Christmas Your Way

 Many are stating home on Christmas,away from family. It's the joy of having freinds over for good food and fun presents.It's also a chance to get away from traditional dinners. People are serving what they like and not' what's dictated by decades of tradition. eat what you like. It's a feast to celebrate but it's your feast too.

One aspect of celebrating Christmas your way is breaking free of recipes you may not like. For many it's home made pasta with sauce instead of the usual ham or turkey. This is perfect for those who love cacio e pepe or even an Alfredo, with creamy white sauce. Another festive holiday dish is risotto Milanese or any risotto for that matter. This is the perfect celebratory dinner for two or even three. Add a good bottle of wine and enjoy. Keep in mind that you can also make a smaller version of the traditional holiday meal. You can get a turkey breast at any grocery like Acme or Stop and Shop. As for gravy and stuffing go for the best- LIdl. Their cornbread stuffing and turkey gravy are the best, very flavorful and just easy to make. Just have a slice vegetable if you want.. I went with Lidl;s  potato and squash puree. I'm having a small vegan Christmas with Gardein;'s turkey slices which are easy to air fry. Vegans can also have their own holiday away from me at loving relatives. Garden and Tofurkey offer small roasts that can be roasted in around an hour and a half. They come with their own wild rice stuffing and gravy . This is perfect for two and their might even be leftovers.

What about desserts? The good thing about Christmas your way is desserts your way. Don;t make the traditional trifle if you';re not into it. Buy a fancy ice cream loaf - my way of celebrating. Again this is a fancy, lacy looking ice cream log, full of , chocolate bourbon and vanilla. There is no way I could duplicate this dreamy sweet. It's perfect for two and a bit nontraditional  for Christmas sinc it is a cold dessert.. As for cookies again, don;t bake if you have to. All stores have trays of them and you can get a smaller one. If you just fancy fruit, then go for it. Nothing beats a  light dish of different fruit after a heavy meal. Pears and apples are still big right now. have a plate with sliced pieces . You can also do a quick poached pear . Add a sweet red wine to them and maybe a dab of butter.it just takes a few minutes and then they're done. Of course if you want to spend the night gorging on Christmas candy , then do so. Also break open the champagne. Drink your way  too. Pop open a bottle of bubbly or chill in front of a fire with a hot toddy or mulled wine.It's your celebration.

Do Christmas your way if you don;t want to celebrate it with family. eat what you want. Drink what you want. Make it a day to celebrate the Lord in the way you want.

Your Christmas Wishes

 here;s a thoughtful Friday question of the week_ What do you want for Christmas food wise? Most Amricans and Europeans would say that  they'd wish for the price of food to go down.It is expensive. Other may be indulgent and say thye'd like a bottle of champagne and some caviar? Others would simply what a home cooked meal by their moms and grandmothers, enjoying family classics like ginger ale glazed ham or homemade stuffing. 

My wish is that all the planet's inhabitants will be well fed and well nourished. It has been a tough year for many on this Earth, between war and natural disasters. Simple food stuffs like flour and milk are hard to be found. I only hope this holiday season should be bountiful in the sense that everyone ,especially the little ones go to bed , well stuffed and sated. A good meal may not take away what's wrong in the world but it can make a hard time slightly better.

What is your  food wish this Christmas? Let us know🎄🎄🎅

Potato Bars

 Potatoes tend to be the heart of any holiday table, yet they're often ignored for more fancier mains and sides. However you can make them shine at a holiday table.How Set up a potato bar. Yes!~ Baked potatoes can shone just as brightly as any charcuterie or sea-cuterie platter. 

Regular contributor and chef himself, Eric Kim elevates the lowly spud with an article and recipes in yesterday's New York Times Wednesday Food section.Baked potatoess got their due during 1909 when railway dining was truly elegant. Hazen Titus was head of the line  Northern Pacific/s dining car hd learned of a surplus of oversized potatoes. he put them on his menu.They were ordered and put on the menu and became a hit. More than a century later a baked potato is still a big hit. Who doesn't love a split one with a fluffy white flesh along with a huge , melting part of butter.It's also good with other topping like the traditional sour cream, chives cheese and bacon. Chef Kim has spent the last year baking giant spuds, he recommends them to star at at any party.It start s by setting up a bar It appeals to all sorts of cultures. As chef Vishwesh Bhatt wrote in his cookbook "Potaotes are a great equalizer for many cuisines.They can be adopted to many different tastes and cuisines,

What would work in a potato bar? An aglio e olio one appeals to those who love the simple Italian pasta dish. It starts with a baked potato dolloped with a mayo and garlic mixture, Lightly drizzle with  extra virgin olive oil and red pepper if you want some zing. Microplane a cloud of Parmesan over each one for a tasty,flavor. There is also an Indian-ish recipe from Cehf Kim's fellow writer Priya Krishna and her mother . Chiles and chaat masala - a dried powder made from dried mango powder , black salt and dried pomegranate seeds. There's also onions and ginger for more flavor and bite.Green Chiles or Serrano Chiles are used.Mr. Kim celebrates his Korean heritage with his caramelized kimchi potatoes.it stands in for bacon as it;s sauteed with butter. and then browned much in the same way as onions or cabbage is. Sharp cheddar tops it along with a dollop of sour cream and a sprinkling of chives. Sweet potatoes get their due here too They;'re topped with goat cheese whipped ream cheese and hot honey, a mix of regular honey and Chiles.Rosemary and nuts top them off for a different flavor.

A potato bar? Why not. It'sa different and fun way of enjoying this powerhouse staple Try  them with all the different ingredients.

Good Christmas Recipes

 Christmas should be a time fo feasting but also easy recipes to follow. The New York Times has a slew of them for the big day ,from a main course to sides to even a show stopping dessert. These are perfect because of their relative ease. It's not only enjoying the meal but the cooking too.

Newcomer Clare dDe Boer ,a four times James Beard nominated chef and Food writer contributed these gems to today's New York Times  Wednesday Food section.She does recommend having family and friends getting involved to make preop time easier and simpler. Her appetizers consist of grilled by guests sausages(these aren't mentioned but you can still do them either in your fireplace or set up on an outdoor grill) The main course is sliced orange duck which consists of braising duck legs with a mix of ginger, anise and orange and cooked until they're so tender the meat falls off the bone. The recipe calls for six whole duck legs (which you can get at your butcher's) and they need to be cooked in batches.One of the sides is simple boiled greens.This involves cooking dinosaur or Tuscan kale .It's boiled until it becomes a paste on the fingers and garlic is added to it. Olive oil is drizzled on top of this along with a sprinkling of sea salt

Another great side is the winter salad. This is a mix of radicchio, Castelfranco lettuce or butter lettuce, Belgian endive and watercress. The dressing is what's make these greens sing.Combine olive oil,red wine vinegar and maple syrup with garlic cloves. MMix with the greens and then adjust the taste. Of course the big side is the rice and  squash bombe, A bombe is usually a dome shaped dessert but  it's used as a savory dish here.This is a marriage of honey nut squash and basmati rice.Pita bread is used to line the bombe mold before it's baked.Pine nits and cranberries give ti color and flavor along with cumin and  slivered almonds. Shallots and crushed red peppers add some zing to it as well. It could easily rival Chef de Boer's dessert, a custardy creme brulee. This one has a tang to it thanks to the addition of creme fraiche or sour cream.It's also a rich custard with six (!!) egg yolks. Like any creme brulee it has vanilla seeds and pods.in it.It's then coated in sugar and "torched to a crispy, crunchy top.

Christmas is a time for feating. Let it be an easy feast with simple prep. It makes for a delicious meal that allows for enjoying the day and the food.

Your Holiday Home Bar

 With home parties comes the promise of heady drinks. However the last time most home bartenders checked their liquor cabinets since the last end of summer parties. It's time to check to see what you have and what 's needed.

What you may not need is the hard liquors.Opened brandy can last anywhere from six months to two years and even longer if it's a better brand. The same goes for whiskey. Vodka is one of the alcohols with the highest level of longevity. Once opened it can last anywhere from ten to twenty years.Any flavor of schnapps can last indefinitely. If you do need new bottles here;s the question - do you go with the highly expensive brands or cheaper ones, knowing that it will be gone by the night's end.Most mixologists or bartenders tend to go with a mix of high and low end , while many prefer a mid range selection of spirits.It really depends on your budget. If you'd rather spend it on food , then have a good variety of low end brands with maybe one or two mid range ones. Check out groceries like Lidl and Shop Rite that offer budget based ones.LIdl has an excellent selection and you can always find what you're looking for there.There are also liquor stores that are having sales right now. Check those out to see if you can score a few deals.

Is champagne a must for holiday parties? The bubbly works for New Year's Eve  however it doesn't really fit in to a holiday party.(unless it'sa  double celebration like an engagement or an accomplishment). wine is the best glass here and make sure you have a selection of whites and reds to go with the food you'll be serving. If it's more a chicken, fish and veal menu then have more whites than reds. If the party features beef Wellington and filet mignons, then serve a medium bodied dry red wine with them, Keep in mind that you'll also need sodas and juices Some guests would rather have a spritzer made with wine and seltzer. Flavored seltzers add a kick of flavor and elevate the mixed drinks to another level. Three or four bottles with one plain and three flavored should be part of the home bar. Orange juice should be on hand for those who want screwdrivers and have a bottle or two of cranberry juice for making Cape Codders. Keep in mind that fruit juice and seltzer make for a lovely mocktail for non drinkers too.Fresh lemons, limes and oranges should also be on the ready for garnishing along with green olives and pearl onions for any dry martinis.

Is your home bar fully stocked for your holiday parties? Do inventory and get what you have to. THis makes for a stress free night of fun bartending.

Lidl's Potato Gratin's The Perfect Holiday Side

 What do you serve alongside a holiday turkey or ham> Scalloped potatoes are good bu they can be a pain to make. Ther'es mashed potatoes but they were probably served last month at Thanksgiving., What about something new and elegant? Think LIdl's Due de Couer's au gratin potato rounds.

I saw these during a recent Lidl trip and had to buy them. I loved Lidl's Duc de Couer's vegetable gratin and these had to be as good as those.

There's four in a package as as a main meal perfect. THus was a medium time cook in the air fryer. It was about seven minutes at 350 degrees Farenheit and then a second cook at ten minutes at 370 degrees Farenheit. The end result was a crispy crust and a creamy interior.

These were incredibly delicious with a smooth creamy inside , reminiscent of scalloped potatoes.

These are definitely going to be on my Christmas table, drenched in Lidl's turkey gravy. It's a potato dish but not overly so. I could taste the egginess and creaminess of eggs and dairy. The top has a satisfying crunch , not unlike potato chips. These would be perfect on any holiday table, whether with beef, chicken or ham. They're also good as a main meal with a  salad.

Lidl's Duc de Couer ' potato gratin rounds are a tasty addition to any holiday table. They are a blend of crisp and creamy. They elevate spuds to a whole new level.

Easy Dinners

 This is not the time for elaborate mails. we're either too tired from work and end of year reports. There's shopping and exams. The easiest meal to come up is one with the simplest prep.

Tis was my Saturday .I  knew during my  weekly  Lidl trip. I deiced for a meal that is hot and tasty but a snap to put together. I tried Umpossible CHicken nuggets which are so good.

It was twenty nuggets which are air fried for eight minutes at 350 degree Farenheit. It was a perfect cook.

The nuggets needed a side .Lidl has excellent riced cauliflower. I bought their herb and garlic flavor. Another quick meal.

it only cooked in six minutes in the microwave. You could add a bit of butter to it but it's tasty on it's own.

This was the perfect meal. Hot ,tasty and delicious. It was also filling too. You could add a salad if you wanted to make it more satisfying, but together these two are fulfilling enough.

A cooked meal is good right now. Yet it can be a pain to create with everything going on. Create something that can cook in minutes and is satisfying during these crazy times.

Favorite Party Food

 This is the season for all types of parties from Christmas to Hanukkah to Kwanzaa. Then there is the big blow out of New Year'seve. What's your favorite party food and why?Is it pigs in a blanket? Mini quiches?Bruschetta  topped with tangy tomatoes? or is it on the sweet side?A small plate of Christmas cookies? Bourbon balls for a dessert afterwards?

Let us know.I'm partial to bruschetta myself simply because I love the crunch of well toasted Italian or French bread .Te tomatoes mixed with olive oil and herbs is also a big plus.

Fun Snacks For Holiday Parties

It's that time of year when home parties are getting planned. It most centers around drinks yet food is vital to these parties as well. They  provide sustenance and fun  as guests enjoy a variety of punches and cocktails.

Regular contributor Melissa Clark wrote about this holiday essential in yesterday's New York Times Food section. She also contributed some tasty recipes that are perfect for any type of part thrughout the year. These can work on Memorial Day as they can work on New Year's Eve. They walk the line between filling snacks and appetizers. They can also be good before a dinner or add some cheese and olives for a fun snack tray. Another plus is that all three recipes,loaded focaccia, Halloumi stuffed sweet peppers and white bean dip with cumin chile oil in advance. The simplest is the bean dip, a blend of  white bean and a good glug of olive oil. She doesn't add the usual tahini,Olive oil makes it silkier and smoother. As for the beans use cannelini which have a lovely mild taste. You can also use white kidney beans too;.Cumin red, pepper and garlic give it a zingy sharp flavor. You can serve with pita but veggies like carrots broccoli and cauliflower also are good.

The other two dishes are perfect too.Guests will  love Halloumi cheese stuffed sweet pepper. This is a perfect marriage of salty and sweet. Halloumi is a saline cheese ,briny and sharp. The peppers are a perfect foil. These can be put into lettuce cups or on crostino (which is easily made with Italian bread drizzled with oil and then put into the oven for a few minutes).The cheese just has to be cut into sm all pieces that fit into the peppers. R=They;re roasted for twenty four minutes. A really filling and tasty  appetizer is the loaded focaccio. You can also use flatbread or pizza crust too for this.Ricotta or butter is generously spread on the tops. You can drizzle them with olive oil and honey if you want a touch of sweetness. It's then having fun with it. Top it with prosciutto, salami or salami. Add arugula or kale along with sliced cherry tomatoes for a festive look. You can also add olive or go another way and top it with blue cheese and walnuts.Capers and sliced persimmons can also add flavor and color too.

Parties deserve festive food. These recipes are perfect. Try them for a tasty table that your guests will enjoy.

The Best Of Best Of

 It may not be the end of the year just yet but there are the best of the best lists being compiled right now. The New York Times Wednesday Food section has already made a tally of the best eateries along with the most popular recipes. These are a wide array of different flavors and cuisines sure to be only anyone's favorite list.

Regular contributors Pete Wells, Melissa Clark and Priya Krishna weigh in the section's most beloved eateries in the city. There is the not yet reviewed Borgo which features savory fried squash rings and a bronze skinned roasted chicken.those who enjoy good Indian food should head over to Vikas Khanna's. Everyone love a good taqueria. Try    Carnitas Ramirez for warm tortillas filled with meat dripping in their own juices and fresh made salsas. Bungalow for shrimp baclao cones and lamb chops crusted with garlic ginger and mango powder. For Southern and French influences try Eulalie's which features homemade coconut cake and sweetbreads. There is also Soho's Hamburger America tat features Oklahoma style onion burgers that are drippy ,greasy and delicious. Astoria, across the East River, long known for Greek food has a new Middle Eastern place called Levant. They bake the laminated flaky on the inside bread, then stuff it with cheese, sausage and spices. The city still has room for good and classic French restaurants like Le Veau d'Or. It's a second coming for this eatery, once  hangout to Orson Welles and Truman Capote. For real hisotry try Shawnae's House on Staten Island where owner  Shaw-nae  Dixon create amazing mouth waterign soul food and Caribbean dishes. She descends from one of Staten Island's oldest African American families with her ancestor John Jackson purchasing land at the famed Sandy Ground in 1827.

Of course home chefs can make food just as good as any of the above eateries thanks to the list of the twenty-five best recipes.Another regular contributor Margaux Laskey compiles some of the best recipes that can be made for the holidays and beyond. One perfect for now is  Ali Slagle's roasted cauliflower and garlic soup.It only has three ingredients, the two mentioned and olive oil. This is an easy cook that also has water to smooth it out.Another soup os Carolyn Gelen 's bright and punchy tomato and lentil soup that has heavy cream and butter as its' base.Lentil's tomatoes and shallots are added for color. Another easy dish that would be perfect for right now is Yasmin Fahr's chicken meatballs with greens. This is a change up from the usual beef and pork variety and they work with the bite size pieces of Swiss chard. Ali Slagle also contributes another dish in her lemon garlic linguine, a light variation of pasta with tomato sauce..This is also a versatile dish that can be stretched with mushrooms or shrimp.Yes , there are sweets from Samantha Seneviratne's microwave chocolate pudding cake to  Yossy Arefne;s chocolate doughnut muffins.     

Eat in or eat out. These are the best of the best to try. Go to a restaurant. Cook or bake at home. All the food here is delicious and worth having.

     

The Best Gift Homemade Food Baskets

 What do you gift foodies and gourmands for the holiday season? Try a homemade food basket. These are not only fun to give but fun to make. Even better is that they can be tailored to the person's likes.

The first thing to do is figure out how many you;re going to make and what each recipient's tastes are.ONce these are established then head to your local dollar or craft sote and pick up wicker baskets. Buy ribbon to wrap around the baskets and if you want buy some fake holly and berries or put a candy cane or two in front for a more restive look. As for wrapping the entire basket, consider buying holiday Saran wrap that comes in red and green tints.(if you can;t find itat your local grocery store, Amazon has the rolls for fifteen dollars). Now it's time to think about what to put in. Pizza lovers would probably like a bag of bread flour, olive oil , pizza sauce and a pizza cutter. You can add a pack of pepperoni along with a tin of olives or even anchovies. Include a shaker jar of red pepper flakes and Parmesan cheese if they like their pizzas extra cheesy. pasta lovers would appreciate a similar basket, but with different kinds of pasta to try a long with a couple of jars of different flavored sauces. Include a pasta measurer and pasta tongs (again Amazon and Target sell these). Add a jar of Parmesan too along with bottles of thyme and oregano for flavoring. A garlic press would be a great addition too.

Barbecuers would love a basket filled with different hot sauces . Get then in varying degrees of heat so the griller can experiment. A pack of homemade or purchased dry rubs would be appreciated. A good dry rub recipe has a blend of brown sugar, mustard powder, ground pepper and onion powder. You can put this in  a mason jar and tied a festive bow around it.Add barbecue mitt too which can be bought at either Home Depot or Sur la Table. Ice cream fanatics would love a basket filled of  extras to make the perfect cone or sundae. Include a package of waffle cone bowls and cones along with both hot fudge and salted caramel syrups. Wet walnuts and a container of maraschino cherries complete it along with a variety of colored sprinkled. Add a bottle of hard magic shell sauce for those perfect Dairy Queen dipped cones.You can  also put in a set of sundae spoons and metal straws for those who loved ice cream sodas. Bakers would love a basket full of different flours along with dry yeast, cinnamon and other spices like nutmeg and cardamon,Add festive cookie cutters along with powdered sugar, food coloring gels and different decorations like dragees and sprinkles. Target has cute Christmas tree spatulas that would go well in this kind of basket.

Creating a holiday food basket is fun. It could be for the barbecuer or the baker in your life. It could be a treat for a pasta and pizza lover or an ice cream fan. Whatever you make will be most appreciated by any food lover.

LIdl Spring Rolls Dinner ,Snack Hors Douevres

 Holiday season means two things - quick meals that are satisfying and tasty and party food that's also satisfying and tasty. If you're looking for them, look for something can can be those two along with a hot snack. LIdl has just the answer in their Preferred Selection Spring Rolls. This is a quick air fryer crisp up that's done in minutes.

I couldn't;t resist getting them after a friend raved about their flavor. These are hand made and they have that look that you could have filled and rolled them in your kitchen.

There are twenty-four in  package so it makes for a substantial dinner for two and enough for a small party. 

They're an easy set up/ I used Lidl's olive oil spray to coat them a

nd the inside of the air fryer basket. it was a quick fry up. It just takes four minutes at 400 degrees Farenheit , with a break to flip after two minutes.

The package comes with it's own packet of sweet chili dipping sauce which works well with the filling of jicama, guava and spring onion. The wrappers have the perfect crunch after frying

I love both the spring roll and the sauce. The blend of the potato tasting jicama with the guava and spring onion was perfect. I may make these again on Christmas Eve along with other Lidl appetizers for a fancy but light supper.I also want to make them again on either New Year's Even or New Year's Day. They're the perfect party food  because of their small size and the fact they cook up so quickly. Two to three batches can be made in almost under fifteen minutes.

If you're looking for a good dinner, snack or hors d'ouevre then look no further than Lidl's hand rolled spring rolls. These are done in just minutes, perfect for parties and meals. Try them this holiday season.

It's The Cookie Issue

 Nothing says Chhristmas like homemade cookies. It's the season for dough and decorations. The New York Times knows this and out out a fantastic cookie insert in tomorrow's Sunday papers. There are seven recipes sure to be the crowd pleasure of any dessert table or cookie swap

This issue is a keeper .The front cover features  Melissa' Clark's peppermint shortcakes with an icing that's a riff on the classic New York black and white cookie. This one is definitely on my will bake list It's basic shortbread recipe with peppermint extract added. The icing is also peppermint. I can;t help thinking that these would be good with a dark chocolate ganache icing so it gives a Junior MInt or York Peppermint Patty vibe.Another must bake isthe ginger cheesecake cookie, Imagine a gingersnap filled with cheesecake. This is Samantha'Senerevrtine's recipe that has  home bakers  freezing the filling and then wrapping the dough around a hard ball of it,For a spicy and bright flavor bake  Eric' Kim's  lemon- turmeric crinkle cookie. It a different take on a the classic holiday crinkle cookie.

 

A fun snap to make is the rum buttered almond. cookies by new comer Vaugh Vreeland.Imagine Italian pignoli cookies with almonds instead of pine nuts and a shot of rum added to the dough.Melted rum butter is then brushed on the cookies before they're popped into the  oven. Buche de Noel is a holiday classic and famed baker Claire Saffrritz give us it s in the form of cookies.These are rolled chocolate cookies with a cocoa butter cream frosting and a coating not unlike  rough bark. This is made with cocoa nibs Demamara sugar and salt. Another take on shortbread is  Su Li's matcha and  black sesame shortbread with the finished product having  a lovely green tint/ Sohla El-Wally whips up everyone;s favorite Rocky Road using cookie butter, chocolate chips and a host of candies  like spice drops and nuts such as pecans., This is a no bake one and only has to set in the fridge for one hour.

Whatever you make from  this issue will surely be the hit of any holiday dessert table or cookie swap. They are fun to make and fun to eat. Try a recipe or two for delightful and flavorful bites.

Your Favorite Holiday Flavor

 We all have our favorite flavors for the holiday. They could be the crispy oily earthiness of lakes,or the minty flavor of candy cane hot chocolate. These are what make the holidays, Christmas Hanukkah and Kwanzaa special. The foods that we love and the rich aromas and flavors that grace  our senses

The question of the week is what's your favorite holiday  flavor? Mine is the rich butteriness of pan 'd.oro. the sweet Italian yeast bread. There's nothing like waking up to a breakfast of a drenched in confectioner's sugar slice  with a hot cup of tea. Talk about holiday heaven. Let us know what your favorite one is, whether it be a savory ham with mustard or spicy gingerbread.

Main Course Mushrooms

 Mushrooms  have always had to be the second in command.It was always the roasts that stood out as  the buttons and portobello were relegated to sides and appetizers.Not anymore. There are dishes that are making them stand out.

Regular contributor and cookbook author Floence Fabricant wrote about these earthy gems in yesterday's New York Times Wednesday Food section.For too long fungi have not been highlighted.Now thanks to more and more vegetarians and vegans,they re the shining stars of the culinary world.  In fact East Village restaurant Third Kingdom has a menu of nothing but mushroom dishes.Owner Ravi DeRossi has said the response has been overpowering and not just for vegans.Omnivores are leaning towards mushroom dishes too.He compares mushrooms to steak because they have the same earthy minerality and and beefiness filet mignon and T-bones have. This makes for a substantial chew along with being rich in protein along with being rich in selenium that creates antioxidants Vitamin D which boosts immune function and potassium which helps maintain and regulate blood pressure.MUshrooms are also versatile to cook whether in the home or at a restaurant.  They can be simply air fried like steaks or turned into a patty with ground beef at the meat seller 50 Cut.Owner Pat LaFrieda takes oyster , trumpet shiitake and lion;s mane and bends them in with chopped round to mimic the taste and texture of an all beef hamburger

Mushroom dishes abound throughout New York city and state eateries as well. Brasserie Fouquet offers a mushroom pot pie.Crisp fried mushrooms are in demand at Saratoga Springs.Even a seafood heavy state like Rhode Island is embracing the fungi craze.They offer a portobello Milanese , done the same way as veal Milanese.The mushrooms are first marinaded then dipped in egg and breaded. Ms Fabricant includes their recipe along with a mushroom au poivre from Cafe Chelsea in Manhattan.Both are perfect for vegan Christmas dinners.Keep in mind that raw mushrooms can be toxic. Don't try making  any salads with them.They can be deadly.Always cook them first.Besides they don't taste good raw. That extra frying or sauteing improves the flavor, especially if they're done in a mix of garlic and butter. Keep in mind that most mushrooms come in airtight containers They need to breathe. It's important to quickly transfer them to a net bag so air can hit the,, NEVER out any mushroom in the vegetable draw. They cannot be frozen either. The best bet is dehydrating them for a longer life. Mushrooms need to be thoroughly cleaned. Wash away any bits of dirt thats; found and trim the stems. Lay them to  dry on a paper towel before cooking.

Mushrooms are now the star of the table.Try them in the same manner as steaks.Theyre a tasty alternative to meat - good for you and thoroughly delicious.New York Times Wednnesday Food 

Trad Wife Cooking

 It may seem that America's home chefs may want to return to traditional cooking. They are turning to a relatively new phenomenon,  trad or traditional wives. These women bring cooking back to simpler times when everything was home made not jarred or prepackaged.

Regular contributor Julia Moskin wrote about one in particular in today's Wednesdays New York Times Food section.Hannah Neeleman is taking TikTok viewers and America by storm with her eerie take on being a good wife.The Kamas Utah mother of eight is showing how to do everything women did a century ago.She not only makes the herded noodles for her beef stroganoff she also slaughters the cattle for the beef.Yet in some ways she's more the indulged wife married to the son of Jet Blue Founder David Neeleman.She could just be,another privileged influencer who performance work masks the real involved work. Yet she is serious about being a farmer as well. She shepherds her sheep, as well as taking care of pigs and cows on her farm. There are plans for a creamery since she already makes her own yogurt and her protein powder is the number one best seller on Tiktok.If anything, she claims she' s following in the Mormon wife tradition of cooking, baking and being a good wife and mother. This appeals to many who follow her.

Yet this former Juillard trained dancer, whose farm Balkerina reflects her past is serious about her role.she does care what her children, five girls and three boys eat .Her recipes are included and there are the unusual herb laced noodles redolent with parsley  basil and dill.They go with the Stroganoff, which is a marriage of beef tips and mushrooms along with full fat Greek or Icelandic yogurt Flour is added for thickening and Dijon mustard and Worcestershire sauce bring in more flavor.This IA a hearty dinner for anyone , especially during the cold weather.A TikTok video of hers that is worth watching is her recipe for scratch apple cider doughnuts. SHe goes through a lot of work, including cooking the apples down to a slurry and adding them to the dough. From there it's rolling it out and shaping into rings which are then fried in hot oil. After they've cooled a bit she dredges them in a mix of cinnamon sugar. it is Labor intensive however nothing beats the taste of homemade doughnuts.

Will trad wife cooking be a trend.Probably.As long as Hannah Needeman is there to turn out scratch recipes

Warm Sips

 This is the time of year for a good warm sip of something soothing. it could be a cup of soup or a cup of hot cocoa. We all need something warm to keep us toasty from our heads to our toes. These could be had anytime, from breakfast to late night.

A cold morning deserves a hot drink. Thanks to Dunkin Donuts , Starbucks and Panera anyone can have a good strong cup of espresso to start the day. However it's a cup of foamy cappuccino that 's  also a lift. Morning sips deserve simplicity. Save all the candy bits and whipped cream for later in the day. A good cup of Earl Grey also is the perfect heater for a frosty December morning. You could always make it at home and pour it into a Stanley Thermos Cup. This cup are perfect for hot homemade drinks.Fiil your travel mug or thermos with any of Celestial Seasonings. They now have a Black Enrgy Black Tea that will wake you up, helping you power through a busy morning. They also offer a Green Energy Green tea along with a Fast Lane Caffeinated Tea. These are also perfect for those weekend mornings when you have a lot of to do , from house cleaning to holiday shopping.The same thing can be said for coffee. Try some of the stronger brews like Cafe Bustelo or Chock Full O Nuts Uptown Express. Another good hot sip is Lidl's Bellarom brand.It's tasty with or without  a creamer.

As for a hot sip during lunch time. nothing can beat ramen, whether you;re at home or at work. Nowadays there are so many different flavors from spicy shrimp to chicken. Maruchan has the most flavors.They have everything from creamy chicken to lime chili shrimp. Surprisingly enough  you can make homemade ramen.  It's an egg noodle recipe and any broth can be used. Add fresh veggies bits  like chopped carrots and cabbage.Add a teaspoon of frozen peas and corn to make it more authentic Fresh ginger can zing it up. One of the best warm sips is hot chocolate. Yes there are so many different kinds , from Swiss Miss with its' packets full of marshmallows to Lidl's  Holiday Peppermint and Hazelnut varieties.Then there are the in house brands, from Acme, Shop Rite and Stop & Shop. These in house brands are just as good as the national ones. Instant hot cocoa packs are great for a quick hot sip, especially after dinner when you want something sweet and warming but not too heavy. Add a puff of Reddi-Whip and you can settle in with a good drink and a good book to read.

Hot sips are wonderful during these frosty days.Savory or sweet , they are perfect for warding off winter chills. Have a cup today and enjoy the heat seeping through  you.

Are You Cookie Ready

 Yes it's that time of year when home bakers get nervous.It's cookie baking season  and that can cause more than a few shivers. Are you ready? Don't worry if you're not. Just take a deep breath and make a list.

The first list should be the list of cookies you want to bake. if' you;re super busy then think about logs or pull apart frozen cookie dough. Both Pilsbury and Lidl have these and these are the easiest to bake No fuss , no muss  -and no mess to clean up.The first has everything from sugar  to  peanut butter flavors while Lidl offers pull apart cookout]ie dough sheets in chocolate chip. Another quick bake is the Betty Crocker cookie mixes which come in such beloved flavors as snickerdoodle and double chocolate chunk . Of course some home bakers  want to make scratch  dough. Then make lists of what flours you'll need,.The all purpose kind is not only perfect for creating cookies but also for making rolls and loaves. If you're making as something as elaborate as macarons, then you'll need to write down almond flour. You may need gluten free too if there are family and friends with celiac disease. Also check your cabinets to see if you cocoa powder or bitter chocolate for both cookies and icing. Look over your  flavoring and icings. You may want  to add another bottle of almond or vanilla extract. Parchment paper is a must as well. This prevents cookies from sticking.

Another list you may want to make is tradition and new. Of course family will clamor for their favorites that have been around for years. These are usually peanut butter cookies chocolate chips and sugar cookies. There may be spritz cookies on the list. Some cookies look good like macarons and Lindzer tarts or cookies but these can be elaborate. Make a tester batch first one , to acclimate yourself with the steps and two to test out on the family. Family, especially kids may wrinkle their noses at the macarons and their too almond-y taste and the Lindzer cookies with their jam filled middles. For the last if they don;t like the jam but adore the cookie, then fill them with chocolate ganache. Icing is also an important factor. Kids usually love to do this. The question is do you make your own cookie icing or rely on food coloring gels for color. Cookie icing is a mix if confectioner;s sugar, water, a bit of corn syrup and vanilla extract. A touch of salt is added to bring out the flavor. Keep the colors simple, Use just red and green along with keeping a bowl of uncolored which will be a snowy white. Have little bottles of nonpareils and sprinkles handy as well.

Yes , it's cookie season. It's going to be labor intensive but also it's going to be fun. Breathe ,relax and create a list of what's going to be baked and what you'll need. 

Warm Bowls Of Comfort

 The winds are blowing colder. There's stress from work,school and the upcoming holidays. yet'a frosty evening is the perfect time to hunker down with  hot bowl  of favorite foods. Change into somethign cozu, grab a spoon and snuggle in to enjoy a hot tasty mel.

Everyone thinks that pasta should be made for a crowd or at least two ir three people. yet even a bowl of penne and rotelle cacio e pepe style can work. You can just bowl up a handful of pasta to just suit your needs. A quick cacio and pepper is adding butter, freshly ground pecorino Romano cheese(Parmesan will do in a pinch) and a few grinds of freshly ground pepper. You can adjust the ingredients to how you want then, whether buttery ,cheesy or peppery. This can also be done with leftover pastina too. This is also good reheated with butter and a sprinkling of Parmesan cheese You could also make a quick salsa cruda using a few chopped Roma tomatoes mixed with minced garlic olive oil and oregano. If you have leftover French or Italian, bread and any kind of broth you can create the Piedmontese and Valdostano zuppa de montagna. Add grated Fontina cheese on bread soaked in broth  and the microwave for a couple of minutes or until the cheese melts. This is a great and comforting bowl , full of flavor and warming right down to your toes.

Ramen soup may not be considered a comforting dish but a bowl drop in an egg and that completely changes it. The egg not only adds protein to elevate it to a meal but also adds more flavor and color. The egg  can be poached or cracked onto the hot noodles. The heat will cook them right up. You can also swirl the white and the yolk around ,letting the broth cook then. up. Use the same method for a bowl of hot buttered noodle with an egg mixed in. Add a spoonful of Parmesan cheese and some parsley if you want more color and flavor.Any bowl of rice can be turned into a hot bowlful. This also applies for the small Italian pasta orzo. Drizzle some olive oil, oregano and any grated Italian cheese for a tasty hot meal or even snack. For some color, slice up grape or cherry tomatoes to add to it. If you want to give it some zing and warm your veins add a dash of hot pepper flakes for an arriabiata style bowl. Keep in mind you can do this with polenta too. The corn meal is a great base with butter and cheese or with tomatoes and oil. It's up to you how you want to make it,

A hot bowl of pasta,  polenta, rice or ramen is the perfect way to kick back and enjoy a hot bowl. Create something that;s soothes your mind and fills your stomach. This is the perfect comfort food.

Are You Stuffed Yet?

 Yesterday all of America gorged itself on a Thnaksgiving feaast.Here's the question - what do you eat the most of?

For me it was Lidl's cornbread stuffing. This was the best stuffing I ever had , Herby . Fluffy, .Moist. It tasted like my Mom's and our family recipe. It was the first food gone today Leftovers Friday. 

So what did you gobble up? Too many slices of pumpkin pie? Slices of moist bird covered in gravy? Yams? Let us know and how are you doing with the effects today.

Full of Thyme And Butter

 Thanksgiving means a lot of things to many people. We need to be grateful for having a day that we can reflect and be grateful for what we have - good food and warm shelters.

As a home chef I am grateful to many things..Today it's thyme and COuntry Crock plant butter. They're what made the Tofurkey (above , looking like a mini monster )  taste so delicious.The duo were also added to accompanying gravy too. As American home chefs we should be thankful for all the ingredients we have readily at our fingertips. That truly is a miracle.

This Thanksgiving and every day be grateful for what you can cook and bake,. Be grateful for the easy of buying ingredients and favorite foods. These truly should be thanked.

The Perfectly Set Table

 Everyone thinks the turkey and trimmings is the star of the Thanksgiving Day table. That's no t really true. It's the table itself.A perfectly decorated one with elegant plates and slverware is what guests will be talking about for weeks after. It's teh table that makes the bird not the other way around.

Regular contributor and chef Tejal Rao wrote about the tablescaping craze in today's New York Times Wednesday's Food section, Setting a beautiful table has been around for centuries. Table scaping as it's called was first coined by British designer David Hicks in the Sixties, There are even contests revolving around this. At Los Angeles County State Fair  There are table scaping contests.These are not only over the top but also have been extremely popular since the 1930'sIt;s not just LA that offers this kind of contest. State fairs around the US have included them their many contests.The tables maybe have evolved but th discipline of selection have remained the same.Tables can be holiday themes or whimsical with papier mache aliens emerging from space crafts. The plates and utensils must be spotless.Each setting should anticipate its' respective menu.Judges dock points for the obvious flaws like spotted or soiled forks and glasses. Even a wrinkled tablecloth could means points off. Every aspect of table setting has to be perfect.

 Themes vary. One seemed to have a memorial dinner complete with an urn for an imaginary 's cat;s ashes One couple Branden Boyer-WHite and Shannon Waters devised one to fit the opening credits of Masterpiece Theater's Mystery series.It was a salute to the illustrator Edward Gorey, with characters that danced across a cross stitched table cloth made to look like inked wood grain. Chef Rao also includes tips for tomorrow;s table. She recommends a color theme of anywhere from two to four colors, Try fallish one s like golden hues, browns and deep oranges. Use handmade items whenever possible. Think of a bundle of twigs wrapped with  ribbons or perhaps pretty construction paper place holders with guests names written in calligraphy.. Start with straight place settings.Use cloth napkins. NO paper ones,NO big centerpieces. People need to see each other and talk.When you finish setting it sit a different angles and see how the whole table looks.If everything looks perfect then sit back and relax for a few minutes before the big task of cooking.

A perfectly set table is what guests will talk about. Make sure it is lovely and charming like those in the LA County Fair. Table scaping is just as important as cooking.

Thanksgiving Advice Just Breathe

 The next two days will resemble a baking contest and the popular comedy"The Bear" . The best advice is to just breathe. Home chefs, you got this. Just take time to give yourself some culinary me tine.

List making helps. f you haven't;t bought anything, tomorrow is the day to do it. Try to find shortcuts to ease the cooking, especially if you're busy at work. Get a simple turkey breast  if  there's just two . It saves on having a ton of left overs. Besides the breast meat is the most tender anyway. Get jarred gravy and stove top stuffing too. This saves on a lot of work. As for mashed potatoes, instant is your best bet. Frozen Brussels sprouts or green beans can be your side. Most big supermarkets like Acme and Lidl sell in store baked pies and rolls. Buy these. If you're planning a bigger meal, then ask for help. Guests love to come early and help out in the kitchen. It's a great way to catch up and chat instead of trying to talk during the whirlwind of putting food on the table and the cacaphony of other guests.The same goes for pie baking. It's a fun way to gossip and share a coffee while rolling out dough and coring apples.You and your fellow bakers can also go in on the costs too if they're also part of the Thanksgiving guest list.

As for yourself - relax. It's so popular  (and traditional) to order a pizza the night before the big day. Consider it tomorrow. Hot slices are always a big hit with the kids too. Chinese food won;t go amiss either. Save your energy for the next day. Take a relaxing bath or drink and herbal tea to ensure a good night''s sleep. No one can function or a limited amount of shut eye. As for Thanksgiving morning, don;t go crazy and create a hearty breakfast or brunch. Keep it simple.There's cereal and instant oatmeal to tide the family over. If you have to cook something hot, stick to any kind of eggs and bacon, whether real or plant based. Check your lists as to what needs to be done first.  Is the bread torn for stuffing along with the celery being washed and cut for it? Again when it's time to start prep, ask for as much help as you can,  Are the pots and pan ready to go ? It's time to take the turkey out of the fridge and getting it ready for the oven. Keep in mind that holidays today are not the formal affairs of the past yet if you want to pamper yourself with  make up and fancy dress, then do so.It's a fun  break from kitchen duty. Grab a glass of wine but don;t go overboard. No one needs a tipsy cook.

It may be Thanksgiving with non stop cooking and breaking but it's also a time to enjoy family, friends and food. Take it easy. Take care of yourself. It'll ensure a less crazy ,less hectic cooking day.

AN Easy Cacio E Pepe

 What can you do with leftover pastina? Turn it into a tasty and quick cacio e pepe. This is an easy make and so delicious?It's a great way of using up any plain pasta and creating a hot meal.

Cacio e pepe does require cheese butter and freshly ground pepper. 

I sed Follow YOur Heart Parmesan, COutry Crock plant butter and Lidl's freshly ground black pepper.

How much should you put in?I used about three tablespoons of plant butter and a good sprinkle of the vegan Parmesan.I love a good peppery dish, full of black flecks.It took about four to five grinds.It was then four minutes in the micro

wave. it was a dish worth waiting for. I thought of this all day.It' was spiky , silky and wonderful after a long hard day. Cacio e pepe can be made with any kind of pasta. Pastina is a  nice alternative  and absorbs all these flavors.

Make cacio e pepe with any leftover pasta. It's a great meal on a cold night.It makes for a tasty lunch or dinner.

A Quiet Powerhouse IN The Diner Industry

It takes a lot of guts and determination to run any eating establishment.  You have to be strong to deal with suppliers yet kind when dealing with all sorts of customers. Eva Diakakis was one of these diner owners. She owned the Famed Bendix Diner on Route 17 in Hasbrouck Heights , New Jersey for a number of years. She brought home cooking  and comfort to people who needed both.

The Bemdix Diner on it's own is a salute to Jersey  diner history. It started in the 1940's , named after the nearby Bendix  Corporation. It was a popular spot thanks to it's location in the middle of Route 17 and near Route 46. Eva and her husband John bought it and then had their son  John took over.They were from the beautiful island of Kos, just south of another lovely Greek isle, Karpathos. They brought their recipes to the states , settling in New York. Their son John,a former comedian took over the diner. He rose to local fame through documentaries.He is legally blind yet expertly took over the diner from his parents.His three sons, Michael Anthony and Dimitri helped their yiayia or Granny with cooking .She taught them an amazing slew of recipes that are still being made for diners today.Yet it was Eva;s kindness and caring that stood out. She knew her customers well and became family to them. She was that to mine, always treating my Mom with such kindness and friendliness. She knew her and my brother's favorite dishes along with mine.

Her food was amazing. She knew my brother was a vegetarian and went out for her way to make vegan soups like a tomato basil for him. She and their cook Julio whipped original vegan dishes for him as well. He loves his mashed potatoes and Eva always made sure he had a big plate of them, airily whipped and as light as a meringue. However it was her French fries that shone. They were crisp and tasty , a specialty of both her and her other son Chris. Of course there were Greek specialties that she also made for her fellow Kossians and Karpathians. (she went to high school on Karpathos because Kos was such a small island it couldn't afford one). Eva was a truly spiritual and virtuous individual who followed all the Greek Orthodox fasting days .She read the Bible daily and also made special breads for the church. She also had special breads for her customers like us too. They were always a treat, thickly sliced and spread with a generous layer of butter.

There will never be another Eva Diakakis, She was a gentle soul yet one with a steel backbone. She guided her family and business with such will and force. She made a huge impact on their and on her customers who became family to her.

Diner Favorites

 New Jersey is the state of diners. Although we don;t have as many as we used to , they are still the eatery of choice for so many New Jerseyans. Yet no matter where you are there is some kind of diner that offers up loaded potato skins,gigantic slices of French toast or shrimp scampi 24/7. 

The question is what's your favorite diner food?Mine is a turkey burger with a shareable  plate of crispy golden fries.There has to be a tall icy Pepsi with those too. What do you like at your favorite diner? The lemon meringue pie with that giant puff of meringue on top. A large bowl of chicken noodle soup? Or some thing reflecting many diner owner's heritage - Greek food - moussaka or dolmades stuffed grape leaves. Let us know.

Verdant Sides

 Sometimes a Thanksgiving dinner needs some livening up. There should be splashes of color amongst the tans and browns along with a fresh harvest taste. It;s time to add some greens, purples and red to have a vibrant lively table.

Regular contributor Melissa Clark wrote about this and created recipes for her A Good Appetite column in yesterday's New York Times Wednesday Food section. Vegetables are an excellent addition to any table. They add nutrients and vitamins to a starchy, high caloric meal. Their flavor is also a nice change up too, providing afresh from the garden taste amidst all the bread and gravy. The first recipe is a springy green beans with lime and red onions. These have to be made right when you're ready to serve the turkey but  it's not a labor intensive dish.Herbs  such as coriander and lime juice bring them to life. Another Thanksgiving dish that gets a makeover is squash. It's sliced and de -seeded and then glazed with maple syrup. Home chefs can use any combination of squash - delicata, honey nut, butternut and kabocha. Charred lemon give it that zing that goes well with the maple which is also mixed with butter and pepper.  The lemons is first boiled This is spread over the squash and lemons and then pan roasted.

The other dishes are just as bright and tasty.Every Thanksgiving table needs a salad. WHy not have one that features ruby red cabbage highlighted with  walnuts and feta .Cabbage wedges are first roasted to bring out their sweetness. Feta adds creaminess and saltiness, a perfect foil for the cabbage's sweetness. Walnuts are added for crunch, Pomegranate seeds add crunch and more flavor. The dressing is a vinaigrette punched up with Dijon mustard. Another side which would even be great at any holiday party is a giant roasted vegetable platter. THis is perfect for those who like to pick and choose their sides.This is a roasted mix of purple, white or yellow cauliflower and winter squash such as kabocha, delicata butternut or honey nut. There's also broccoli or broccolini fennel and carrots. It requires three parchment lined sheets and the roasting times all vary for the veggies. Broccoli takes takes ten to fifteen minutes fed onions fifteen to twenty, fennel twenty to twenty-five cauliflower twenty-five to thirty-five, squash thirty to thirty-five and carrots thirty to forty minutes(actually airfrying them will be shorter timewise). The dressing is a garlicky yogurt, spiked with lemon juice,THis is drizzled on the veggies along with apple cider vinegar and hot honey (this is mixed with red chili flakes.). It's a pick and choose platter for fussy guests.

Give Thnaksgiving a burst of color with these veggie dishes. They're exciting and tasty. They're the perfect foil for all those tans and browns of the holiday table.

Traditions With A Twist

 Imagine turning Thanksgiving on its'head. It would be an exciting meal, full of surprieses yet  still have the same flavors. It would certainly stun family and friends.

Regular contributor and chef Sohla El Waylly gave an interesting spin of these recipes in today's New York Times Wednesday Food section.Instead of turkey she offers up friend chicken(!!!!!) instead of turkey. This is perfect for those who fight over wings and legs for crunch.It has an herb rub redolent with Thanksgiving flavors such as sage and parsley. The chicken is first brined in a mix of salt sugar and MSG.Each piece is thinly coated in flour for optimum crispiness.Are there mashed potatoes and gravy? Yes! The mashed potatoes have more of a potato chip flavor with the addition of sour cream and onion.A container of sour cream and onion powder are added to Yukon Gold mashed . Scallions are whipped in to it in the end, givcing a kind of colcannon flavor and look.As for the gravy it;s not the bland turkey kind but one that has the zingy kick of Colman;s hot mustard. Blackened shallots are added to it for an onion-y taste. The base is chicken broth to match the fried chicken and turmeric is added for color. There is also a quick dill pickl recipe that would be not only perfect for Thanksgiving but the summer holidays too.It's redolent with coriander, garlic and dill. For more Thanksgiving flavors try the crushed green bean salad with dried  cranberries

Sweet potatoess are also featured here but not in the usual form.Theseare smothered in cheddar fora sweet and savory twist. They first sauteed in butter ans then roasted in the oven with a layer of flour and cheddar.Of course there is traditional Thanksgiving baking.Chef El Waylly includes everyone's favorite pull apart dinner rolls.This is an enriched bread made with four whole eggs and whole milk and cream.They kneaded dough is generously brushed with butter and then cut with a knife .This makes them easy to break into two. After an egg wash for shine , they're left to rise. They're baked for only eighteen to twenty minutes in a 350 degree Farenheit oven. As with any Thanksgiving dinner the dessert is the real show stopper. Again Chef El Waylly doesn't  disappoint. There's her pumpkin pecan sheet cake.It has the same spicy pumpkin pie taste as the really thing but not that goopy feel of filling. The topping is a crunchy almost butterscotch coated pecan. Butter brown sugar and corns yrup are cooked into a syrup and then let to cool. It's poured over the cake and then chopped pecans are sprinkled on top.It would be great with a side dollop of creme fraiche .

Thanksgiving doesn't have to be traditional.It can  be fun and exciting with flavors redone. Try it for an entirely  different holiday. 

Smashing Potatoes

 Smashed potatoes are a popular dish right now. They're a relatively easy recipe that has a few ingredients.It can be used for a side but also fro a main course.

I wanted to try them after writing about them so much. I bought small potatoes from Lidl

It was then boiling them  for fifteen minutes in water.

Afterwards it was smashing them with a cup's bottom

They kind of look like potato pancakes. It was then time for the air fryer.

It was first a bath in olive oil along with salt and pepper.The basket was sprayed to prevent the potatoes from sticking

It was then first ten minutes in the air fryer at 400 degrees Farenheit . They were then shaken and fried for another ten minutes

This was the first  batch.They were burnt a little and crispy. The second bath was much better. with a meaty inside crispy edges.

These are the perfect sides but with a side of sour cream and a salad would make a perfect meal. Try them and taste their deliciousness.

A Side of Exciting

 Many home chefs dread Thanksgiving because they wind up making the same recipes year after year. It's the same with Sunday dinners. However there are sides that can liven up any dish. They're tasty and fun,

Potatoes are always a big thing in any holiday menu.TRy air fryer smashed. ones This is an easy make..It;s first boiling either the smaller red and yellow potatoes for fifteen to twnety minutes. Let them cool and then smash with a glass's bottom. These are then tossed in oil and various seasonings and out into the air fryer until they're crispy as French fries, Air fried smashed are a crunchy alternatives to mashed and they're not only perfect with turkey but also with London Broil and chicken. A more elegant side arescalloped potatoes , especially if they're made with creme fraiche.It added a richness and a tang. Sweet potatoes are another Thanksgiving side. Yet imagine turning them into fries or chips to be fried to a tasty crisp in the air fryer.It;s a nice change up from having them covered on brown sugar and marashmallow.Any  roto vegetable, including parsnips and carrots can also be sheet pan cook. Roasting brings out the sweetness and earthiness in all of them. Just sprinkle them with olive oil and then sea salt and freshly ground pepper for taste.

Greens can also shine and be turned into exciting sides. A fun citrus and kale salad is a bright extra to any meal. This is a mix of the good for you green  with tangerine or orange wedges and a honey lemon vinaigrette. You can also sauteed it and liven it up with a squeeze of lemon and hot pepper. It;'s just sauteing the leaves (get rid of the stems because they're too chewy) in olive oil with a bit of butter or plant butter. Add a small clove of minced garlic and then the pepper and lemon. Brussells sprouts are a holiday must have but many don;t like them because of their smell and taste. A good idea is serving them Piedmontese style drenched in melted butter and covered with Parmesan cheese. This is a wonderful way to serve them. Another is slicing them in half and then air frying them  after an olive oil bath. This turns the leaves into crispy edges that are perfect with any kind of poultry. Green beans are good too, Think of them with an Asian twist,Stir fry with soy sauce  and ginger for a true holiday change up. You can easily do this in a frying pan if you don;t have a wok. Cook with olive or sesame oil and then add a good tablespoon or two of the soy sauce and a teaspoon of grated ginger. 

Sides do not have to be boring. They can be exciting and fun. Liven up your holiday table with them. It's a delicious change up from  ordinary sides.

Stuffing Choices

 Even though it's a side stuffing is important to the Thanksgiving dinner. The question is what kind will you make? Will it be a quick stove top one or will it be a family recipe scratch one? If that's the case then what to put into it.

SInce I am a big  -all right - huge Lidl fan I went with their cornbread stuffing. All their products are super tasty so I was excited to buy this. Also it;s an easy stove top one that just requires half a stick of butter or margarine and a half cup of water. I want an easy everything this holiday, I don];t have the time to fret over ingredients.

Everything is premixed and preseasoned exactly.It'll be an easy cook on top of the stove while the Tofurky takes up the the oven.

If I had chosen to make the homemade version, I;'d probably use the family recipes that came from my grandfather's family in Swabia, Southern Germany. This is  really a  savory  bread pudding, redolent with celery and sage. egg and some milk is mixed with white bread (although sometimes we used stale Italiian and French bread) it has a crispy crust from being in the oven and it was perfect for absorbing gravy. Other people put sausage or add rice .  There is also a wild mushroom stuffing in which the mushrooms are mixed into a  traditional bread one.Stuffing can  be baked as one big pudding or into ramekins. Again this is up to you and the amount of people you'll be serving.

Home chefs can go the easy route with a stovetop stuffing or the more laborious one with a scratch  one. It's up to what they can handle. Either one is perfect for Thanksgiving,

Your Favorite November Flavor

 This is a month of tasty food and drink. What is your November flavor of the month. Is it the mild earthiness of a turkey leg? A savory sage dressing.?Or  the quiet spiciness of mulled wine? Is a warm cup of pumpkin spice latte Or the warm spice if pumpkin pie?

I'm partial to all the flavors that make up a good stuffing. What's yours\ Let us know.

Coming Together Sharing Food

 Eating with other people is good for your health. That's what Surgeon General Vivek H. Murthy is recommending. e knows that sharing food is the cure for loneliness and isolation. It is the antidote America needs to combat the overwhelming  feelings of being alone.

Regular contributor Julia Moskin wrote about the surgeon general in yesterday's New York Times Wednesday Food section. SO many people are alone these days.It;'s hard enough to live , harder still to try to eat when they're feeling desolation. Last year Dr. Murthy released a much heralded study on loneliness that identified loneliness as a growing public health epidemic.It can increase the risk of premature death almost s much as obesity and smoking. The study identified "six pillars" of change which the government  can use to combat the problem. There's all sorts of recommendations, whether it'sa shared scone, a family visit to a taco truck, a neighborhood cookout or a Freindsgiving where friends are welcome to come and cook at a Thanksgiving dinner. He showed up at cookbook author Joan Nathan's house with a pot of ras Malai, a cardomon scented dessert of milk and sugar topped with pistachios. He is used to and enjoy socializing over meals. His parents threw informal dinner parties when he was tiny after they left Karnataka  in Southwest India and settled in Miami.

Potlucks are the easiest parties to throw. People can come as they are and make  easy to cook dishes that cna be easily reheated.For the party with Dr. Murthy it was a little more complicated.Ms. Nathan had to cooridinate all sorts of dishes because the surgeon general is a vegetarian, Another invited chef wanted to bring a pork shoulder while another famous chef, Alice Waters opted to get her childhood favorite fresh greens from a local market to create a salad. Some dishes were interesting. Chef and activist Matthew Railford who is also a sixth generation farmer in Georgia brought a suitcase of boiled peanuts.Kevin Tien, chef and owner of Washington D.C.'s Moon Rabbit carried in trays of banh ho choi gio chay, sheets of rice noodles to be wrapped around vegetables and hebs. He also did what most potluck guests do, going into the host's kitchens and immediately looking for serving platters.Others brought in simpler dishes. The chef and owner of Centralina Amy Brandwine  brought a kambucha squash soup while  Chef Andres borught his mothers;vegetable stew and various other foods. Tiffany William, the president of Martha's Table.s brought c hicken wings. A potluck can be anything you want it to be. As long as there;s good company and good food.

No one should have to eat alone. Follow. Dr. Murthy's advice and arrange a pot luck with friends and family.It's a good wau to connect, with food and community.

Thanksgiving Pie Fest

 Pie is always a definite on the Thanksgiving menu. It's a dessert that brings back sweet memories and favorite tastes Nothing beats a homemade slice , with a flaky crust and a delicious filling.

New contributor Vaughn Vreeland who is also supervising video producer for NYT Cooking also wrote this piece about pies in today's New York Times Food section.These are not traditional recipes like pumpkin or pecan. The Times asked Mr. Vreeland to come up with some new recipes that are bound to be instant classics.They can still have the flavor of the holiday like Mr. Vreeland's Cranberry Citrus Meringue Pie.This is a yummy blend of citrus curd featuring lemon and orange juices with a homemade cranberry sauce. It;s topped with a meringue.There is a pumpkin pie but the recipe is shaken up with the addition of  toasted sesame oil and tahini. The finished  products has a top of swirled pumpkin and tahini , creating a pretty marbled effect.Many home bakers make the classic banana pudding for the holiday. Now imagine that in a flaky crust. Mr. Vreeland has a buttery vanilla wafer crumb, similar to a cheese cake crust. It';s filled with a homemade banana pudding.The whipped cream topping has been redone with creme fraiche added to give it a refreshing tang.

Everyone love a good "candy" pie.Tha'ts usually pecan but Mr Vreeland offers a coconut caramel tart. The crust is a yummy chocolate cookie kind of crust.The filling is like a coconut pudding with four large eggs to give it body.The coconut is first toasted in a 350 degree Farenheit oven for six to seven minutes. to turn it golden brown.The caramel topping os a homemade one made with either coconut milk or heavy cream.There's also four tablespoons  of melted butter added to give it smoothness and richness.Chess pie is a popular custard pie in the Midwest. A new twist is added with a third of a cup of maple syrup is added. The topping is whipping cream mixed with espresso.Yes there's an apple pie but again this has a twist.A cup of pomengranate juice is added along with three quarters of teaspoon of cardamon. As for the pie dough , its;a laminated dough.It's made with apple sider molded into squares and then it can be frozen until you're ready to use it.There will be floury bits but that's OK.

Happiness is a slice of homemade pie. TRy these recipes and enjoy pure joy. They're different and a twist on the traditional.

Seven Years Without The Chef

 It has been seven years since we lost the Master Chef of this household. My Mom would have loved our newest obsession -Lidl. It not only would have appealed to her German side but she would have fallen in love with the food and marveled at the prices,

French food and my Mom went hand in hand.Thanks to her mom, my Nonna being Piedmontese there has always been a love of the cuisine that birthed the French diet.I know she would have loved these.

These were four mini vegetable gratin from Duc du Couer,one of the Lidl brands. She would have gone mad for this. They were mini gratins ,full of delicious vegetables, from squash to carrots. ANother plus she would have liked is that they can easily be baked in theair fryer.

I think the air fryer would have been my Mom's best friend. She would have loved its' convenience and the way it thoroughly roasts and bakes in a matter of minutes.I can see her using it for these and also making a lush salad to go with it.

These were baked/roasted for twenty minutes and had a nice crunchy exterior and a soft eggy middle. My Mom may have added a sliced of hand to this , highlighting the gratin's flavor. She would have also bought Lidl's escargot along with foods that represented her Swabian German heritage.I know she would have bought Lidl's stollen and sttollen bites because it's a tricky loaf to bake. Their sliced Black Forest ham would have been the base of many of our lunches and I know she would have loved their gnocchi and pasta too. The price of Lidl's soda  would have amazed her as would its' taste. 

My Mom would have been just as crazy for Lidl as her kids now are. She would have loved the weekly trips to the store , buying all sorts of good food from all over the world.. A good chef appreciates good food.

Treating Our Veterans

 NO matter how this country turns out , we'll always have veterans to thank for our freedom. On this special day we should not only remember them but honor them. In fact this shouldn't be just for one day but for the entire year.

One way is by helping out any elderly veterans in your neighborhood. You can include them in your shopping trips - even make a fun day out of it by going for lunch or coffee. It not only helps them out with one chore but also occupies what could have been a long day. Another thank you could be shopping for them if the weather becomes too rainy or snowy.A home cooked meal wouldn't;t go amiss either. If you;re making a shepherd's pie then think about making a second smaller one if he or she is living alone.If it'sa couple then make a larger one. You could also try any other pie or casserole like lasagna or a baked macaroni and cheese.Any meal together would be nice too. If they have nowhere to go on Thanksgiving then put your veteran on the top of your guest list. Make sure they have a dinner to take home too.Include turkey and all the trimmings plus a slice of their favorite pie.

Some veterans have problems with shopping. benefits may be cut and there's no money. Donate to food pantries in your area. Ask your grocery stores to do the same if they can. Burger your local and favorite restaurants to offer half price days for service people. They can designate a day that veterans and their families can eat half price or buy one meal and get the second at half price.For younger veterans just coming home , give them and their spouses gift certificates not just to Restaurants but also grocery stores. These days fifty dollars  -even twenty-five dollars can be quite helpful. It can buy a few basics like eggs and milk.Thjnk a gift certificate to Wal-Mart or Lidl will go a a long way. Both not only have lower priced foods there's also clothes and hygiene basics they can buy. Giving them a gift certificate now could also mean them having a great Thanksgiving. They can splurge on a turkey or  a couple of their favorite pies. They can also save the gift certificate for Christmas or Hannukah and splurge on treats and sweets.

It's is Veteran's Day. Not only should we only those who fought but treat them with the utmost respect. They deserve it.

Getting Holiday Ready

 Thanksgiving is now less than three weeks away. Christmas and Hannukah  are a month afterwards, both being celebrated on the same day this year. It's time to think about all that cooking and baking.Are you ready?

First of all ask yourself what you want to do for Thanksgiving. Some singles may prefer to eat out but you can just get a turkey breast, a jar of gravy and instant stuffing. This and a yam are perfect for just celebrating for one. It can even apply to two people if they just want a quiet dinner in. You may want to make a salad and just buy a small pie for afterwards.As for families this is where celebrating and cooking get intensive and extensive. Do you have a sit down dinner or a buffet? Do you decide on a sit-down for Thanksgiving and then a holiday buffet a month afterwards or vice versa. ANother aspect to consider is will the dinner include vegetarians and vegans. Even though both shun meat , they're different. Vegetarians will and can eat eggs and dairy. Vegans strictly prohibit this. If you have a few vegans coming over then consider making a Tofurky along with the real thing -a turkey. Luckily Tofurky comes with it's own gravy packet and stuffing so vegans will be happy with this.Also include many vegetables on the menu too.Brussells sprouts are a tasty side with vegan butter and vegan Parmesan cheese drizzled on top. Green bean almandine, string beans with almonds is another crowd pleasing side vegetarians and vegans will love.

Of course there's always a children's table. The question is will it be at the end of the adult table or in the kitchen or enclosed porch. Designate someone to look in on them from time to time. You could also put the oldest child or children in charge. Keep in mind then there should be two of everything. The kid table needs a platter of sliced  turkey along with a gravy boat and sides. The high chair set can seat next to their parents at the main table. Another idea to consider is making it allergy free.Keep in mind there will always  guests with allergies. Have alternatives for them. Also try not to serve any nuts and offer both gluten free breads and rolls.This also applies to milk too so have either soy, almond and oat varieties out for coffee. These also come in chocolate versions so they're perfect for the kids.desserts are another topic worth thinking about right now.Of course everyone will want pies. The question is which ones.Pumpkin is always the favorite yet do you make a traditional one or have one with a twist? Do guests want  not only pumpkin but also apple or pecan? ANother question is does anyone want to bake? Say yes not just to be kind but it takes a lot of pressure off you in the kitchen.

It's never too early to think about the holidays. Its' time to really ponder your plans. Figuring out what to serve is the first step to creating a memorable Thanksgiving meal.

Holiday Tortes

 A different kind of cake to think about for holiday baking is a torte. It's a denser , more flavorful version of a cake and somewhat easy to create. it's an elegant sweet, perfect for any holiday table.

What is a torte exactly? It is a rich dense multilayered cake, usually made from ground nuts or breadcrumbs.Unlike a regular cake there is very little to no flour added.They're usually covered in a rich frosting and can be filledd with buttercream, whipped cream, jams or fruit. The Germans and the Austrians are best known for them, namely in the famed Black Forest Cake. This is chocolate and ream cake filled with whipped cream and cherries. The layers are made with ground walnuts and cocoa.This is one of the newest recipes to the sort, having been invented in the Spring of 1930. The actual sweet can from Eastern and Central Europe before becoming a standard in Viennese coffee houses. Many home bakers do shy away from them probably for two reasons. The first is that it does need a Springform pan fro some recipes. Sometimes spring form cakes can turn out to be flops The second reason is that it's labor intensive. It used to be both home and professional bakers had to grind the nuts (I remember my Mom doing this for her Black Forest torte. Nowadays though walnut and almond flours can even be had at Wal-mart. As for the breadcrumbs - Italian or French bread will give the torte its' best texture.Many recipes do call for regular flour to give the cake a silken crumb.

A torte can be an exciting and delicious treat to make. There are so many variations to choose from. The Black Forest is one of the  most popular and the first many home bakers choose.Some actually start off with a flour based cake but this really isn;t authentic. Use ground hazelnuts mixed with baking powder for the gateau or cake part.The filling is fresh or frozen pitted cherries cooked into a syrupy filling. Cornstarch is added to thicken it to a jam consistency. Depending on the recipe the layers are doused with kirsche a heady cherry liqueur made in Germany. It's assembled and frosted with fresh whipped. cream. The torte is liberally dusted with shaved dark chocolate and decorated with cherries.It's a show stopper for any holiday dinner or even dinner party. Another great torte is the Austrian Sacher torte. This is a mouthwatering marriage of apricot and chocolate.what gives the three tiered cake its' lightness is the addition of egg whites. The bite is airy and light.The filling is strained apricot preserves the fruit has t be removed (unless you want a chunky filling which would give it a more intense apricot flavor).Let it air dry and then pour the melted chocolate glaze over it and let the icing set. For a true Viennese experience serve with cups of strong coffee.

Think tortes instead of cakes for this holiday season.They're different but just as delicious. THey're also impressive , creating a sight , showing off your baking talent.