants.She explores the current trend of Nordic cooking; one that has actually been around for a long time. There is nothing new, she explains. The Scandinavians basically invented these now followed trends of foraging and locavore dining. It is big again though thanks to chef Rene Redzepi who will be demonstrating how to create the fare this Saturday in lower Manhattan.

Yesterday's Times dining section was a true salute to classic chefs and critics along with simple but elegant dining. In these celebrity chef laden tomes it's refreshing to return to the pros of the industry.Seek their advice.It's always the best.

What The Fork? Salty Recipes!

2011-10-19T13:08:00.000-07:00

There's a million food and recipe sites out there on the web. Some you can just pass over, some catch your attention. There there's one who are making foodies and home chefs blink twice at theri screens. It's called What The F**K Do I majke For Dinner. and it's creating a storm. The recipes are good while, the language is salty to say the least.

It was the subject of an article in today's Daily News,(I know, Wednesdays'are usually reserved for the New York TImes Dining section but I wanted to mix it up some). The piece, written by Gina Salomone features chef Zach Golden and his profanity sprinkled dishes. What is neat about the site is that , if you don't like the proffered recipe then you can click on tabs that actually say "I don't f**king like that" "I don't f**king eat meat" or the even more snarkier "I'm not a f**king vegetarian." Mr. Golden also has a book with the same dirty words and no nonsense advice.

The recipes are very good. Golden was a chef and has cooked from a very early age so he does know what he's talking about.(albeit with a spicy spin). There is a Brussels sprouts with bacon recipe that sounds tasty , involving making a vinaigrette with reserved bacon fat and Dijon mustard. He also has his mom's braised lamb shank recipe along with a delicious sounding Swiss chard and scallops one. This last is a novel way of pairing these two ingredients.I'd love to see the book and see what other recipes he has to offer. I'm sure he has takes on everything from breakfast to dessert.

There's nothing like a little dash of salt and spice in any recipe. Mr. Golden offers this in not only his recipes but also his instructions. It makes for forking good reading and some yummy meals.

Dinner Sandwiches

2011-10-18T15:27:00.000-07:00

Sandwiches for dinner are usually met with scorn. They're just meat and bread thrown together. Not much going on there. Not much love put into them either. However a hot sandwich is an entirely different matter. It can be just as filling and nutritious as any regular hot meal - and made with the same amount of thought and consideration.

Hot roast beef and turkey sandwiches are even better than just roasts. They can be tailored to everyone's tastes. Meat can be amply piled on or just have a few slices. Gravy can be thick or the thin au jus kind. Even the bread can vary from hearty kaiser rolls to thin slices of toasted wheat bread. With these you can still make sides. There's even nothing wrong with serving the sandwiches diner style with some stuffing on the side. You can also also have healthier pickings of green beans or succotash to round out the plate.

Another way is going French bistro. Here you can have fun creating that classic Gallic - fave the croque monsieur. This is a grilled cheese fried in butter but it's oh so good, especially after a hard day. It's usually made with Swiss cheese and thinly sliced ham. You can add Dijon mustard to it for added bite. Finish with a simple green salad tossed in a vinaigrette dressing. Another fun and quick hit sandwich is the American grilled cheese. Again you can have fun varying the types of cheeses and breads you want to use. You can also make that other diner classic The Happy Waitress which is a stuffed grilled cheese sandwich , filled with bacon and sliced tomatoes. Serve with fries for a truly fun dinner.

A sandwich for dinner can be hot and delicious. It can even come with sides to make it more rounded. Best of all it's an easy way to cook, yet still provide a warm meal for the family!

The Great Food Court Controversy

2011-10-17T15:23:00.000-07:00

Did you know that where you shop affects where you eat? Its true . Shop at a fancy mall and pay higher prices for even the most mundane meal or snack. Shop at a mall that features mid range anchor stores and boutiques and you'll actually be saving money on your next taco or pizza slice. It's not strange , it just depends on the quality of the mall.

This practice is blatantly evident in New Jersey where there seems to be a mall in almost every town. Eat lunch or even dinner at one that has ritzy anchor stores like Neiman's and Nordstrom's and you'll pay more for your Wendy's or Taco Bell meal. Prices usually go up by anywhere from a dime to fifty cents. Order a Wendy's baked potato at a mall in tony Bergen County, pay almost two dollars for it . Order the same item in the less prosperous Hudson County malls and save a few cents. The same is true for other chain fast food restaurants.

I don't know if this is true for the more pricier chain eateries such as Legal Seafood or Ruby Tuesdays. I think their prices are standard no matter where they're located whether at a covered mall , strip mall or as a free standing building. There is probably more control over them than at the privately owned franchises. Should you eat at these higher end restaurants then? If you want to, go ahead, but only for a fun splurge . The food court is still a great place fora budget meal or a quick snack. Although shop around for whoever can get you the best deal for your dollar.

If you're on a budget then watch where you eat. Usually malls in more expensive areas will not have any bargains whether at the racks or at the food court.Save by heading to the lower end ones. You'll squeeze out a few more pennies both on clothing and also on on your lunch or dinner.

The Joy of Salt Water Taffy

2011-10-15T13:11:00.000-07:00

Salt water taffy is the kind of treat you can enjoy year round and not just during a summer at the New Jersey Shore.It's the perfect candy to munch on any time all year long . Anyone can enjoy the variety of flavors and smooth, satiny texture whenever you want. better yet, it can be shipped to your door , even if you're miles away from Snookie's paradise.

Saltwater taffy is one of those treats that's synonymous with the Garden State. it all started in 1883 won the famed Atlantic City Boardwalk. David Bradley had set up a shop[ selling his home made, hand pulled candies . A hurricane swept the coast creating high tides , thus flooding the store. The next day a little girl came in asking if he had any taffy left? "He sarcastically replied "You mean salt water taffy?" The child loved the name and so it stuck. later Joseph Fralinger, an Atlantic City confectioner, was the first to box it and turn it into a souvenir. His competitor , Enoch James, was the first to cut the sweet into bite size pieces and individually wrap them.

Today the two companies coexist and James Saltwater Taffy is sold throughout the Jersey Shore area.Each piece is smooth and satiny with just the right amount of chew. Sea salt is added to bring out the flavors (although this is a recent addition. James confectioners are just following what the trendier candy makers are doing). Taffy flavors are everything from coconut to licorice along with chocolate and vanilla. There are even chocolate dipped taffies and ones that have double flavors. The original is the best, with it's straight from the kitchen homemade taste.

Salt water taffy is a New Jersey original . No candy can compare to its' satiny texture and bright burst of flavor.Experience this shore treat not just in the summer at our beautiful shore but all year round too!

The Versatility of Polenta

2011-10-14T15:15:00.000-07:00

This is the season for polenta. The Northern Italian stapleis a cool weather basic must have thanks to its' versatility.It can be made a number of ways, from starters to sides. The big surprise?This hot corn mash can even be used for south of the border dishes as well.

Polenta is usually reserved for such traditional dishes as chicken cacciatore. This is an easy dish to make, using only the chicken's thighs and breasts along with canned tomatoes (or fresh, if you still have them around.).It's then sauteed with olive oil and garlic along with oregano and rosemary. The polenta acts as the perfect foil for the thin gravy, sopping up the almost watery sauce.Of course, polenta can be used with much heartier dishes too. Venison, one of the North's prime meats is excellent with a side of it. The mash's mildness again compliments the rich heartiness of the ragout. Now here's a kicker - polenta is also a wonderful side for Mexican chili. It serves a s creamy base for this dish and it's neutral flavor absorbs the chili's fieriness.

Grilled polenta is also good. You can use it as a side or a starter. To make it pour polenta into a loaf pan, let it cool and then cut the slices. You can brush on melted butter or olive oil before it hits the grill.Some cooks add spices as a dash of oregano or rosemary along with sea salt and pepper to make it more flavorful.. It can be sliced and even be used as a bread for a version of Eggs Benedict. A slab of grilled polenta makes a wonderful base for any braised vegetable such as cabbage,broccoli rabe or tomatoes. It can also be used as an appetizer with caramelized onions and Gruyere or Fontina cheese melted on top.

Polenta has so much versatility .It goes with anything from veggies to meats with such facility. You can make a variety of dishes with it, and each will be unique and different.

Per Se Five Star Goodness

2011-10-13T14:25:00.000-07:00

It's rare that any restaurant these days achieves five stars these days. As a parting gift to his final column at the New York Times Dining section Sam Sifton does just this. He was lucky to have his "last meal" at this exquisite New York eatery. What a way to say adieu. Good food. Good wine. Excellent service

Per Se is one of Manhattan's best gems. It's a satellite of the famed Napa Valley French Laundry , that bespoke restaurant of wine country fame. The owner, Thomas Keller, opened the New York branch in 2004 and introduced the East Coast to the some of the restaurant's best loved dishes. One is called Oysters and Pearls a unique blend of sabayon of pearl tapioca with Island Creek oysters. Better yet they arrived with sturgeon in a Limoges dish. What more can you ask for. (although all of Per Se's dishes come elegantly plated and served)

It seems that Per Se seafood dishes shine the brightest. There is their version of clam chowder which has apple wood smoked Massachusetts cod in it along with little neck clams . Swimming with them are pickled garlic celery and parsley shoots. A lobster dish was butter poached and served with a melted leeks and a horseradish infused creme fraiche. Of course other meats were well represented there too. Per Se does an amazing pressed duck and Mr. Sifton raved about the charred eggplant plate as well.

If you;re in Manhattan for any of the upcoming holidays, treat yourself to a heavenly meal at this five star wonder.It's a gourmand's dream come true. Elegant service, elegant surroundings and best of all - elegant food!

Spotlight On The New

2011-10-12T16:06:00.000-07:00

Usually the Wednesday and Thursday entries are reserved for the New York Times Dining articles. However there were two new products in the section entitled Food Stuff that caught my eye. They're new spins on old classics and something foodies will definitely go for.

The first is sea salt. This once rare ingredient is as common as well salt these days however this kind is locally produced. It doesn't come from England or France or even the South Seas. It comes straight from the surf of New York's own Amagansett, hence the name Amagansett Sea Salt.Steven and Natalie Judelson have create a locavore version of the trendy condiment . These two lawyers have developed a way to eliminate sand and silt from the water and then have it dry slowly in the sun. This leaves for a non bitter tasting salt. There are several varieties but the one with lemon zest is the most popular. There will be a smoked one coming out next.

The next new foodie item is microwave popcorn. Like salt, you would think that there's not much to be improved on however that's where you're wrong.Another clever couple,. Kristy and Coulter Lewis have developed a chemical free corn named Quinn Popcorn after they baby son. The kernels come in a simple food grade parchment paper bag instead of the usual ones treated with perfleuro-octanoic and metals. Oils and seasoning are added later . Quinn Popcorn comes in several flavors such as the lemon zest and sea salt and Vermont maple along with Parmesan and rosemary.

These are two ordinary products with great invitations. if you have the chance try them. They are new spins on classic foods.!

Foodie Sick Day Kit

2011-10-11T14:14:00.000-07:00

Yes it's that time of the year when flues and viruses make their debuts. It's also the time of year to stock up on the essentials, mandatory for any sick day. You'll feel better knowing that these are just at your fingertips. After all who wants to go grocery shopping with a high fever or a bad cold?

The most important item to have is bouillon cubes. These are priceless because they can just be boiled into broth or as the base for any soup. You can buy them in chicken, beef and even vegetable. The broth can also be used as the boiling water for rice when you're sick. Everyone recommends this grain however it's a bit blah when boiled in just plain water. The broth flavors it and it does become a tasty dinner.Stock up on rice as well. You can use it in soups or plain as well as your family having something easy to cook when you're down. Another grain is oatmeal. Again, it's a good and bland start to the day and also it's another easy thing your family can cook.

Another idea is stocking up on everything instant. If you're not big on making your own soups then buy a few cans of chicken soup with anything. These are so easy to heat up.Even your littlest cooks can make a nice bowl of satisfying soup.. Also buy a few extra canned veggies that are quick and easy to make. As you're coming out of your sickness, you want to cook foods that are easy to prepare. They're also easy for the family's non chefs to prepare as well. After all you can't screw up opening a tin and then nuking the contents.. Another ideal stock up are pasta and noodles. They can be easily boiled and served wit just a simple sauce of melted butter.

This is the time of year when all those nasty little flu bugs want you. Have your kitchen prepared with easy go to foods that are a cinch to cook. That way you can just concentrate on getting better instead of worrying about your meals.

Hypes For The Best

2011-10-10T15:07:00.000-07:00

Like the latest celebrity or fashion trend, food, and especially restaurants get hyped. This is true in any big city , mostly in Manhattan. There's always a buzz around a certain product or eatery. Even foodies get all hot and bothered for certain sections. The question is are these worth it?Are they worth the hype? Or is it just hype?

I asked myself this the other day on a trip to New York's famed West Village area. This section was made popular during the TV program "Sex and The City"'s long run. There are even tours based on it, where Carrie Bradshaw affectionados get to dine the way she did.All very well but in reality the restaurants are usually very over priced , extremely noisy and worst of all - just over promoted. I found one restaurant, formerly the beloved Hudson Corner very much like this. My dish of gnocchi were one of the best dishes on the menu, tasting wonderfully home cooked. My friends didn't fare as well. One had to send back her pork chop twice before switching to a linguine. My other friend had only four ravioli for eighteen bucks ( that comes to $4.50 a ravioli seriously?????).

After dinner both had wanted to go to that famed West Village bakery, The Magnolia, This was another place that was immortalized in the series. People are allowed in , club style with only one or two at a time. I guess this adds to the mystique. Jersey bakeries have never done that even at the busiest time- Christmas. The cupcakes were three dollars a piece. I had hoped that they would have improved from the last timeI bought them, about seven or eight years ago. They did not. The icing was too overly sweet and the cake was none too special. It tasted like a mix.I hate to poison pen any establishment, however it was just not good. Yet , thanks to endless hype, The Magnolia is one of the world's most famous bakeries and has branches worldwide.

All I can say is don't believe what you hear. For anyone, whether foodie or just curious, rely on your own tastes. Don't go by if it was mentioned in any magazine or is a fave amongst celebrites.T ry it for yourself. If it's good, then make it one of your favorites. if not - move on.

Rethink Turnips

2011-10-08T10:21:00.000-07:00

Mention the word turnip and most people will wrinkle their noses in disgust. Yet this root veggie is actually tasty as well as being versatile. It can be made into a number of dishes , from roasted to mashed. It can be used in stews or accompanying roasts. Turnips can be a great addition to any fall feast.

This common root veggie is mostly harvested right now in the autumn. It’s been around for centuries although the name and origin are unknown. There is actually wild version known as a “hot turnip“ and it‘s also a cousin of mustard and radish. The Scandinavians cross bred it with a cabbage in the 19th Century to create the plant rutabaga. It was also the most popular vegetable there until the potato was introduced sometime in the 1700. The turnip was also the precursor of the pumpkin in Halloween celebrations in Ireland and Scotland where it was carved out jack o’lantern style and then had a lit candle placed inside it. Turnips and their greens are one of the healthiest veggies to eat. The root is high in Vitamin C while the tops or greens are high in both Vitamins A and K.

Turnips can be made a variety of ways. Most people simply like them mashed like potatoes and served with butter. You can also make then in a gratin with cream, butter and parmesan Romano cheese. For a tasty side try them Paula Deen’s waywith brown sugar and butter and then mashed. This would be a great accompaniment tot any pork roast or even ham. You can also try a Finnish casserole, or even a turnip salad to go with holiday turkeys or goose.. Many soups call for chopped or diced turnips , especially vegetable and beef based ones.

The turnip isn’t as bad as some make it out to be. It is a tasty root vegetable, good for you and good tasting too. Have some in a tasty side . You’ll be surprised a t just how wonderful they really are!

That Extra Dash? Cider

2011-10-07T12:25:00.000-07:00

This is definitely the month for cider. Usually most people have it just a chilled drink during this time of year. However it can be a vital ingredient to any fall cooking or baking. Its' taste livens up any dish , giving it a pop of unexpected flavor. A dash of cider is just a great idea for whatever you have in mind.

Surprisingly any meat goes well with cider. It can be used with turkey. duck and chicken, as a sauce or a marinade to flavor the meat. Mostly it's used in pork and ham dishes. which makes sense. For centuries Germans have been serving apple dishes as sides with these meats. To add cider to them is a no brainer. There is a great crock pot recipe that calls for slow cooking ham with cider for four hours and then roasting it in a cider bath. You can also braise pork loin in it for a both delightfully sweet and savory main meal. Wild meats such as venison can also be cooked with apple cider. too, mostly in pot roasts. If you're adventurous you can try cider as a marinade for this as well.

Apple cider is widely used in baking. Many farms across the country feature apple cider doughnuts amongst their baked products. These add a sweet fruity note and are almost impossible to resist. For a different spin make cider doughnut holes too for fun party snacking. The drink is also used in muffin recipes along with cake ones. Apple cider pound cake is a New England favorite , perfect for a Sunday afternoon tea. There is also the decadent caramel apple cake made not only with cider but also with a good helping of apples and caramel. You can also use apple cider in making spicy sorbets, a good dessert for warm Indian summer evenings.

Apple cider is perfect on its' own as a refreshing, chilled drink. However it's even better used as an ingredient in any kind of dish from dinner to dessert. Try it for it's versatility and to liven up your fall menu!

Moroccan Cuisine Updated

2011-10-06T15:27:00.000-07:00

Morocco was always the mainstay of traditional and expected North African cuisine. There were always the traditional tagines and kabobs. In short typical tourist fare. However two new cookbooks ares rediscovering some old recipes and doing justice to new. Consider it an update on a centuries old table.

The New York Times Dining regular, Julia Moskin wrote about this in her column yesterday. The first cookbook is by Alice Wolfert who had spent sometime in the exotic country back in the seventies. Her book, The Food of Morocco by Ecco Publishers is a reworking of the original that put her on the map. The second is by Mourad Lahlou, born in the famed Casablanca. His book is Mourad: New Moroccan by Artisan . Both explore the region's dishes however each has their own spin on them. Mr. Lahlou is the more modern of the two, taking the cuisine to new heights with different spins.

He believes that variety can spice up this traditional cuisine. Moroccan dishes were first influenced by the Berber tribe and later by the Spanish and the French, Persian and Turkish. Lahlou wants to shake up the traditional tagines , get rid of the couscous recipes and introduce more family based ones. Ms. Wolfert goes more for the traditional route, taught to her by Morocco cooks back in the Seventies. She feels that the dishes have to be elaborately made, using no modern shortcuts. After all she ground spices and learned how to preserve lemons in salt along with even grinding wheat. She feels that losing these labor intensive but valuable techniques will take away from true Moroccan cuisine.

The two chefs are right in their own way. Ms . Wolfert believes in preserving the country's culinary past while Mr. Lahlou wants to modernize the ancient dishes. No matter what book is bought there will be a wealth of delicious and exotic dishes.