Nibbling Around The Christmas Tree

 One for the most fun parties of the season is the tree trimming one. friends and family come over for good food and good stories. Unlike other holiday get togethers this is an informal one. dress can be pajama pants or a goofy tee shirt. The food should be as casual too.

You can never go wrong with a charcuterie board. Try a Christmas one in the shape of a tree or wreath. They both have the same ingredients as a regular charcuterie board  - well except there may be more red and green. Serve cold cuts that are perfect with French or Italian bread rounds along with crackers. Salami is perfect here along with pepperoni and folded over mortadella and prosciutto. Cheese is important too. Try a mix of hard and soft ones. Brie is excellent here  but you can also have Camenbert too. As for the had cheeses Swiss and Gruyere are great options and perfect just on their own. You could create a flavored cream cheese, perfect with crackers or pita chips. Make a chive and onion one or Boursin style with garlic and herbs. For zing add jalapeno along with cheese for a take on those fun jalapeno poppers.A tablespoon or two of presto stirred in creates a Northern Italian flavor, perfect on plain focaccia. What about adding red and green? Cherry and grape tomatoes are festive along with being refreshing. Add some broccoli , another fresh flavor for tree or wreath greenery.

A tree trimming party can also have hot food too. Keep it fun with a choice of chilis. You could serve the traditional red , made with beans and chopped beef. or white , usually made chicken and green chilis. Serve both with fresh made or bought (try Acme's) cornbread or even rice. Another hot dish that's both filling and fun is the classic bricklayer nachos. These are layers of tortilla chips filled with beef, bacon and chorizo along with queso, creamy avocado and crunchy scallions  , add fire roasted tomatoes (try Lidl) for this , giving the nacho a sweet , earthy flavor.Hot nibbles are a must too. Think pigs in blankets and a variety of dipping sauces  like barbecue and hot mustard, to add to them. Chicken wings, both hot and mild are fun. Although with these have plenty of wet napes around so that ornaments aren't ruined by grease marks. What about drinks? Egg nogs and hot toddies work afterwards as a kind of dessert. Cranberry cocktails and mock tails are perfect for these. A fun cranberry punch has the juice or a cranberry-fruit mix, flavored seltzer and chunks of orange and lemon. Add plenty of ice for a cooling sip.

A tree trimming party is a fun one. Have  fun foods and a tasty punch t make guest feel festive. They'll have a great time , creating more holiday memories.

Hot Foods For Cold Days

 The temps are freezing in most parts of the country and the world right now.There's nothing like a spicy Mexican hot chocolate or a Berber spiced laced Ethiopian stew to warm the blood right now. These drinks and food are perfect for starving off that chill feeling.

Here s the question - what fiery foods or drinks do you like to heat up? Is it Szechuan cuisine, rifw with zingy pink peppercorns? A five alarm chili? Jalapeno poppers? To me nothing says fire and spice than a chili (a two alarm in my case. I can't handle a five a alarm spice fire). Of course ti has to have a good bed of rice or crumbled cornbread underneath to absorb some of that zest.

What is your body warmer? Let us know . 

A Warm Stew For A Frigid Night

 This is the type of weather where a big pot of stew  bubbling away on the stove is a must.It's the perfect comfort food, warning the body and the soul One is the fancily named designer stew. It is flavorful and filling, perfect after a hard day. 

Regular contributor and chef Yewande Komolafe contributed two variations of this stew in yesterday's New York Times Wednesday Food section. Obe Onibu or designer stew is a salve to those who eat it and to those who make it. Her grandmother, Iya,Agege, a successful women in her family's cloth a nd dying business would first use her grinding stone to cut up what their Igbo people called tatase a ti shomibo or red peppers and cayenne.Also added were red onions - alubosa and at rodo to red Chile. She would heat up the red palm oil until it smoked but retained its' bright orange hue.Bite sized pieces f beef and a local bean that's fermented - iru-  are cooked then softened, The stew was simmered and then fried, leaving a wonderful aroma to permeate the house.Chef Komolafe has added her spin by adding beef tendons, short ribs and oxtail similar for a few hours (Chef komolafe recommends cooking all this the day before serving)) She also added dried shrimp and miso along with anchovies for a unami flavor . The second recip there is a hard boiled egg added for more flavor and substance.

This is an easy recipe chock full of ingredients and flavors. The ribs and oxtails are trimmed of the extra fat. There are the bell peppers along with green scallions for color and pungency. There should be a pound of the peppers and in any color . You many want to use all three colors for flavor subtleties and color. onions and garlic are also added a long with tiny dried fish soaked to rehydrate. If you prefer a stronger  flavor then add anchovies. to give it some intense heat then add Scotch Bonnets or any super hot Chiles if you want.It would be best served over rice but spinach or fried plantains work just as well. As for the recipe with the eggs. Six to seven are used for this and their mild flavor can make a perfect foil for the other ingredients. They have to be hard boiled and peeled, then are added to the sauce. This is gently poured on them and then the eggs are transferred to individual plates. As for the sauce itself, it should be stirred until it's thickened and jammy.It should also be caramelized and slightly darkened at the end. Obe Oniub can be stored for up to five days in an air tight container.

This is the perfect stew for right now.I'ts easy to make  despite the large range of ingredients. A warm bowl of will be satisfying and comforting.z

A Night Put With A Good Drink

 Nothing says holiday time than dressing up and heading out for a good drink. This is the time to put on sequins and silk, suit and cocktail dress. There are several bars throughout the most Christmas-sy city of all- New York. Enjoy a good sip and good conversation.

Food section editor Nikits Richardson compiled this must visit list for today'sNew York Times Wednesday Food Section. December's night and especially weekends were made for going out Here any fan of mixed drinks can hot borough hangouts and brasseries for a delicious glass of something heady. The island of Manhattan has always been a sophisticated one and a martini symbolizes this. Try the house one at Bemelmans Bar at the famed Carlyle Hotel.They even have an entire menu page dedicated to all sorts of variation,If the classic is too tame , then try their espresso one or their JFK (!!!) one.  There is also  the cocktail onion variation called the Gibson at Dear Irving at the always classy Gramercy Park. For the truly exotic there is the saffron flavored Martini Our Way at Le Veau D'Or.It comes with a  sidecar of vermouth and Vichy water. For a classic James Bond experience sip the undiluted Dukes Martini at the American branch of  Dukes in the Hotel Chelsea.Whether gin or vodka is ordered, the bottle comes in cases in ice.

The  holidays call for classic drinks as well. Try the Negroni that marriage of gin, Campari and sweet vermouth at BarPisselino in the West Village. The bar, reminiscent of what you would see in Milan or Turin, offers this mix of Prosecco, Aperol and soda water. Drinkers can also indulge in the American classic, the old fashioned at the interestingly named Death And Company, one of the world's most top rated cocktail bars. For an after dinner drink try the Irish coffee at Water Streets The Dead Rabbit, the Irish bar chain.Of course Brooklyn has its; share of trendy drinks and bars too. Definitely get the Cranberry juice spiked Cosmopolitan at Long Island Bar in the Cobble Hill section of the borough. Thrusting for something unusual? Then stop at another Brooklyn Bar,  the Grand Army for the Hard Start. This is a bracing mix of two bitter Italian amari or bitter herbal drinks.Fernet Branca and Fernet Menta.

These drinks are the perfect festive sip for the holidays. Head to the city to enjoy them. Dress up and go wild with a tasty cocktail.

Cookie Charts

 Now that it's December it's time to start planning those cookies. They're such a big part of the holiday and everyone expects them on the not only tasty but memorable. It;s important to make the best and make them the tastiest.

First thing is ask yourself what do you exactly want to make? Classic chocolate chip? Biscotti? Shortbread? Or do you want to try something different like pignoli or snickerdoodles. Some home bakers keep within one or two kinds. They try three or four different variations of biscotti , from almond to cranberry along with sugar cookies. These are ok yet there's no variety. A good cookie tray usually has three or four different kinds. Of course there has to be chocolate chip cookies. The question is what kind to you want to bake? The classic with just dark chocolate chips or do you want to add almonds.? There is also the kind with macadamia nuts, coconut and almonds too  for something different. There is there the reverse chocolate chip. Chocolate dough with peanut butter chips in them. These are great for those who love Reese';s peanut butter cups. You can also vary the dough and make chocolate chip shortbread rounds too.Biscotti can also be chock full of chips and for added decadence, drizzle dark chocolate over the cooled cookies

Shortbread are another cookie tray or basket must. Its; one of the easiest recipes to create. All you need is butter - a lot - sugar and flour. That's it. The best sugar to use for a smooth crumb is confectioners and not the granulated white kind. Shortbreads can be dipped in chocolate - preferably dark and then I holiday sprinkles for a festive look to a cookie tray.  For a different spin add lemon to give them a bright tartness.A cousin  of the shortbread, butter and spritz cookies are always on someone's holiday dessert table. A good recipe involves the usual, butter sugar and flour but there are also eggs and sometimes milk to thin out the dough for the cookie gun. Flavors can also be added such as almond , orange ro lemon instead of the classic vanilla. The dough can also be tinted in festive red (actually the reds bake up pink) and green. these can be finished off with sanding sugar in gold or silver for a glistening finish.These can also be shaped into little wreaths and have a maraschino cherry or a dollop of homemade chocolate fudge in the center. These cookies are also similar to what bakeries offer and they too can have one end dipped in dark chocolate and them doubled dipped in either ground nuts or sprinkles.

What will be on your cookie chart? Make sure it's a variety. Everyone love different cookies to nible and enjoy. Give guests and family memorable and tasty sweet treats.

Various Flatbreads

 Flatbread satisfy the need for a quick but satisfying meal. They could be anything from pizza to a Tarte flambe to focaccia. They're easy to make and the toppings can be as elaborate or as simple as you make them.

Flatbreads are one of the oldest foods in the  world , first coming into existence around 12,400 BCE in what is now modern Jordan.Back then they were just a mix of flour and water, usually grilled on  a hot surface such as a heated stone.Flabread comes in different shapes depending on where you're in. It's naan in India, pita in the Middle East and focaccia in Italy. A simple quick flatbread involves flour water and surprisingly yogurt. Some recipes call for this last. Some don't. A really simple recipe just has water and flour  along with sugar and salt. Most of them don't have yeast, however the Greek version does have.This is what makes the Greek bread have that light fluffiness that goes well with souvlaki. As with any yeasty dough it has to sit and rise for about an hour to an hour and a half.Naan is a bit different  with the addition of the melted butter or ghee along with milk. Pita is truest in form to the original flatbread.There's - only the most basic of ingredients. It ;s an easy make and a great alternative to regular bread.

WHat do you put on flatbread? Pita screams for za'atar - that zingy Middle Eastern spice blend that consists of thyme, marjoram and oregano, mixed with toasted sesame, salt and sumac. This is mixed with olive oil and either drizzled (or slathered) over warmed pita.Shawarma , which can be grilled chicken or beef is also good on it Thee meat is grilled in a spice blend call shawarma spice which has cumin, turmeric  garlic and paprika in it. Lamb can also be cooked this way too. As for Greek flatbread nothing beats souvlaki . This last is meat cooked in a mix of  oregano, paprika and rosemary. Of course there is lemon toto to give the dish some zest. Italian flatbread or focaccia is best known and there are so many debates as to what to top it with. A simple topping is olive oil and black or green olives. Yet for a tastier mix try topping one with sundried tomatoes and marinated onions.. Meats and fish like pepperoni and anchovies can be added for more substance and flavor too.

Flabreads with toppings are nice alternatives to sandwiches and pizzas. Bake them and top them with tasty veggies and meats. They're a perfect lunch or dinner.

Plotting For The Next Big Dinner

 As we're finishing off the Tahnksgiving leftovers our minds turn to - the next big meal or party. it seems almost too much. Yet  December First is just around the corner.It's going to be Christmas Chanukah and Knwanzaa before we know it. Throw in parties and tree trimming get togethers and then it really is time to come up with  menu plans.

It pays to map out the month ahead. Keep in mind people will be busy with finishing up semesters and getting ready for their office parties.It's good to plan parties and dinners on Saturday and Sundays. If people are occupied on Saturday night, then think a holiday brunch on late Sunday morning.Another must is figuring out what people will eat. Take into account that you may have  vegans and vegetarians invited.One idea is having both meat and meatless options like nuggets . You can get Tyson and Gardein or Impossible plant based chicken. These are great with all sorts of dipping sauces from ranch to barbecue.Impossible Meats also has plant based ribs for a fun appetizer.A great tree trimming meal is chili .This can be made quickly and it can have all sorts of ingredients in it.It could have beef turkey, beans and even tofu.It could be as spicy hot  as you and your guests want or comfortingly mild. Serve with crackers or cornbread.This last could be homemade or bought at your local grocery store. Finish with Mexican hot chocolate.

Hosts must also choose between sit down dinners or buffets. Sit down dinners require more planning. the other requires more food. What do you order for a sit down dinner? Is this also for Christmas? Do you serve turkey or ham? What about the sides? Will it include elegant vegetables along with a first course of soup or salad?Will guest have to dress up to enjoy this meal along with cups of punch? Buffets are much more informal but require a good choice of dishes, both savory and sweet. Here's where planning has to come in. A buffet lunch or dinner can be made easier if everyone is assigned a recipe. Make sure that there's an equal balance of savor and sweet along with hot and cold. You don't want ten guests to bring salads or variations of baked macaroni and cheese. Assign what each home chef is good at. If there are dupes then ask them what their second go to recipe is and they can make that. (you may have to have them go to their third and fourth dishes in some cases or switch them from savory to sweet and vice a versa if too many have the same specialty).

Is it time to plan so soon after Thanksgiving? Surprisingly yes! Start now for a month of parties and dinners. All that planning will pay off when you have a good dinner or party.

Zooming and Fooding

 What do fast cars and slow dining have in common? In Las Vegas, a lot. Last weekend good food and good cars came together in a marriage of fun and delicousness.

New contributor and regular New York Times  arts and style contributor worry about this in Wednesday's New York Times Food section.Formula One racing has recently arrived in Las Vegas, coming there in 2023. MGM which handles the pop up dining experience sees this as a chance to cash in on those ultra rich visitors to the country's gambling capital. This is happening during a quiet time between holidays in the city and boosts interest in both racing and the Bellagio where the event is held.It's an interesting construction of using the giant fountain  and man made lake in front of the hotel and using it as the base for the eatery. An event team had to build a sturdy foundational infrastructure at the bottom of the lake and then perform rigourous stress  testing.This ensures that it could support a three (!!!) story building including a full scale working restaurant and a lower level that functions as an industrial kitchen,. It can also hold a whopping one thousand guests.

However eating here is not cheap. Diners have to pay an extravagant $7,750 a head.  The food is also extravagant with people eating  such small plates as soy cured eggs and caviar, Wagyu beef carpaccio and Hokkaido snow crab. Diners can also enjoy pit stop pizza from Bellagio's famed Lago along with a expensive osso buco and branzino plates. Peking duck is also served for those craving Chinese. Famous chefs mills about and cook, Guests and drivers can see such famous chefs as Jose Andres and Michael Mina along with Tom Collichio and Alex Guarnaschell, all friends. there's a fraternal vibe there which adds to the fun of the racing.Other famed chefs like Mario Carobne and David Change also cook there, bringing back their days at the famed New York eatery Boulud.The team at MGM turned out these chefs' best dishes, usually one thousand a night. However the most mind boggling of all of this is the trash disposal.It'  happens underneath the lake, discreetly away from guests.Its' floated to where to can be disposed.

Racing and good food may not  go together at first. Yet when put together it's a dazzling array of speed and taste. It works perfectly.

A Well Cooked Thanksgiving

 What makes a good Thanksgiving? A messy stove that 's been through the wringer today .

There's also an air fryer that needs a break too.

For all my readers here and around the world. her'es hoping your feast was a messy and satisfying as mine. Enjoy making it, eating it and reheating the leftovers tomorrow.🍊

Thanksgiving Words

 There is all sorts of advice for tomororow's big feast. Should home chefs and host take them seriously? Yes and no.Advice is I just that - advice.Take what makes sense and use it.

That was the main article of  today's New York Times Wednesday Food section.New contributor Tanya Sichynsky . the paper's food and cooking sections editor gathered all sorts of gems and nuggets/Should they be followed?Maybe.Maybe not. There are sixty-one points to argue or agree with.  There is the Guest List. One , from Becky Hughes of Where To Eat suggests inviting someone you don;t like that ex or old high school bully. That's not going to work for a huge amount of people. A better suggestion regarding guests is everyone ,including family, should wear name tags. This is a good idea from Luke Fortney , also of What To Eat. There is also Vibes Management - with the best advice - from fashion designer Rachel Antonoff,. Don;t wear anything with a waistband. Everyone ets too much.Loose  comfy clothes, casual or Friday casual should be allowed and worn.Also please accept help.This is from Kia  Damon, recipe developer and chef. If someone wants to clear the table and wash dishes, let them.Chefs should have a moment of relaxation after a heavy day of cooking and prep.

Then there is the bird. Surprisingly a few have suggested other fowl.Melissa Clark suggests duck. She doesn't give a reason why but maybe it;s because the skin can cook up crispier and more burnished than turkey.If turkey isn't liked, then there is chicken. Another Foo section writer, Ali Slagle suggests having two of them. They're easier to store in the fridge.The meat is also juicier which means no dry areas like with turkey. There's also no spatchcocking.This from Katherine Lewn , the owner of BigNight.This method has been done to death.Yes, the meat is well cooked but it's a flat bird. Who wants a flat bird? The sides are also up for discussion too. Challah makes the best stuffing according to the author of this compilation, Tanya Sichynsky.It should be homemade too.Of course there is the marshmallow on yams debate. No, as per StacyMe Yan Fong, author of Fifty Pies and baker. Speaking of sweets what about those ubiquitous pies?There are two camps on this. Pro pie is Eddie Huang, chef , writer and director. Then there is the anti pie crowd.Vaughn Vreeland, who hosts Bake Times nixes it. Panna Cotta can be made according to Paola Velez, pastry chef and owner of Bar Provencia.

So what makes a good Thanksgiving. Everything a home chef wants it to be. A dinner shines when a chef shines. Only he and she can make it sparkle and memorable.

Quick Bakes For Thursday

 Even though most home chefs are already exhausted, they still want to bake for the Thanksgiving dinner. There is something about homemade rolls and desserts straight from the oven. Yet what could a tired home baker create?Something easy and quick.

One of the easiest is a batch of dinner rolls. These can be made without yeast for simple making and baking. Baking powder gives this traditional recipe rise . The rest is classic, with the addition of milk, flour butter or oil. They're made, they're rolled on to a cookie sheet and then baked for twenty five minutes. These can be made tomorrow night or Thursday morning. For an even tastier roll try baking garlic  butter no yeast dinner rolls. These have the addition of Greek yogurt for a very tender crumb. If home bakers want to tackled something a bit bigger, then consider baking a quick loaf of bread.There is a recipe that only calls for five ingredients and the best part it makes for a perfect sandwich bread for all those turkey ones on Friday.It has flour, baking powder,oil , milk and sugar.Use a greased loaf pan to bake it in because the dough will be quite thick.It only takes fifty minutes in a 430 degree Farenheit oven. A plus is that it will bake with a golden crusty top.

There are also the sweet bakes. Everyone loves a good pie after a Thanksgiving meal. the easiest choice would be getting one of those premade ones. You can fill it with a combination of puddings and Cool Whip for something different. A fun one that everyone will like is a cool mint grasshopper pie.Use an Oreo pie crust and fill with a mix of cream cheese and Cool Whip.Mint extract is used for flavor. This is really a no bake. You can try a simple apple pie with an already made pastry crust. (Pillsbury and Betty Crocker makes these). Cut six cups of apples  into thin slices and let sit in a bowl of sugar mixed with cinnamon. Layer these in the premade pie crust and dot with butter. Seal with a top crust and bake first for ten minutes for ten minutes for 450 degrees Farenheit. Reduce the heat after those ten minutes to 350 degrees Farenheit and bake for thirty minutes. A premade pie crust can also work for a pumpkin pie. The filling is  quick mix of pureed pumpkin, eggs, condensed milk, spices and salt. It's blending the filling and then filling the crust with it. Like the apple pie, its first baked at 450 degrees Farenheit then the heat is reduced to 350 after ten minutes. It's baked at this temperature for another forty minutes.

You can easily have freshly baked goods at your Thanksgiving table. Try rolls or bread. Make a quick pie. Everyone will love these at their dinner feast.

Antipasto Or Not?

 Thursday's meal can be considered filling. There are so many sides to sample and of course there's the turkey. Yet is it too much to consider starting the meal with antipasto? Some say yes. Some embrace it.

A small antepasto can work no matter what you're having afterwards. A typical antepasto consists of any cured meats such as soppressata and mortadella along with cheeses, veggies, both fresh and marinated. There are also breads and crackers too to create tiny bite sized sandwiches.Some also include marinated and deviled eggs along with anchovies and tuna.The eggs and fish may be too much especially before a heavy meal, laden with rich gravy and mashed potatoes. You could have just have cheeses and bread or just crackers and some cold cuts. Put out small bowls of olives and marinated mushrooms too. Don't go overboard. Just have enough to tease the appetite. ANother idea is serving an antipasto salad. This is a fun mix of romaine lettuce , artichoke hearts and fresh basil for the greens. Cut up some salami in bite sized chunks Add tomatoes and small, marinated mushrooms . Since the artichokes and mushrooms are already marinated go easy with the dressing. Use more olive oil than vinegar and use only a pinch of herbs.

Antipasto can be handy for those fussy eaters. You can create a vegan version for invited herbivores. Instead of real cold cuts you can easily get Tofurky and Lite Life plant based ones. These can be rolled up around breadsticks ro grissini ri cuts into squares for easy eating. Then add some vegan cheese such as mozzarella and feta along with a host of marinated veggies.This kind of antepasto is filling too so vegans and vegetarians won;t feel so bad if they miss the main course. Antipasto, vegan and non vegan are also great for those who are dieting. They can easily make up a plate of different vegetables such as roasted peppers  olives and cherry or grape tomatoes. Served with a few rounds of bruschetta ,it makes for a tasty meal that's not so high in calories. Guests and family can still enjoy the meal but not indulge in rich , fatty foods. It's also great for picky eaters and kids. It's a plate for fun nibbles that smaller appetites can manage. A kid will go for a tomato or an olive rather than a sweet potato.

Antepasto can work in a Thanksgiving dinner. How to make it is up to you. Create a big or small one. Everyone will be happy with it no matter what the size.

Letting Gnocchi Shine

 Usually gnocchi are drenched in sauce. Pesto or tomato cover them, almost making their unique  flavor. Yet they can shine on their own with just veggies and mushrooms in a very light sauce.The dense flavor and testure works well with the fresh greenness the others impart.

I had wanted to make a different gnocchi recipe like this for a long time. I had two packs of them Lidl.

I have to admit they are delicious on their own but I still love their taste without any sauce drenching them.A few days before I sauteed sliced baby Bella's for a  risotto dish and I love the taste. If you are sauteing mushrooms, this  should be your trinity of ingredients for a good and flavorful saute.

Cover the pan 's bottom with olive oil (I use Lidl's" and a good tablespoon or two of Country Crock plant butter. I used a good pinch of garlic powder also from Lidl. Keep in mind  that this can be used for any saute, from tomatoes to broccoli along with mushrooms/

It only takes ten minutes to cook up , brown golden and delicious.  I wanted veggies with this and I had a package of microwavable baby carrots ,yellow and green beans from Lidl's Peak Harvest brand. 

This was a quick six minutes in the microwave and an easy blend with the baby Bellas.

This is a great gnocchi dish. All the ingredients complimented each other and the gnocchi's flavor was highlighted by the mushrooms, carrots and green and yellow beans. I will be making this again , possibly with the slightest , tiniest bit of pesto - just to see what it would taste like.

Gnocchi shouldn't be drenched in sauce. They should be allowed to shine and complement veggies. This dish is proof that they can be the highlight of a tecip

What's Your Favorite Dish To Make

 We all have our go to  Thanksgiving dishes that we're a whiz at making. It could be the actual turkey itself. It could be that green bean casserole.Some are great at creating homemade pie crusts and fillings.

What's your favorite dish to make? Mine is stuffing. I like either the easy stove top one or my family's time honored savory bread pudding version. It's redolent with sauteed onions and celery (the kitchen smells sooo good then) and baked to perfection with a nice crunchy crust.

What is your favorite Thanksgiving make? let us know and have fun creating it next week.

The Thanksgiving Issue The Sweeter Side

 Dessert is as big a part of the Thanksgiving meal as the main and side courses,It ends the meal but also bring the beginning of sweet delights. What's great is that there are so many recipes that can be made. Home bakers can have a field day.

This was evident in yesterday's New York Times Wednesday Food section. The whole issue was devoted to all sorts of savory and sweet recipes. Yesterday was chock full of so many tasty main and side variations of Thanksgiving classic recipes. There was not enough room to feature all the pie and cake recipes that chefs had contributed.Of course there are pies but there are some interesting  Sue Li has amassed a variety of different ones that will make Thanksgiving Day unique. There is a Delicata Squash pie , a creamy filling made of different spices such as cinnamon , nutmeg and cloves. Thin slices of the squash are cooked in a sugar syrup and then placed on top of it, Cranberry crd seems to be popular this year and there is a galette filled with it. A honey cream tops it.Another recipe out of the six offered is the unusual banana in a phyllo dough crust.This is a really rich filling made with sour and fresh cream along with two medium ripe bananas.For a real jolt of flavor try making the chocolate espresso pie.These are two layers of coffee and cocoa flavored pudding topped off with luscious creamThere's also an apple cream pie and one m.ade with green tea powder in a cheesecake pie.

Tirami su may seem like an unlikely Thanksgiving Day dessert but combined with Thanksgiving flavors. it works.There are three versions of it.New contributor and cookbook author Carolina Gelen gives three different spins.Its actually the perfect ending to a heavy meal. There are layers of soft cream and soaked lady fingers that don;t have the heaviness of pie.Another bonus is that it can feed a crowd and als be made in advanced, perfect for preparing a big feast.These tiramisu don't require espresso, The cranberry one needs cranberry juice to soak it along with the customary marscapone cheese and lady fingers. The cranberries for the filling are cooked down with lemon juice , sugar and vanilla. The  caramel apple one has tart Granny Smooth apples along with butter , sugar and heavy cream to create the caramel. The liquid is apple cider and heavy cream.Pecans top t for some crunch. There is pumpkin and it's combined with dates. The last is used for the soak and the filling is pumpkin date butter made with pumpkin puree and a pumpkin spice mix.

Happiness is a good dessert.A Thanksgiving dessert is extra special.Make these desserts to add to the feast for an outstanding meal

The Thanksgiving Issue Part One

 Every home chef needs help, advice and new ideas duringt this time. LUckily - and as always the New York Times Food section comes to the rescue Here, home chefs can get ideas and aid in creating the perfect feast for next week.

Today's Wednesday issue is chock full of great dishes. The Food section;s heavy hitters such as Melissa Clark and Eric Kin have written superb how tos  alongside such new comers as Andy Baraghani  .Novice chefs and first timers will greatly appreciate Ms. Clark's pictorial on assembling the right tools for cooking the bird. she also has a handy explanation of the  differences between organic, heritage and free range pasture raised.There's also a list of the tools needed and surprisingly a turkey baster isn;t one of them. eric Kim has tips on sweet potatoes along with the history  of marshmallow topped sweet potato casserole.(it started in 1917 as a an ad campaign by the Angelus Marshmallow Company in an attempt for more hime chefs to incorporate more marshmallows into everyday recipes His take on this classic dish is  adding heavy cream, freshly ground pepper and bay leaves along with roasted and salted pecans to cut out the sugariness. Yes, there are other sides listed too.Emily Weinstein gives three easy ones. Make one or all three of mashed potato casserole, cranberry cornbread (good the next day warmed and with butter) and creamed kale instead of creamed spinach.

FOr a different take on the holiday there is Andy Baraghani's methodology os keep calm and carry on cooking. He offers a pomegranate glazed turkey with a brown butter sauce along with other recipes that are lighter and brighter int heir take on Thanksgiving foods. His glaze is a mix of pomegranate and orange juices. There is even pomegranate juice in the gravy too.He offers Brussels sprouts but they're drenched in cream as leeks and garlic add to their flavor. Yes he includes cranberries but they're  frozen,cooked with  honey, lemon juice and honey.Tahini is drizzled on top for a unami flavor. For a fun starter Chef Baraghani has a tasty green feta dip, herby with tender shoots of dill, parsley and mint. Greek yogurt and olive oil give it a smoothness , perfect with crackers or pita chips.Every table has to have squash , and his is no different. There is bright orange winter squash with citrus chile crisp.Mashed potatoes get livened up with cheddar and chives.Turmeric gives them a golden hue while a blend of both buttermilk ad heavy cream give the potaotes a creamy mouth feel.He  ends his meal with olive oil pumpkin cake topped with salted maple whipped cream. This is a different take on  pumpkin and a good way to end a feast.

It's Thanksgiving. Its a time to enjoy and not panic. These recipes and the advice with them will help get through this day.

A Taste Of Kindness

 November is the month where there should be kindnesses big and little committed,It could be feeding  those who need it or providing a flavor of one's home to them. Food will always be the tie that binds us together.

I wanted to provide a taste of home for my schools women's volleyba;; team. One  star player is near where my great-grandfahter, my bisnonno came from outside of Torino. Two other players come from the beautiful Veneto area of Northenr Italy where rice is king. I wanted to give these girls a taste of home, sort of like our comforting Thanksgiving food. Mushroom risotto is dish that provides that being loved from the Italian Alps to the Dolomite Mountains. It's an easy cook.It's just sauteing sliced baby Bella's in a mix of plant based butter and Lidl olive oil. I add the tiniest pinch of garlic powder to liven up the mushrooms' flavor

They do have to be rinsed first before cooking.

Each batch  - and there were four!!!! batches has to be sauteed for ten minutes. This draws the water out for the gills (any kind of mushroom acts as a kind of sponge for water).

The rice was from Lidl, a mix of mushroom and truffle flavors. This took three boxes.

It takes a roiling boil and then the arborio  and flavorings  is added to seven cups of water

It takes about twenty minutes to get the rice to be a tender al dente texture.

The end result is a mushroom rich dish that I'm sure the volleyball team will love. It's a warming taste of home, much needed during this point in the semester/

It's November and a time for kindnesses. This pot of risotto al funghi will remind homesick girls of homes. It's the perfect comfort food for this season.

Rethinking Cranberries

Everyone thinks that's it's written in stone that cranberry sauce is to be served at the Thanksgiving table. Yet cranberries cna make n appearance in other, much more appealing forms too.The bright little berries can appear in everything from savory to sweet. Use them in a variety of different ways.

It's time to consider them in savory dishes. Stuffings can be given a boost in both color and flavor.. A cup of them gives  a sage laden stuffing a bright , zingy taste. Everyone will love the burst of unexpected sweetness they'll bring to a usually spicy , savory dish. Veggies love this gems as well. A different and colorful side dish is a mix of sweet potatoes and cranberries.If they are too sweet together give them a jolt of saltiness with some crumbled feta.Another sweet but nutritious side are a blend of carrots and cranberries. You can add maple syrup to bring out both their sweetnesses or almonds to cut back on them.Brussels sprouts are good on their own however cranberries some color while the addition of pecans brings in crunch. The sprouts are first sauteed in olive oil and then the cranberries and pecans are added.If you don;t want them in with your cooked veggies, then think about  a cranberry laced salad. Add them with apple slices to a simple Romaine. The dressing should be a simple vinaigrette. Add in a handful of slivered almonds for some crunch and more taste.

Of course there are cranberry desserts. You can make them in two kinds of pie. The first has pulsed or chopped cranberries that have been soaked in sugar for an hour.For more fruitiness orange juice and zest are added to them along with cornstarch and flour to thicken the filling..Ginger salt, and vanilla are also added to this stovetop cooked filling. The second kind of pie is filled with cranberry curd. This is similar to lemon curd except you use the berries.They're mixed with a combination of sugar, eggs , egg yolks ,butter, lemon.  juice and salt. Everything is cooked in the microwave fr a fluffier , lighter curd. The cranberries should be pureed too for a silkier texture in the filling..If you want a lighter dish but with the same fluffy texture.then go for a cranberry mousse.It is slightly tart , not like a chocolate or vanilla mousse. What gives it body and lightness is the addition of heavy whipping cream and gelatin. Orange juice and zest are added to cut down on the intense flavor while there is two cups of sugar needed. It can be  topped with lightly whipped cream for an elegant dessert.

You don;t have to serve that jiggling cylinder of cranberry jelly. Try it in either sweet or saviry dishes this holiday. It's a different and tasty spin on the tradition, whether in a bright salad or a fluffy mousse.

Back InThe Kitchen For Thanksgiving

 There are somethings that are inevitable. Cooking for Thanksgiving. Any home chef can;t escape it. As much as dining out is a temptation, sometimes that just cannot be done.

It will be this way with my kitchen this holiday. I thought it would be a day free of any cooking but unfortunately it won't be.Most restaurants and diners in my areas will be closed for Thanksgiving.I will be cooking. To be honest a vegan Thanksgiving will be easy if I make Gardein's turkey cutlets/ These are breaded plant based cutlets that come four to a package. Gravy comes with them and they're all an easy cook. I can air fry the cut lets  in a few minutes while cooking the gravy on the stovetop. I could also go the more elaborate route although it;s more work. Gardein and Tofurky also makes a stuffing filled loaf however it is elaborate to cook. It has to be tented and basically baked in a 425 degree Farenheit oven first for twenty minutes.The foil tent is removed and its' baked for another twenty minutes for a nice crusty finish.The end result is delicous and it also comes with it's own large packet of plant based gravy. Yet cleaning up afterwards cna be a pain, usually taking two days to thoroughly clean the pan.

Thankfully stuffing is the easiest.I love Lid's cornbread kind which is the closest in taste to scratch.This is an easy blend  of the mix stirred together with melted butter and water. It is perfect with any kind of gravy and I always get a jar of Lidl's turkey one. Again this also tastes like made from scratch gravy and it's good with the Gardein;s turkey cutlets giving them a richer flavor. Unlike other home chefs who go crazy over sides I may just serve one. Lidl is always my go to for sides. I lived their pureed squash which is an easy microwave cook. This is a pureed one,perfect with plant butter stirred in. I also like their Vendomo brand of Italian veggies that also have olive mixed in. This is a sauteed pan fried one that's also very delicious. As for desserts, it;s time to turn to Acme, which I was even going to do if the original plan went through. They have all sorts of freshly baked pies.I plan on getting one pumpkin and one pecan along with vegan whipped cream. Unfortunately all t hese create dirty and messy dishes that need to be cleaned and that means a holiday in front of the kitchen sink.

It's hard to escape Thanksgiving cooking and cleaning. There is a lot of work to create a great dinner. However it's worth it for a good, memorable meal.

Dine In Or Eat Out?

 Thanksgiving is coming. Some home chefs embrace it. To them baking pies the  Wednesday night before is exciting, as they plan going whole Gordon Ramsey or Carmie form  "The Bear" the next day. Some despise it and want to eat out.  There's nothing like being served good food without the headache of cleaning up and spending the day with their hands plunged in dirty dishwater.

What camp are you in? This year I'm in the eating out one.Diner Thanksgivings can be fun. You order the special or pick and choose what you want. Then there's the take home dessert.

Let us know what you're doing. Either way it's good and good eating.

Met Dining A Standing Ovation

 Opera singers can definitely sing for their supper, especially if they're performing at New York's Metropolitan Opera. This classic venue has one of the city's top quality restaurants. Its not just for patrons. Staff, from tenors to props people can dine there and have a good meal.

Regular contributor Melissa Clark wrote about it in yesterday's New York Times Wednesday Food section.  Dining at opera houses is nothing new. The first ones appeared somewhere in the NIneteenth Century and many dishes  like Peach Melba and Pasta alla Norma were created in their kitchens , named after famous singers like Nellie Melba and composers like  Vincenzo Bellini. It was no different for the Met. When it moved from Broadway in 1966 to Lincoln Center, the architects reserved generous square footage for eating and dining . The e new building would have two sits down eateries . a moderately priced Cafeteria for staff members and their guests along with a half dozen bars scattered throughout the premises. There have been some changes over the years. The Top of the Met once situated on the sixth floor  closed and now is where the company's administrative offices are. Everything is handled by the Patina Group which also runs operations for the Walt Disney Company and the PGA.

How is the food? It is Gilded Age expensive. Opera lovers can pay $196 for Royal Osetra Caviar and for the lesser kind The Classic Osetra  $166. even a bowl of their squash and parsnip soup is a weighty $36. Yet diners want a good meal  and nothing heavy according to Jerry Duque  or JD ,a captain at the restaurant."They don;t want to fall asleep" nothing it would be the city's most expensive naps. Serving around 150 guests at the same time is a feat. All food must be cooked and served in under an hour.It's a highly choreographed endeavor that brooks no mistakes. There is parcooked lobster, seared chicken and salmon shingled with potatoes , all waiting to be served. One overcooked beef tenderloin could throw  a wrench in the operation. There are the chimes that tell diners it's time to get back to their seats before the second half begins. Mostly ninety-five of the dinners go for the quick bites during intermission. They feast on the Met's famed crab cakes while the bars offer sandwiches and chocolates. Staff and performers head to the cafeteria to get a bag of chips or a hot meal like braised chicken and mashed potatoes.

The Met has been known for showcasing the best voices and classic opera. It's also known for good food and elegant dining. It's all part of the opera experience.

EIght Years Without The Chef

 It is still tough to run a kitchen without the Master Chef.It has been eight years since we lost our Mom ,a phenomenal home chef who should have opened her own restaurant but was also kind and caring.

What is going on in Washington would have shocked her. A lifelong Democrat ,like her parents and husband,she would have been horrified at what is happening in Washington. She would have been one of the first to give and one of the first to protest. She would have proclaimed that it was not right, especially children to have to suffer. We would have donated cans and loaves of bread. She would have urged our favorite restaurants to offer discounts and even free meals to those on SNAP. There would have been encouragement to friends and family to to the same. - donate and urge eateries to participate. 

Caring has always been part of the family mantra. My Mom saw how her father, my grandfather, made sure his brothers and their families ate during the Depression. He was lucky, being a manager in a dye house in Hudson County so he always had a steady job..He made my grandmother buy extra cold cuts for them along with her also buying food for her sisters ' families too. Both strongly believed in putting others before themselves.My mother  and her brother absorbed those principles and applied them in their relationships with friends and neighbors. All four  would have been out there , making sure people received parcels, possibly even cooking for those who needed a hot meal and a friendly table to sit at. Children would have received extra treats like cookies and candy to make the tough times bearable. They would have made sure animals were also fed, seeing cats and dogs as vital parts of any family.

My Mom would have been appalled at what's happening in her government. She would have protested. she would have donated. She would have helped when a government could not.

The Secret of Snacking

Is there a science to good snacking? It's more like a secret and one that's out in the open. Mostly everyone know what to snack on and what not to. Yet knowing what's tasty could help in creating a healthy and delicious experience. 

Health and fitness editor Anna Maltby gave a guide to good eating in today's New York Times Tuesday Science  section. Snacks can help in filling in nutritional gaps by adding such components, according to Emily Wilcox Geir,a dietician and associate professor in the Division of Nutritional Science at Cornell University. What exactly is a proper snack? It should be well rounded and satisfying It shoudl have at least two of the macronutruents protein, carbhydrates and fats. If the main component of a snack is sourdough toast , then top it with avocado , bean dip such as hummus or peanut butter.It's easy to create an olive oil rich avocado spread (add some spices to give ti a salsa vibe) and create a tasty hummus with either chickpeas or cannellini beans. Focus on making it delicious. Ms. Maltby suggests pairing salty with sweet and smooth and crunchy. Keep everything bagel topping handy along with berries, chia seeds and chives. for topping.

Another important question is how big should the snack be. Of course ti should be smaller than the everyday average meal. However it's not a one size fits all . Serving sizes depend on different factors, such as the time eaten between meals along with how physically active a person is. Also cater it to health needs and conditions. The recommended calorie range is wide from two hundred to four hundred calories. Maybe the best way to measure how much a person needs to snack is something called the hunger scale.It basically depends on how starved a person is. Seven is about the number to reach for; it's full but not uncomfortable. Keep in mind that a snack should keep anyone full until dinner. Don't over eat no matter how tasty it is. What exactly is a good snack?It can be a piece of fruit and some string cheese (or a more sophisticated version, apple or pear sllices with a good cheddar) or veggies dipped in hummus, preferably a homemade one. The New York Times has recipes for roasted chickpeas along with various yogurt based dips.Make something appealing  and special.

Good snacking is healthy snacking. It's also tasty snacking that's a great break from the day. Make one that's the perfect bute for an afternoon.

It's Cold Season

 Anyone can catch a cold at ny time of the year. Yet it seems that it's this time of year people are sneezing and coughing. It can be prevented - sort of and fed  - must do.

Preventing a cold can be tricky. There are other factors that play into getting one. Stale air in offices. People around you being careless when they sneeze or cough. However eating the right foods thought the season can help lower the chance of becoming sick.One is having a brightly colored diet. All those fruits and veggies actually do help. An easy way to have this , is sheet pan dinners. Serve a lean protein like chicken or salmon. Serve with roasted carrots and turnips along with broccoli and cauliflower. It's not just goof you ,it's good and tasty too. Add garlic and onion, to immune boosters for more flavor. Have dishes with a good portion of onions  like French onion soup and burgers with caramelized ones. Try to make garlic rich sauces for pasta . Eat more oats and barley.Oats stimulate glucan which boosts the immune system.Barley is also good, since it's full of Vitamin C and antioxidants. Barley soup is a wonderful dish to make and perfect for these frosty days ahead.  Fill it up with veggies too for more nutrients.

If you do wind up sneezing and sniffling, then be prepared. Warm liquids should be on a daily rotation. Hot tea with lemon can start the day(or add a splash of freshly squeezed orange juice to really boost the immune system). Warm apple juice is also good because it is so soothing on a raw throat.Any kind of broth is a must. Its not heavy and can go down easily. Eventually build up to a soup, preferably one with a lot of veggies and barley.What about fruit juices and that sickness must have  - ginger ale? Nix them. Fruit juices and ginger ale are loaded with sugar that have negative effects and zero nutrients. If you crave ginger then shave some ginger slices  into tea for the flavor. Snack on fruits with high water content. Watermelon is good if you can find this out of season fruit. However tomatoes and celery are still in abundance. You can easily create a light salad with either one or both. Chicken soup is good. Add noodles and veggies like carrots and celery for more flavor. Avoid spicy and greasy foods that can irritate nasal passages and upset already delicate stomachs.

it's cold season. Be prepared with having a good nutritious diet. If you do have the misfortune of getting sick, then boost your immune system with tasty and good for you ingredients.

Little Luxuries

 During this time of food hardship and high prices it's time to indulge in a little luxury. It's easy if you use what you have on hand. Any dish from savory to sweet can be elevated and turned into something special.

One of the simplest and in a way cheapest of luxuries is a lush butter sauce. This is an easy make. All you need is one stick of butter or plant based butter cut into pieces.Minced garlic and lemon juice are also added along with a tablespoon of parsley for color and more flavor. This is a great sauce for any pasta ,especially for angel hair and spaghettini. This is also great for any seafood like filets.It  is delicious on spinach and Brussels sprouts too. Kids and veggie haters will change their minds once they taste this over any green.Another budget friendly sauce to make is Hollandaise. This is an easy blend of a whole egg lemon juice and  butter whipped together with a pinch for salt, water and a dash of Cayenne pepper. You can make an easy Eggs Benedict or Eggs Florentine. It can be used on chicken and fish too.It elevates asparagus to a special side with it's creamy tanginess. What can be better than  sauce over veggies? The addition of almonds. You can easily get an inexpensive bag  for as low as $2.99  at Acme and $4.69 at Target. These also elevate such fish as salmon and add crunch and taste to all sorts of salads.

Keep in mind that luxury eating can also apply to baking and cooking. Baking a loaf of brioche bread is as easy as baking a loaf of white bread. What it needs is butter and eggs Warm milk instead of an egg can also add richness.Another buttery baked treat to make is a tray of croissants. Some home chefs might fight the recipe intimidating however it's not as complicated as thought. What makes a batch of them a success is using chilled butter. The recipe calls for flour any kind of milk, whether dairy or plant based along with sugar and the all important yeast. Once the dough is made then it's a matter of chilling it and rolling it out  and then folding ot about four to six times. It's then popped back into the fridge for an hour. Once out again. it's rolled out again and cut into triangular pieces. These are curved into a crescent shape and left to riseThey're then baked. What is great about croissants is that you can add chocolate for pain chocolate or almonds. These make for luxurious breakfast treats. However the simple croissant sandwich elevates the brown bag lunch to new levels. It also makes a great afternoon snack slathered with Brie.

It's easy to make littleluxuries for yourself during these hard times. You deserve good food. Make it.

HelpThy Neighbor

 Americans  are helping others get through these terrible times.It could be governors declaring states of emergency to get more food to their constituents. It could be local restaurants stepping up ,proving free hot meals and drinks. We care for each other more than our government cares for us.

Gere's the question of the week. What are you doing to help friends and family in need? Are you buying their groceries for them? Are you protesting ? Are you a restaurant owner giving up hot delicious meals?Or a concerned teacher bringing in essentials for students' families?

My way is protesting - quietly although I would love to do more. Not only do people suffer but their animal companions do too. I'm donating at Pet Smart but I know I can do so much more to help everyone.

What are you doing? Let us know here and thank you for doing such.

Martha Stewart Forty Years Of Influencing

 Yes, there is Joanna Gaines, Meghan Markle and Ina Garten. There are the tradwives with their milkmaid aesthetic However they wouldn't be who they are , influencers with how we eat and decorate our tables without the first and most influential influencer Martha Stewart. She changed the way Americans cooked and threw parties. Forty some od years later she is still a driving force.

Regular contributor Julia Moskin wrote about this great lady in yesterday's New York Times Wednesday's Food section. . Keep in mind that beofre Ms. Stewart there were only a handful of chefs that America followed. The first was the impactful Julia Child who brought French food to the American kitchen. The second was Marcella Hazan who showed the country the subtleties of Italian regional cooking. Some relied on Fanny Farmer cookbooks along with the famed Joy of Cooking. Yet these omitted important components of throwing a good dinner party. Her message was is that anyone who is organized and determined enough can cook entertain and decorate. There was also lesson on gardening and growing fruits and veggies for dishes. The book that kicked it all off was The 1982 Entertaining which is now being reissued from it's publisher Penguin ,Random House. It originally went out of print in 20201, after the pandemic during which it brought in a million copies.

Entertaining was something of an anomaly at the time. COokbooks by independent authors were an unloved niche of the publishing world.. Color photography was reserved for corporate productions such as the Time-Life Cookbooks and Better Homes And Gardens. The best seller list at the time listed such cookbooks as The Silver Papalte Cookbook, The Moosewood Cookbook and it's sequel The Enchanted Broccoli Express. which represented the culinary and domestic revolution of the Seventies. These showed homey recipes like casseroles and potlucks, perfect for a cozy dinner in but not for a formal gathering at home. Martha Stewart's book was different.It featured lavishly illustrated book of dressy events.There were fancy luaus to even a midnight omelette party with the description terrifying. These showcased antique baskets and spotless white dresses as party wear. Her book and tyle influenced the  great chef Carla Hal. She became obsessed with tiny stuffed tomatoes served on antique silver platters. There were other followers like Katherine Lewin who opened Big Night Store in both Brooklyn and Manhattan She introduced dinner therapy to those who are not adept at it.

Martha Stewart is the original influencer. Even forty years after her book was published her words and actions have an impact. People will always follow her.

Rescuing The Olive Groves

 Olive trees may be hardy yet these tough beauties do need love. There are groves all over the world that need tender care and affection. For years they were abandoned. Now there's a way to give them the warmth and care they need.

Regular contributor and Washington DC food journalist Jane Black wrote about these groves in today's New York Times Wednesday Food section. Olive trees can last for millennia  as one in Spain has lasted three thousand years and one of the oldest on the Iberian Peninsula Yet it snot just Europe. California has a lot of abandoned groves too. The trees are still viable, with a good harvest that can be used for oil or just for eating. However many are just being plain abandoned. There are close to fourteen million acres and billions of trees that are abandoned. entrepreneurs and nonprofts around the Mediterranean are also working to revitalize these foresaken groves. One prime example is Apradrina Un Olivo or Adopt An Olive Tree, an organization in the small village of Oliete Spain. This village, located between Madrid and Barcelona was in danger of losing everything. People were moving out .It's population was as dense as Siberia's!!. However once Apadrina came it that all changed. Donors came in and both a tree for around sixty euros (around seventy dollars) annually. Donors alro receive two liters of olive oil from the tree's olives too. It has paid off 26,00 trees have been recovered.

Spain isn't the only country,Italy and the Us, particularly California here olives once ruled also have  tree adoptions.Eight hundred trees on Lake Trasimeno in Umbria have been saved.This was the springboard for additional community ventures including a food truck that sells "olive oil" cuisine. In nearby Tuscany the group Abandoned Grove has resurrected five thousand trees.They have also hired disadvantaged workers to produce the highest quality oil.In California Giulio Zavolta and Rachelle Bross  found a twenty acre olive Grove near Los Angeles. The trees were majestic, rising thirty feet in the air. They were over a century old and overgrown.It was hard to reach the higher branches to harvest the olives. With the help of a hired crew Mr. Zavolta lopped off the tree tops as well as printing back gnarled brittle branches.There was nothing left but sawed off trunks and giant stumps. It took the couple three years of contatnt burning to bring the grove back to health. Now they sell their olives to a local cannery while there oil has won a variety of awards, starting with a gold medal at the California State Fair in 2018.

Olive trees are ancient beauties. They should be treated as such.Luckily there are organizations and people who recognize their beauty and want to save them,.

Election Day Recipe For Calm

 How should you vote? Like you were following a recipe. With care and concern. This could make for a food secure future for all.

There are several crucial campaigns right now, from gubernatorial ones in Virgnian and New Jersey and the mayoral one in New York City. All affect how people in these states shop and eat. As a New Jerseyan I am more than concerned about not only my future but also the future of my fellow New Jersey and. Shopping here is tough. Luckily I have LIdl for all the major purchases like milk and cereal. Even the frill buys like soda and cookies are much cheaper at the store. The same with it's rival Aldi. So many are shopping here for all sorts of items, from pet food to baby foods and essentials to ingredients for holiday cooking and baking. They also offer valuable coupons for that enable us to get free stuff.It's always a fun thrill to get a free croissant, or bag of pretzels or even a free bottle of mouthwash. yet it's also important. Money saved is just that. With Trumps; tariffs' all over the place food has gotten more and more expensive. Parents are worrying about whether they can buy their kids fruits and veggies along with meat. That should not be. There should be  no worry when food shopping.

Then there is the SNAP benefits.Trump wants to halt  them during the government shutdown, even though thousands of families will be  affected. SNAP or Food stamps  have been around since 1939, the invention of then Secretary of Agriculture Henry Wallace and the program's first administrator Milo Perkins. The program first operated by permitting people on relief to buy orange stamps for their food shopping .For every orange stamps bought there were blue stamps that enabled families to buy food determined by the Department to be surplus.Modern food stamps came in the early 1960's and in 1964 President Lyndon B. Johnson signed it into law to make the practice permanent. The stamps allowed people to buy local food and vegetables along with basic foodstuffs. Alcohol and luxury food were not on the program as were imported foods.There have been decades of other reforms however no president has ever done anything this cruel. Churches and food pantries can only do so much.This is a Red problem  - no question about this. Yet Republicans can be as caring as their Democrat counterparts. If they're not vote them out.It's just that simple.

As with any recipe, care and concern should always be used. It creates the perfect dish.THis should also apply to how you vote too.

An Easy Pesto Sauce

 Years ago pesto sauce had to be handmade. It was picking fresh basil from the garden pulverizing it in a blender and then adding a slow stream of olive oil. Sometimes cheese or walnuts were added for more flavor.It was all so labor intensive. Not anymore. Any home chef can now have pesto at their fingertips.

I found this really great jar of already prepared pesto at Lidl

It;s from their Preferred Selection.

ction and for $2.19 a jar it is well worth it. This is a delicious blend of pesto, oil, Parmegian and walnuts. It's itnese on it;s own so I added some Country Crock Plant Butter.

=I mixed the two together to pour over these -leftover gnocchi also from Lidl.(

Now, all together, this may look unappetizing but once melted,it has a verdant, butterfly flavor that's just light and wonderful

This took only six minutes in the microwave.

It just requires a quick stir to evenly distribute the pesto sauce.

The flavor is simply heavenly. The pesto and butter create the perfect marriage of taste and texture.I think this is definitely my new favorite sauce. I plan on using this on angel hair and spaghetti in the future.

Pesto sauce is now so easy to whip up. Once made it's a great addition to any pasta ,risotto or gnocchi,. dish.Try it today for a nice change up from traditional sauces.

Wedding In Brooklyn

 New York City has become the destination place for weddings. One borough Brooklyn has become ultra popular.

This is where I am now.Tasting some traditional food at a DUMBO wedding venue.I think that  no matter where a reception is  held, food is food.The setting may be interesting  but the food will always be the. same Appetizers, soup , dinner , cake.It doesn't vary, although I wish it had.

Maybe the most memorable thing at any wedding reception is the love of the couple newly married.

Food is food.Love is love. It should unite at a wedding .It should.

Halloween Sweet Or Savory?

 Here's the Halloween question of the day - do you like sweet or savory Halloween treats?

I gave out both this Halloween

I am a big savory snack person myself and this collection from Lidl had everything from Funyuns to Cheeto Puffs an Twists to two types of Lays potato chips, sour cream and onion and cheddar and sour cream.There's also Frito;'s flavor treats in honey BBQ.

There is also the sweet side.I had Skittles and Snickers for my students. There was so much left over I brought them home.

Whats my favorite??

Savory!!!!!There's nothing like a bag of Funyuns to munch on during Halloween night.

What's your favorite Halloween treat? Let us know.

The MAHA Battle With Whole Foods

 Is Whole Foods as healthy as people want it to be? SOme say yes. Some vehemently say no. This is the real question right now. Is this totally  blue health food grocery store ready to embrace deep red MAHA beliefs? It's up for debate.

New contributor and food writer Ben Ryder Howe wrote about this debate in yesterday's New York Times Wednesday Food section. Whole Foods has always been known for good  gluten free foods and fresh from the vine and tree produce.It had a reputation of selling freshly prepared food that was not only healthy but also delicious.It advocated lower sugar in its' products along with no chemicals or artificial coloring. Yet there was some problems, namely the prices.It was jokingly referred to as "Whole Payvheck" because it was so expensive to shop at any of the branches.Now the headache comes from MAHA or Make America Healthy Again.The company's founder and owner, John Mackey is a capitalist and also a libertarian. Like other MAHA  he is a zealot for eating well. Errol Schweizer,a  former vice-president for the grocery edition declares that whole Foods is a straight up dialectical contradiction,. Whole Foods can appeal to both sides of the aisle.

Yet  the store is reluctant to embrace total MAHA ideology.Corby Kummer, executive director of Food and Society,at the Aspen Institute  a non profit think tanks feels that the store has always had a get out of my face and don't tell me what to do attitude.It's been anti-government and anti-corporation. Whole Foods has always been for pele who have rejected the mainstream.One critic of this is Alex Clark, host of the podcast, "Culture Apothocary With Alex Clark," part of the Turning Point USA Network founded by Charlie Kirk.She has embraced healthy living during an aha moment when she was eating too much Chick FIket .Now the fervent MAHA only gets her foods at Whole Food .She can;t figure out why this grocery store who has been one of the first and biggest promoters of healthy eating won;t jump on the MAHA bandwagon, she has accused the company of shying away from typical MAHA causes such as opposition to seed oils and betraying its. mission to improve American health. Yet the store shies away from being too red or too blue. It could also be afraid of losing it's liberal coastal base of loyal customers too.

Should Whole Foods be a part of a political debate? No.It's just a grocery store serving people who want to eat well. That's not political. Tha't s just good common sense.

A Good Treat - Scratch Cake And Frosting

This is definitely the time of year  for sweet treats and one of those is a slice of cake drenched in frosting. What's even infinitely better is cake made from scratch and frosting that's not from a can. YThere is nothing  like an old school cake with an airy mound of sweetness on top.It just takes some savvy to create both perfectly.

Regular contributor and top baker Genevieve Ko knows this and contributes both advice and recipes in today's New York Times Wednesday Food section.After several years of create the perfect slice she offers her knowledge to both expert and novice bakers alike.Ome of the most important gadgets a home baker should have is a good scale. Don't use a liquid measuring cup for measuring dry ingredients like flour or baking powder. Get a cheap digital kitchen scale; then use a spoon or scraper to push the dry ingredients into a cup. Using a measuring cup for liquids could throw off a recipe. Too much cocoa in a recipe such as her chocolate peanut butter ones will make for a crumbly crumb and a surprisingly bitter flavor. Another must is mix the batter differently Ms. Ko follows Rose Levy Beranbaum ,a uthor of the famed "The Cake Bible"in which reverse creaming is used ,This is when room temperature butter is mixed with the dry ingredients. This gives the butter's fat the chance to coat some of the flours proteins and as a result stop tough gluten from forming.After the flour is coated and the butter is evenly dispersed then add the liquid ingredients. This results in a much more tender crumb.(It also makes for easier slicing too).

One of the most important aspect s for home bakers is knowing their ovens Ms. Ko recommends thinking about your oven's capacity How long does it take to preheat? Thirty minutes instead of the usual fifteen.Does it run hot or cold?Is there a significant temperature drop when the door is opened? Is it smaller than average like an apartment oveN? These tend to brown baked goods quicker than larger ovens.Ovens may have to be set twenty-five degrees higher or lower.One way to find out is to set white bread slices in different spots and see how they brown. Make a note of the results Another must do is use bake times as guidelines. Set the timer for a little before the lowest time marker and take a look without opening the oven.Test for doneness before it's too far gone. The perfect bake is a cake that has a light golden brown color. Before baking  understand a cake's anatomy along with having the right pans. As for the cakes themselves.Ms.Kp give three yummy recipes, the classic confetti cake with cream cheese frosting. chocolate peanut butter cupcakes and yellow sheet cake with chocolate cream cheese frosting. Tint the frosting orange for a Halloween party . Save these recipes for Christmas dessert too instead of cookies.

Nothing beats the perfect scratch cake with a scratch frosting. The result is a deliciously light bite full of flavor. This is the perfect Halloween treat.

Your Fall Grape Guide

 Fall may be the time for apples and pears but it's also the time for grapes. There are all sorts from the richly colored Concord to the pale blushed color Traminette. There's nothing like a dish with them or just eating them as a snack.

One of the most popular and famous is the darkly purple Concord. These are the richest flavored grape, Most people know them from being in grape juice and jelly. Yet on their own. they're delicious.They have the eclasspic grape flavor always associated with the fruit. They add bright color to any charcuterie board. Pair them with a bold flavored cheese such as Bleu cheese and a sharp Vermont cheddar. However soft, creamy cheese like Brie and goat also work well with them . They are excellent for your own version of Welch's Classic grape jelly along with being perfect for pies and cobblers.Carawba grapes are also thriving right now. These are a muted berry red color and have a delightfully sweet taste. They're perfect for making homemade juice and wine. These, too, would be perfect for any charcuterie board. Try them with a very creamy cheese like Fontina, Brie and Camenbert. You could also pair it with goat and cheddar. You can make jelly with them and even more surprising ketchup. The grapes are boiled and then mixed with a variety of spices such as cloves cinnamon , allspice and black pepper. Vinegar gives it that classic ketchup tang while sugar balances out all the flavors.

Another fall grape is the blush colored Traminette..They have a floral and spicy taste .better suited for wines. However this Indiana born fruit is derived from the German varietal Gewurtztraminer. They make a good appetizer paired with feta . You could also try the silvery pale Vidal blanc. This is a grape you can use to make preserves instead of jelly along with making homemade juice. Are preserves harder to make than jelly or jam? Yes. They involve cooking whole pieces of fruit which requires a delicate balance to prevent the flesh from breaking down too much. Jelly, on the other hand , is created from strained fruit juice. Autumn crisp grapes are also being harvested right now. every supermarket. They are large and juiy, perfect for snacking with a  citrus, peach flavor.  It also has notes of muscat and rose too.One big plus about them is that they are seedless, making them easy to eat. You don;t have to worry about crunching down on seeds or swallowing them.These definitely belong on a charcuterie table. They pair well with everything from cured meats  to nuts to cheeses.

Fall is more than just apples and pears. Try grapes this season for a good snack or dessert. They're sweet and perfect . a good fruit for the autumn.

Scary Good CHocolates

 Halloween is a time for all sorts of candy, Yes, those Twix and Smarties are fun but there's nothing like homemade treats to enjoy at home. What's even more fun is that you can be creative. A fun treat can be handed with just some cocoa , sugar and ingenuity.

Coconut haystacks are always a treat. These are easy to make , using dark, milk or white chocolate It's melting butter with solid chocolate and then mixing in toasted or untoasted plain shredded coconut. You could sub in coconut oil  for the butter but I feel that it gives the candy a richer flavor. To make it spooky for Halloween add broken pretzel twists for legs and candy eyes on top. SLivered almonds can another f be added to the recipe for more crunch and taste. Chocolate bark is a tasty snack Again any kind of the chocolate can be used. It's just melting a bowl of chocolate chips for twenty seconds each bowl. The melted chocolate is then spread on wither a greased cookie sheet or onto parchment paper. This is the time to add the candy corn , orange and black sprinkles as well as candy eyes,Let set in either the fridge or a cool place  such as a front porch. Break into pieces and serve. Keep in mind this recipe can be made for All Saint'; day using leftover Halloween candy such as Reese's peanut butter cups, Twix  bars and Rolos caramels.

Homemade fudge is usually thought of as a Christmas sweet yet it can also be made for Halloween too,.A simple fudge recipe is combining condensed milk chocolate chips and a drop of vanilla extract  However you can a teaspoon of butter or plant butter for a much richer taste. A simple decoration would be a dash of orange and black sprinkles on top but you can press in candy corn or candy pumpkins too. SInce it is the season expand to making pumpkin fudge. This is using white chocolate chips, sweetened condensed milk, and two tablespoons of pumpkin puree (use Libby 's brand which is  very smooth and creamy. The flavoring is typical pumpkin spice  - a mix of a teaspoon of cinnamon,  along with a quarter teaspoon of nutmeg and an eight of a teaspoon of cloves. Melt the white chocolate and condensed milk together in the microwave. This only takes a minute  and then afterwards microwave at thirty seconds intervals , The mixture will be very thick. Add the spices now , GIve it a good stir and put into a greased or aluminum foil line pan. It should be refrigerated for at least four hours before cutting and serving. You can press candy corn into it for decoations

Halloween is all about sweet treats. Homemade ones are the best. Make them for a fun way to celebrate the holiday.

A Scary Good Halloween Barbecue

 Just because It''s Halloween doesn't mean you can;t cook out. A f barbecue under a full moon is always can be both delicious and exciting. You can have the foods of summer but with a fall twist.

Hamburgers and hot dogs figure at any barbecue. You can easily have beef, Impossible or turkey  burgers. Throw in some scary spice with a dash of Szechuan pepper or paprika. If this is too much add it to ketchup to be put on later. Cut out eye triangles and jagged smile on cheddar cheese slices and pt them on hot burgers. They'll melt into jack  o'lanterns. Hot dogs get the fright treatment too. Carve out fingernail indentations and wrinkles so they look like the real deal. Add some barbecue sauce  or ketchup. for more .Ribs too can get the Halloween treatment. Use  pork ribs because they resemble the human kind the most.After they're cooked place them them on platter much like human ribs. Have at plastic skull at the top while grilled sausages can be coming out of the bottom of the ribs like intestines. You could also grill the sausages and arrange them like intestines. Use a layer of barbecue sauces t give them a bloody look to ramp up the ick factor. 

Cook out sides can get the fall treatment too. Potato salad can be given snap with a crisp apple cubed into it this adds an unexpected jolt of sweet ness to it. You could also create a bowl of apple salad that has another fruit of the season in it - cranberries. This is taking cut apples and dried cranberries and mixing them with chopped celery , mayo and pecans or walnuts. A sprtixx of lemon juice is added for some brightness and tanginess.  This can be made with Greek yogurt for a lighter, healthier version.Pears are also big right now and you can pair chopped ones with Bleu cheese for a sophisticated side.Fennell is also added as are walnuts.The dressing can be a balsamic vinaigrette or even just a simple one made with white wine vinegar. If it's really cold outside and you want to warm up your guests you could serve up cups of hot pumpkin soup. This is an easy make that involves unsweetened pumpkin puree., sauteed chopped onion, chicken broth and cream. The onions are sauteed first  in a mix of butter and olive oil in a large souppot then the pumpkin is added . When these are thoroughly mixed  add a cup of chicken broth , and a quarter cup of whole cream. SImmer , adding salt and pepper. This  can be served with rice blended in a long with butter. It's the perfect chill chaser for a cold night.

A Halloween Barbecue may sound like a scary idea but it's well worth it. Create a fun night outdoors with good food. Everyone will enjoy this celebration to fall.