The Ideal Garden

 All home chefs and home owners dream of the ideal garden.it can be bursting with tomatoes. Have stalks of corn. Rows of asparagus.

Here's the question - what would be in your ideal garden? (Mine would be tomatoes and asparagus , possibly spinach.) Let us know and if you want include pictures of past harvests

A More Susrainable Catch

 Seafood restaurants can be snobbish. They serve fish from everywhere in the world yet ignore the ones from the local waters. Thankfully that's changing. People are discovering a more sustainable way fo enjoying fish.

Regulr conteibutor melissa Clark wrote about this in roday's New York Times Food section. Many waterfront restaurants likethe ones in East Hampton will have pasta topped with red shrimp from Argentina or fish counters will feature imported salmon filets rather than locally fished mackeral and black sea bass. THis sort of favoritism is not good. A catch could wind up changing hands three to four times and being trucked hundreds of miles to centralized dealers. Thanks to this the meat is in far worst shape. A whopping sity-five to eighty percent of seafood consumed in the US is imported.Strangely enough the US ships out around five billions dollars in seafood.Joshua Stoff, an associate professor of marine policy at the University of Maine and a founder of the Local Catch Network feels that sending seafood overseas shifts a significant portion of profits away from communities that desperately need it.

Thankfully that's all changing thanks to Professor Stoff and people like him.Their website Local Cathc Network is guiding home chefs to local sources for their seafood choices.Now even large retailers like WHole Foods have even started programs in coastal towns where they buy a portion of their seafood directly from  fishing boats.In New Orleans Porgy's Seafood Market buys all its;seafood from local fishing boats.It;s one fo the local shops that is devoted to buying from the locals. Even its name Porgy's reflects the local catch . They  are plentiful and sweetly flavored yet hard to filet and cook.This is where deep frying them comes in handy which makes the fish more desirable to eat.Nearby there is Mermaid;s Market in Brooklyn that regularly sells locally sourced seafood. Fish lovers can buy easy to filet and cook hake and golden tilefish.Long Island also has some excellent clams and limpets along with sea bass and mackerel. Use these for your seafood dishes. Ms. Clark even includes a rrecipe for filoets with tomatoes , mushrooms and bacon.

Think local when  buying seafood. It helps local fisheries along with the environment. Sourcing and buyign local is not only good but also delicious too

Your Culinary Footprint

 With yesterday being Earth Day, it's time to reevaluate what  being done food wise for the planet. Are home chefs being conservative? Are they being thoughtful?

One of the best ways is cutting down on your meat consumption. Meat consumption increases the amount of carbon dioxide methane and nitrous oxide> WHat can you do? Try meatless Mondays where you can have a good pasta with just a marinara sauce or better yet any plant based meat.Impossible Meats and Beyond Meats have excellent burgers that taste like the real thing. Now that i's coming into barbecue season, think about grilling these for a fun evening meal. You could also have more veggie dishes like  the Irish classic .This also uses up leftover  mashed potatoes by mixing them with butter garlic and any green, such as cabbage spinach and or kale. Eat more potatbella mushrooms too. These are an excellent source of protein and they're just downright delicious when fried in an air fryer.They actually do taste like steak. You can also just go completely vegetarian or vegan too. It may take some getting used to but once you switch over cooking and eating plant based foods will become easier.

Do you wash dishes or pop I=them in the dishwasher? Hand washing them is environemntally safer just don;t waste water. Many a home chef is guilty of this. Use what you have Leave the super dirty dishes , pots and pans to soak overnight instead of using gallons of water to clean them. Soak them with a mix of baking soda and white vinegar. This will loosen any tough greasy bit. If you're thinking about getting plastic plates both for indoor and outdoor dining, you may want to think about buying ones made from recycled plastic. Composting is big and it's a great way to help the planet.Use those garbage to grown lush fruits and veggies. What makes for a good compost heap? Have plenty of brown material for carbon and green for nitrogen. These make for a rich soil and lush plants.There should also be plenty of water and air too. Keep in mind that even tea bags and used towelettes like Burt's Bee;s make up wipes can also be tossed in. Rake up all those grass cuttings and also make them part of your compost heap.

Be more alert and conscientious about your culinary habits. Treat the Earth well. The results will be a cleaner, happier place to live.

Barbecue Ready

 The days are getting warmer and that means one thing - grilling! Yes, it's barbecue time and that means getting the grill and the yard ready for fun and relaxed dining.

The first thing to consider is the grill. How is it? Do you need to get a new one or just clean it? Almost every store from Wal-Mart to DIcks sell them. What you buy is up to you. If you're not into elaborate cookouts then go simple. Wal-Mart has some good ones that sell for around $96.00.THese are perfect for easy grills like ribs, hot dogs and hamburgers.There are also smaller ,  portable ones if you have a tiny  or small backyard. These can be taken out when needed and then stored  after cooking.A fun idea is adding a pizza oven .LIdl has those for under $100 and they can be used not only for pizzas but also flat breads and calzones. For those foodies and dedicated home chefs, there are more elaborate grills.These come with extensive work stations to prep salads and meats along with shelves to store foods and utensils. Keep in mind these are very expesnive with some going as high as $16,000 .This is because the work tables are usually made of Travertine marble which costs. If you decide to keep your grill remember to clean it/ You can easily buy a cleaner called Good Gone Grill and Grate from Amazonb.It's only sisteen dollars and an easy spray on. You can also use Dawn's Power Wash too along with a good scrub brush easily bought at Home Depot or Lowe;s/

What about seating? The one you have will probably need a good scrubbing and airing.Again Dawn Power wash works wonders here .It'll just get any accumulated dust off in seconds. Most with removable covers can be tossed in both the washer and dryer. THe last will leave them fluffy.This is also the method for ones with removable covers too.What do you do with those table umbrellas?Again Dawn and a good power wash will get rid of anything from those lovely bird "gifts to any rain smudges. If you are looking to replace or add to your set then look no further than your grocer store. Acme has some nice sets for as low as $78 dollars. They along with sotes like Stop and Shop also have tables and chairs for eight; perfect if you;re expanding your patio area. For more elaborate seating think Wal-Mart or even Wayfiar for wicker chairs and a wicker based table. LIdl has Adirondack chairs for $1600 and a porch swing set for around $79.. The store also has a nice selection of outdoor rugs  perfect for that final touch to your outdoor dining area. As for plates, think Target for sturdy melanine plates that are selling for only $5 a plate. You can also buy an entire set for only $21.95>This comes with utensils, cutlery and salad plates along with bowls and glasses. 

It's times to reassess your backyard eating area. Have it ready for that first all important barbecue .Be ready for a lovely meal cooked and eaten  outdoors.

The Perfect Kitchen Shower Gift

It's shower time and that means trying to find the right gift for the couple who are big on cooking and entertaining> Do you go for the classic ?Or the practical? Something fun or long lasting?

Most couples do have a registry but most of the lsited items are usually picked up by the bridal party or the parents.What are some practical gifts for the couple? You can never go wrong with an air fryer. There are several different types, from the smaller ones to the larger ones that you can even bake cakes in. Power Air Fryers, which Target sells, are the best brand They last a long time and cna hold up to many washings. You could also consider giving the Dash brand one which is much smaller and is perfect for two people. Both Target and Kohl's sell them Another gift that is very practical is an immersion blender. This is  a must especially for those duos who love to make soups and sauces.Kitchen Aid is a good brand and makes for  creamy textures in both soups and sauces. It;'s also great for purees. Crock pots and Instapots are also good gifts to give. These are perfect for couples who work long hours and need a hot meal to come home to. Go with the Classic brand for this. They last a long time and are perfect for cooking up small batches of chili and tomato sauce.

The other way to go is classic and fancy.There is a great site called. Replacements.com that have many vintage sets.Here you can find classic Mikasa and Waterford. They also have very beautiful Christmas sets in a variety of patterns. A twelve piece set called Santa Company can be bought for as low as $59.99.There is also The Night Before Christmas for $69,95 which is a lovely , cheery set that cna be for years. Replacements.com also has beautiful sterling silver flatware sets too. There also also stainless steel sets and various other knives and servers.Try the site for crystal sets too.An elegant gift is a crystal cake stand which definitely be used for holidays and special occasions a brandy decanter is another special and winderfukl gift that will add a touch of class to any home bar. A classic and vintage gift is a hand embroidered tablecloth and napkins. Decades ago this was a cherished and treasured gifts many young's brides prized. You can still find them on Etsy. Embroider it yourself if you';re handy with a needle and thread.If not look to Etsy for beautifully wrought patterns starting at$88. 90.

It's up to you s to what to give at a bridal shower. You can go for practical. You could also try for a classic timeless gift too. It;s your choice and what appeals to you.

The Fluidity Of A Seder.

 Passover starts this Monday, April 22nd and with it comes centuries of recipes and traditions. However like any holiday meal it can be modernized to suit a family's ever changing and growing tastes. It's a perfect marriage for the new and the old.

Regular contributor Joan Nathan wrote about this in Wednesday's New York Times Food section. Passover simply started as a Spring feast>it is thousands of years old with the first one being out lined in the Book Of Exodus. Then the Israelites ate Maror, or what is now known as arugula.This represented the bitterness of enslavement>It;s now dipped in salty water to symbolizes the tears shed during this time. There is also a hard boiled egg, burned in the oven or with a match to symbolizes birth and rebirth. A roasted lamb or beef shank bone and later chicken leg and  roasted beets for vegans and vegetarians symbolize the sacrifuce .Haroseth , gefilte fish , chicken souls and matzoh brittle came later with the Ashkenazi Jews of Eastern Europe. Ms. Nathan adds her own spin on the meal, with her Polish mother-in-law's take on gelfilte fish, basically fish dumplings made with whitefish, pike and carp. She took the original recipe and reduced the cooking time from two and a half hours to just twenty minutes. Yet a new generation is not into this so she has subbed in a terrine made with salmon or halibut or a white fish salad served on top of matzoh.  She includes this recipe along with one for  brisket and a chocolate hazelnut Schaum torte taken from her son's Danish in-laws

Her family's German influence is there too.She had alwasy ened her seder with her father's chrenslach or a matzog fritter he had while growing up in Germany. There was also another of his favorites a kiss or a Schaum torte. It simply a large meringue with strawberries on top to symbolize Spring. The recipe was carefully written out in German and was made for centuries.It dis get a update thanks to her daughter-in-law's family and with it a new spin.It 's filled with bitter chocolate to cut the sweetness and roasted hazelnuts.What was once was a tradition with a Danish family has now made it to Ms.Nathan's sder where it is a staple.Has her brisket recipe changed this much as well? It's stil cooked with herbs such as thyme and rosemary and made even more flavorful with the addition of crushed or diced tomatoes and red wine.There are also the traditional carrots and celery added as well. Again it;s a versatile piece of meat. For a different spin try smoking it or even barbecuing on the grill. The same goes for her whitefish salad. It can be an original recipe made with mayo, onions and chopped celery. Add dill if you want to or not.

Passover holds traditon but those changed with each generation. Recipes are added. They're improved. It all leads up to a flavorful meal that every generation can enjoy.

Memories Of Spring Holidays

 Passover is coming up. Meethi Eid has just passed . Everyone has favorite memories of these holidays. What was your favorite Seder like? Was it the macaroons? The brisket? 

What about Meethi Eid ? Was it the tabouli eat after a day of fasting ?Or was it the dates to celebrate the first bite of the day? Let us know and include recipes

The Best Of Boston

 Boston is known for its brand a clam chowder. Yet there's so much more to this historicv, multiethnic town. It rivals New York, La and Chicago for excellent and varied dining. Boston may be known for it's great history but it's famed for its' great foods.

Today's New York Times Food section esplored all aspects of the town's  vast array of eateries.,Yes, there is seafood and the best is found at Belle Isle Seafood.It's located in nearby Winthrop a seaside town near Logan Airport. You can splurge on the lobster pie but also try the fried seafood with a side of onion rings or fries. There is clam chowder too if you want a cup. There is also Row 34 which has fresh locally sourced lobsters caught by the chef Jeremy Sewalls' cousin and his son. The restaurant even makes its; own satime crackers!These  work with the smoked fish that's cured on the premises.Boston is an Italian town with a rich history of immigrants contributing to the city's table. Try Via Cannucia run by Stefano Quaresima. Chef Quaresima is known for his baking skills , supplying the restaurant with cream buns and bombolini doughnuts. He also creates flavorful frittatas and mouth watering red and white pizzas as well as in house  baked desserts. Giulia's  in Cambridge,is another great Italian eatery that is a must try.Diners get to enjoy the homemade wild boar papperdalle  along with bucatini ameritriciata

Asian food is also popular here. Tourists should try Ming Seafood Restaurant in Quincy where they can have a plate of shumai, steamed dumpling that features a shrimp truffle filling wrapped in a cuttlefish ink wrapper. For fun the chef sets a Mano pudding set in a rubber ducky mold. There is also The Eaves ,a Viernamese restaurant in Union Square.Chefs, married couple Vincenzo Le and Duong Huybh reimagine classic Vietnamese dishes with a New England twist. Cha Cha la Vong usually made with catfish in Hanoi is remade with New England monkfish, The city is usually known for its' clam chowder but Yume Ga Arukara is changing that. It serves udon, those thick Japanese wheat noodles in a dashi broth Diners can choose to add in scallions or beef slices along with crispy tempura bits. Toro offers Spanish tapas,  a nice change up from the other cuisines.There's a wide range of seafood along with meat  and vegetable small plates. Diners can enjoy croqueta de bacalao,  salt cod croquettes along with flank hanger steak or pimentos. There's also a  choice of delicious paellas  that come in two types a vegetable one and a seafood one. American restaurants loke Field and Vine and Cutty's are also featured too along wht Sofra a Greek pastry shop.

Boston is not just beans and clam chowder.It has a rich and varied table.There is seafood but also other dishes from other cuisines that are flavorful and tasty.

To End A Seder

 Passover is less than a week away.This holiday , starting next Monday APril 22nd, is full of good food. How do you end a Seder? With a tasty dessert?

All Passover desserts are flour less yet you can make a delicious cake or kugel. The most traditonal dessert  are apple  cake and  coconut rich macaroons. Apple cake can be made with almond or ground matzoh meal.There are still eggs added to give it body and spices such as cinnamon or nutmeg. It can be varied with the addition of ground walnuts. Flour less apple muffins can also be made  as a sub in for cupcakes. it;'s more or less the same recipe as  for the cake  Macaroons can be made at home. They only require four ingredients, egg whites, ,sugar vanilla extracts and shredded coconut Vegan ones cna be made if you sub in kosher aqua faba or chickpea water for the egg whites. Chocolate chips can be added or the macaroons can be dipped in chocolate for an even tastier treat. The macaroons can also have a bit of lemon zest for a citrus-y take on the recipe. The original macaron recipe can also be made for Passover  since they're made without flour. You could do a simple vanilla, chocolate coffee or any fruit flavor with a matching or contrasting buttercream filling.

Of course you could always bake everyone's favorite  - a flour less chocolate cake. This is a blend of  just eggs, butter ,cocoa powder sugar and vanilla. Eggs are used to act as a binder.It is a thick, fudgey cake that's more like candy .Can cupcakes be made this way? Absolutely! Yes! Again it's the same recipe but poured into cupcake papers. Again eggs are the most important ingredient here because they act as the binder that brings all the other ingredients together. These can also be made in vanilla too if you want something different.Cookies can also be made for the holiday. Surprisingly there are even flour less chocolate chip cookies along with other types. What gives them substance? Both oatmeal or almond flour work. You should add baking powder to give them some rise otherwise they'll be too flat.Mix it and the flours together before adding the other ingredients. The wet ingredients are then added as with a regular cookie recipe and then the chips. The dough is then rolled into balls and put on a  cookie sheet. 

What ends a good Seder? A good dessert. It could be a traditional apple cake or a chocolate chip cookie. It's up to you how you want to  create a fun and delicious ending.

Risotto Sub Ins

 Everyone loves a good risotto. There's the creaminess and the flavor. The crispiness when it's been refried The day later. The only problem is that arborio can be hard to find or can be temperamental at cooking. What to do ? try subs.

This has become a thing with many chefs.The famed  chef and cookbook author Nigella Lawson is constantly trying new variations using barley and orzo. Yet many home chefs will ask can I sub in regular rice for arborio.The answer is yes but keep in mind the dish won;t have the creaminess simply because arborio rice is a short grain starchy variety. You can use it especially if the rice is really a supporting flavor. It can work well with chicken and a tomato sauce. Can you make the classic and heavenly delicious risotto Milanese>Yes but keep in mind that it won;t have that creaminess .You could add a tablespoon of plain Greek yogurt, creme fraiche or even heavy whipping cream to replicate the texture and mouthfeel. The risotto will still taste good with or without the creaminess. It's the saffron and chicken broth that really make the dish.What about brown rice?Again yes. To make it healthier and creamier you could add white cannellini beans ( don't try this for a Milanese). The beans impart a nice flavor and work well with the chicken broth and tomatoes.

What about orzo and barley? Yes orzo, that rice like pasta can easily be subbed in for arborio rice. Many home chefs and commercial ones claim that it makes a better Milanese than the arborio rice. You use the same ingredients, the saffron threads, the white wine and chicken broth. To achieve the famed creaminess add two tablespoons butter or a plant based one such as Melt. Of course orzo can be used in traditional risottos that also have tomato sauce and mushrooms. It can even work in making arrancini those stuffed deep fried rice balls. Is pearl barley a good risotto sub in? Yes!!! You can even make Milanese style with it!! Keep in mind that it does have a slightly nutty taste that may come through in dishes made with lighter sauces. Many home chefs pair it with a variety of veggies. Many add vegetables normally not associated with risoot like carrots along with squash and even soy sauce. It's a great risotto to make using a current season's harvest. Try kale and butternut squash in the fall while the summer calls for corn and cherry tomatoes.

Risotto doesn't;t have to always be made with arborio rice. Try orzo in a pinch or pearl barley if you have that. Use up your white and brown rice for a risotto Milanese or a traditional tomato one.

Lighter Sides

 Warmer weather means lighter meals and with them come lighter sides.Let the mashed potatoes and green beans casseroles rest. Try dishes and recipes that are not are heavy, but more delicate. T

o most laughter meal is chicken cutlets or fish.what works with these? If you're in a hurry, try these,

The SUddenly Salad by Betty Crocker is easy enough to make.It comes with the pastas that has to be cooked and seasoning.The last is made with oil and water and then is tossed with the rotelli.I plan on using this as a side with plant based chicken tenders.You can also make this using any chuncky pasta and a variety of differnt seasonings. Add grape tomatoes and cut up broccoli florets  for more flavor and substance.

The other , Knorr's Spanish Rice is another easy make.It's ust cooking the rice and adding either a tablespoon of vegetable or olive oil.THis can work with chicken, or fish. You Ould even add leftover Londin Broil to it for a quick meal.Again it can easily be replicated with tomato paste cooked into white rice. Lemon rice is a great addition to any main dish.Use fresh lemon juice and zest for this along with either butter or a plant based one like Melt. Almonds work well in this too if you want a more exotic side, especially if you're cooking chicken shikebobs.This also is a good side dish to grilled salmon too. 

Switch to lighter mains and sides as the weather becomes warmer.It could be a pasta salad.It could be a side of rice. Either one is very good.

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Chicago Restauranr Paradise

 Chicago has always been known as a foodie's city.It has a wide variety of eateries from stands to fancy restaurants.It also has a wide variety of cusiines from downhome American to the best of the world. Luckily there's a guide to help you eat through the Windy City

The New York Tmes wednesday section highlighted the best of this interesting city. If you want down home Chicago food them stop at Johnnies; where the quintessential Chicago sandwich is being made< Beef is roasted and laded with different soices.It's shaved thin and piled onto a roll and topped with giardinaria, pickled veggies. The place is also known for its' hot dogs and lemon Italian ice.It';s located outside the city in a charming town called ELmwood Parl. Then there is Superdawg where everyone goes for a "dragged through the garden " dog.This is a hot dog laden with diced onions, neon green relish peppers,tomatoes and tomato slices.Celery salt is sprinkled on and a dill pickle spear is added. Add their fries and a shake or malted for truly blissful eating.CHicago is also the home of the Midwest beef market. Try Uncle John's Bar-B-Q on the South Side where ribs and smoked turkey reign supreme.

Of course there are fancy restaurants, as in any other big city. Avec has a variety of good Mediterreneam starters like labneh along with chorizo stuffed and bacon wrapped Medjool dates. Chicago has always had a large Italian population so both pizza and pasta thrive here. There is Monteverde in the west Loop,This features freshly made pasta and a rich Neopolitan sauce that is made up of a variety of different meats. Kim's Uncle Pizza, in nearby Westmont offers CHicago tavern style pizza, ones with crackly crusts cuts into squares.They're topped with tangy sauce and nubs of crackly sausage. Shanghai  Terrace offers a wide range of CHinese dishes from SHanghai to Scechuan. Try their fried rice with Wagyu beef and taro. The city has a burgeoning Mexican population so Mexican eateries are also big on Chicagoans dining lists. Many go to Mi Tocaya Antojeria for the steak burritos and the wedding day special a while mole called mole de novia.Al Bawadi Grill is for those who love good Middle Eastern fare in a luxurious setting. They offer the usual hummus,keftka and shish kebabs.

These are just some of the eateries CHicago has. Visit this fascinating city for Lake Michigan and the town history. Stay for the amazing array of restaurants.

Spring Veggie Time

 It's Spring and that means a plethora of fresh spring veggies to eat. We're curious here.What's your favorite? Do you love fresh peas that can be made into everything from soups to salads? Are you big on asparagus dishes (I am! It's just my favorite vegetable of all time!) Do you love artichokes steamed or stuffed?

Let us know what you like as you transition from heavy winter dishes to lighter warmer weather ones.Is there a recipe that features them that you'd like to share?

Kitchen Myths Busted

 Everyone has grown up with at least one kitchen myth. These could be old wives tales,family lore or just lies that somehow become truth. There are certain stories and suggestions that do have a base in science and truth .It's just hard to discern what's good to follow and what's not.

Regular contributor Julia Moskin wrote about this in todays' New York Times Wednesday Food section.Everyone has grown up with  all sorts of kitchen mysths. Some are grounded in reality like the old chestnut "Only eat seafood in miths that have an "r" in the." This comes out from when their was a lack of refrigeration and seafood could only keep during the colder months.Then there's the one that  has against washing mushrooms. This is a restaurant based myth that's actually a truth . Just rinse them off only when you ready to use them. There's also tbrown eggs that are healthier than white. An egg is an egg.The color has to do with the ehn's feather color , not if the brown eggs have more protein. She also explores the myth of not using soap on a cast iron pan. This comes from over a c entury ago when most household soaps contained lye which could erode the top layers.Some tales include wetting the pans. then scrubbing them burying in sand. You can just wash it with warm water.If there are stuck pieces like bacon or steak then add a few drops of dish detergent to clean it.

Other myths include that old chestnut pasta water should be salty as the ocean.Here Ms. Moskin tried out this , using salinity levels from one to the Pacific Ocean and Mediterenean Sea. She prefers a saltiness that's similar to chicken both. Anything too powerful, and the pasta loses its' flavor.What about washing rice until it runs clear before cooking.Years ago , rice did have to be washed to remove everything from chaff and dust to vermin! She also experimneted with this and it turns out washing the rice does nothing to it. Besides most rice is bought clean anyways. Then there's the fairy tale of having your ingredients prepared and your're cooking oil heated befiore starting to cook.Is this true?No. you can start the oil cooking and add the ingredients at the same time.I always do this and everything tastes just fine. I think it's adds to a dish, give such -proteins as mushroom, tofu and meat extra flavor.What about browning meat at the start of the cooking process  to seal in the juices. This is a falsity too. Brown only steaks and roasts. Stew meat doesn't;t need to be browned It can be cooked with other ingredients .The same applies to meats cooked for soups too. 

Myths abound everywhere. They're especially prevalent in the kitchen, Yet there's a lot of truth in these sayings. It does pay to experiment

Spring Soups A Lighter Flavor

 Even though the weather is becoming warmer there's still a need for homemade soup. Yet Spring soups are not only easy to make but light.They're also burst with fresh green flavor, perfect for welcoming a season of growth and renewel.

MInestrone is the obvious choice for a Spring potage.It's a vegetable soup that's full of garden goodness. For Spring swap out the heavy beans and pasta for Spring greens, kale and asparagus. If you want some protein add chickpeas but the soup can taste just as good without them.Also add in a couple of fresh garlic stalks which should be growing depending on where you live. Two Spring staples - peas and artichokes are added.Dandelions are starting to show right now. You can add these although they can sometimes have a bitter taste.Be prudent with them.If you want to add artichoke hearts you can. Remember to keep the bones of the soup.A good broth whether chicken or vegetable and a can of diced tomatoes. For the last try the fire roasted ones for some complexity. sprinkle of grated Parmesan will finish it off before serving. Since this is a vegetable soup, you can nix the side serving of salad. Crusty French bread with butter is good with it or even the extra thin bread sticks - grissini from Torino.

Surprisingly enough onion soup can be tailored to fit the Spring. Instead of regular onions try verdant scallions enhanced with the addition of soy sauce. Potatoes give the soup it's creaminess. You can use water as a base for a lighter flavor or vegetable broth for a more flavorful one. The onions and potatoes are sauteed first in olive oil with a bit of butter or butter substitute. The broth or water is then added in a long with the soy sauce.Oregano is added for more flavor if you want to. Everything is them simmered for a few minutes and can be blended with an immersion blender or poured into a traditional one. Another warm weather idea is foraging for your soup's ingredients. You can easily make a dandelion leaf one or one that is rich with nettles. Dandelion is good paired with spinach so you can add some leaves to the broth . Carrots give this all green potage bright pops of color and some sweetness too.Nettles taste like spinach  but with a peppery aftertaste. Again , these can be combined with spinach and cooked in a vegetable broth for a refreshing soup.

It's Spring yet don't put away that stockpot! You can create tasty light bowls of a flavorful soup. Try them for a light Spring supper.

An Eclipse With Oreos

 If you cou;dn't see today's solar eclipse, then take a look ar this Oreo eclipse.It's sort of the same but the Oreo is tastier. 

I;ve just discovered their Java Chip ones These are pretty good and have a cappuccino flavor. Although my favorite cookie is Lidly's Sondey ones. Theirs is the most flavorful without being overwhelmingly sweet.

 

Watch the videos below .Make your own eclipse with your favorite sandwich cookie>Do you like the Traditonal Oreo?Or Lidl's Double Stuffed Ones? Let us know.

https://youtu.be/ZpHTgMtgXsQ?si=h8G78MfAguaJ1SkI

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Wendy's Creamsicle Is it A Dreamsicle

 Wendy's has brought back this Creamsicle Forsty for a short while, replacing its' famed vanilla Frosty. Is it just has tasty as a real Creamsicle, a mix of orange and vanilla ice cream?Is it just tasty as the chocolate Frosty?

I had to try it to see. To be honest I 'm not a big Creamsicle fan but I do like a good orange sherbet.However  was reminiscent of baby aspirin.It was a little too sweet. There was the citrus and vanilla flavor but it was overpowered by a sugary sweetness.There could be one solution to cut this - freezing it.

I put it in the fridge for two hours .It did have a nice ice cream consistency , but the flavor was still the same. Freezing it didn't cut the sugariness.I think for it to work is if Wendy's' added unsweetened orange juice to this. The juice's tartness would work equally well with vanilla ice cream. It's something for them to consider.

Is the Frosty Creamsicle worth it.? If you;re a big fan of Frosty's, yes. If not try Wendy's Frosty's sodas. These are cool and refreshing without a lot of sweetness.

An EAsy Spring Party

 What works for a Spring party? Light dishes that are still tasty and filling.They could be seafood or a salad? It could lead off withh chicken.Any would make a memorable presentation.

First time contributor  and cookbook author Kidey Heuck gave three interesting dishes in wednesday's New York Times Food section. To start off the season you could easily make her littlemech clams with cherry tomatoes.They're served over peark couscous for a light take on the upcoming seafood season, She recommends chopping the tomatoes ahead of time. The littlemeck clams are first soaked as the tomatoes are cooked with dry white wine and red Chiles. This makes for a spicy sauce that would go well with crusty bread for dipping. It should be served with a simple green salad as Ms Heuck suggests. You could also experiment with grape tomatoes too for a sweetr taste.If your guest prefer chicken then try her whole milk yogurt with sharma spices such as ginger, turmeric and allspice along with cinnamon, coridandr and cumin. Roast veggies work great here.

The third dish is a taverna salad. This sia perfect dish for vegan and vegetarian guests. CHickpeas provide the protein . Tomatoes, yellow peppers, and English cucumber give it color and flavor while Kalamara olives and chopped red onion provide the taverna flavor.Parsley and shallots are chopped and added too. It's topped with toasted pita and halloumi cheese. This is a Cypriot based cheese often used in many Greek dishes. THese are slightly toasted and then cut into  two to three inch cubes and tiossed into the salad. A variation on this is serving it with stuffed grape leaves or subbing in feta cheese for the halloumi. Remember to get good Greek olive oil for this. It has a much  richer flavor than Italian olive oiil. Ouzo would work with this as well. Serve with more pita and tahini dip if you want. This is also a good salad to make ahead , especially for Spring barbecues.

These three dishes are perfect for Spting dinners. Make them and enjoy their rich flavor. They're full of spices and herbs, which bring a warm weather freshness to them

Easter Leftovers

 Here's the question of the week - what is your favorite Easter leftover ?

Is it the ham that' ground into a deviled pate? Those Cadbury mini eggs baked into cookies? Or asparagus turned into salad?. 

Let us,know and provide recipes if you want.

Plastic's Tight Grip

 Like it or not plastic has a tight grip on how America eats. Without it  our produce along with meats and fish could go bad. We can get sick.Yet our addiction to plastic is deadly. IS there a happy medium for the future?

Regular contributor Kim Severson wrote about this very real problem in today's New York Times Food Wednesday Food section. The US alone [roduces the most with forty percent of it being plastic. The country also has a problem with food waste too. yet one cucumber rotting in a land fill is not as bad as plastic. Yet plasric helps in reducing food waste. Americans have a bad habit of buying too much and not eating or using what they buyThe average American family spends $1500 on produce yearly Not that much is eaten and it's thrown out.The Biden Administration is trying to reduce this. There is already a draft to create a strategy by 2030. Plastic has been protecting produce since th 1930's - for ninety years!It started with cellophane wrapping vegetables and fruits and keeping them fresh, to the plastic clamshells big in the 1980's and those popular bagged salads that arrived a decade later in the 1990's . The top trend now is converting the plastics to biogdegradable wrappings according Soren Bjorn chief executive officer at Driscolls' the company that produces all sorts of fruit.

Other countries are also tackling this, Spain has a plastic tax. France has a severely limited plastic wrapped produce. The Europan is also adding more restrictions to stop plastic consumption across Europe. Canada is trying to hammer out a plan that could eliminate plastic packaging of produce by ninety-five per cent by 2028. Here , companies and scientists are experimenting with new ways of combatting the overuse of plastic wraps. There are some possible alternatives. One is bags from trees. An Austrian company is employing birch and beechwood trees to create celllulose for paper bags.Other companies are creatng netting from trees that can decompose in a few weeks. Then there are the films from surprisingly orange and shrimp shells.Most fruits and veggies now have an edible coating made from plant based fatty acids. This is sprayed on cucumbers, avocados, and other produce. Clamshells are now being tackled with the classic plastic being replaced by cardboard. This will be good for the more fragile fruits and vegetables.

How can plastic wrap consumption be  lessened. It will takes laws and innovative ideas to do such.It can help in a small way of protecting the environment.,

Spring Pastas

 Everyone thinks that pasta is for the cooler seasons like fall and winter.Yet there's nothing like a good Spring pasta. There;s so many different types of veggies you can add to the sauce>It's a fresh taste for a fresh season,

Gnocchis really shouldn't be classified as pasta yet they are. I found a really good brand at Lidl .It 

They came with their own sauce  which was tomato, bell pepper and zucchini coins. The gnocchi's flavor was elevated thanks to the different veggies

Keep in mi nd gnocchi and any pasta would benefit from a pepper and squash sauce or better yet a spinach pesto. This last is on my radar to make. Basil can be oo strong. Spinach has the right amount of sweetness and earthiness to bring out any kind of pasta's flavor. 

I like using in any Spring pasta. My Easter lunch was bunny , chick and egg shaped pasta - so cute - with my signature mushroom and spinach sauce. This is my all time favorite , because the spianch and baby bellas are perfect together.  Each complement each other and the pasta.All it needs is a pinch of garlic powder and that;s it. Another tasty sauce is fresh mint and peas, perfect with angel hair..An asparagus,lemon  and butter sauce is also a tasty combination.,

Pack away the heavy sauces. It's Spring, Time for lighter fare and lighter sauces.

April Showers Bring Wedding Season

 It may be a day for jokes but April is a serious month. This is the time for those bridal showers that herald in May ,June and even July weddings. Get out the planners and start looking up recipes . A good shower requires a good menu.

The first step is considering the them of the wedding.If it's one that takes place on a farm or in a farm house then consider a farm house themed shower. you don;t have to go all farm to table but you can have dishes that reflect the land. Think of the crops that are grown on a traditional farm. One crop is beans. You can easily make a cannellini hummus  by using white cannellini beans instead of chickpeas It's the same as regular hummus with the addition of tahini and olive oil for a creamy smoothness. Best of all you can make large batches of it if you have a large number of guests. A fun dip is cowboy caviar which is always a crowd pleaser.It's mixing beans with corn. cubed avocados and tomatoes. Celery and parsley are also added for flavor.Onion and black eyed peas are also added for flavor. Veggie loaded quiches  make for a good main course for a farm themed luncheon.Try a variety of different ingredients from ham to broccoli. Another main dish is chicken pot pie galette. This is a savory take on the classic French dessert. Simple roasted Cornish hens are also a good mean meal too. As for dessert. just plain scratch cupcakes work . Think elegant simplicity with basic ingredients.

Many Spring and summer weddings are beach themed. This makes for a perfect reason to have a beach themed bridal shower. Of course seafood is on the menu. You can easily have shrimp in lettuce cups with a splash of shrimp sauce. Another idea, if you want to splurge is a lobster salad or lobster rolls. If you feel this may be too expensive, one you can check your local Lidl .The store is selling them for $14 a piece.Also check out deals at Wal-Mart and Sam's CLub where they range around $16 for one. A better substitute is crab which is versatile for a number of recipes.These are much cheaper being $8.99 for snow crab legs cluster. Salmon and scallops can also be used. Salmon is one of the most versatile fishes. You can easily make  large sheet pan dinners with it. Give it a Spring twist by cooking it with asparagus  and new potatoes. What about dessert at a beach themed shower? Think cupcakes with frosty blue icing decorated with colored shells and edible pearls. An ocean cake can also be made with the layers being tinted in blue and green. Carry the theme over to the frosting. and scatter candy shells on top for decoration.

It may be April Fools's Day but it's time to get serious about shower season. Start planning for yours.Pick a theme that works with the theme of the wedding.It's be a nice preview of what's to come.

Patates Limonates An Easter Side Dish

 Greek food is one of the most delicious cuisines on the planet. They not only do every day meals right but also holiday ones.One dish that's perfect is patates limonatas, .These can be a tasty side or even main dish for a lunch/

I made mine in my air fryer. These produce , very crispy, French fry like slices, especially if you use the small red potatoes.It was just using these ingredients to flavor them.

Most prates limonate recipes call for two tablespoons of lemon juice to mix with olive oil, oregano, salt and pepper.I only used a tablespoon and it still elevated the potatoes flavor.

Coat them in the olive oil lemon juice mix and them pnlace them in the air fryer's basket. Cook at 400 degrees Farenheit for eight minutes .

Give the basket a good shake at the is point and cook them for eight minutes more, again at 400 degrees Farenheit.

They should be crispy and crunchy on the outside and soft and creamy on the inside.You can add extra salt if you'd like. The lemon juice really elevated them and give them a more interesting , delicate flavor. I plan on making  air fried potatoes this way all the time.

Try patates limonatas for a different Easter side dish.They're a refreshing change up from the usual roasted spuds. They add to any holiday lamb or ham.

A Simple Good Friday Wish

 Today is ome of the holiest days of The Christian calendar.It is a time for reflection as well as observing Christ's Crucifixion and Entombment. It's also a day to relfect on what we can do to improve the lives and diets of those around us. 

The weather may be warming but there are still hungry families who need food. Consider volunteering at your food pantry or soup kitchen. Plan your garden to include overage for those in need.

Today is a somber day of reflection. Think about what you can do for people whi are not as lucky as yourself..

Are you Peeps or JellyBeans

 Here's a question right in time for 🐣 🗿  Easter. What is your favorite Easter time candy? Do you love a mouthful of marshmallows goodness? Are black jelly beans your passion? Or do you love a chocolate egg with more chocolate candy inside?

Let us know here...

Restaurants In Bloom

 What draws a dinner into a restaurant. Sometimes it's the great foodor the ambiance. Sometimes it's just the decor. A pretty eatery is bound to bring in not only hungry customers but ones hungry for its' aesthetics.

Regular contributer Priya Krishan wrote about this in today's New York Times Wednesday Food section. It seems more and more places are also going for a romantic , floral look that compliments the theme of the restaurant. The man responsible is Carlos Franqui. Mr. Franqui is behind such designs gracing Bar Americana and the East Villags Bungalow. Decorating restaurants is a growing trends. Eateries in London,Paris Toronto and Lagos, Nigeria all features arches full of blooms ,both real and plastic. The trend is growing so fast Mr. Franqui has expanded to Miami where the restaurant scene is always thriving. Mr. Ranqui is so popular that  even the Chinese company that he buys his fake flowers from called him because they saw how much he was buying from them. His unspiration comes from his hometown of Fajarda Puerto Rico, on the island's most easternmost coast. He tries to recreate the lush fronds and flowers of the rainforest.

What goes into an arch? It starts with braided branches of real curly willow and wisteria from New York State.over these are layered foliage and flowers, with Mr. Franqui, bending twirling and fluffing them to create a natural look. Many love them , finding the fronds the most important aspect of a restaurant. Paloma Picasso who died at Baby Brasa in the Village said it was not the food but the flowers that drew her in.There are headaches associated with the decorating. Competition is strong amongst other florists. Julie Testa had to block Mr Franqui's company Floratorium because people were confusing his work with hers. Then there was the fire hazard that the boughs caused at Bar Americana in Greenpoint Brooklyn. Mr. Franqui's business partner, Steve Kammerer has also complained that the boughs are difficult to clean and become dusty.Yet many places want the decorative arrangements to emphasize their restaurants themes.

What draws people into a restaurant? Boughs of pretty flowers. They add to the atmosphere and bring about a great dining atmosphere.

Celebrating Baltimore

 Baltimore has always been a city full of food and recipes.It's one of our oldest cties and one that comes with a tradition of seafood and ale.It's also known for other amazing foods and chefs.

Seafood , especially crabs have long been a staple .It became part of the diet of the Susquanhannock tribes that first inhabited the area. Blue crab became popular from its' earliest days,Tourists flock to the city today have them fried and served with apple cider vinegar. Crab cakes are another Baltimore classic.Most restaurants and seafood shacks serve them. They're easy to make at home. You'll need good quality lump crab meat mixed with mayo and chopped celery.It's  then combined with eggs , Old Bay seasoning Worcester sauce and parsley.,Patties areformed and then fried in vegetable oil until golden. Old Bay itself is a Baltimore tradition. Yes, you can use it in crab cakes but it';s also goodf sprinkled on lobster or shrimp. You can even  use it as a dry rub for chicken.Sauerkraut is another strangely Maryland must try.Thanks to the German immigrants coming to the city, this German must have is popular with several dishes. have it with the city's  favorite beer, National Bohmian or  Natty Boh as it's locally called available exclusively in Maryland.

Thrasher's fries are another treat Baltimoreans love. These originally came from Georgia and became a staple of first Ocean Cty , the seaside town and then Baltimore. Pit beef is another must eat when visiting this historic city. (it's where Francis Scott Key wrote our national anthem during the British attack of 1814). This is a kaiser roll loaded with thinly sliced char broiled roast beef.Most eat it with a slice of raw onion or tiger sauce - a mix of mayonnaise and horseradish. Oysters are another fun snack food or main course too.Many a restaurant will serve either pit beef or oysters to satisfy all tastes. What about signature desserts? Snowballs are consumed on a hot day. This is not like Hawaiian shaved ice but finely packed shaved ice packed into a cup and then doused with syrups. There is the sky blue made with eggs, vanilla and sugar along with a Tiger's blood , a combo of watermelon, coconut and strawberry. A marshmallow creme is poured over the ice for a creamy sweet flavor. The ice comes in a wide variety of flavors such a smint or grape.

Baltimore is a food lover's dream. It has classic crab cakes to Snowballs.It's worth a trip to see this famous port. It's historic , but also delicious.

Thoughts go out to the families affected by the Francis Scott Key Bridge collapse. Stay strong.

Easter Ready

 Easter is less than a week away. It;s time to get ready on a nother holiday meal that rivals a CHristmas Day one. Luckily with Easter there is leeway.Norhing has to be set in stone.

One thing to bring into the mix is the main course. This is the time to get the Easter ham. Some stores like Shop-Rite and Stop and Shop have discounts, especially if you've already spent five hundred dollars during the month of Marcn. With the ham,  ake sure you have the ingredients for the glaze.Is there enough brown sugar and honey which serve as the base? You can always buy the extras such as oranges for juice or any kind of soda at the end of the week. Another point to ponder is will there be vegans or vegetarians present. What do you serve them?Start looking at recipes on line and experiment with them. It pays to execute the recipe even once.This way you can adjust the sasonings and cooking time. You can also do this with sides too. If you want to make air fryer potatoes for the first time, then do a dress rehearsal sometime this week. Also check out pots and pans. Get new ones for both cooking and baking if you need them. If you're planning on barbecuing, make sure the grill is clean and you have charcoal for cooking.

Baking is another Easter must. Do you have the molds to make bunny and chick cakes?What about the fun holiday themed cupcake papers? (although you can use pastel ones if you cant find ones with bunnies or chicks on them)What  flavor cake do you want to make? CHocolate usually sells out faster than vanilla. Also keep in  mind that some mixes like Duncan Hines Dolly Parton mixes require a lot of eggs, butter and milk instead of the usual vegetable oil. Also make sure you have plenty of the last too because other mixes do require vegetable oil in their batters.Scratch cakes, cupcakes and cookies need flour along with different kinds of sugar. Buy now when many stores like Lidl and Aldi have good sales.Make sure there's enough vanilla and almond extract along with orange and lemon ones.Easter cakes always require coconut so buy some. It also has to be tinted green.Did you use all the green food coloring for Christmas baking?If so then you need a new bottle it along with red and blue dyes.. Do you have enough yellow to create cute chickie and duckling treats? Buy it now before it all sells out.

This is the week to get read for the big day ahead. Be prepared.Have everything you need on hand. It'll make for a smooth holiday dinner.

A Glazing How To

 Palm Sundy is tomorrow and Easter is next week>That means a table faturing a good roasted han in some households. This can mean a holiday treat especially if the ham has a good glaze that complements the meat's saltiness>

What is a glaze  any way?It comes from the French - glace au viande and it's usually made by reducing the meats juice's by a slow simmering over a burner. Doing this evaporates the juice creating a think gelatin that is brushed over the meat duing the roasting. The cut is then returned to the oven and lets the glaze to bake on. It's different with ham. Since the meat has no juice  being cured a glaze has to be made.What makes a good ham glaze For decades home chefs used brown sugar. This was usually just mixed with water and spooned over the meat.Between it and the cloves that were inserted into the fat , this give the hand that sweet flavor. Throughout the Twentieth Century home chefs experimented with everything from ginger ale and Dr pepper to orange juice and honey. What is the best? That depends on your  tastes. If you want a super sweet one then use any cola or ginger ale.A tangier one involves orange juice.

A glaze is easy to create. All you need is brown sugar, orange juice, honey cinnamon and cloves. It's boiling the first three to make a thin syrup and adding the spices later.Keep in mind that any glaze can be made as the ham is cooking. It should be spooned on or brushed for a more even coating ten to twenty minutes before serving. This still has the ham having tender meat but with a nice , crunchy crust. If you want to have a true Southern style ham then try a Dr. Pepper glaze. THis is combing the drink with orange juice, brown sugar and Dijon mustard, the last for cutting through all that sweetness. Again just cook the ingredients in  a sauce pan over a low flame. Can you use Coke or Pepsi? Yes! The taste will change slightly give the ham a caramel flavor.  Ginger ale glaze also is an interesting spin but a more intense and zingier flavor would come from using ginger beer (This can be bought at any grocery store).Use a deep golden honey and Dijon mustard along with some fresh ginger to emphasize the flavor.

A good ham is a holiday must Adding a glaze elevates this to  something special. Try either a traditional glaze or one with soda for a tasty Palm Sunday or Easter bite.

Spring Break Is Over

 W

e're back with hopefully fun,. tasty and somewhat healthy recipes.

Right now enjoy this banana sundae. an alternative to the real thing. made with Lidl's vegan whipped topping Whippt, Hershey's syrup and  a banana!

A Spring Break

 We're taking a little Spring break here for about six to eight weeks. W'll bee back when it's time to barbecue so get those grills and sauces ready for a fun time.

In the meantime have a good holiday season.

St Patrick's Day Twists

 Corned beef and cabbage along with soda bread are traditional St Patrick's Day dishes.Yet it's time to change it up a bit. Shake up tradition with delicious spins on these foods and others.

Corned beef sliders are a better choice than just the slices served with cabbage. You can added cabbage, just shred it. Sauerkraut can also work well here or sauteed cabbage. This is just sauteing the leaves in a mix of olive oil and butter>Leave out the salt when seasoning because the corned beef is salty as is. What rolls should you put the filling on? Hawaiian rolls are good. Their sweetness counteracts the saltiness of the corned beef and the sauerkrauts' tanginess. Regular slider rolls work too.For a fun St Paddy's Day brunch try a conred beef strata. This is made not with cabbage but tasty layers of spinach and cheese.It's like a savory egg custard with layers of corned beef ,spinach and cheese. If you want cabbage to go with it. then think a light coleslaw .If you want a quicker meal then air fry the corned beef and cabbage. Doing such will also give the meal a light crunch too.

Most home bakers will be baking a loaf ro two of Irish soda bread tomorrow. Any homemade loaf is tasty but how about changing it up a bit? Try the recipe as muffins. THis makes for a great side to the corned beef and cabbage or perfect on their own with butter as a light dessert afterwards. You could also try Ballymaloe brown bread which is an easy dense loaf and slightly different than soda bread. The New York Times Food section published the recipe on Wednesday and it's an easy bake that requires just yeast, water and molasses mixed in with whole wheat flour and Kosher salt. THis is perfect for those next day sandwiches too. Colcannon that wonderful mix of mashed potatoes , spinach and garlic can also benefit from a twist. Try fried colcannon balls for a tasty spin. Add a center of sharp cheddar for a flavorful side or hors d'ouevre. They're formed int balls and dipped first in egg and then breadcrumbs. Use panko if you want,.

Update these St Paddy's Day treats with new spins. The result is tasty alternatives that make the meal sing. They're fun and perfect for a day of celebrating.

AN irish Bread For Sunday

With corned beef and cabbage being this star of this Sunday's St paddy's day, it hard to forget another Gaelic staple - good fresh from the oven bread. Try baking a loaf to go with the corned beef or even just to have with butter and jam latter on.

New contributor and famed Hudson Valley chef Clare de Boer wrote about the famed brown bread fromBallymaloe Cookery School  in Cork in Wednesday';s New York Times Food section. This is the perfect bread that should accompany corned beef(and also be part of Monday's corned beef sandwiches). It is a simple bread  that Chef de Boer first had when she visited the school, enjoying it thickly slathered with butter and covered with tiny prawms from nearby Ballycotton Bay,Darina Allen the school's co-founder says its an easy mix, perfect for novice bread makers.It's also a good recipe for those who fear yeast. It's just micing it with water and treacle syrup, letting ti foam and then rise. Whole wheat brown flour is added.There's a quick rise and ten baking. It's origins are not Irish but English having been created during the Second world War by  nutritionist Doris Grant to make easy use of rations.it was less fluffy than sandwich bread but less cakey than Irish soda bread.it resembles Danish rugbroad but without its;s ourness and denseness.

Students who have attended the school now bake it for their shops and eateries that are located all over the world.Lily Starbuck a former student ,sells it at her cafe at the west end on Fisher's Island where the Long island Sounds meets the Atlantic Ocean.She pairs hers with butter and Camambaert and plans on having classes on it. Again it's a simple bake.The one thing to keep in mind is that make sure the yeasts foam when the molasses and water are added to it.If it doesn't;t then you have dead yeast and have to start over with a fresh packet. If you like a crunchy crust then sprinkle anything from poppy to sesame seeds on top. The flour is whole wheat, preferably stone ground.Use Bob's Red Mill or King Arthur for this. There;s also a teaspoon of kosher salt  (Chef de Boer recommends Diamond Crystal) and a tablespoon of molasses or if you can get it treacle.It;'s a very small amount of yeast, really  - only two and a half tablespoons.It;s just mixing the yeast with the molasses and warm water for five minutes until the liquid develops a creamy froth.Add the flour,Pour it into a greased pan lined with parcnhemt  and then bake twenty minutes at 400 degrees Farenehit,.after twenty minutes  carefully take the loaf outr of the pan and bake for another ten minutes..It should be done when you tap the bottom and it sounds hollow.

This ballymaloe brown bread is the perfect accompaniment to Sunday's corned beef and cabbage. It's also a great bread to make for a weekend .Try it and enjoy it's home baked sweetness and goodness.

Your Favorite Holiday Recipe

 Not surprsingly this March has a lot of holodays. From Purim to Easter to Nowruz to St Patrick's Day. what is your favorite holiday recipe? GOlden rice for the Persian new Year? Prune hammentasch  to celebrate Queen Esther? Or the traditional glazed ham for your Easter dinner/ Wht about corned beef followed by stout cupcakes on St Patrick's Day? 

Let us know here. It's always fun to share holiday memories and recipes.

Cabbage Is KIng Again

 The round leafy green heads are not just for those on a budget anymore. Cabbage is becoming king of the trendy again.It's not because of the taste>People are rediscovering its; versatility and flavor again.It's cool to be kohl.

Kim Severson wrote about this hot again veggie in today's New York Times Food section. Cabbage has been on the menu at a few upscale eateries across the US.Now it's exploding in a big way to more and more places. The heads have always been known for their long shelf lives and versatilities plus their cheapness. Home gardeners can easily grow a patch of them in their backyards too. China produces the Most Americans have eaten in in sauerkraut and with corn beef but thanks to Asian countries like Korea, China and India , cabbage is becoming a mainstay in the American diet.Kimchi has mightily helped its' reputation and there is a new generation of both chefs and home chefs that are interested in fermentation and gut friendly.It was like this decades ago when immigrants coming to America relied on it for sustenance and nutrition. Now on the world stage ,China produces most of it while Russians eat the most.

When exactly did the cabbage craze begin? It could have started a decade ago when farmers selling to restaurants starting growing specialty cabbage.It was a small tender one with a pointy tip called a Caraflex ,conehead or arrowhead. There was also the Tendersweets which are shaped liked flattened ovals wit loosely packed thin crisp leaves and the napa variety which has a taste that's a mix of iceberg lettuce , cabbage and celery. Chefs found that using the arrowheads were easy to braise or roast and looked gorgeous quartered and sauced on a plate.It also helped that trendy chef Thomas Keller used Caraflex at his popular Per Se restaurant. He charcoal grilled them with apples, sunchokes and pumpkins seeds surrounded by a red cabbage just. Around the same time Chicago chef put a charred wedge of cabbage on his menu at Publican. Surprisingly the pandemic also helped cabbage's growth in popularity. it was thought that eating fermented cabbage might ward off Covid 19. Cabbage though should be on every home chef's rotation. It can be used in stews and soups along with being wedged and charred,  served with a dollop of Blue Cheese dressing.

Cabbage is king again and no wonder.It , like its; cousins the cauliflower, Brussels sprouts and broccoli is versatile and good for you. This leafy green is popular and with good reason.

Planning For Saint Paddy's

 One of the biggest party days is coming up,Saint Patrick's day is a day for tradition but also for fun. You can combine the two into a festive feast.

  A new twist on the holiday is combining old and new. Yes you can serve corned beef but make it crisp and juicy in the air fryer.It;s pickling the brisket first in apple cider vinegar and then rubbing it with dry mustard. Cook it for one hour at 359 degree Fahrenheit. A tasty side is air fried cabbage steaks that can serve as a base for the corned beef.slice the cabbage thin through the middle. Brush with olive oil or melted butter and season with salt and pepper Air fry for ten minutes at 360 degrees Farenheit. They should be crisp and golden. Keep in mind this is also the perfect meal for vegetarians and vegans celebrating St.Patrick's Day. Colcannon is a must also  You can buy the potatoes now so you don't have to run out or just used mashed potatoes to make this Irish classic. Buy the greens for it the day before. Here you can use fresh baby spinach mixed with kale for a Spring-y green flavor. Minced garlic gives it a true flavor but you could add a pinch of garlic powder too. It can be fried into little rounds too ro turned into colcannon bombs. Make sure you have either vegetable oil and olive oil both for frying.

Of course Saint Patrick's Day is a drinking day too. do you just serve only Guinness or have different beers? Guinness can be strong and you may have guests that may find it so. There may be some guests that also find it too strong in taste too. You could have Smithwick's another Irish beer with a great following.It's a red ale that has a strong barley flavor. This ale pairs well with a variety of foods and perfect with a plate of corned beef.some may prefer what's known as a cream ale such as Kilkenny's It has a caramel flavor that people may like better than the more robust ales along with a creamy head. You could also throw ina few American ales such as Sam Adams Irish ale or even Yuengling . Another aspect to consider is dessert. Although it's not as important at a Saint Paddy's Day party as it is at others, there should be a sweet or two along with Irish coffee. decide what you want to make.it could be stout cupcakes or Irish cream fudge made with Bailey's. Another must buy is plenty of bottled water. You don;t want guests driving home drink. Give them water to dissipate the alcohol's effects.

Get ready for a fun day. Make sure you have the ingredients and beers to have a memorable st patrick's day. enjoy planning it and hosting it.

A Juicy Cauliflower Steak

 Cauliflower is versatile.One of the best recipes for it is cutting into steaks. This makes not only for a good vegan meal but also a tasty one too.

I was inspired by an episode of Chris Kimball'sMilk  Street. His recipe called for peppers and capers mixed together with cheese. I used Lidl's Italiamo bruschetta mixed with Violife's shredded vegan Parmesan and breadcrumbs. I liked this mix better 

I added just a pinch of the VIolete and a pinch or two of breadcrumbs

As for the cauliflower it has to be soaked in salt water for fifteen minutes

It was them sliced into one in ch steaks (Milk street suggested one and a half inches but the inch work). The it was brushing them with olive oil.After deasoning they were put imto q 500 degree Farenheit oven for ten minutes The bruschetta was then layered on and let sit in an turned off oven (which cooks just as well as a lit

one)

This was the most flavorful dish I've made so far.

I loved it .The bruschetta was mot overcooked and it just leaned a tangy , fresh flavor to the cauliflower - which is good raw or cooked./

It's a lovely , fulfilling meal that I will be making for Easter too. There is something about the marriage of different flavors that makes this dish simg. My version was really delicious.

Cauliflower steaks topped with a bruschetta mix is an excellent meal choice. The blend of tomatoes, cheese, and peppers with cauliflower is a unique taste. Try it for a one of a kind dinner.

An Oscar Party For One

 The Oscars are a big deal. The Oscar parties are not - really. It's is fun to sit with friends but it's even nicer to sit in your jammies and enjoy goodies alone in front of the TV set. Ther'es nothing like a good old fashioned party for one. Eat what you want .Drink what you want. It's all up to you .

Surprisignly you can indulge on a budget.If you;re craving lush food but don't have the budget , try Lidl. The store features frozen lobster tail for around $14.99. Add some butter and grill some asparagus and you have a Hollywood worthy meal.LIdl also has excellent deals on shrimp and scallops too if you want something a little less rich. You could also get wings and nuggets and just pop them into your air fryer. Serve with a variety of different sauces, from ranch to barbecue. You could also buy  a rotisserie chicken, eat what you want and save the leftovers for either Monday's lunch or dinner. Buy a side of macaromi salad giardniera , pickled veggies for a tasty late supper. A simple pizza for one can also work. You can easily whip one up using already made dough and sauce. Toppings can be anything from spinach and onions to pepperoni and salami. a smaller version is an English muffin pizza, easily baked in a toaster oven.  One can satisfy anyone with a small appetite. You could also whip up a mini hero too, using your favorite cold cuts and cheese along with  sliced tomatoes and lettuce.

Of course an Oscar party means indulging on snack food too. You could use the air fryer again to make your own potato chips. It just takes Russet  potatoes  - use these because they are the best for not maintaining moisture). olive oil  and seasonings.After the slices have been soaked and  drie coat them in olive oil and air fry for twenty minutes at 325 degrees Farenheit.  A simple onion dip is perfect here.It;s just emptying a packet of French onion soup into sour cream ro plain Greek yogurt and stirring.If you use the Greekl yogurt for dipm you don;t have to worry about extra calories.Loaded nachos are another fun Oscar night snack.It;s just ouring queso cheese on nachos and then topping them with sliced jalapenos, black olives and tomatoes Microwave for a minute or two for the cheese to get all melted. Add some kidney or black beans for protein. Open a Corona and enjoy. If these are too much, then stick with that movie classic - popcorn. It pays to have a microwave popper like Colonel Popper to give you a better type of kernel without all those additives. Melt butter to drizzle over and enjoy.

It;s your Oscar party. Make the foods you love , sit back and root for your favorites to win. Enjoy any of these treats while you sit on the couch .

A Precooked Feast

 The worst paart about throwing a dinner party is prepping and cooking for it. Suppose you didn;;t have to? NO you don;t ahve to cater - everything can be made the day and night before.

Regular contributor Dave Tanis wrote about this easy fix in Wednesday's New York Times Food section. Why make everything the day of, creating chaos and stress in an overworked kitchen. Do ti in stages and you can spend the time before cleaning the house and getting yourself ready. He gives spiced roasted lamb with whole wheat za'atar flatbeads. dessert is walnut sponge cake. The spicy lamb pot roast is a mash up between a North african tangine and a Western pot roast .it's fragrant redolent with spices that should be allowed to rest a day before serving. The meat used should be a three inch bone in lamb shoulder . There is a wide array of spices used, from fennel and all spice to ginger and cayenne. The veggies used are, turnips, chilies cabbage and carrots, They;re steamed last minute and served with the stew.  The za'aatar can be bought at any grocery store nowadays. Fresh parsley and thyme is sprinkled on the bread and then it'sbaked for twenty to thirty minutes.

 The whole whear flatbreads made from scratch are easy to bake.. These are an easy three ingrdient, water flour and yeast bread, topped with the equally fragrant za'aatar. Again this cna be made the bay before.dessert is the walnut sponge. This is a light airy cake, perfect after a spicy meal. there are two cups of walmut pieces that are ground into a type of flour in a food processor. It's rich with eggs, using six yolks anwhites spearated. The whites are beaten into a meringue then stirred into the egg mixture to lighten it. don;t overbeat and deflate the airness .A ew streaks are OK.It's baked in a springform pan in a 325Farenheir oven for forty minutes. Let cool and dust with confectioner's sugar. Mr. Tanisha serves it with whipped cream and strawberries but you could try this with ice cream too.Again this could be made not just a day in advance but two days too. It can be kept in a cake container until it's ready to be served.

Don;t spend the day cooking and baking. Do everything the day before.It;s a much easier way of having a dinner party/

Question Time Your Favorite Casserole

 With all this writing about casseroles  which is your favorite?

Baked mac your way or original

Lasagna  vegan or non vegan

Breakfast stratas - from cheesy to downright maple-y

Anything with tuma or chicken and a Campbell's soup added

Classic green bean

Let us know here. There may be a recipe and how to in the near future. In the mean time chew on this.

Roasted To Perfection

 What is the best way to cook any kind of veggie? Try roasting. The extreme heat brings out anot just the flavor but a sweetness and crunchiness to any green. This is a method that once tried will be a favorite.

Regular contributor Ali slagle wrote about this in today's New York Times food section. She suggests the sheet pan method .This gives all veggies a nice even cook and golden color afterwards. It's also good when comining a protein like chicken or fish with any kind of veggie. Keep in mind that roasting can occur any time of year. summer's harvests of tomatoes and string beans are just as good cooked this way as winter parsnips and cabbage. How to ensure a good roast. firstly cut the veggies all the same size in uniform pieces. Keep in mind that smaller pieces get crunchy while larger ones have a creaminess to their centers.Thne season and oil generously. What's the best oil to use? Try olive oil. It's then roasting them on the lowest rach of the oven. You should set the oven to 425 degrees Farenheit. This  caramelizes the outside while retaining a soft exterior. One good thing about roasting that skillet cooking demands is flipping the veggies halfway through the cooking.

The recipes Ms. slagle supplies can be the main course or a tasty side. There are roasted root veggies with hot honey. She combines such root vegetables as carrots, potatoe rutabegas , parsnips and sweet potatoes along with turnips with a hot honey sauce that's spiked with cayenne pepper. The veggies are roasted first after a bath in olive oil and then the sauce is poured on at the end. There is also cheddar roasted broccoli, a new spin on this meal time classic. The cheese is added at the end to make a crispy chewy coating. Theres also roasted sweet potatoes and kale with eggs. The eggs nest on kale and sweet potatoes. Harissa paste and peanut butter are mixed together and drizzled over it. If you;re looking for a tasty spup then try Ms. Slagle;s roasted cauliflower with garlic. This is a super easy soup that just needs water and a good food processor to make.One head of garlic is added for a true flavor experieince.

If you like veggies then roasting them will just rampup their likability.Try these recipes for a tasty intro to them. They are perfect for a good meal.

Hot Meals For A Blustery Night

 With March comes blustery winds and cold nights. This is the time for hot meals that are ribsticking and tasty. What to make? Anything from soups to casseroles,

Stock your pantry with a variety of different broths. These will act as the base for soups and chowders. You can make chicke, beef  and/or vegetable broths if you have the time. Store them in the freezer until they're ready to us. What is a good soup? Try a fragrant leek and potato soup.  This is an easy cook. You can add either freshly boiled potatoes or canned. Leeks are abundant right now. Use all parts of them for a tastier potage. A baked potato soup is also a good recipe to make, Top with shredded cheddar or a blob of sour cream.A good miestrone soup is another hearty broth to try. Add a variety of different veggies, from tomatoes to parsnips and carrots. Add beans for more protein. Try a mix of cannelini and kidnesy beans for color and flavor. Do you add pasta? Yes! Try smaller pasta like ditalini or shells. for a heartier fare try stews.Like soups all sorts of ingredients can be added. Try a beef stew with carrots and parsnips along with potatoes and corn. A chicken stew can resemble a pot pie without the soggy pastry bottom. Have a rich creamy gravy that's perfect with dumplings.

Cassaroles are a tasty and filling dish on a cold March night. The most famous and well liked is lasagna. This can be made several different ways. It can be filled with beef crumbles or it can be vegan, Add plant based crumbles or sausage for a different flavor. Ricotta gives it a creaminess but you don;t have to have it. Try a layer of vegan or regular Parmesan for a different flavor. Try adding sliced eggplant, and bell peppers. Another crowd pleaser is baked Macaroni and cheese. Again you can bake the classic or. vary it. The traditional recipe calls for elbow macaroni and a good sharp cheddar. Butter flour and milk gives it a creaminess and velvetiness. A layer of breadcrumbs is added to give it a nice crunchiness and crispness. You can  vary this with crumbled bacon or have laors of bacon between the macaroni and cheese sauce. You also can sub in other cheeses like a mix of Parmesan and Asiago  - sort of like what Panera offers. If the family is craving breakfast for dinner then try a cheesy strata. This is layering French or Italian bread with egg and cheese. You could add strips of ham ro bacon to it for a more flavorful bite.

A cold March night deserves a hot , filling meal. It can be a soup, stew or cassarole.Try any to warm up the family.

A Slew Of Healthy Recipes

 As much as anyone wants to celebrate this month with corned beef and Easter candy , it's importantt eat healthy. Luckily The  New York Times sectionhad a soecial inset inside their Sunday issue yestrday. This keeper issue is chock full of healthy recipes that are also chock full of flavor.

This Cooking + Well section has dishes for every meal, from breakfast to dinner. This is an issue you can use all year round.It's divided into six sections, whole grains, fruits and vegetables,nuts and seeds and healthy fats. Dani Blum,a health writer for The Times wrote the intro and stated that these recipes are the bedrock of a healthy diet.The recipes are the Meditrrenean diet which is alsways important for heart health.It should be the inspiration ofr a long term shift in food shopping and eating. According ot one study done in Italy, most Italins have relatively little health problems. There are also suggestions, especially when it comes to gtains. Yes, you can keep bread in your diet but nix the refined white loaves. Eat breads that are rich in ribr. Fiber  slows digests and creates a dip in blood sugar.Use this kin of bread for theit chickpea and celery sandwich.This is sort of like tuna or egg salad but with healthy chickpeas and tahini for that mayonaise like creaminess. This is what I'll b making tomorrow for dinner and can;'t wait to try it.

The other reciupes seem just as good.The edamame pesto pasta is another must try dish.It's combining the traditional herbs like basil used in pesto and adding edammae for a tasty yet nutritional variation.Another must make is a cashew celery stir fry, rich with not only celery bit kal and spinach stir fried with fresh ginr and cashews The recipes calls for tofu but you can also sub in plant based beef crumbles or steak bits for a Chinese  take out vibe.Healthy fish like salmon is vital to any  diet. Thre is a recipe for a slow recipe citrus salmon  , flavored with blood orange juice.It's served with an herb salad that compliments the fish's sweetness. for a simpler salmon dish Try the one with just olive oil and a variety of herbs like rosemary, garlic and chives.Of course there is avocado toast , perfect on it's' own but The Times suggests jazzing it up by adding a poached egg. peppers, red onions or herbs. If you're wondering about sweets there is an oliv e oil and fresh orange juice  rich Moroccan or Meskouta orange cake made dense with the addition of Greek yogurt.

Healthy eating leads to healthy living. Start with these recipes to begin. You'll feel better with tasty dishes.

Celebrating St David's Day

 March first was Saint David 's Day , patron saint of Wales. it was definitely a time to celebrate teh rich and flavorful foods of this ancient land whose proper name is Cymru. It is a varied table celebrating the land and sea of this amazing country.

The leek is the symbol of Cymru and it is a versatile green. Its at its best pairing with potatoes in a rich soup. Cawn Cnnin (the Welsh name) easy to make and great for the still cold days ahead. Unlike the french version vichyoisse, this had the tasty addition of Canadian bacon. The bacon and leeks are cooked forst with the leeks being fried in the bacon fat first.Chicken broth is added along with cut up potatoes that are mashed into the soup. A cup of milk is added for creaminess. Another hearty meal is  the Welsh onion cake made with Caerphilly cheese. Caerphilly is made in the town of the same name and is a rich , crumbly fromage. The cheese is baked on top of the sliced potatoes and onions and then flipped over to be served. it's sort of like scalloped potatoes  with a creamy, cheesy bottom. Of course mashed potatoes figure in another dish that also features boiled leeks  hard boiled eggs and cheese sauce. wyau ynis mon has half and half in it along with nutmeg for flavor.

Yes,Cymru or Wales, also has it's most famous dish - rarebit. This is a delicious mix of ale. cheddar and butter. As you melt the butter warm the ale in abnother saucepan over a low flame.  To thicken it whisk in three  and a half tabkespoons of flour. Combine together and add cheese and Worcester sauce along with english mustard powder. Spoon over  thich slices of toasted  sourdough bread. Another Saint David's day treat that can be baked all year round is  an English muffin like scone called picau ar y maen. They're made from flour lard, currents and eggs and cooked on a griddle. This gives them a crispy exterior while having a melty inside. Usually suagr is sprinkled on top but you could als serve  with a fat pat of butter. Bara brith ro welsh tea cak loaf is another tasty baked tret.It's  a spiced loaf bread that can go well slathered with butter and served with hot tea. Mixed dried fruit is also added to it as well

Welsh food is a flavorful and robust cuisine, much like the countyr itself. Try the cuisine of Cymru and enjoy the flavor of rich cheeses and tasty cakes.  These are the flavors of a brave country with brave people.