Tastes Like Homemade

 Sometimes it's hard to make meals from scratch.That's where packaged ,boxed and jarred foods come in handy. Yet there's always something lacking in their flavors. what to do? Add some home made touches and flourishes.

One of the easiest foods to amend is tomato sauce. Some are good and don't need any extras. Yet once in a while there is one that nneds a pinch of this or a dash of that. Adding a tablespoon of olive oil helps to create a smoother sauce.I did this with Shop Rite's Bowl an d Basket brand sauce. This is a little better than other in house brands because it's made in Italy.

A small can of mushrooms were also added for a more heartier taste. You could add oragano or pepper for more flavoring (don;t add salt, there's enough sodium in these processed foods)

It was served with this fusilli but it can be used for any kind of pastas from gnocchi to even ravioli. The same is true with certain baked mac packages too. You could easily add in some crumbled bacon or even minced ham to accentuate the cheese flavor. Any plain pizza can be upped a notch with a smattering of fresh veggies on top or a sprinkle of Parmesan cheese.Even ramen soup can be jazzed up Korean style with a fried egg or some chopped scallions. Add a packet of soy sauce  for more flavor. 

Yes, it's easier to use packaged foods but they need just a dash of something. Give them that homemade flavor by adding a dash of something. It'll make for a quick yet flavorful meal.

Pasta Thick And Thin

 There are so many different kinds of pasta out there. What do you choose from?A delicate  angel hair or a robust bucatini? What holds sauce better Strads or pasta or the chunky , twisty kind? There are so many to choose from - yet which is the right one?

Keep in mind that not all pastas work with sauces or even as sides.Long strands or twiny ones like spaghetti which means twine and angel hair are perfect for those sauces that don't have chunks of tomatoes in them. Creamy sauces such as  carbonara or an Alfredo sauce work well with these too. These also make the perfect side pasta , especially with chicken or seafood. Definitely use the thinner and flat shaped linguine for any of the clam sauces or to accompany lobster Fra Diavolo.As for salads  - no. There;s a reason you rarely see any of these "long" pastas with mayo at a backyard barbecue. You could use the spaghetti or angel hair if you do want to make Thai peanut salad but that's about it. What about these pastas in soups? There is a trend now to make spaghetti soup which is a kid pleaser. Normally , however smaller  chunkier pastas are used for different kinds of soups. Think smaller orrichete or orzo along with pastina and wagon wheels for this. These are easier to manage on a spoon than slippery strands of angel hair or fettuccine.

What are the thicker pastas? Fusilli is one and it can be short corkscrews or long resembling thick coily  hair. The first is good with a thick  sauce rich with tomato chunks and mushrooms. I also think this kind makes for the perfect salad too.Mayo, even the vegan kind sticks to it as does a vinaigrette. It also is a great foil for celery and tomatoes as well as torn broccoli and cauliflower bits. Rotelli  is one of those rare chunky pastas that also works well in soup too. It's perfect with a hearty beef based minestrone. A thick and fun pasta to make is bucatini. Meaning little mouth in Italian it's as thick as a drinking straw and is perfect with a Bolognese sauce. You can use a ground beef sauce like that or be a bit more creative and try it with leftover London Broil cubes added to the sauce.Thicker pastas would also be great with vodka sauces as well.This a a creamy blend of whole cream cooked with tomato paste and a splash of vodka. The sauce can also work with calamarata , which look like short dense tubes. Try this kind too with a sauce brimming with veggies like broccoli,  and whole tomatoes.

Nothing beats a good pasta dish. It can be made with thin stands like angel air or thick like bucatini. Serve it with the right sauce and enjoy a delicious dish.

Kids On The Menu

 Should fancy restaurants bam kids? Do we want to discourage families from enjoying a night out? That's the controversy here in New Jersey. An upscale eatery has placed a ban on children under te age of ten. Is this a good idea? There are some pluses and more minuses.

The restaurant in question is Nettie's Spaghetti,in Tinton Falls, a fairly upscale town in oceanfront Monmouth County. The name sounds playful and welcoming for young ones yet it's more of a fancy place for date nights and small gatherings.It is expensive with no kid's menu in sight. A salad starts at fifteen dollars while a main meal of tuna cutlet goes for a whopping forty bucks and spinach fettucine is a pricey twenty-seven. Even the sides are expensive with eggplant and zucchini Parmesan going for eighteen dollars.Their signature spaghetti dish is almost thirty dollars, too dear for my tastes. Another distasteful aspect is that you're charged twenty dollars for cancelling a reservation within a day of reserving a table. Not even Manhattan's four star restaurants pull that trick. Not even David Burke , the famed chef who's conquoring the Jersey shore has done this.Now to add to this is the kid ban. This has infuriated parents all over the area. 

The question is is this a good thing? Go to Nettie's Facebook page and you see a myriad of fors and againsts.One person astutely pointed out that no restaurants makes money off a kid's menu.This makes sense because children don't have the appetite of adults nor do they order alcohol. There is an indeed a financial loss here however many other upscale places also have kids  menus. They don't seem to be bothered by the lost. Many others feel that the blame goes to the parents (let's face it  - it does).Moms and dads who let the little ones climb on the seats or run between tables need to be disciplined themselves.It just doesn;t fly whether it's in a McDonalad's or Wendy's or in an upscale place. A disciplined child is a delight to behold and a quiet well behaved one can eat at any restaurant. A respectful four year old is a better dinner companion than a drunk thirty something or a constantly complaining fifty year old. There's also the philosophy -which my parents believed in - is that children need to eat out.One to experience  dining out of the home and two, to exercise those learned manners. It does pay off. Eating out helps kids experience diffrent foods and to see the world outside their own.

Is Nettie's Spaghetti doing the right thing by banning kids under ten. That depends on who you ask. There are many opinions.Is there a right one? That's hard to say.

A Cinnamon Roll With Zest

 Nothing beats a home made cinnamon bun.There's something soothing about sinking your teeth into yeast y roll, cinnamon and a big dollop of cream cheese icing. Yet it can be made more delicious with the  addtion of orange. This takes  those chewy pillows to a whole new level.

Baker extraordinaire and regular contributor Gebevieve Ko gave a recipe for a new kind of cinnamon bun in Wednesday's New York TImes Food section.Hers is different in many ways.it doesn't require the usual yeast to make the dough rise.There is baking powder to give them an instant puffy  lift along with cream cheese.The cream cheese is not just for the icing.It,  along with butter and milk, gives the dough  a moist tenderness. Milk also helps the dough from drying out.This in itself is not  new recipe.On the website The Food Historian, Sarah Wassberg Johnson wrtes that the recipe has been  around since 1916.  The one big change which will be game changer is the addition of orange zest in the brown sugar and fresh orange juice in the icing. The last cuts that super sweetness along with giving the icing that lovely apricot sunset hue.The zest infused brown sugar cna also be used in the dough to enrich the citrussy flavor.Ms Ko's inspiration was from the now defunct Bogues Restaurant in Birmingham ,Alabama where  their main baker Ella Irby made them for a good chunk of the eatery's eighty-four yeears.

What kind of orange should be used? Ms. Ko dosesn't specify but many baking sites definitely recommend the navel ones. One can get you through this recipe. Making the orange sugar is easy.It's just zesting it over brown sugar.Gently rub the zest into the  sugar because the oil from the zest also soaks into it. Two tablespoons of it will be used for the dough while the rest goes for the filling. The dough is a mix of the dry ingredients first, flour baking powder and salt. The butter and the cream are smashed and rubbed into the flour with your fingers until fully incorporated. They should resemble crumbs. Add the milk at once and gently stir in with a fork. The dough should be frozen as you either butter a nine inch cake pan or iron skillet. The filling is easy Mix the cinnamon and cardamon into the orange sugar and heavily sprinkled onto the rolled out doughThe dough should be sticky when rolled out. It's then  cut into buns with a serrated knife. Bake ar 375 degrees Farenheit for twenty five to thirty minutes. You can make this glaze while the rolls bake.It's a mix of confectioner's sugar , cream cheese , orange zest and fresh orange juice. Let the buns cools off for five minutes then pour  the glaze over them.

A cold winter's day requires a cinnamon bun. Add some sunshine and a whiff of sunnier climes by  adding in some orange zest and juice into the recipe. It makes for a tasty spin on a delicious classic.

Reimagining Indian Food

 Everyone has preconceived notions of Indian food. There are the curries and samosas along with lasse to drink. Yet there's so much more to it and even better it's easy to create at home thanks to a cookbook author. It's an simpler way to approach this classic and ancient cuisine.

Regular contributor KimSeverson interviewed cookbook author and food specialist Raghaven Iyer in yesterday's New York Times Food section. Professor Iyer came from India in 1982 to study hospitality at the University of Minnesota. he already had a degree in chemistry and wanted to get away  his native Mumbai. There was one problem > He couldn;t cook.he tried but his potato curry was so bad that he wept. Using recipes his mon and sister sent he nea applied his chemistry background.It paid off so much that now Professor Iyer is one of the leading Indian cuisine authorities. He has written several books including The Betty Crocker Indian Home Cooking along with teaching countless workshops. he has instructed thousands of professional cooks how to incorporate the sophisticated balance of India herbs and spices in menus in universities , museums and company such as Google. Professor Iler has even worked with Target and created a line of frozen Indian meals for their Good and Gather brand.

Unfortunately he was diagnosed with cancer. His eating priorities changed as his colerectol cancer invaded his brain and lungs. he had always eaten vegetarian and is an avid yoga pratcicer and swimmer. This probably has helped him live longer, depsite the severity of his disease. This didn't deter him from creating comfort food recipes. His sister e mailed recipes for idli -  savory rice ball cakes from Southern India along with sambar - a stew made with lentils and mixed vegetables in a tamarind and spice sauce. He also ate bowls of yogurt and the brothy rasam - a light SOuth Indian soup, filled wit cumin, mashed tomatoes and garlic. Ms. Severson also includes his recipe for tofu with red curry paste. This is a tasty mix of tofu, fish sauce and eggplants cooked with white potatoes, red bell peppers and pamboo shoots. It's the red curry paste, a mix of tomatoes, red bell peppers.garlic ,lemongrass turmeric and shrimp paste. You can make it or buy it at your local grocery store. Basil and coconut milk are also added and the entire dish is served over basmati rice.

Indian food is easy to recreate thanks to Professor Iyer. They are tasty and easy to follow Try them for a taste of delicious cooking.

Don't Give Up GIve This Lent

 Ash Wednesday signifies the start of Lent.For many it's giivng up favorite foods, namely sweets and snacks. Yeti nstead of giving up , why not give. It can be food ,it can be time to cook for those who are alone or can;t cook for themselves anymore. Givng up is good. Giving is better.

Sacrificing your time to make a hot lunch for an elderly neighbor is always good. There's nothing like a hot homemade soup and a sandwich. You can invite themover or make a container and bring it to their house or apartment to cook up. Include a salad and rolls for a heartier meal. The weather is hopefully going to improve aswe move towards Easter. it would be a perfect time for an early picnic, whether in the local park or even the backyard. Pack sandwiches and chips if they can have them (or grape tomatoes if you can find good ones) along with drinks for sunny lunch out. This is also the time for severe blizzards too. Make sure those that can't get to the stores are well stocked. Buy extra staples such as milk, eggs and butter along with soups and frozen dinners. Make sure they have plenty of water, juice coffee and tea too.If it's a neighbor you can easily run over with hot food and  eat with them. Have the kids shovel and salt their walks and driveways too. 

Another good act is sharing. As we all know food prices have gone through the roof. It's horrible for those who are just eking by. If you can buy them groceries. Some stores are featuring buy one or two get the third free. Take advantage of this. Some stories like Acme and Stop & Shop have these kind fo sales on sodas and water. deinitely take advantage of this and share the third carton.There are also occasional sales on bags of apples and oranges. Give these to friends and family with kids so the little ones can have nutritional snacks. Check to see of there are sales on more expensive ticket items like cold cuts and certain sweets. Buy two packages of coldcuts or if there's a rare sale on rotisserie chickens then get an extra for family and friends who are struggling. Also eveyone loves homemade food packages.There's nothing to creating an extra lasagna or casserole.Bake two loaves or bread or an extra batch of cookies Warmer days can be perfect for an cookout for everyone. Take them out to dinner or lunch too . Many places like Applebee's are offering free meals for kids , perfect for loved ones with little ones.

Don't give up this Lent. Give instead. Think of those who are food challenged or don;t have family or friends in their immeidate area. Give them your time and food.

Laissez Les Gauffres Roulex

 It;s not only Mardi Gras but also Shrove Tuesday. YOu could have pancakes today or amp it up eoth gauffres or waffles. It's a fun way of celebrating.

I didn;t have the time for making pancakes so I went with Target's Good & Gather brand Belgian waffles.

Even better these can be air fried.

It just takes four minuteson each side to cook at 350 degrees Farenheit.

These were a great way to celebrate .I slathered Melt butter on them  and drenched them in Good & Gather's pure maple syrup. These were really tasty and crunchy. I plan on trying their chocolate ones for a decadent dessert.Also the maple syrup was excellent too, with a rich flavor with hints of vanilla.

Celebrate this night anyway you can. Go wild with waffles. Jump into jambalaya. Enjoy this last day of merry making and good food.

Easing Into Lent

 With Lent comes sacrifice. Many swear off meat , dairy or sweets .This is their way of fasting which is good and mindful. However it can be a shock to the taste buds to give up beloved foods. There are ways to ease into it.

Luckily there has been an explosion of all sorts of vegan meats in the  last few years.It's easy to give up beef , poultry and even seafood. Gardein has been a leader in this and you can visit any grocery or Target to buy their products. Their hamburgers taste exactly like the real ones and they're even good grilled outdoors. They also have meatballs, which are perfect for subs or if you're thinking of making Swedish meatballs and egg noodles. The company also produces chicien nuggets  and thick crispy tenders. These are so much like chicken itself that KFC is even putting out Gardein nuggets in various locations.Try their fish filets which are beer battered along with fries ro their crab cakes. If you're also thinking about giving up egg then go to Just Egg. This a substitute , using mung beans to get that eggy flavor and rich beaten yolk yellow color. Make a scramble for the family using it and spinach. Add Morningstar Farm's soy bacon which can get as crisp as actual bacon when microwaved.Also incorporate more beans such as kidney and chickpea for protein boosts. Think more dishes with veggies and rice like stuffed cabbage or a filling ratatouille.

As extreme as it sounds giving up dairy is also doable for Lent. There are so many plant and nut milks out there. If the kids do have a nut alllergy then use soy or oat milk. Both work in many recipes calling for dairy along with satisfying an afterschool need for a glass fo chocolate milk. (in fact many of these milks also come in chocolate now and can be bought in small bottles or boxes for lunch boxes), Almond milk is a nice ,creamy alternative and can be bought in gallon containers. If you do cave in and want a treat remember there are non diary yogurts and ice creams to snack on. You may even like these so well that you'll be eating them after Lent has finished. As for butter , try Melt. This plant based spread tastes exactly like the real deal and can be used in eveything form baking to cooking to being spread on toast or bagels. Maybe the hardest Lenten sacrifuce is giving up sweets. This is where a push for a healthier diet comes in. Try an apple for dessert. You could slice it and then dip in cinnamon for something different. PIneapple cubes are another great meal ender along with being a good snack. Think about getting fruit cups like Aldi's pears in syrup which are light tasting or any fruit salad cup like Acme's Signature brand mixed fruit ones. As for candy, nuts can do the trick if you want a snack or popcorn. Raisins or Craisins are fun snackables that you can eat by the handful.

It's a good and mindful thing to have some sort of sacrifuce during this important time in the Christian calendar. However it's best to ease into this new diet .Use these sub for meat , daiiry and sweets tomake that time effortless.

A Cozy Mardi Gras

 Mardi Gras happens on this Tuesday  which means it happens on a work day. You can still celebrate but in a lesser,more cozy style.There's plenty of different and even easy on a work night to make.

Keep in mind that the day is also Shrove Tuesday , a day to celebrate with pancakes.This was a time to get rid of all the dairy and fat in the house. Pancakes fit that bill. These can be made for breakfast and even dinner and if you're home lunch.If you don't have the time, then make the batter Monday night and keep in the fridge overnight. This will give you a crepe like pancake, thin and crispy. You can serve with butter and maple syrup or just butter, granulated sugar and butter, like the New York Times Food section recommended. You can also fold them and stuff sauted cinnmon apples or add some ham and cheese for a savory kind of bite. Another sweet treat is the beignet. It is a yeast dough, reminiscent of a doughnut. Again  you can make this on Monday if you're off for Presidents Day. The dogh does have to be kneaded and rolled out along with proofed for anywhere from an hour to an hour and fifteen minutes in a buttered bowl. Once cut and air fried for six minutes, you have delicious bites  dusted in powdered sugar or ready to be dipped in chocolate or caramel sauce.

You can also celebrate with classic Mardi Gras dishes cooked in a crockpot. Jambalaya is an easy cook in one. Make it on th e morning and let it simmer all day. This is a great way of letting the different spcies blend together for a tasty , delicious bowl. Of course it has the holy trinity of red bell pepper, celery and onion  The recipe can be amended with taking out the raw shrimp and adding crab or adding more chicken and Andouille sausage or less. If you want to make it vegetarian, then add Fieldcrest plant based sausage and more veggies like green bell peppers,  Serve with easy minute rice to absorb all that luscious gravy. Gumbo is another easy Mardi Gras dish that you can make in a snap. It does start with a roux but this is an easy base of butter and flour cooked together. This only takes five to six minutes and then added to the crock pot with the holy trinity again along with chicken , shrimp and Andouille sausage. What makes this different than the jambalaya is the addition of okra. This is a thickener which makes the gumbo potage like.  You can get the filet powder which is ground sassafras tree leaf at your local grocery or at Wal-Mart. 

You cna have a cozy Mardi Gras or Fat Tuesday with simple but fun dishes. Both sweet and savory can be enjoyed during this party time. Go wild on a smaller scale.

A Vegan White Chili

 White chili has been a thing now for several years,It's a different alternative to the traditional red chili. Is it as good as people say? It is different , yet the same in some ways.

I 've been wanting to make this for a while.To be honest it's hard to find a good vegan crockpot recipe for it. I cobbled together one from several different recipes.White chili starts with veggies and beans. I used the fajita mix from my local Stop & Shop. You can add corn.I didn't because it'sa bit too strong for me.

I wanted to give it some color and was pleased that there were red and green peppers along with sliced white onions. As for the beans I used only white as was recommended.Cannelini is the best because they add a creaminess. the chickpeas had texture and more flavor.

These were first cooked with olive oil in the crockpot

You could add any oil but I like the flavor that olive oil gives..

There are also spices involved. I used generous amounts  of powdered garlic, cumin and chili powder, adding a good dash when I thought the chili was bland tasting(I recommend tasting throughout the whole cooking)

 I also used garlic powder but you can saute a minced clove too.It was then time to add the beans and liquids I used two cups of vegetable broth which I realized was a mistake.It made the chili too soupy.

                                               

                                                   Along with 3/4 of a cup of almond milk.

Let it cook it up on high for a couple of hours. White chili requires a creamy base such as cream cheese .I used Violife's and added it half an hour before serving.

I used the entire container and stirred it in with a fork. This is how it looked fully cooked.

It was actually better rehreated the day after for lunch.I added rice to absorb all that broth.

Again it will take more tinkering to make this as good as red chili. I plan on cutting down on the veggie broth, and adding two containers of cream cheese.it will definitely be served with rice or polenta too.

White chili is a nice alternative to the red variety. It's a different flavor , creamy and spicy.It's perfect for the still chilly days ahead.

welcoming Lent with Tasty Dishes

 Tuesday is Mardi Gras or Fat Tuesday. It's a time to not only celebrate but use up foods forbidden tfor the Lenten period. These are butter and milk which can add to any dish.\

Newcomer Matt Haines who is also the author of The Big Book of King Cakes and The Little Book Of King Cakes wrote about this in yesterday's New York Times Food section.He knows abotu mardi Gras living in New orleans and writing about that classic King Cake.It's celebrated all over the Christian world from fastnacht in Germany to Shrove Tuesday in part of the US and the UK.It's mostly a day to celebrate with rich treats.One of the easiest to makes are pancakes. Mr Haines gives us buttery pancakes with sugar and lemon. These are more like crepes, thin and crispy fried in butter. These are on my radar to make on Tuesday Mine will be a vegan version, subbing in Just Egg for the egg used and frying the pancakes in a mix of Melt and vegetable oil. The recipe also calls for a teaspoon of baking powder for lift. It's  served with granulated sugar and lemon , much in the style of a street crepe. I may just douse mine in Melt and maple syrup.There is also Carnivale celebrated in Brazil with big raucous parties and parades. Is it any wonder that they have colorfully dyed pancakes stuffed with freshly grated coconut and jaggery or palm sugar. Cardamon pods also give them extra flavor as well along with an earthy spicy flavor. The pancakes are the typical recipe but with sugar added.

Even the northern countries like Sweden have special pre Lenten treats Ingrid Schatz makes cardamon buns at her  Richmond Virginia bakery Axelsdotter.These are called semlor anf it makes her customers nostalgic for them, reminiscing about eating the treats  with their parents. The whole day is special in Sweden as it its in other countries. She feels proud to contnue with the tradition. The dough is a yeast one made with bread flour (preferably the King Arthur brand ) and dry yeast. It has seven tablespoons of butter for a rich flavor. The filling is a mix of Odense almond paste, whipping cream, confectioner's sugar and vanilla. This creates a stiffer filling that can easily be piped into the buns and not lose its' shape The recipe is a bit labor intensive with the sugar , butter and milk cooked to what the Swedes call fingenvarm, just above body temperature. The filling is made as the buns are baking. They also have to be forned into balls and left to rise for forty five minutes , covered in Saran wrap.Once baked, the tops are cut off and there should be room made to accomodate the filling.Pipe the filling on top and then decoate with a square of the bun's top.

Celebrate Fat Tuesday or mardi Gras any way you want. Use up that fat and sugar for fun treats. It's a day for tasty treats before the austerity of Lent.

Delving Into NOLA's Past

 New Orleans hs always been knonw for it's phenomneal food. Many thought the French were responsible for this culinary paradiuse. However delve deeper and its' the enslaved that gave the city its' distinct flavor. Now it's coming to light in a variety of ways.

Regular contributor and famed food writer Brett Anderson wrote about his native cityin today's New York Times Food section.For centuries the French influence was thought to be the guiding light in their local cuisine. However this is wrong. It's the West African influence . It's the force behnd jambalaya and gumbo. A new generation of black chefs is discovering thus as well as the strong Caribbean and Creole influence too. The dishes are being featured in such restaurants as Dakar NOLA. There is Last Meal , a blend of black eyed peas, crispy rice and Louisiana blue crab. A dish  called from ndambe that the restaurant's chef Serigne Mbaye ate while growing upin Senegal. It was fed to enslaved West Africans beofre they boarded ships to the US.LAst Meal's variuation contained palmoil which us high in saturated fat. Kidnapped Africans needed to be Fattened up" before being loaded on tp slave ships.Their investments had to be protected. It's a story that Chef Mbaye shares with diners.

There are other stories that reflect the city's racist history. New Orleans has always been known as a town of merriment and great food and drinks.It was also a majority Black city at possessed a thriving slave market where more than 135,000  individuals were sold. The disparity that started then is still existing now. Chefs  such as Chef Mbaye want to emphasize the importance and contribution of the enslaved in the region's dishes. They are dismantling the whitewashed stories about the European influence  that have been fed to tourists for generations. There's a strong emphasis on the French which extends back to slavery according to Zella Pamer anfood scholar and the director of the Ray Charles Progran in African American Material Culture at Dillard University. She pointed out that most of the enslaved people brought to Louisiana in the early Eighteenth Century came from West African, and that included the Senegambia people.. The New New Orelans are getting more and more West African restaurants and with them the truth about New Orelans cooking. Stories are being told and the Frenhc influence myth like the famed Galatoire's ]was influenced by Chef Prudence instead of Jean Galatoire, a white French man.

NewOrleans is indeed a city of good food. Yet it is not solely French as many are want to think.It is the African Creole and Caribbean influences that make its' food great.

Valentine's Day All Year Round

 It may be Valentine's  Day today but there's no reason that the feeling can't be carried throughout the year. A favorite dish can be cooked, A surprise of homemade candy can end a meal ot start the day. Food means love so bring on the delicious recipes made from the heart.

Yes, tonight is the night of candlelight suppers and dinners. However it can be spread throughout the twelve months. In fact it gets better as we approach Spring and summer.Think a dinner out by the fire pit.Have a bottle of wine or even champagne in a nearby bucket and pretty flutes to toast.Fire up the grill for delicious steaks . To make those cuts even more special serve them with a fileto Piemontese, This is a creamy sauce made from anchovy filets cooked with Marsala or sherry and cream. The steaks, usually filet mignons are placed on quickly pan fried buttered bread and them the sauce is poured over them. Filet mignon burgers are another tasty and lush way of showing your love. Omaha Steaks sell them and you can easily grill them the way you do regular burgers. Another lush romantic dinner is shrimp cocktail. Already cooked and deveined shrimp can be bought at your local grovery. Serve these on crushed ice whether at a candlelit dinihg room table our outdoors in a romantically lit grotto. Think romantic picnics as the temps rise. Some parks and beaches will let you stay until the stars come out. It's then easy to plan a starry date night nibbling on pate and toast , njoying fresh air and a full moon.

This is also a day for sweets. Nothing says love than baking your beloved' favorite cake, pie or cookie. It doesn;t even have to be a special day to whip up an old fashioned scratch cake complete with butter cream frosting. The same goes for cupcakes too. You can even write sweet messages in the icing too, just to show your affection. As we approach fruit season, then think of pies and crumbles. These make for a lovely way of expressing yourself to even family members and friends. Everyone appreciates a good fresh from the oven peach or strawberry pie. Serve it with vanilla ice cream for an even more sweet way of saying "I Love You". Making candy together  is always fun and romantic . Surprisingly enough those rich tasting truffles are simple enough to whip up in a home kitchen. There are only four ingredients - dark chocolate chips, heavy cream , butter and vanilla extract. The chips are chopped and placed into a bowl where gently warmed cream is poured over them. The butter is then added as is the vanilla extract. Stir until the chocolate has compeltely melted and then have it set in the fridge for two hours. Roll the ganache into balls then roll a second time in choped nuts, sprinkles ro mini chocolate chips.

Carry this romantic day though the year. Enjoy a romantic night in midsummer. Make candy for a fun fall weekned. Let it be Valentine's Day all year long.

Simple Love

 A Valetnine's Day meal doesn't have to be a big fancy one. A burger out, or a spaghetti dinner in can work just as well as a fancy filet mignon or shrimp. It just has to be from the heart. That's all that matters.

A Valentine's Day supper at McDonald's or Habit Burger may get some scoffs but if that's what you both like. then go for it. Sometimes it's that BIg Mac or Beyond Burger that will bring back memories of that first date or where you even met. Fried chicken fans can go all out at Popeyes where you can share a basket of fried chicken or shriimp and Cokes. End with their fried blueberry cheesecake pies. If the weather is super nice in your area then think about a picnic outside. Meet during your lunch breaks and bring a hero and even wine (if you can get away with it). If you've already declared tomorrow a vacation or personal day, then consider a beach or mountain picnic where you can enjoy the sounds of nature and a simple sandiwch. Brings chips ,soda  and even those Hostess Valentine's Day cupcakes. These are strawberry instead of the traditional chocolate and you can find them at Wal-Mart. If you;re too busy to meet ofr lunch a sweet breakfast together will work. Using a cookie cutter cut out heart shapes in the middle of toast and then fil with a egg and cook in a frying pan. Add bacon or ham along with a good cup of coffee and a rose.

If you want to have a simple night in, then think easy. Some like a rostisserie chicken with a plain green salad on the side. If you want to go an extra step then heat up Hawaiian rolls to make sandwiches or to accompany the salad. You could also just grill chicken breasts too and serve with a lemon butter sauce on top of rice.If you do want to make your beloved red meat, a simple skirt steak is fine. Turn it into a sandwich by layering it  with any kind of cheese and sauteed onions on French or Italian bread.If they're more into meat and potatoes then whip up a bowl of instant  mashed and use the juice as gravy.  Keep in mind that comfort food can be the food of love too. Nothing says from the heart than an old fashioned meat loaf served with gravy or the childhood favorite of spaghetti and meatballs. Have a lot of hot, buttery garlic bread on hand to mop up the sauce. As for dessert,  think a homemade cake with a butter cream icing.  You could also go with cupcakes as well. Top with cute candy hearts or red,white and pink sprinkles. Many stores like Walgreen's sell chocolate roses and you can easily end dinner with those.

A Valentine's Day meal should be from the heart. It can be simple or fancy. Juat show your love with the food that you both love.

Are You Game Ready?

 Tomorrow is the Super Bowl, The teams are gearing up for the kick off. Rihanna is practicing her half time gig. Now the question - are you ready for your big party tomorrow?

It always pays to do an inventory before any party begins. Do you have enough paper plates and napkins? Is there enough cutlery for the guests? If not then hit your local grocery store, Wal-mart or Target for these. Remember that extra pack of napkins or forks can always come in handy for future parties and cook outs.Another must have are Wet Wipes. Do you have enough for those wing and rib lovers? If you run out of these just wet and fold  paper towesl.This also helps cleaning hands and mouths( or if fingers are really messy and sticky  a quick trip to the bath or kithen to use hand soap will do). What about if you';re grilling ? Do you have enough tin foil or do you have to run out for an extra roll of  foil. Also keep a roll of Saran wrap on the ready in case guests want to take home leftovers.Tonight would be the night to get the kitchen ready too. Get out the air fryer or griddle along with spending the night to create marinades and rubs.Tonight is also a good time to thaw out those wings and ribs and put them from the freezer to the fridge.

The big question is do you have the right amount of food? Are there enough wings? The average person will eay anywhere from six to ten of them. A fan may wind up eating as much as twenty  or twenty-five. It's recommended that you have around a whopping two hundred  (!!!!!)wings for a party of twenty. If you do run out and your local grocery has run out of them, then think drumsticks. These can be just as tasty , especially if they're air fried. If you're serving ribs, then remember it's usually six per person. That's 120 ribs for  party of twenty. if you're barbecuing , remember to have enough charcoal or even wood to create a good steady flam.. What about the sides?Have the salads been made ?If not, do you need such basics as potatoes for potato salad and macaroni for macaroni salad? These are easy pick ups and can be bought even an hour before the do happens. Keep in mind that you can always run out or order in of there's not enough for your gang. Also make sure there's enough beer and ice along with soda and water for the ride home.

A good party depends on the host's preparedness. Make sure you're all set for tomorrow's big game. Be ready for your guests with what they need to enjoy the game.

Sweet Treats For Your Sweetie

 What can end a perfect home cooked Valentine's Day meal? A perfect homemade Valentine's Day dessert. Carry on that special meal vibe with something sweet , rich and decadent. It's the perfect end for  an at home candleight dinner for two.

Yossi Arefi, cookbook author and creator of the popular blog Apt 2B Baking Co. gave recipes for three mouth watering desserts in yesterday's New York Times Food section. There are peanut butter hot fudge sundaes , a chocolate souffle cake and a chocolate Earl Grey creme brulee. They're perfect  endings for whatever you plan for your romantic dinner. The sundaes can finish a homemade pizza or spaghetti and meatballs dinner. The sauce is a silky mix of Dutch process cocoa powder, brown sugar, heavy cream and chopped bitter sweet chocolate. DO NOT use chcoclate chips because they have stabilizers that will make the sauce grainy. Half a cup of creamy peanut butter is added along with the chocolate when the cream mixture has simmered . As for assembling the sundae. Ms. Arefi suggests using a clear glass dish or even a drinking glass to show off the layers of hot fudge, ice cream and whipped cream. The fudge should go in first and then the ice cream. Don't use one that will overpower the fudge's flavor. Chocolate or vanilla will work fine. Layer on whipped cream sprinkles and of course top with a cherry.

End a more sophisicated meal with either the chocolate souffle cake or the chocolate Earl Grey creme brulee. Keep in mind these also make for lovely enders for a Saturday night in or a Sunday lunch. The chocolate souffle cake has bittersweet chocolate and espresso in it. Again don;t use chocolate chips but chopped dark chocolate for a smoother, silkier texture.Dark rum is added too. This is a flourless cake, but rich with butter and eggs. The butter and chocolate are melted together in a bain marie or double boiler first. The  four egg yolks and one whole egg. are also added to thisThe whites are added in later. It's then pured into a buttered pan and baked at 350 degrees Farenheit for about twenty-five to thirty minutes. Cocoa powder is dusted over the cooled cake. For a somewhat easier teaat. think the creme brule. Whole cream is simmered and then Earl Grey tea bags are added to this . Granualted sugar is also added along with chopped dark chocolate  As this simmers, whisk  three large egg yolks. Slowly stream in the chocolate mixture until thoroughly blended. Pur this into buttered ramekins. Then place the ramekins into a pan halfway filled with boiling water. Cook for half an hour in a 300 degree Farenheit oven. Let cool. When they're ready to serve sprinkle on a thin layer of sugar and lightly  torch with a kitchen blow torch.Serve immediately.

These are perfect desserts for a romantic night in. They're decadent and rich in chocolate and flavor. Make them for that special someone.

Fired Up Foods

 Setting food on fire is as old as  the flames themselves. There's something dazzling about a dish that comes to the table with a burst of light. This kind of flamboyant coookign is coming back. Best of all it can be replicated in the home kitchen. What better way to enjoy it than for Valentine's Day.

Melissa Clark wrote about this type of cooking in her A Good Appetite column in today's New York Times Food section. Flambeing was a must in so many restuarants in the Fifties and Sixties. The one dish, whcih she also features was cherries jubilee , first created by the great French August Escoffier for Queen Victorti'as Golden Jubilee. Another dessert, New orlean's famed Bananas Foster is another such dish. This si a delcious mix of sliced bananas cooked quickly in a butter, brown sugar and cinnamon saute. Rum is added tableside and the whole flaming sauce is then ladled over vanilla ice cream. Crepes Suzettes are made in a similar vein with the crepes being ignnited tableside to the delight of diners. She also gives the recipe and writes about Cafe Brulot a fancy whipped cream coffee , laced with  cognac and Gran Marnier>Flambeed food goes back to Eighteenth Century Germany when young university students used t ignite their punches. Flaming it tempered the harsher tastes of new alcohol.The 1800's saw a rise in it, especially  with sauces,puddings and even fruit cakes. Charles Dickens wrote them, in  his famed "A Christmas Carol" with  about Mrs. Cratchet's flaming plum pudding alight with brandy and fire.

Ms. Clark offers more romantic fare for a spectacular Valentine's Day at home. There is the classic French bistro dish of Steak Diane along with Cherries Jubilee and Cafe Brulot. Steak Diane has filet mignon or strip steak that's first saiteed in unslated butter.It's then sliced  and kept warm under an inverted bowl. The sauce is made by sautring shallots in grapeseed or safflower oil. Tomato paste is added and cooked untilits' deepened in color. This si when the cognac is added .Light it with a long stick match  and let it cook until the flame burns out. It's then time to add cream, Worcester sauce , mustard and fish sauce .Cook for another three minutes. You could serve it with shoe string fries for  true bistro dinner. For dessert it's Cherries Jubilee!! It's first crearing a sauce of freshly squeezed orange juice, butter and cardamon pods Sweet cherries and sugar is added to this and cooked until the sugar is dissolved.Pur Cognac in a ladle then into the cherries. Ignite and then turn down the flame. Add a pinch of salt and add oiver cake or ice cream (try chocolate instead of vanilla this time) Finish with the Creme Bruyot. It'd cooking Gtand Marner with  orange and lemon zest along with cinnamon sticks. Igniteand then pour in th e coffee. Strain and served piping hot topped with a good head of whipped cream and cinnamon.

A flambeed meal is a special one. Try a French classic Steake Diane and finish with Cherries Jubilee and Creme Bruyot. It' will make for a fiery and delicious Valentine's Day dinner.

Celebrating Turkey

 Turkey has alwasy been an interesting country with an interesting cuisine. The food is a remnant of the Ottoman Empire, an amagam of Balkan, Middle Eastern and Central Asian cuisines. It's a comforting array of recipes that reflect centuries of home cooking and local ingredients.

Our thoughts are with the Turks and Syrians who suffered from that massive earthquake today. Both countries have always have been known for their excellent home cooking and feasts. Turkish cuisine,itself varies across the country which straddles both Europe and Asia.  The recipes of Istanbul, Bursa , Izmer and the rest of the Anatolia (Asia Minor) inhetrited many aspects of Ottoman court cuisine. There was a moderate use of spices and a preference of rice over  bulgur, a kind of cracked wheat and koftes or meatballs. Other recipes like dolmades and eggplant  may also have dericed from the Greek influence and occupation of the  area. The Black Sea region has fish primarily in their dishes.especially the Black Sea anchovy or hamsi and many maize or corn dishes. A popular street food is batter  fried hamsi but the anchovies cna also be pickled or baked too. Turkey's southeast cuisine, from Urfa, Gazientep, Adiyanman and Adana are famous for their kebabas and mezes or appetizer plates. There is even an Eastern Asian influence thanks to the Mongols. There is steamed buns or manti , a regular staple of Chinese and even Korean cuisine.

Yes, the Turks have many desserts but Turkish taffy isn't one of them. That was created by the Bonomo family in the 1920's. The family was Turkish but lived in Coney Island where it became a big Boardwalk treat. Real Turkish delights are baklava and  even rice pudding, Baklava is a heavenly layering of phylo dough , brushed with melted butter and then filled with a cinnamon spiced chopped pistachio or walnut mix. I'ts then soaked in a fragrant syrup consisting of rose water, cinnamon and lemon. Every family however, puts their own special spin on this dessert.Their rice pudding is thicker in texture than the American version. the top is also slightly burned, sort of like creme brule. One of the all time favorite sweets is Turkish delight, These are little squares  also called lokum and they're made with sugar and starch. They're often flavored with nuts, fruits and rose water. The most common is the pink rose water kind, filled with pistacchios and walnuts. There are only four ingredients, from cornstarch and citric acid to water and sugar. You could add a small splash of lemon or orange juice for a fruitier flavor.

Turkish cuisine is an interesting marriage of East and West. Hopefully very soon, they will get back to their normal cooking and baking. Our thoughts and prayers for better times ahead are with then.

A Smallish Super Bowl Party

 Ask people what comes to mind when they think of a Super Bowl party and they'll usually say a big noisy do. There are buckets of wings.Endless pizzas and heroes. Kegs. Tthere's always has to be kegs. Yet supposed you don't want that.A smallish Super Bowl party may be your choice instead.

There's nothing wrong with wanting to celebrate by yourself or with one or two good friends. There's no set in stone law that says you can't have that. Besides the smaller the crowd the more you can splurge on food and drink. There's also no shortages on popular dishes like chili or chicken. Everyone can get an equal share. You can still have wings but maybe a dozen at the most  if there's three people. Another idea is just buying a rotisserie chicken with a couple of containers of different salads. like macaroni and potato.There may even be enough for leftovers to take home (or to make into a yummy chicken salad sandwich for work) If it;s just you and a friend celebrating then treat yourself to a shrimp plattter or crab legs. This last is an easy make. They can be either steamed or baked and served with melted butter or lemon.You could also get chopped lobster and make a tasty lobster toll to munch on while watching the game.If that's your game plan, then skip the beer and serve champagne with it. 

Chili is a another Supr Bowl food tradition.Yes,it's usually mde in great quantities to satisfy a large and hungry group. but you could make a lesser quantity. Just halve the amounts needed to satisfy one or two people. If you do wan t to make a large amount, thne freeze it for another dinner.Pizza is another game day classic . You can order smaller pies from Blaze .One small  can actually feed two people and they can throw in a salad and dessert too. Another idea is make your own. Think bagel or English muffin pizzas. This is an easy cook of just halving the bgels and muffins and then layering sauce and mozzarella on top. You can ask about topping or have guests add their own toppings. Put out sliced onions, black olive pepperoni slices , and assorted chopped veggies. French bread pizza is perfect for two people.It's a little more filling but still a great bite for watching half time since it's only going ro be you and possibly another , then open up a  bottle of good red wine. 

A small Super Bowl party is just as good as a large one. There can still be fun food and drink. Just perfet for a party of one, two or three,.

Foods To Thaw You Out

 The temps around the country have been monumnetally cold. Some areas like New england have even reached minus numbers. Wit this brings hypothermia and frostbite. Don;t panic with these. There are foods that hedlp for a  good thaw.]

What is hypothermia and is it connected to frostbite? Hypothermia is a condition that happens during very cold temps although it could even happen in forty degree Farenheit weather. it starts when a person becomes wet either from sweat, rain, sleet or snow.A person can become confused and exhausted with uncoordinated hand movements and slurred speech. Frostbite can happen with it.This is where body parts freeze due  to frigid temps and the  affected areas turn red. The skin could also change color from a healthy pink to a whitihs or gteyish yellow. There is also a firmness to the flesh as well. If both are extreme then head to your local hospital's ER where both can be treated right away. If it's relatively mild then the first thing to do is remove the person's wet clothes and then get them warm. frostbite victims should not be walking. DO NOT place the person by a fireplace, radiator, heat lamp or stove for warming. Heating pads are out too. They cause more harm than good. Also do not rub or massage frostbitten areas either. Again this can cause more problems. Wrap the person in a dryer warmed beach towel or blanket.

What about a warming drink. Alcohol is an absolute taboo!!! It could even cause hypothermia surpringly. What happens is that it may temporarily provide a feeling of heat and warmth thanks to explanding blood vessel. That feeling passes quickly when blood vessles constrict back to their normal size. Do have a big cup of hot cocoa on the ready. This will not only warm the affected person but also ptovide a much needed dose of sugar.It's also a comfort food which will be welcomed too. You can also try sweetened  decaf hot teas and coffees. If they're hungry then a cup of hot soup is necessary. It's easy to open up a can and microwave it.  What about just plain water? You could boil it and have the person drink it like any other hot drink.If they're hungry then break out the chocolate.It's an energy rich food that raises body temps as well as providing a burst of energy There are foods to eat during these wintry times to stave off hypothermia too. Eat more bananas, whether plain or as dessert with chocolate syrup. As bad as it's supposed to be for you a little red meat is good ofr these frosty times. Have a steak or hamburger every now and then. Sweet potatoes and butternut squash also raise body temps too. Think of them mashed or cut into wedges and air fried for a tasty side or snack. 

Frosty times bring about serious problems. Mild cases of hypothermia and frostbite can be treated with a good hot cup. Also eat temperature raising foods too. Keep yourself and your bisy warm and toasty when those arctic  temp aarive.

Casseroles With Punch

 Mention caseerole for dinner and most will cringe or frown. It's not always the asked for dinner choice. Yet adds some punch and your family may change their minds about it.

Lasagna surprisingly is one example of this classic dish.It's usually layers of lasagna noodles, tomato sauce both ricotta and mozzarella cheeses and ground beef. You could easily sub in a bechamel or white sauce Piedmontese style or  make it Valdostana from the Val" D'osta. This last is layered with yummy fontina cheese and ham, This lasagna is rich with cream  instead of tomatoes  You could also zing up traditional lasagna by adding a good dose of chili powder or red pepper flakes. This makes it arrabiata style. Another pasta based casserole is backed mac. This recipe can be varied and you can have fun with it. The classic recipe is  a mix of elbow macaroni, butter ,flour ,cheddar and milk. Red pepper is sdded to these usually bland blend to liven it up. Yet you could also add breadcrumbs on top for crunch along with a sprinkling of bacon bits. You could also add chopped ham to baked mac as well. Subbing in a different pasta can also give baked mac some excitement. Think penne  for a different take. Add some Parmesan for a different flavor too.

Chicken casserole. is usually made with shredded chicken , cream of chicken soup and cheddar cheese . This is layered and usually topped with a mix of breadcrumbs . shredded cheddar cheese and melted butter. You could add some peas and carrots to give it a pot pie feel.Another idea is adding kidney beans. For a Mexican flavor use Montery Jack cheese instead of the cheddar along with a base of rice and beans.You could also add a can fo tomato sauce or pureed ones for an enchilada vibe. There's also beef casseroles, always made with ground beef, You can have fun with this. Try a Sloppy Joe one topped with Hawaiian roll.s This is a great Friday or Saturday night dinner suggestion. It's taking ground chuck cooked with onion, bell peppers , onions and crushed tomatoes. Ketchup,  yellow mustard and dill pickle relish add some zest to it along with Worcester sauce and chili powder. You cna add cheddar cheese of you want or Montery Jack. The dish is topped with those split rolls and then brushed with butter. You could add bacon ot this or try a mix of beef and prok for something different.

Zest up that boring casseroles. Add a new ingedient like red pepper or change up the recipe.with a new sauce. Do what you want to create a casserole that everyone will love.

Grandma's Recipes For All To See

 There's something about a grsandmother in the kitchen. They exude a confidence and deep knowledge more than any professionally trained chef. They just know.  Now that knowledge is coming to your phone or tablet screen .

Regular contributor Tejal Rao wrote about this new phenomenom in yesterday's New York Times Food section. Grandmas are big now. There are many different clips on TIkTok and on YouTube right now where they're cooking along with offering advice.These woemn and their culinary stories are fascinating.  One is the french  series "The Grandma Project" wher directors feature their  immigrant grandmothers. Ms. Rao compares these shorts to the opening scenes in  Martin Scorsese's 1974 documantary "Italianamerican. In it his mother Cahterine sits on her couch  and bemusedly asks what should she do ? Tell him how she makes sauce? She thought of Mrs Scorsese when she watched another older woman, Munise Bostanci. Mrs. Bustanci's grandaughter filmed her singing  amournful Turkish song when she was simmering bulgur wheat with onions and potatoes for her lunch. Her attitude was similar to Scorsese's mom,a kind of bemused tolerance as she asked "Who would watch this? My children and grandchildren?"

It turns out many would watch her. They're called grandfluencers and they dot the TikTok and You Tube landscape, There are "Pasta Grannies" VIcky Bennison's gentle docuseries on the techniques of Italian grandmothers .It was so successful that it became a cookbook. Then there's Veg Village Food, family vidoes which features a seventy year old Punjabi woman Amaur Kaur who typifies the genre.. Mrs. Kaur has a simple set up in her couryard, a wood burining oven and an outdoor tap t wash vegetables. she cooks for 100(1) children in her village. sometimes more. She feeds them bamboo biryani, golgappa, a street snack made with mint water and puff of homemade dough . She also whips up eggplant pakoras and even pizza and milkshakes along with all kinds of twists on packaged noodles.. Mrs Kaur works steady and hardly speaks, except to identify the types of ingredients as she tosses them into pots and pans. Yet these home chefs also offer asides on their lifes from their late husbands to their grandchildren. Sometimes they made funny and sarcastic comments which crack up their filmaker grandkids.

Watch any of these shorts about grannies cooking. You'll learn more fromthem than from a cooking class. There are lessons on cooking, yes but also lessons about life.

Frozen Pizza It's Getting Fresher

Frozen pizza is one of those quick meal or snack bites.It's great if you don;t want the bother of going out or calling up for a hot pie. Yet it's not as tasty as fresh , hot pies. That's changing. You can have  good quality and flavor right from the freezer.

Regular contributor JUlia Moskin wrote abut this in today's New York Times Food section. She even enlisted her feloow TImes workers to jou=in her in a taste test of some of the more "boutique" brands. The new generation of frozen pies are nto like the ones everyone grew up on. The bigger companies like DiGiorno and Red Baron make their pies with dough conditioners, additives and processed cheeses. all engineered for freezing. The crusts are infused with sugar and oil, the dough is parbaked and the cheese and sauce are applied raw to be cooked in your oven.However this infuriates pizzaiolo like Manhattan's Anthony Mangieri, founder of Pizza Napoletana has created a frozen pizza that meet his standards.It would have to be wood fired, slow rising and fashioned from all natural and all Italian ingredients, He founda plant in Northern Italy that could give him the perfect pie.The first tries didn;t exactly work out, The dough was extreemly gummy and the managers were vexed by his high demands. It wass only when he compared his pies to Ferraris made nearby that they listened. More mom and pop pizzerias are following his lead, relying on a delivery company like Goldbelly to deliver the goods.

How did these new breeds of frozen pizza measure up? Ms. Moskin, along with Erik Kim who also writes for the Times Food section and VaughVreeland,  a supervising producer for the paper  judged them. She also included editor Cathy Lu.They sampled many , but all were from independent pizza makers dedicated to Neopolitan pizza. They came from all over, from the artesenal pizzerias in Manhattan and the boroughs  to the ones in San Francisco and Phoenix alognw ith ones from Atlanta and San Antonio. They found that some were not as good as some of the superamrket brands. WHich ones did pass muster? There was Robert'a from Bushwick Brooklyn. It did have lovely puddles of cheese which everyone loved however there was a skimpy layer of tomato sauce and a crust that had dried out in the freezing process.There was also another New York pizza  Table 87. Mr Kim  loved the tomato puree yet Mr. Vreeland thought it too sweet and comp[ared it to LUnchables. Talia of Napoli had a great crust. , the perfect char as Mis Lu said. yet the toppings were faint in taste. The best was Mr. Mangieri's Genio pizza which was perfect in all aspects. It was a combination of salty and oily.

These are the Next Gen of frozen pizza. Try them for a more authentic fresh fromthe oven flavor/Its the next best thing to having a homemade pie.