Revamping The Classics

Classic recipes are just that - classic. However sometimes they need updating or varying to add more zing and flavor or to make them healthier.After all change is good. Change keeps a recipe going for the next generation.

The idea came to me after looking at the original recipe for Tollhouse Cookies in today's New York Times obituaries. Yes, obituaries. The Times is doing a salute to famous women that were ignored or barely written up when they passed. One was Ruth Wakfield who left us forty years ago. Thanks to her , home baking was never the same. She invented chocolate chip cookies by adding smashed dark chocolate to a buttery brown sugar snap. It took off like crazy, thanks to Nestle's creating chocolate chips to suit the recipe. Many have not wanted to redo this classic but sometimes an update helps. For a healthier bite try subbing in carob chips which have a similar taste to chocolate.One of the earliest variations was subbing in M&M's for the chips. Then there is the flip chocolate chip , chocolate dough and white chocolate chips.The basic sugar cookie is also getting an upgrade with the addition of vegan butter and whole wheat flour.A truly colorful alternative is the addition of colorful sprnkles or jimmies to the dough. These amps up the fun in a simple classic. Brownies, always a must have , have also been tinkered with to create a more delicious treat. Coconut, marshmallows and a variety of nuts have been added over the years along with dried cherries, cream cheese and even cranberries!

Savory recipes also have gotten upgrades over the years. Take pasta aglia et olio, pasta with garlic and oil. For years it was served with fettucini, spaghetti or angel hair pasta These were all good but try the sauce with rotelli or shells.It works perfectly because the roasted garlic gets caught in the curves and lifts the flavor of the pasta itself. The same can be said for pasta con burro, , usually served with long strands. Try it with a chicken ravioli or tortellini, Mole sauce, that Mexican classic , made with cocoa powder and chile peppers. is usually served with chicken but it can also be a great foil for beef such as London Broil or pork. It can even be used as a sauce for a burger for a change of pace. Side dishes can also be varied for a fun twist.Cauliflower , always made into a soup or breaded for frying can be riced to create a fun new dish. It's just putting broken florets into a food processor or mini chopper and pulsing them until they resemble couscous. Add spices or just butter for a tasty and fun side. The same can be done to broccoli too. Instead of the usual broccoli salad, think a riced one. with olive oil and garlic. The process is simple. Cut the florets and stems into workable pieces and drop into a mini chopper. You make have to work in batches if you have a big bunch.

Change is good. Changing a classic is even better. Take basic recipes and tinker with them to create something more delicious and new.