Food Of The British Isles

 St.David's Day , popular with the Welsh was last Sunday.It makes for a feast all sorts of great Welsh food, Welsh rarebit and  Bara Brith, a tea infused bread. Britain, from England to Scotland to Wales have given the world s interesting food over the centuries form Yorkshire pudding to toad in the hole

Here's the question. What is your favorite British food.It could be something as simple as fish and chips or clotted cream and jam on scones. Mine has always been fish and chips but I am partial to Yorkshire pudding with a good roast beef gravy.

Let us know what yours is and f you drink it with a strong cup of Typhoo tea.

A Pizza Hut Throwback

 Pizza Hut brings back so many memories to Gen X and Gen Z.  There were Friday and Saturday nights enjoying a slice and a COke in that famous red cup. Although that meal has more or less stayed the same, the restaurants have changed. However there are some ones with the original decor that are still around. They're becoming more than a sweet comeback. They're becoming a trend.

New contributor to the section and regular contributor to the New York Times, Steven Kurutz wrote about Classic Pizza Hits in yesterday's New York Times Wednesday Food section. These buildings have the distinctive low slung roofs and red vinyl booths , always perfect for families sharing a meal or friends just hanging out. Most tables have the endearing red checked tablecloths and Tiffany lamps overhead. ANother writer Rolando Pujol found the Tunkhannok PA one after driving through e area. He freaked out and instantly drove into the parking lot, a detour on his way home to Queens, new York. He actually found thirty and listed them on his Substack account. It sparked memories in others who loved the restaurant when they were younger Funny enough  the Pizza Hut site doesn't;t mention any of these and their locations in the same way Denny's or IHOP would. In fact their site just has a listing of all they serve and where to get them.

Despite this Hut fans will even drive five e hours to eat at a Pizza Hut Classic Waitress Savannah Robinsoin has served diners who have driven five hours from Pittsburgh just to eat at the Tunkhnnock one. it even came with one of the staples of Seventies and Eighties dining - the salad bar. A couple from Hackettstown, New Jersey drove two hours just to eat there. Chris and Michele Morpeth left their Delaware River town for the Tunkhannock destination, which is surprising. New Jersey is the pizza capital of the US, with every town having two or three really goods ones. The menu could also having something to do with the nostalgia. Pizza Hut was the first to have a stuffed crust  filling the airy space with mozzarella. They're may be fancier pies, topped with Egyptian fava beans or made Japanese style with salt crystals embedded under the crust but Pizza Hit prevails.Unlike the fancier ones , Pizza Hut only really serves just four from the meat lovers to the plain cheese. Pizza Hit Classic has a salad bar full of simple greens and add INS like olives, and shredded carrots. There are gallons of dressing ti ladle on and that's before the pizza iss erved. There are even menus to choose from instead of a sigh over the counter.

Visit a Pizza Hut Classic if possible,.It's a fun way to connect with the past. Have a s;lice and a Coke in a pebbly red cup and enjoy.

Tasty Baked Pasta

One of the best dishes for late winter is baked pasta. It';s cozy and comforting , perfect after a chilly day . It';s even better with a few extra ingredients thrown in to make it even more filling and more delicious.

Regular contributor and chef Ali Slagle wrote about this glorious dish in today's New York Times Wedensday Food section. Ant baked pasta , from lasagna to ziti is a comfort. A plate is soothingly hot and saucy along with being gooey and cheesy.  She gives three recipes plus tips for making each better.Meatballs are  almost every pasta's steadfast companion, Ms. Slagle uses chef  Colu Henry, a  food lifestyle influencer ;s idea of rolling sausage meat into balls and using them for meatballs,. The meat is already spiced so there;s no need for that(although you could use ready made beef or plant based ones too). Another add in is a cup or two of chopped greens Keep in mind to precook them to get rid of their water content.If not the entire pasta dish could turn to mush,Blanch hardier veggies like broccoli and kale in the elastic few minutes of the pasta boiling. She gives a pasta Alfredo recipe that just screams for baby  spinach or arugula. Another recommendation is crisp onions as a topping or breadcrumbs. To really elevated it add bacon or prosciutii which will get really crisp on top.

What about the other ingredients? For one thing the pasta should be under cooked otherwise fully cooked  will get too mushed up  in the oven.It will also become very thirsty and drink up all that sauce The easy  solution s just to undercook it by two minutes less than the package's Al dente suggestion. (probably around two minutes depending on the pasta). Cheese is a must  however have fun with different choices. Yes it could be the Trinity of mozzarella ,Parmesan and ricotta however there's also more ad a different frlaov from using Gruyere and Cheddar..These melt very well and add a different look too to the typical pasta bake creamy baked demand either cottage or goat cheese and if its'a briny taste them sub in Greek feta or Halloumi cheeses. As for mozzarella choose a low moisture one that will brown easily. As for baking, bake it at 450 degrees Farenheit for only ten to fifteen minutes. Any longer it will be mushy or too tough to eat. After cooking let it settle for ten minutes. This will give the insides time to cool down and gel a little. Serve too hot and the plate is covered with molten lava.Everything ,from the cheese to the sauce to the pasta will set nicely after a rest.

A pasta bake is a good dinner on a cold night. Make any of these three for a satisfying and filling meal. Choose favorite pastas sauces and cheeses and bake,

A Feast Of Persian Food

 One of the most luxurious of all Middle Eastern cuisines is Persian. Iran has been known as a gourmet's paradise for millennia. It has rich meat dishes and lush rice and veggie ones. The desserts are lush in flavor studded with fruit and dripping with honey. It has always been the way to eat.

Persian cuisine has been established for 2500 (!!!) years. The indigenous from the Sassanid and Achaemenid Dynasties  cooked stews that had pomegranates ,mint and cinnamon in them for color and flavor. The Islamic Conquest in the Seventh Century brought in more Arabic foods but eliminated pork, Mongols and Turks brought in noodles and rice while the two hundred year Safavid Era brought in saffron and nuts to be cooked with rice.  Modern day Americans gave the Iranians tomatoes. One of the most famous dishes that is a must make or must order in any Persian restaurant is tahdig. This is a giant rice cake with the highlight being the crispy , crunchy top. The rice is cooked in a special pan and the dish is flipped upside while serving. The word itself means bottom of the pot. It's basmati rice cooked with fragrant saffron and layered with butter and yogurt. It's a good side dish, being served with kebobs, roast chickens or stews. It could be eaten on its; own too,

Kebobs are big in Persian cuisine. They could be lamb , beef ro chicken, with lamb being the most popular. Chicken figures big in the cuisine and there is zereshk polo ba morgh, chicken with rice and barberries a cranberry like berry. The barberries are cooked with saffron ,sugar and oil and served on top of the meat. There is also morghe  zafarani, saffron chicken ,chicken with a rich saffron sauce. Beef turns up in both kebobs and stews. There is ghormeh subzi an herb stew that also has fresh herbs and dried lime in it.Parsley, fenugreek , scallions and cilantro are Fred, similar to opinions and then stew meat, kidney beans are added. The side is rice to absorb the gravy . Althought they also have stuffed grape leaves the Iranians are also known for their version of stuffed peppers. This is ground meat or plant based meat mixed with tomatoes , cilantro and parsley  along with cumin for flavor. Eggplant is a beloved veggie too. Khorem badenjam combines the silky veggie with beef in a tangy tomato sauce. These meals end in delicious desserts from a syrupy baklava to an ice cream redolent with rosewater and saffron. Hot teas are served with this t finish the meal.

Persian cuisine is a rich history based cuisine. It is colorful and flavorful. It represents this people perfectly.

Not Your Typical Steak and Potatoes

 What do vegans do when they crave a classic like steak and potatoes? They go plant  based. There's a new Beyond Meat to enjoy in a variety of ways.

I used to be a steak eater.I still enjoy it out once in a great while yet being in a vegan household has limits. There;s no way I can have beef - however I can get around it. 

This is steak bits which are tinier than they look in the package. That was a surprise because I thought the pieces would be the size of steak tips. 

This is them uncooked,I cooked them at 400 degress Farenheit for five minutes. It wasn't;t enough so I added another three minutes to get them crispy.

The cooked ones look somewhat darker and there was a nice crispiness to them. What goes with steak but potatoes.

The Little Potato Company has a excellent serving of baby spuds that come with their own seasoning. This was just popped in the microwave with the seasonings and a good amount of COuntry Crock Plant based butter.

Together they provided a tasty steak and potatoes meal . I would use the steak bits differently next time, possibly with a mushroom gravy on thick slabs of warmed sourdough. It was still good with just a salt and pepper seasoning.

Yes ,vegans can have their steak and eat it too. Beyond Steak makes it possible. You can create all sorts of dishes with this plant based steak.

From Africa To The Americas

 The Americas, North Central and South along with the Caribbean have long felt the impact of African cooking. The enslaved brought over their foods and cooking techniques.It resulted in some of the best dishes in the New World. Five hundred years later the impact is still strong and thriving.

The African continent 's culinary impact is most felt in the US. The enslaved brought over such delicious staples as black eyed peas, watermelon, yams, kidney and Lima beans.Where would American New Yea'rs celebrations be without Hoppin John. This is a yummy mix of black eyed peas, smoked ham, peppers, celery and garlic. Gumbo, that New Orleans , specialty also has African roots, with the name originating from the Bantu word ki ngombo which means okra which is a vital ingredients in this stew. Andouille sausage and shrimp are cooked in a thickened  chicken broth that also contains tomatoes ,green peppers and butter along with a variety of spices. Yams are also big in both the US and various African countries  being great on their own or in different dishes.C central America has also benefited from the African influence. They brought over banana leaves in which foods are steamed along with plantains which are turned into hudut a stew. that also rich with green peppers and coconut cream along with fish,

SOuth America has also benefited from the African impact as well.It is the foundation of Columbian, Peruvian and Brazilian cuisines. The Columbians can thank Africa for their mondogo, a triple stew redolent with okra, yams, black eyed peas, coconut milk and plantains. The Peruvians got their tacu tacu from them,a mix of rice and beans pan fried together, over served with steak to eggs. The frying technique also comes from the Africans too, Brazil has a strong influence thanks to slavery and intermarriage. Their famed feijoada  come from these roots. This is a must try for anyone who loves both cultures.It's a rich slow cooked blend of black beans and pork cooked with onions, bacon , sausages  and garlic. Mofongo, big in the Caribbean comes from the continent too.It;s comes from the West African fufu, or mashed starchy veggies likes plantains or yams. Garlic and  olive oil give it a smooth, silky texture which pork crackings or chicerones give texture and a meatiness (although this can be made without them).

The African influence is laced into the Americas and their cooking traditions. They have brought good food and flavor. They have created tastes that will last centuries.

For Everett

A Good Veggie Dish

 It is Lent along with being Ramadan. It's a time for feasting and giving up. Yet there are still delicious dishes to be had, namely veggie based ones. There is the delicious Impossible Meat stuffed peppers or the veggie rich ratatouille (always perfect with warm, crusty French bread)Steaming bowls of leek and potato or minestrone soup are perfect for these cold days.

What is your favorite veggie dish? Mine will always be ratatouille. There's something about the marriage between eggplant, tomatoes, and even squash in a bubbling tomato rich sauce that does it for me.

Let us know and enjoy your veggies anyway you can!