A Hot Cup On A Cold Night

 The weather around most of the country is frigid. The nights are even worse. We have to stay in anyway. Why not do it with a good hot cup a sweet treat and a good book. It's a perfect way to while away a blizzard or nor' easter. let it snow. You'll be inside, cozy and warm, a steaming mug by your side, with something sweet to nibble on.

As far as drinks, a nice herbal tea is the perfect cup for right now. There are a lot out there right now. What's the best to drink? Celestial Seasonings has the widest array of choices. One of their most popular is the Sleepytime which has a mix of soothing chamomile, spearmint and lemongrass. If you want something fruitier, then brew up a cup of their wild berry zinger or their new watermelon mint (it seems like an odd combo but it actually works.) Another choice is any Earl Grey tea . This pairs great with any sweet, from a simple pound cake to brownies. Twinings is the second tea company that has so many choices. You can try their black and green teas for your evening warm up or their many herbal teas. They have such interesting combinations as grapefruit and basil along with butter mint. Of course there's coffee too, now very popular thanks to the Keurig coffee maker. Remember to always drink decaf otherwise you'll still be wide awake at midnight and beyond. What's the best decaf? Trader Joe's in house brand tops many lists. It's flavorful and rich, the perfect cup on a frosty night. Another good brand is Volcanica which has coffees from around the world. You could easily buy their Jamaica blend or their Cameroonian one.

Sometimes the perfect drink on a frosty night is the most traditional. This is where hot cocoa comes in. You can easily buy the already mixed kind or make it yourself. One of the more popular is Swiss Miss which comes with or without marshmallows. It's a fun, sweet cup that's warming from head to toe. Land O' Lakes, usually know for their butter, also has ventured into hot chocolate. They have a huge amount of choices, from cinnamon and chocolate to raspberry and chocolate. There's even a white chocolate mix for something entirely different. Yet nothing beats the flavor of an old fashioned made hot cocoa. It starts with a really good hot cocoa powder. Droste is one of the best for this. It produces a rich, Parisian like hot cocoa that's full bodied and layered in taste. You could also use Ghiradelli's or Hershey's too. Add a quarter of a teaspoon of milk to moisten the powder into a paste and then cook the milk over a medium heat. DO not let it boil or it will produce a skin you'll have to skim off. Stir and sweeten to taste. You can  sub in almond, soy, cashew, or oat milk if you want a vegan or healthier version. A splash of mint  or hazelnut  flavoring can also be added. Toss a marshmallow or two or a dollop of whipped cream with grated dark chocolate for a lusher drink. 

This is the perfect weather for a cup of something hot. Make a steaming cup of tea, coffee or hot cocoa. Grab a plate of cookies and settle in. It's time to get cozy!

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A Spicy Sauce To Chase The Chill Away

 There's nothing like a fiery bite to chase away the winter chill. We need something hot to warm us right down to our fingers and toes. There's a new sauce that provides this spark - the Mighty Sesame Company's new harissa spiked tahini sauce.

The Mighty Sesame Company creates everything with sesame seeds - namely tahini, the creamy sauce used in Greek and Mediterranean cooking. They're known for their tahini bars but have recently expanded into sauces. The harissa flavor is new and represents how important tahini is in Middle Eastern and North African  cooking. Harissa is a Tunisian hot chili pepper paste made up of red pepper  and garlic pastes, caraway and cumin. It is fiery but can be tempered with the addition of olive oil, or in this case tahini, the crushed sesame sauce.

It's the  sauce to put on Gardein's chicken tenders, giving them some spark and zing. It's a nice change up from barbecue or hot sauce and I plan on using the harissa tahini again on them. I can even see it in a pita stuffed with chicken or steak shawarma. The Mighty sesame sauce will definitely be added to plain hummus too to zing it up and will be part of a dressing , mixed with a touch of olive oil.

It's biting cold outside. Warm your palate with  The Mighty Sesame Company's harissa tahini. It's a great addition to any dish, from chicken tenders to hummus. 

America's Food Crisis

 Like it or not we are a starved country. Thanks to the pandemic along with the former administration's gaffes, our farmers are hurting as are our children. The Biden administration has a lot on its' plate - no pun intended, yet thanks to President Biden's beliefs and attitude, something can hopefully be done. There are solutions to helping America eat right again.

This was the subject of an article in yesterday's New York Times Food section.Regular contributor, Kim Severson delved into a variety of problems that the country is facing.There are so many , an d bills to be signed or considered are piling up on the new president's desk. Luckily Biden has nominated Tom Vilsack to be the Secretary of Agriculture as he was under the Obama administration. He has already sketched out his agenda due in part to the five major problems plaguing the US right now. At the top of the list is protecting his department and its' employees from the virus and figuring out which land-grant universities, governments labs and other department office might be able to store and administer vaccines. Of course hunger is an all pressing issue, especially now. along with promoting social justice and fighting climate change. The last is vastly  important because farms are the first to suffer from extreme weather conditions. Mr. Vilsack also wants to prop up regional food systems and helping farmers.

Things changed during the Trump administration that had been dedicated to factory farming and agribusiness. Yet , thanks to a more thoughtful president, policies and protections will be restored to what President Obama had. Under him, and thanks to First Lady Michele Obama, child nutrition was at the forefront. That means more organic produce  in children;s diet and in school meals. Many organic farmers feel hopeful with Mr. Vilsack back at the helm. Laura Batcha, the chief executive at the Organic Trade Association which represents a fifty billion dollar segment in the food industry , feels he will do good for organic farming. The Trump administration had no respect for organic or even sustainable agriculture, letting factory farms go wild in a deregulated atmosphere. Others consider him a retread, without a fresh progressive view to get them out of this pandemic and beyond. Many were hoping for former North Dakota senator, Heidi Heitkamp or Cleveland congress woman Marcia L. Fudge, the last Biden named as secretary of housing and urban development. Yet Vilsack has experience and wisdom and can lead this country into a better direction. He'll be able to turn around a food challenged country.

Our food and hunger crisis  won't be over yet. It will end though, thanks to a new , more thoughtful administration. Our children won't starve, but will be cared for  and fed with better food thanks to better policies.

Instagram Ready

 Instagram isn't just cute pictures and fashion ideas. It's now a place for people to order food and create new restaurants. This once lightweight app is now becoming a heavy weight for foodies and cooks alike.

A chef, herself Tejal Rao wrote about this in today's New York Times Food section. Instagram is now a great way of advertising pop up and cloud kitchens. The last is basically a restaurant that rents out its' cooking facilities to two to three cooks from different pop ups.Last year, before the pandemic went full throttle, chefs only dreamed of starting a successful business. Then Covid-19 hit and eateries closed.It was possible for smaller, independent chefs to prepare meals in their or their parents backyards and kitchens or reached out to restaurants that found their business drastically reduced. Then Instagram introduced Shop and Reels which allows prioritizing popular brands and influencers. Chef Rao worried that the platform would be hostile to these tiny pop ups but cooks do make it work. They rely on direct messages and linking out to forms, custom built shopping pages or third party apps. It's paid off. It can be difficult for diners however. They have to follow each business closely and remember each pop-up's schedule,pick up rules and payment methods.

Yet they survive. Kevin Hockin's pizza has gotten a huge following. On a busy weekend he sells a whopping six hundred pizzas through a gap in his fence in Altadena, California. Side Pie is a small operation started after his Collage Coffee closed in March.  He was smart to post cute pictures of chihuahuas in cute hats and pizzas on the app. This led to a small but devoted fan base for his charred thin crust pies and then tie dyed merchandise He even has a former pastry chef at the famed Sqirl bake seasonal slab pies for him to sell as dessert. Chef Hockin has reopened his coffee shop and is hoping to incorporate Side Pie into it.  Then there is Persian Sophia Parsa who with her mother, Farah, makes the famed mound of rice for their pop up Golden Rice. It can be a challenge for them because they're not fluent in English. It is tough because there's so much to do, from writing advertising to writing menu descriptions. However the Parsas are still successful. One night there were forty domes of tah dig, Iranian style rice complete with barberries and herbed yogurt.It was the same for Jihee Kim who went from working in a Mexican restaurant to creating her  popup that reflects the best of Korean banchan shops in busan. She cooks Japanese yams in soy sauce and delciate omelets with seaweed. There is also fried chicken from Anwar Herron in Napa, California and Trina Quinn's pelamin in Brooklyn along with Erik Piedrahita's succssful pop up barbecue place.

Instagram is the way to go for any burgeoning chef wanting to gain customers and fans. It allows them to start in one of the toughest industries and become wildly successful. It's now the backbone of the pop up restaurant  business.

Happy Meals For Dark Days

 The weather is lousy, the news is depressing. What's worse we can't go out and enjoy a fun , tasty meal. The antidote? Create one at home. Plan a perfect dinner and enjoy.

That was my plan today. I made Gardein's Beyond Burgers, always a favorite with crispy crinkle fries made crispier in the air fryer. Both were a fun and easy make, only taking at best maybe fifteen minutes. I placed the burger on a slice of brioche bread from Walmart or an extra treat .I added broccoli salad, for the healthy part  along with it has such a great flavor.

  Again such a simple make. A quick microwave of six minutes and then dressed with an easy mix of olive oil and apple cider vinegar along with dashes of salt, pepper and garlic powder. 

                                           Dessert was fudge topped cupcakes from Acme.

Who could resist Fudge Week where the cupcakes are top heavy with fudge? One frosting even slid off.

Anyone can create the perfect fun dinner. It doesn't have to be burgers and fries.It could be baked mac and cheese, lobster tails and champagnes, if you're more incline. You decide what you want and make it. Add some festive decorations even. Cook and bake or buy whatever makes you happy.

Freezer Restocking

 Once again the freezer is important , thanks to possible snowstorms and lockdowns. It's time to look into it and see what needs to be thrown out and what needs to be added.

Before stocking your freezer check to see what you have in there. Frozen foods will last forever but there's a caveat - freezer burn.If any food is left in the freezer for more than three months, it will lose its; flavor and shape even, Upon reheating or heating you'll have tasteless, mushy food. Some brands can withstand this but its'a a matter of freezer roulette. It's basically try and taste. Ice cream is much more delicate. It can only last two to three months in an unopened container or tub while an opened one is only good for one or two months. Sherbet is a little more hardier. It can survive three to fours months if left unopened, while an opened two to three months after being opened. Once you've cleaned out , then think about defrosting and cleaning too. Wash out those ice cube trays and soak the shelves in warm soapy water. Set aside to dry. As far as the freezer itself, a mild, natural cleaner will work the best. Use a spray of one part apple cider or white vinegar and one part of water . Spray liberally inside and then wipe down with a sponge. Dry it with a clean dish rag and then replace the shelves.

As for restocking it, you can easily make meals for the week ahead of time.Cook up family favorites that you know will go quickly. Think lasagna or baked mac. These are hearty and filling , perfect for a cold snowy night in. You can also make crock pot chili along with stews. These can be thawed out quickly and cooked for both lunch and dinner. As far as with frozen foods, pizza is always good. Get a few plain ones so the family can add some toppings and make it their own. Family style frozen dinners is another must stock.Stoueffer's is your best bet here. They have everything from chicken enchiladas to cheese manicotti. There's also chicken Alfredo for those night when you don't want to make a pasta dinner from scratch. Also stock up on hot lunches. Here you can always rely on Marie Callender. The company has tasty and filling chicken and turkey pot pies along with pasta and rice bowls. The company also has turkey and stuffing family meals along with meat loaf and Salisbury steak ones. Remember to also restock such sides as frozen veggies and French fries.  These are great for accompanying chicken or steak.

It's time to clean out the freezer and restock it for those days ahead. Fill it with tasty foods that are easy to thaw and easy to cook. They're perfect for time indoors.

California Eating

 California is on everyone's radar, thanks to one of its' most famous inhabitants Vice President Kamala Harris. Everyone outside the Golden State is curious not only about her but also the cuisine this state has. Like the East Coast, California has been not only on top of the foods trends but creating them as well.

There are really two Californias, since the state is so big.Its' top two cities, San Francisco and Los Angeles have been known for their restaurants for decades. San Francisco , where Madame Vice President hales from, has Fisherman's Wharf where locals and tourists can sample a variety of different seafood and fish. Los Angeles has the celebrity studded Spago and Musso's and Frank. Of course San Francisco has given the works one of its' greatest inventions sourdough bread.This came about during the famed Gold Rush of 1849, although variations of ti have been around since ancient Egypt. Yet the city embraced it and by 1853 there was a whopping fifty-three bakeries selling the tasty bread. The most famed bakery is Boudin's , founded in 1849 by Isidore Boudin of Burgundy France.So Cal has the equally famed In N Out Burger. This well loved chain was created in 1948, in Baldwin Park, a Los Angeles suburb. Founders Esther and Harry Snyder created one of the first drive throughs in the country. Nowadays diners, like then, can chow down on the three kinds of burger, such as the Double Double, two patties and two slices of cheese on a bun along with the famed Neopolitan shake.

Californian cuisine is also influenced by the variety of different cultures that have been there for centuries. The south has been heavily influenced by Mexican cuisine. Burritos and tacos were part of the diet long before  they reached other parts of the US, This gave way to the fast food chains, Del Taco and Taco Bell. Baja California, cuisine, inspired from the Baja Peninsula, directly south of the state, also is a big influence. It emphasizes fresh ingredients cooked into tacos and tortilla. California also has a big Central American population and there are pupuserias, serving the crepe like roll made from corn meal or  rice flour. Asians, from Chinese to Vietnamese , Japanese to Filipino are also contributors to the state's diverse cookbook. Sushi is big all over California even giving birth to the famed California roll. This is also part of the state's fusion cuisine. Chef Wolfgang Puck, owner and founder of Spago's is the father of this. He popularized such dishes as Chinese chicken salad and influenced younger chefs to come up with such dishes as taco pizza. Of course there is a fresh food movement too, created by famed Napa Valley chef  Alice Waters. She emphasized  just picked produce in everything from appetizers to desserts.

We have our first dynamic female vice president from a dynamic  food rich state. California has a cornucopia of various flavors to serve us and the world. It's truly a golden state to foodies and gourmets alike.

Birthday Feasts At Home

 There are still birthdays. There are still reasons to have fancy foods and cake. The best part is that you don't have to cook or bake any of it. There are restaurants that can handle everything for you. Que Pasta in Saddle Brook New Jersey is one eatery to take care of birthday feasts.

The restaurant has been known for their delicious pastas and sauce for twenty-five years. They've also been catering fantastic parties, full of all sorts of Italian classics for that long too.. We had a party , thanks to them - at home.

                                      We ordered their Megapack which has one baked dish, salad, bruschetta, garlic bread and brownies. 

It was baked penne which went in a heartbeat along with the included garlic bread , also devoured in a second.

With this came bruschetta and an ample house salad with balsamic vinegar. These were heavenly too, perfect with the cheesy, saucy penne, Dessert was bite sized brownies.

These were the perfect ending. The best part was that this entire feast was only $39.95 for four people. It can be stretched to five.They have a Monsterpack for ten dollars more with a chicken dish  such as francese , Foresto ,(with artichoke and spinach) Marsala or Parmesan Other restaurants are offering party packs, Take advantage of these. They're a great way of celebrating at home. Some even offer delivery.

Birthdays will still happen. Celebrate the way we used to in our favorite restaurants. Order the party packs and enjoy a festive feast.

A Leashed New Orleans

 New Orleans has always been a city perfect for hedonists. There was always an abundance of food and drink. Revelers went wild during the city's peak time _Mardi Gras, the Tuesday before Ash Wednesday. Thanks to the pandemic that's all changed. The city is subdued.

 Regular contributor Brett Anderson wrote about this change in yesterday's New York Times Food section. Last year's Mardi Gras 2020 was the last gasp of normalcy and fun . it was also an accelerant of the virus' spread, in the early days of the pandemic. Now that's all changed. The parties are cancelled as are the famed parades.Luckily there are still places to go to. The bar scene has been brought to their knees, which not even Hurricane Katrina could do.  Activity has been moved primarily outdoors, especially for bars that also serve food. It doesn't work for those whose only serve cocktails, beer and wine. Bars with food permits can serve indoors but only at a twenty-five per cent capacity.The town is known for tourists and locals walking around with a large cocktail or bag of beignets  Mayor LaToya Cantrel will allow everyone to stroll the streets but they have to follow pandemic rules, namely social distancing and mask wearing. There is also the eleven PM closing time, jarring for a city that parties well into the early morning. 

The city will endure as it has for the last 340 years. Bars such as d.b.a. ,a music club in the Faubourg Marigny section of the city, is allowing its' musicians to play to audiences on the street. Tom Thayer, the owner says its' future depends on the rate of infection.  Yet they still plot and plan. Some are luckier than others. Cure, founded by Neal Bodenheimer   is successful. His is a bar that straddles the line between  eatery and restaurant and it and his other ventures,a taqueria and another bar, Val, have ample outdoor space for customers. He even has the luxury of hiring more employees, and makes sure that they get a twenty per cent from all patrons.  Yet, they too are vulnerable and most bar owners worry about their own health.Chris Hannah, owner of the famed Jewel of The South and one of the most respected  cocktail makers in the city, became increasingly worry about his well being. Gone was his nightly glass of spirits when reading. It was replaced by echinacea tea. He also started to eat raw garlic to boost his immunity and became obsessive about yoga.

New Orleans is a city that lets the good times roll. The good times may slow down but they  will never die.That's what makes the city what it is, full of good food and tasty drinks.

The Stretchable Pantry

 One thing the pandemic has taught us is that our pantries are expandable. We can make do with a little if need be. We can be creative with a can of beans or a box of pasta. There's no need for long , elaborate lists.

 Famed chef and cookbook author Yotam Ottolenghi wrote about this in today's New York Times Food section. He too has changed his shopping and cooking habits thanks to the shutdowns in his hometown of London. His philosophy is  it's OK to use what you have on hand. it doesn't matter if you have the wrong herbs. Use something similar.  Don't despair if you don't have certain kind of pasta needed for a recipe. Rifle through your pantry and see if there's a similar fit. As options become more limited, then become more resourceful and creative. With this , Chef Ottolenghi gives a tasty recipe for fried tagliatelle with chickpeas and smoky tomatoes. Home chefs don't have to follow this to a tee. You can use other "nested" pastas like fettucini or pappardelle. The sauce is a smoky tomato oil. Play around with it. Add different chilis and spices instead of the ones he recommends.Try cumin instead of sweet paprika, Do't worry if there's no parsley. The dish will taste just as good without it.

His recipe is a good one, perfect for now or months from now when hopefully we go to a new normal. The star of the recipe is the smoky oil sauce. This is datterini or cherry tomatoes charred and then cooked with olive oil and tomato paste. Chipotle chili flakes and sweet paprika bring the fire and heat. It's all cooked for fifteen minutes and then the tagliatelle nests are added. These are basically fried on both sides until golden, namely about two to two and a half minutes.. It's then setting them aside and rinsing out the pan (save the oil). Boil the  soaked chickpeas in a mix of water and baking soda, skimming the scum off the surface as needed. Cook them for fifteen more minutes on a medium low heat after boiling. Cover them.  They should be sift in texture yet retaining their shape. It's then nestling in garlic and the tagliatelli nests. Cook until the pasta is tender and all the liquid has been absorbed. Squeeze juice from freshly squeezed lemons over this and then spoon the oil. Sprinkle with parsley and serve with lemon wedges.

Panties and how we cook is changing thanks to the pandemic. It's more of using what's in the pantry instead of what's not. Be creative. Be resourceful and you can still come up with delicious dishes.

Vegan Taco Tuesday

 Vegan products have improved greatly in the last few years. One of the companies joining this is Urban Accents.It has a whole new line of plant based ground beef mixes that feature the trendiest flavors. There's Street Taco, Korean BBQ and Sloppy Joe.. I decided to give their Street Taco mix a whirl, serving it over rice.

It's an easy mix to create , easier than Morningstar farms and Gardein's.Two packets are perfect, especially if you want leftovers. It was just soaking the already  meat crumbles in water for five minutes.

 Then chopping up quarter of an onion and one green pepper.

These were sauteed in six tablespoons of olive oil and then the meat was added.

Then the meat and a little more oil to moisten the meat.  I didn't want it too dry.

it took only ten minutes to cook up. I decided to have it with rice.

I'm glad I had it with the rice instead of a taco shell. The flavor is very intense and fiery and it works well with white rice. You could sub in massa or polenta with this too.

This was an interesting mix to try and I will be trying the other two flavors from Urban Accents. This plant based meat blend is a great way to enjoy meaty Mexican food without the guilt. Try it and see.

Delights Of Delaware

 Hopefully President Biden  will bring some of his state's foods with  him when he heads to Washington, Delaware may be a little state but it has some big flavors. There's a combination of seafood and produce, Philly influence and in state classics. It's a fun cornucopia of different tastes that will appeal to everyone.

Delaware is part of the Delmarva Peninsula, consisting of it , along with parts of  the Maryland and Virginia coastlines. Seafood plays an important part for this state that not only has the Atlantic Ocean but also the Delaware Bay. Blue crabs abound in the last. Delaware's coastal areas have a variety of different seafood eateries that feature everything from steamed to crab cakes. Another popular dish is crab dip served with Ritz crackers. The dip is a mix of the seafood mixed with Miracle Whip and sour cream zinged up with white wine and onions. Almonds are put on the finished dip for decoration. Peaches are another Delaware product, grown in the northern part of the state. Peach pie and cobbler are two desserts prized by Delawarians as well as the fruit itself when in season. Apples are another fruit grown by The Diamond State so there are plenty of pies and apple cider donuts come fall. Delaware also has a thriving corn farm industry as well. The state has a whopping 3500 acres set aside for growing ears and what goes better  with steamed crab than corn on the cob.

Of course there are two other strong influences in the Delawarian diet. The first is Philadelphia  which is only half an hour north of Wilmington. It's not surprising then that cheesesteak, that delicious meld of thinly sliced  steak , melted cheddar cheese and sometimes onions have made their ways into the hearts of everyone from the cities to the shore area.  There's even a hybrid that has crab meat topped with cheddar on a hoagie roll. Another Philly favorite is the breakfast meat scrapple. This is a mix of corn grits and pig offal however  it's heaven when fried and served with eggs. Soft Philly pretzels have also made their way to Joe Biden's state ( as he did. He was born in Scranton and moved to Delaware as a kid). Some seaside restaurants serve them with either cheddar or crab meat. Another great influence is the Rehoboth Boardwalk where there's all sorts of goodies to munch on. Many love Sno-Cones, those mounds of pebbly ice soaked in different syrups along with frozen custard, a yummy scoop of rich flavor and texture. There's also the Nico-Boli from the beach's' famed Nicolo Pizza. This is a stromboli filled with sauce, cheese and a wide variety of different fillings like chicken and anchovies.

Delaware is in the spotlight now. Take time to discover the amazing and varied cuisine of the state when it's safe to travel.  It's a wonderful array of land and sea, Philly and Boardwalk, all perfect for White House cuisine.

Read Those Labels

 One of the worst crimes you can commit in a vegan household is buying a product with animal products in it.That happened to me recently and I was left with a large uneaten pot of soup. I should have read the label but didn't .It does pay to read every aspect of the product you're buying

What should you look for if you are cooking for any kind of diet? Everything that's on that diet and everything that's not. Don't take it for granted that a meatless product is just that. Soups usually have a beef or chicken stock in their base. Check . A soup like Alessi's porcini mushroom soup may seem vegan enough but it has dehydrated chicken added to it. To be honest most of their soup mixes are vegan , with the emphasis more on beans and tomatoes. It can fool you especially if you regularly buy their products.If you're in this situation, the best bet is to stick with well known vegan brands like Morningstar Farms and Gardein. They are famed for their fake meats and instant dinners. Gardein keeps adding different products to their line. They now have soups made with soy meats and vegan stock. It's easy to open up a can of their  chicken noodle or gumbo. Another aspect is in the cookie aisle. Many like Tates' or Walkers use real butter in their cookies and shortbread.  The best bet again is scouring the labels. Some companies like Nabisco have had vegan cookies for years. There are no and never have been animal products in Oreos and Lorna Doones.

Allergies play another important part in label reading. US manufacturers have to explicitly put on their labels that their baked goods are gluten free. Yet there's a caveat. They're not required to test their products to label cookies or crackers without it. The labels are still pretty much spelled out. Yet what about those products from a grocery store's bakery? Some , like Stop & Shop will put a gluten free labels on their cakes, cookies and cupcakes. The best bet is don't buy if you're still doubtful. Buy the already established brands that you know are safe to eat.Other allergies like egg ones are a bit trickier. Many products , especially cookies and cakes are made with eggs. Labels have to be read carefully, especially if the sufferer has problems with stomach cramps, vomiting and /or breathing. Research the product on line before buying. See what the ingredients are and even write to the company. Most will gladly tell you the percentage of eggs along with the other ingredients used. The same goes for those with soy and fermentation allergies. Many are allergic to soy sauce and a pre made Asian meal may have some in it. The same goes for frozen dinners that feature a balsamic vinegar glaze. Find out how much is in the dinner.

It's important that you read the labels , whether on line or in the store. Don't assume. It could lead to food not being eaten or people becoming sick.

Nigella's Panzanella's Recipe

 Nigella Lawson has a slew of interesting recipes sent to her fans and foodies every day. One caught my eye - her panzanella recipe. This is Neopolitan bread salad, chewy and dense,a flavorful throwback to summer. I had to make it. I gave it some tweaks and made it my own.

It starts with a dense chewy bread like Italian or sourdough. I chose a chunky Italian loaf.

This was perfect for ripping into thick pieces, sort of like stuffing. Use half a loaf for an average sized salad.

It was then time for the tomatoes.

While Nigella uses beefsteak ones, I like the deep rich taste of the vine ripes. I cut up six tomatoes 

It was then mixing the two with a good half cup of olive oil and a fraction of a capful of red wine vinegar. Ms. Lawson also throws in a pinch of sugar but I don't like the taste or the idea of it. I omitted it as I did the chopped onion and garlic. Instead I used the powdered versions which gave the salad a lighter taste.

Everything was mixed and then placed in the fridge for a couple of hours. Nigella's panzanella is chilled overnight in the fridge which is great for summer. This is winter and a few hours did it. The bread and tomatoes were nicely soaked, and still chewy.

I added a sprinkle of oregano for some color and a dash of more flavor.

                                             it worked perfectly and there was very little left - unlike other salads.

                                   It's good as is but you can add in anchovies, olives, or shrimp if you want. it's a salad that can be customized.

 This panzanella salad is the perfect cure for those suffering from the winter blues. Try this version of Nigella Lawson's summery dish.It's a kiss of warm weather during chilly times.

A Vital Miami Fish Market

 Now more than ever we need our markets. They not only provide us with food but also with the comforting fact  that they're still around. That's the case with Plaza Seafood in Miami. It's a hub of activity , with it still selling different kids of fish to loyal customers. It's  a comfort shop to homes chefs.

The New York Times Food section provided a pictorial for this well known market in yesterday's New York Times Food section. Regular contributor Brett Anderson interviewed the various shoppers while Scott MCIntyre took a variety of interesting photos. Plaza is a small market  but's it;s constantly packed with a never ending stream of customers.They come not just for the filleted fish and conch, the last popular  in Florida and the Caribbean but also for fried fish, conch soup, and seafood empanandas .These are similar to what the owner, John Pitaluna  ate growing up on in Havana. His family moved to Hialeah Gardens, north of Miami in the 1980's and he kept the recipes going strong. Now they can be passed down to his son, Adrian, 21 who also works at Plaza. He's been keeping tabs on what sells the most. It's conch , meat from an over sized sea snail, mainly from Turks and Caicos along with the Bahamas.it can be put into chowder like clams and fried like oysters. Yellowtail from the Florida Keys and Mexico is also popular.

Miami, like any other city , is full of different neighborhoods. Inhabitants find out about Plaza and come, bringing their need to the   Allapattah section also called Little Santo Domingo.  It was a neighborhood where there was always affordable rents and everyone was welcome.  That's fading now thanks to the area gentrifying. Yet Miami's diversity is still strong as seen in the customers. There is Haitian Carline Saintlimond who bought shellfish for a seafood boil along with buying red snapper and grouper. Haitians use all sorts of fruits and spices to flavor. Chinese born Yang Zhao and Wendy Liu came from Orlando to buy lobster tails  that they'll grill along with shrimp and bream steamed in garlic and soy sauce.There are also loyal customers like Arnita Pace drove half ah hour for yellowtail snapper, live blue crabs and Gulf shrimp. For her it's also a family thing because her sisters also buy their food at Plaza.Plaza Seafood also helps family in times of grief too. Eccleston Aitcheson and his sons, Angelo and Michael, bought king snapper and yellowtail for Jamaican escovitch,a fish dish that's spiked with Scotch Bonnet peppers , onion , carrots and vinegar sauce. It was going to be made in honor of his dad Talmon who died December 30th. It was his favorite dish.

Plaza Seafood is one of those comfort stores that we need right now. It's a staple in Mimai, but it could be a fishmonger in any city in this country or anywhere in the world. It gives regulars a sense of security while providing delicious fish.,

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A Korean Pancake That Has Everything

 It's always a good thing to clean out the fridge.Yet don't throw out those odds and ends. There's a recipe that can make good use of them. A jeon or Korean pancake is a great way to use all those bits and pieces leftover.it's also a tasty snack or lunch too.

The great chef J. Kenji Lopez-Alt wrote about this Korean staple and fun food in today's new York Times Food section.  Jeons are kind of like egg foo yung save there's a flour base instead of eggs. You can basically put any kind of add in into the batter.As Chef Lopez-Alt points out they're basically made from wheat flour and cornstarch. It's the extras that make it. They can be stuffed with squid, oysters and scallions or with mung beans and pork as in nokdu jeon.  These savory pancakes can be made of wild green onions and a thin egg batter like Busan, Korea's Dongnae pajeon. It can also be flavored with kimchi, spicy fermented cabbage and gochugaru, Korean hot pepper flakes. One of the best that Chef Lopez-Alt has eaten was at  Manhattan's Hanjan where chef Hooni Kim shallow fried scallions, ramps chives and squid in a thin batter of cornstarch, flour, egg yolk, baking powder and water. You can use this batter mixture with different ingredients like cherry tomatoes and spinach, leftover broccoli rabe and kale. You can also sub in starches for the flour. Egg whites will cause the jeon to rise like a puffy omelet while using only yolks will tenderize them, Baking soda and /or carbonated water will give them lacier edges and a puffier interior.

Chef Lopez Alt gives his recipe, born from having sauerkraut left over in fridge. It had fermented to the point where upon opening it hissed and bubbled at him. There's also a red onion for sweetness and scallions. Add cherry peppers or pepperoncini for color and bite. Use sauerkraut and also a quarter cup of its' juice. Chef Lopez-Alt says ice cold water is a must and keep mixing to a minimal. As for the oil used, use either peanut, rice bran or soybean oil for frying. A wok is preferred for frying but a skillet also works too. The sauerkraut and its' juice are mixed with the the rest of the ingredients until there is no more dry parts. The pancakes are then fried. He also gives two variations . One is a kimchi, cabbage and mushroom one , rife with stir fried or sauteed cremini or shiitake mushrooms and the gochugaru instead of the peppers. The second is garlicky zucchini and carrots. The veggies are mandolined into thin matchsticks and then placed in a fine mesh strainer set over a bowl for fifteen minutes. The liquid is a sub in for the sauerkraut juice. In place of the peppers, used four minced garlic cloves. There is a dipping sauce for all three, made with soy sauce, rice vinegar, scallions,  granulated sugar and  toasted sesame oil.

If you want to clean out your fridge, make jeon, These pancakes  are a delicious ways to use whatever odds and ends you have. You can be creative  , with a can if sauerkraut or an array of fresh veggies. Have fun with this crispy flavorful treat.

A Winter Classic Gone Vegan

 Winter means ones thing - a lot of grilled cheese sandwiches. Yet what happens when you forgo dairy? Sub in with good vegan ingredients. You'll still get the same taste without the real thing.

I love a good grilled cheese but it's impossible  to make in a vegan household. That's when Violife aged non dairy cheese comes in handy.

It's partially hidden by the bread. (I used artesenal instead of white or whole whear). Violife is an unusual  potato starch  and  corn based cheese , coming out of Thessalonika Greece.It's more sold overseas but  it's also in stores like Stop & Shop, Shop Rite and Whole Foods. here in the New York area. The company has everything from feta to different types of cheddar and Colby.

It's important to slather mayo on the bread before grilling or frying so I used Nayonnaise for this.

 You can also use I Can't Believe It's Not Butter or an oat butter like Miyoko's. Mayo helps keep the bread moist during cooking (this is a tip from the New York Times Food section)
Wafer thin tomato slices were then added and the whole sandwich was fried in I Can't Believe It's Not Butter.

  They're very thick sandwiches which made flipping impossible. It was still delicious, especially with the aged cheddar taste of Violife. You can add Morningstar Farms bacon for a different , diner influenced vibe. This can also be the perfect accompaniment to tomato soup.

Vegans can have this classic sandwich. Just use a cheese like Violife and create a warm gooey bite , perfect for these chilly days. It's a great way to eat healthy while still having  flavorful cheesy goodness.

Cooking Tropical

 This is the time of year when many hit the islands, whether the Caribbean or the South Pacific. Unfortunately these are out of reach this year - however home chefs can recreate the islands' famed dishes easily in their kitchens. It's not quite a dinner on a balmy bay, but taste wise ti's close.

The Caribbean  has been one of the most desired winter getaways for over a century. There are around thirty four islands (not counting the tiny islets ) in the Caribbean Sea. It's  a cornucopia of different dishes from Europe, Africa , Asia and what's left of the indigenous culture.it is spicy but with spices easily found in everyone's spice rack. Most dishes include allspice, ginger, cinnamon,nutmeg, clove, garlic and paprika. An easy dish to recreate is rice and peas. This is really more rice and beans and is big in Puerto Rico and the Dominican Republic. Cook kidney beans in coconut milk with onion, garlic thyme and salt. The rice is added later and can be eaten on its' own or with jerk chicken. Jerk chicken is another tasty island dish.Jerk is a type of cooking found in Jamaica and can be applied to all sorts of meats. It starts with a marinade of  green onions, garlic, habeneros, and lime juice. To balance this brown sugar and thyme are also used. This is put into a food processor and pureed. The chicken is then placed in a plastic baggie with it for anywhere from three to twenty-four hours. The meat is then baked in a 375 degree oven for thirty minutes. You can also make the fiery Jamaican callaloo with kale or collard greens , tomatoes and Scotch Bonnet peppers. It's usually cooked with salted fish but you could also make it a side too.

On the other side of the world is the South Pacific. This is where islands have turquoise seas and warm balmy nights.It's also where luaus started. it;'s also where the first inhabitants came from the Asian mainland about 3,000 years ago. They brought such staples as bananas, coconuts, sweet potatoes yams and breadfruit. The Europeans later brought, beef, chicken and sheep along with carrots and turnip. Pigs were indigenous and they're a main attraction at all sorts of celebrations and dinner. Try Kalua pork which is a mix of shredded pork butt with cabbage and liquid smoke. You can make this in a slow cooker if you don't have the time.A side dish would be Polynesian cabbage wraps. It's red cabbage stuffed with shredded chicken, brown sugar, and soy sauce along with a host of spices such as chili powder and cumin.Pineapple, lime juice and peanuts top it off. This is the area of dozens of islands so fish and seafood are mainstays. Try French Polynesian shrimp in coconut vanilla sauce. It's a French influenced dish that has rum, cream, coconut milk and vanilla beans, The Tahitians also make their version of ceviche which has raw tuna being cooked in lime juice and then sprinkled with coconut milk. 

You don't have to travel to have good island food. You can easily make these at home. Enjoy them with a cool, frothy drink and pretend you're on the white sand beach beside a turquoise sea.

The Perfect Stew

 January is a notoriously cold month. What better than to chase that chill than with a good, well made stew. There's something about the blend of veggies and meat with a good gravy. It's the perfect meal for these bone numbing days.

What makes a good stew? It starts with the meat if you're making a meaty one. Get cuts that are very tender and flavorful.If you can't, use a meat mallet to tenderize the beef. The end result is a tender forkful of melt in your mouth goodness. Chuck meat makes the best stew meat which comes from the cow's shoulder. You could use rump meat too even though it's not as tender. It is flavorful though which is a plus for any stew. Some home chefs prefer a good chicken stew during these frosty days. Use only thighs and breasts because they're the most meatiest. Fish stew is a bit different. Several different kinds of fish make for the most flavorful blend. Think a firm white fish like cod or halibut. if you can;t get these, then use tilapia or  red snapper. Steer clear of delicate fish such as sole and oily fish like tuna. You can also throw in some shrimp, clams and scallops for a brinier flavor.  All good stews need vegetables to round out the mix. Try different amounts of onion, chopped celery, carrots and waxy or boiling potatoes. Peas can be added for color and more nutrition. Herbs and spices can also bring out the flavors of veggies and meat. Oregano and bay leave are the most popular but you can also use parsley , basil and rosemary. It's up to you.

There are two ways to cook stew - with a reduction of  gravy  - sort of like au jus or thick like turkey or roast beef gravy, You can add red wine such as with the fancy beef bourguignon. A thin sauce starts with water and beef broth. A thicker one begins with a slurry made from a teaspoon of flour with a little cold water. How to cook the stew is another matter. The old fashioned way is on the stove top for about one and a half hours for beef and only half an hour for chicken. Fish stew is the quickest for only ten to twelve minutes and three to five for a really quick dish. Beef and chicken stews lend themselves to crockpots and Instapots and you can easily cook them in them as you can with another traditional stew  - lamb. What to serve with stew? A  simple green salad with a few grape tomatoes thrown is your best bet. It's a nice side and doesn't take away from the stew.A must is either a crusty bread like a baguette or sourdough. These are perfect for sopping up the gravies. Another idea is making dumplings to cook on top of the stew. These are a mix of flour baking, powder , sugar and butter or margarine. You can add herbs for a more flavorful one. They're cooked on top of the veggies, meat and gravy, producing a tender and fluffy bite.

This is the coldest time of the year. Warm it up with a good hearty stew. Enjoy the savory blend of meat , veggies and hebs.It will warm your heart as well as your stomach.

Ultimate Comfort Foods

 These are truly unsettling times. We need comfort- good food, a good book, a good wine. Mostly it's the first. There's something about indulging in a bite of something delicious and creamy or salty and crunchy. We don't need to eat it every day - just once a week can do it.

What is comfort food? It's basically any favorite dish that fills you with a sense of well being. It's usually high in sugar and/or carbs. Everyday or common comfort foods are tomato soup, meat loaf, chicken and waffles,. pizza and mac and cheese. It could also be a hot fudge sundae or a bowl of your favorite cereal for dinner. What is ultimate comfort food? It's taking it up a notch. Tomato soup can be homemade with fire roasted tomatoes added in.These are easy to make in the air fryer if it's too cold to use the grill. A dollop of pesto also elevates  the classic recipe.Grilled cheese is the usual accompaniment. It;'s good but it cam also be given some zing and oomph. Try sourdough instead of the usual white as the base and use good Vermont or Wisconsin cheddar. You could also sub in Camembert or brie for a creamier bite. A real ultimate grilled cheese is the French croque monsieur. This is a grilled cheese made with Gruyere and ham. You don't have to have the bechamel sauce that goes with it if you're eating it with soup,

What about Mom's meat loaf? You could easily elevate it with strips of bacon crisscrossed over the top or doing a mix of beef and veal. Another lush add in is grated cheese or sauteed mushrooms and onions.  A splash of Cabernet Sauvignon can also give it some oomph.. Chicken and waffles can get a  lift by whipping the egg whites first for a fluffier waffle. Get good Vermont maple syrup for both. You'll taste the difference right away.Pizza is one of the easiest foods to take up a notch. You can easily top it with filet mignon or lobster. It can be topped with shrimp too. These gourmet slices need good Asiago cheese and fire roasted tomatoes to really elevate them. Lobster can be added to mac and cheese too. It's a delicious way to turn this classic casserole into something special. You only need a cup of it. Going overboard with it may get in the way of the cheese. As for that , again, as with the grilled cheese sandwich , go for a good cheese like a Vermont or Wisconsin cheddar. You could also skip the seafood and create a four cheese one. Use  any combination of Asiago, Fontina, Gruyere and Gouda . End with a super special sundae with buttery homemade fudge sauce , layered with raspberries and strawberries over big scoops of Haagen Daz or Ben and Jerry's.

These are tough times. Tough times call for indulging in lush comfort foods that's been taken up a notch. They're a great way of escaping all the craziness that's going on.

Cooking One Step At A Times

 Does anyone actually follow cookbook directions these days? Don't we kind of adjust the recipes to our tastes, adding this, omitting that. Yet doing such makes home chefs miss out on the dishes history or the reason it was included in the book. Cooks will also miss the intended flavor of the recipes along with their nuances and subtleties.

Genevieve Ko, cooking editor of the Los Angeles Times and the author of the healthy baking cookbook,  Better Baking wrote this interesting article in yesterday's New York Times Food section. She feels that home chefs can get to know the creators better, understand their backgrounds and figuratively  leave their kitchens and enter someone else's. She gives ideas about how to get the most out of executing a recipe. The first is look for recipes written to be followed precisely. To assess the deliberateness of a recipe creator, took to recipes and instructions guaranteed for success. Another must is choose recipes that will work as published. Ms. Ko suggests flipping to the cookbook's acknowledgements to see if testers are thanked. Most major media companies do professionally test and edit recipes before publication. One of the best pieces of advice is pick recipes that sound surprising in some way. Try something different that's out of your wheelhouse. Ms. Ko tried an East African dish  from In Bibi's Kitchen  written by Hawa Hassan and Julia Turshen. She followed contributor Jeanne Razanamaria's recipe to the letter and came out with a tangy dish with earthy flavors.

Ms. Ko offers more advice.  Home chefs must track down ingredients, even ones that are hard to find. The search is part learning about other cuisines and cultures. You can get any ingredient on Amazon or at other sites. Also check the internet to find where ethnic groceries in your area. They too can offer advice and steer you to the right ingredients.As with any set of instructions read the recipe carefully and stick to it. Before you start anything, read the top note or even the whole cookbook to contextualize the dish. Another important must do read the recipe carefully to anticipate the steps because methods may differ from what you expect. Also resist the temptation to alter it especially if it's close to a recipe you know. Sticking exactly to the instructions will reveal the surprise of a vibrant flavors. One of the most important things to do is taste with an open mind. We tend to think we know what dishes should taste like but if there's a variation or new ingredient it may be a bit off putting. Our palates will evolve with the recipes we try. Ms. Ko also includes a coconut chicken curry and , that Madagascar white bean stew and a dulce de leche chocoflan.

Look though your cookbooks and reread the recipes you want to try. Stick to the recipes. It'll open up your mind to new methods, techniques and ingredients. Adhere to the instructions and create memorable dishes.

Saluting Our Essential Food Workers

 They pick our produce, they stock our shelves and deliver our foods. These are the ones who are our heroes, the ones who keep us fed and healthy. They need to be honored and saluted.

The New York Times Food section did just that today. Reporters Mahira Rivers, Rachel Wharton and Aidan Gardiner interviewed several different food industry workers. There's Sandra Sibert from Sioux Falls , South Dakota who works at the Smithfield meat processing factory. Like most of her coworkers she caught the Corona virus. After almost losing her life she pushed for the company to have more sanitizers on the break room table. They did. Yet she still had to take a shower and change her clothes every day. Jane Singer is an Instacart shopper in Harrisburg ,PA There are times when she has to buy 115 items for a family while becoming close with a family with a special needs son. She was rewarded with hand sanitizer and soap.Antonia Rios Hernanadez is a farm worker from Immokalee, FLorida. She left picking fruit for landscaping because there was no recognition for her hard work. LUckily where she worked had their tables wiped down with Clorox. Chet Gordon is a long haul trucker from Greenwood Lake, New York who drove 2,500 miles a week.Again he went through protocols to keep himself and his cargo safe.

Higher ups are also an important  David Turner handles the customer hotline at King Arthur Baking Company. He's had to deal with the influx of first time bakers during this pandemic. The worst part was when there was a flour and yeast shortage and callers phoning in asking where could they get these vital ingredients. Mr. Turner had to assure them that yeast and flour were on their way to stores. Then there's Reva Hoover, an assistant customer service manager at Bashas DIne Market in Tuba City Arizona in the Navajo Nation.SInce her grocery store was not one of the top or popular ones, they had to wait for toilet paper in the middle of losing customers and workers to the virus. Some essential workers like Allegra Brown of New York who works in the Avenel, New Jersey Amazon plant are treated badly. They were lauded and even given two dollar raises only to work non stop as a picker  and getting both her and fellow coworkers raises yanked from them. Randy Petersen who is co-owner of product development at Bridgewell Agribusiness in Clackimas Oregon, also works hard, namely for twenty-four hours dealing with factories and farmers. His team runs the raw materials that are then transformed into organic oils , flours and coconut products. It is demanding work, as they give us our olive oils and baking ingredients.

Celebrate and honor our essential workers. They toil for us , making sure we're well fed. We need to make sure they're well appreciated.

Air Fryer Sweet Potato Chips

 A fun lunch side is always a plate of homemade chips. Amp it up with sweet potatoes. These are a different spin and are even healthier, especially when fried in the air fryer.

The hardest part is slicing the potatoes. Sweet potatoes are just as solid and woody as their tuber cousins.

I should have used my mandolin to get thin slices but I wanted something a bit more meatier. One sweet potato is enough. it yielded about ten slices which is perfect for two people for lunch. The slices were uneven but cooked up pretty much all the same.

It's then tossing the slices in a mix of olive oil, oregano , salt and pepper.

  You can use any herb such as rosemary or dill but I felt oregano had more oomph than any of these.

The slices were well coated and then put into the air fryer for eight minutes at 400 degrees F.  I then turned them over to make sure they were evenly cooked.

Again the sweet potato is woody so it required more cooking. I put them in for another eight minutes , again at 400 degrees F.

The end result a crispy tasty chip, flavored with oregano.Next time I think I'll add a sprinkle of vegan Parmesan . You can also add some garlic powder for a savory taste or brown sugar for a sweet one. You can make a quick aioli dip for them using mayo, lemon juice and garlic.

For a tasty lunch treat air fry  some sweet potato slices. They're a great healthy side , perfect accompanying anything from sandwiches to soup. You can even eat them on their own, that's how delicious they are!

Forget Sourdough Try These Breads

 For some reason sourdough bread was the hit of the lock down. Home bakers took to it like a duck to water. Yet there are so many other breads to try - from white to rye to whole wheat. These are just as delicious and even easier to whip up.

White bread always gets a bad wrap. It's probably because of the store bought processed kind which has the taste and texture of a kitchen sponge. However homemade white bread is an entirely different kind. It's soft and chewy, perfect on it's own with butter or jam or used for sandwiches. The ingredients are fairly straightforward - flour yeast, water, honey, salt and butter. some home bakers add a tiny bit of vinegar to keep the texture soft and the flavor not too sweet. As for flour, yes you can use regular white but some home bakers prefer bread flour which gives it a much more chewier bite. Keep in mind you can also make bread rolls too. These are fun to make and can be topped with an egg wash and poppy/sesame seeds. A variation is the baguette. The dough recipe is slightly different, with the omission of honey and butter. A few tip before making it. You can buy French bread loaf pans at good kitchen stores such as Williams Sonoma and Sur La Table. Another instrument to buy is a baker's  lame which looks like a toothbrush with a small razor at the end instead of a brush. This is used for creating those classic slashes and "rips" on the top of the bread. Ice  - yes ice is used to create that ultra crusty crust. Toss three to four cubes on the oven floor to create steam that will crisp up the loaf.

For those wanting a  healthier slice,  think whole wheat. King Arthur brand has the best wheat flour and it can be bought at any grocery store or super store like Wal-Mart. Most recipes call for honey(if you want to continue with the all natural vibe, then use organic honey) along with water, yeast and salt. Again like with white bread the dough can be sectioned off into rolls whether for dinner or just lunchtime sandwiches. Another dark bread that's easy to make - and even easier to eat is pumpernickel.Its' dark color comes from the blend of whole wheat flour and dark cocoa powder while the unique taste comes from unsulphured  molasses. These would be great baked into rolls and served with a hearty steak dinner or  beef stew. The most classic brown bread is rye. This is a blend of rye flour - again use King Arthur or arrowhead Mills brands for this along with butter and warm milk. Carraway seeds are added for the traditional anise flavor. It isn't done much but you can make rye rolls, which are perfect for ham or pastrami sandwiches.

Try new breads if you're tired of baking sourdough. Try something different with the same amount of flavor and crusty crust. It could be a baguette or a rye roll. Get creative and expand your bread repertoire.

Hearty Alpine Cuisine The Perfect Chill Chaser

 Mountain folk know how to eat. Alpine cuisine is hearty, flavorful and filling - perfect for these cold days ahead. It's embracing delicious dishes that can chase away the chill.

Everyone thinks that alpine cuisine just means Swiss food but it encompasses much more. There's also the food of the Northern Italian, French and Southern German alpine area as well. All the foods are rich with cheese and butter as well as with protein.It has to be this way because the inhabitants of these beautiful mountain regions need heavy foods to combat the brutal winters and freezing temps. Swiss cuisine is indicative of this. One recipe that's sure to win over an American crowd is hacktatschli smashed meatballs served with a creamy mushroom sauce. This is a favorite all over the country with Swiss school kids even though it has a glug of white wine added. There's a potato version kartoffel hatscchli which can be served with the sauce as well. From the canton Uri comes rispor or leek risotto rich with the winter veggie and topped with clouds of  the Swiss-Italian cheese sbrinz. This is the perfect dish for those frosty nights in with the family. Bakers will love spinatwahe or spinach quiche a mix of the green along with garlic, herbs and cream tucked into a buttery pie shell.

The Italian alpine regions of Piedmonte and Lombardy bring us rich rice or risotto dishes. Both are made with the chewy long grain arborio rice; the only difference being is that the Piedmontese use tomato sauce  for flavor while the Lombards use saffron. This a great and easy chill chaser to make  for a cold snowy night. Usually reserved for parties , the Piedmontese bagna calda is a tasty fun dinner for a family weekend in. The name means hot bath and is a blend of anchovies, butter, olive oil and garlic melted and heated in a fondue pot. savoy cabbage leaves are the traditional add in but you can also add semi cooked London broil for a truly filling meal (along with crusty Italian bread for mopping up the sauce in the pot afterwards). Swiss chard and potatoes can also be dipped in along with onions, celery and spinach. Across the Alps in the Swabia home chefs make the warmly satisfying Gaisburger Marsch, a nourishing beef stew rich with potatoes and spaetzle, the little dumpling noodles. Spaetzles are also made and served with large heaping spoonfuls of sauerkraut and a platter of different wursts. This is a great weekend meal because it requires  steaming or boiling everything.

Alpine cuisine means hearty foods served in even heartier quantities. These are perfect for the cold months ahead. Make them and feel cozy on the inside and out.

A Plea For The New Year

 

If only life were like living in a fairy tale with gingerbread houses and spun sugar gifts. The year past has been just awful to restaurants, diners, bistros and cafes worldwide. We need to order more from our local mom and pop eateries as much as we can. If they're offering outdoor dining , then have a meal in the fresh air if the weather is good  - or just bundle up. Try to eat out even twice a month. If you feel this is too much, then order from them at least every week. Make it a fun weekend treat.

 2020 taught us to not only protect ourselves but protect each other. This year, in 2021, we need to protect the worldwide restaurant industry. They need us as much as we need them.