A FEast For February

 February is the time for feasting - from Valentine's Day or the Super Bowl to finishing up celebrating the Lunar New Year. It's the month for Presidents Day - and cherry pie to honor George Washington (Although cherry tarts will do nicely)  Ir's the month of chocolate hearts and chocolate mousse, of yummy dumpling and spicy wings.

Here's the question of the week  - what are you looking most forward to in this upcoming month? A romantic Valentine's Day dinner? Ginger pork dumplings? A Super Bowl buffet? Cherry pie with cherry ice cream? Let us know.For me, maybe just some fun chocolates and those Necco candy hearts

Junior's Cheesecake Your Cheesecake

 One of New York City's institution is Junior's cheesecake. This treat is the signature dessert of the Juniors chain that many New Yorkers - and tourust's flock to. Now you don;t have to rush to Mnhattan or any of the other locations across the country. You can create this delight at home.

Regular contributor and chef Eric Kim wrote about this in yesterday's New York TImes Wednesday Food section. He creates his version of the classic cake, including their famed sponge cake bottom. Cheesecake has been a part of the city's cuisine since the mid 1800's when German immigrant brught the first recipes over. They were a bit different than today's with the cheese being cottage cheese and the bottom layer being pastry crust. Tis was the standard recipe for kasekuchen  - cheesecake until 1872 when William A.Lawrence a dairyman from Chester, New York in Orange COunty started manufacturing what he called "cream cheese" a variation of the famed  Nuefchatel a crumbly French cheese. He linked this new invention to the fine dairy being produced in Philadelphia which at the time was outstanding.Even today Philly Cream Cheese is being made in upstate New York. Fast forward to the late 1920's and early 1930's when Jewish bakers and deli owners started subbing in the cream cheese for cottage..It made the final product creamier .

Junior's took the recipe to another level. The original owner, Harry Rosen went all over the city ,trying and tasting variations of the cake. He finally created a recipe with his baker Eigel Peterson.It';s still made today , according to Rosen's grandson and current Junior's owner Alan.There is also Eileen's Special Cheesecake that has a similar recipe.It has the airy sponge cake bottom as opposed to the usual dense graham cracker crust one.It's not too lemony as to not overpower the cheesecake's delicate flavor.Preparing the etims can be labor intensive. The sponge cake ones do have to be buttered and then wrapped in foil to prevent water from the water bath seeping in. The whole cake is cooked in a water bath. For the filling use two large eggs and , of course ,Philly cream cheese.It does need a lot of sugar , around a cup and two thirds, almost two cups.  There is also a quarter of a cup of heavy cream added for body and cornstarch is added for binding.The spring form does have to be placed in a large roasting pan with an inch of water.Teenty minutes in the pan has to be rotated. Can you add extras like chocolate chips or coffee for a different flavor? It's best to stick to the original recipe. Serve fruit and if you want chocolate sauce on the side.

Happiness is a good cheese cake.Make Junior's version for a home baked slice of goodness.It's the perfect  dessert for a winter's day.

Welcoming Dumplings

 The Year of The Snake has arrived!It's time to celebrate with all sorts of goodies to ring in the  Lunar New Year! Think dumplings both sweet and savory to feast on.

REgular contributor Genevieve KO writes and gives all sorts of variations in today's Wednesday's New York Times Food section. For some Asians these gems full of flavor and happiness represent wealth and prosperity for the year ahead. Five contributors have given their best recipes. Keep in mind that these recipes also work for any time for the year. They're great for parties and even barbecues but they could also be a fun weekend meals in with family.Eric Kin gives his for the Korean New Year(all Asian countries celebrate at the same time) Seolail ones that are made with wonton wrappers.It is loaded with beloved Korean flavors like kimchi and gochugaru.Fish or soy sauce can be added for brininess and flavor. Vegetarians will love the CHinese Zhongshan Gok Jai .They are also called crystal dumplings because you can see through the skins the dough is a combination of wheat tapioca and potato starches instead of flour, hence the transparency. The fillings has two kinds of  mushrooms, shiitake and dried wood earm, alongside with carrots celery and water chestnuts. Tofu give its more solidity and weight.

For a different taste try Sue Li's chili oil wontons. These are highly flavorful, being packed with ground chicken or pork along with shrimp. Shaozing wine or sherry can be added for more flavor. The sauce here is the most important It;s made with garlic, scallions and red pepper mixed in vegetable oil. Bay leaf is added. The dumplings should be served with peanuts, peppercorns and scallions.Kay Chun gives her recipe for beef wontons  with zucchini and buchu, a highly flavorful allium. Tofu and garlic are also included for more weight and taste. The dipping sauce is unusual in the sense that it uses pine nuts which are mostly used in Southern European baking along with soy sauce, white sugar and white vinegar. Dumplings aren't usually sweet however Ms KO, a renown baker gives her spin.Her filling is a kind of ganache , made with a bittersweet or semi sweet chocolate bar or dark chocolate chips and quarter of a cup of condensed milk. Sesame oil is added for silkiness along with salt. The wrappers is more doughy than the average dumpling. Ms Ko uses glutenous rice flour and sesame oil. It has to be kneaded and rolled like bread dough and then proofed.It's then steam over water.

It's the New Year. Celebrate with these savory and sweet treats. They're perfect for ringing in the Year of The Snale!

Falafel Your Way

 Falafel is one of those great Arab dishes that can be adapted to anyone's tastes. It's can be traditional or varied. It makes for not only a great dinner but for a good snack too.

Falafel has been around for centuries. Some same the Egyptian Copts brought it to the Middle East while India also claims to have created it. Another story has British officers asking Egyptian cooks to make a croquette in the 1800s.It's most like;y have been invented in Egypt during the Phraraonic period.It can be made with fava breans for a more authentic flavor or chickpeas. An easy recipe calls for chickpea, tahini sauce various herbs such a as fresh parsley , cilantro and dill. Garlic is needed for kick along with cumin, cayenne and coriander. Baking powder is needed to give an airy fluffiness. You can add sesame seed s to give it a certain nuttiness. Purists insist in using dried chickpeas  as opposed to canned however if this is too much use canned. Saved the liquid for aqua faba a vegan sub in for egg whites.If you go the dried chickpea route, then soak the beans for twenty-four hours before using. Put all the ingredients in a food processor to pulse.This mixture has to be chilled before frying.

What should falafel be fried in? You can use olive  - your best bet - v=canola, grape seed or sunflower oil. Using olive oil creates a thick, crusty  crunchy exterior that prevents oil from soaking into the middle.. Make smaller patties for snacking or hors' d'ouevres. Make bigger patties for sandwiches and wraps. Falael's recipe can be varied. Keep in mind that it can be baked and even air fried, the last being the easiest.It only takes a few minutes. They need to be flattened into discs more than shaped into balls for a more uniform cook. A fun idea is creating rainbow falafel. For deep purple used a purple baked potato which can be a fun change up. If you want to get creative for upcoming Valentine's Day make pink heart falafel. The pink color comes from the addition of beet root.Buttternut squash and a good dose of turmeric give a lovely golden orange color. Make all these colors for a fun appetizers. Serve with blistered pita bread that you can char on the grill or in the oven.

Falafel is an easy meal and snack to make. Create a dish full of Middle Eastern flavor. It's a nice change up for a week night or weekend dinner or treat.

A Family Classic Redone

 Every family has a recipe for leftover mashed potatoes.It could be colcannon.It could be potato puffs. Whatever it is, the mash makes a good base.

I decided to recreate a family classic with leftover potatoes.The idea of fried potatoes with ketchup sounded too good to pass up. I thought it would be a tasty way to use up leftovers.

I knew my mom and Nonna refried them with butter, I also added oil.

A mix of butter and oil is a good mix to use for sauteing and frying. To give ti more body I added about two teaspoons of  flour/

This gave the potatoes the consistency of pancake batter. I feel it needed more of this and an egg binder. It was still good. with more of a soupy quality  better suited for colcannon.

Mashed potatoes can lend themselves to a variety of dishes. Try it this way or try it in anew recipe. mashed potatoes make a good base for many tasty dishes.

Taei Peruvian Mustard A Good Kind Of Hot

 What goes with a hot dog on a chilly day? Tari's Peruvian Hot Sauce ! This is a great condiment nor just for dogs and brat s but also for chicken and even pasta, pizza and chili.

I really like this mustard/ I enjoyed it on a tofu turkey sausage for lunch. There are two kinds of hot sauce. 

One is a more mustardy type , with a fiery bite. This is perfect on hot dogs and even hamburgers. The milder sauce (whichresembles Thousand Island dressing) has a milder creamier flavor.

Both sauces are pure Peruvuan (hence the very cute llama logo) and made with Peruvian peppers. They're unique to Peru, a bright yellow with a fruity spicy flavor. It works Wells in a sauce. I can see this on chicken tenders along with a great dip for fish and chips.You can add a few drops to tomato sauce and give some zing to pasta and pizza.I also planning on adding some to homemade chili too.

ANother Peruvuan who likes this is Paddington. He may have a fondness for orange marmalade but he may change his mind after tasting these sauces.

If you want to add some flavor to your cooking, then try Tari Peruvian Hot Sauce.It;s versatile.It can top hamburgers and hot dogs. It can be added to sauces. Try and enjoy the heat during these cold January days.

What Will You Give Up

 Prices are high. Oranges are ten dollar a pound in some stores.eggs are almost fifteen dollars for a dozen. There is going to be a time when we will have to give up some of our foods we like in order to Dave money. what are you willing to give up?

I know I won;t be giving up , almond, milk, fruits or veggies. These are vital to a healthy diet.I may just give up eating out in general with going to restaurants a twice a year deal. That's it. Candy may be on the list along with certain snacks.

what are you willing to give up and why ? Let us know.

The Fierce Force Of LA Restaurants

 There is one place a person can turn to in the middle of any disaster -a restaurant. Los Angeles restaurants have been the backbone for feeding the victims and helpers of the massive and destructive fires. Yet they can also be a problem to many of their workers.They can open and they can close. 

Regular contributor and Los Angeleno herself, Tejal Rao wrote about this in yesterday's New York Times Wednesday Food section. Restaurants, such as her favorite LASorted has stepped up and turned their restaurant into a staging area where food is made and delivered. They bring unique skills in making dozens of pies and other dishes for hungry evacuees and firefighters. They were able to mobilize and get several drivers via Instagram . These drivers go out and delivers carloads of pizza across the ravaged city. Restaurants have a greater sense of urgency about cooking for people and caring for them despite the logistical nightmares that may be involved. ON a daily basis it runs smoothly. Add in a disaster and two hundred or more spread across five locations will receive a hot dinner.There are so many restaurants involved that the LA TImes has actually plotted them on a map.Writer Emily WIlson has also tracked the various  resources they provided along with their fund raisers and calls for volunteers and donations.

Yet there is a flip side. Many restaurants ,due to either their proximity to the flames and air quality  are closing.The dining rooms have been empty, due to the lack of customers.Ms Rao figures that people are grieving and do not want to enjoy a meal out.However she and her colleague needed a night out. There is something about having a drink with friends and heading to an eatery to share food and conversation with friends. Enjoying a dinner - or any meal out - brings about a sense of community and also safety and resilience.People and restaurant owners should realize this .Silver Lake's Ruby Fruit closed  - at least -temporarily  - because of what's going on. Hopefully this poplar  wine bar with diner food will open, much to the delight of their fans. Restaurants closing affect not just their followers but their workers. Bills have to be paid, their families have to be fed. Even if they're open three or four days out of the week ,it would be helpful and buoy up a damaged community.

LA and its' restuarants are a powerful force. They are and should provide sustenance to evacuees and fire fighters. Their food is what keeps the city and its' people going.

A Non Partisan Haven

 It's no lie that this country is deeply divided politically.It's even worse in Washington D.C. Yet there is a haven where people can go and escape from this, It;s surprisingly called  Immigrant Food  a name that is surely could cause trouble .Yet it doesn't;t.

Regular contributor and chef and owner at Brown Sugar Kitchen  wrote about this interesting eatery in today's New York Times Food section.It is a go to in the nation's capitol as it offers not only tempting dishes but also an insight into the immigrant table.It may be one of the first of its' kind as it offers gastro-advocacy to support people who come to the US looking for a better life. Tea Ivanovic the COO and co-owner is adamant about this. She plans to continue with this, undaunted by the current administration. In many ways having a restaurant during Trump;s second term may be hard. She and other local DC restaurant owners are carefully monitoring the situations and proposals.Layoffs of government workers in the upcoming months along with mass deportations are going to affect the industry.There could be retribution from both sides in these politically charged times.

Yet Immigrant Food will charge on. Marcus Samuelssen will alo be on the bandwagon when he starts running a restaurant int he famed Morrow Hotel.  Another famed chef Nancy Silverton opened up a branch of her Osteria Mozza in Georgetown.Kevin MCNnally began a second Minetta Tavern in Union Market back in December. He has told Vanity Fair tat Mr Trump is welcomed at his eatery.Yet there have been a lot of push back from Brett Kavanaugh getting heckled to a manager at Beauchert's Saloon telling The Washingtonian magazine that she would never serve anyone in the Trump Administration .Immigrant Food ,it seems, will not tolerate this. They will try to remain non partisan. Their dishes are ,featuring  a wide array of recipes from Greece to Peru. There was even a dish honoring Kamala Harris' heritage - a turmeric rice and coconut chicken curry. These dishes could unite a fractious city.

Times are different now People need to stand with each other. They should adapt Immigrant Food;'s philosophy. It'll make for a better country.

Throw Anything Together

 There are days when you can;t go to the grocery and get everything you want. What to do when meal time rolls around? Use what you can to create a tasty meal.

In those times it;s good to rely on a semi stocked pantry  fridge or freezer. Beans can be used hot or cold in a variety of dishes.add them in a tomato sauce with garlic and chili powder and you have a quick chili. Any leftover onions can be chopped and add to it. A tasty hot dish is beans and rice,This makes for a good side or even a main course.In warmer weather a bean salad is always a nice side for a lunch or dinner. You could even make a cold beans and rice salad for a barbecue when the weather warms up. Serve it on toast for a British take.It makes for a quick lunch especially on a busy weekend. Another staple rice can be blended with anything. If you have leftover rotisserie chicken shred it and cook it with some butter and rosemary for a satisfying dinner. To jazz it up a bit add some saffron if you have it. If not try any spice from garam masala to adobo for more flavor. RIce can also be used to stuff peppers if you have them. Mix it with such chopped vegetables as cherry tomatoes, corm and even chickpeas.

Leftover are always great  for repurposing. Those left over burger patties can be broken up and stuffed into peppers or onions. mix them with breadcrumbs - which everyone has. Another ground beef dish -  leftover meat loaf can be sliced and made into hot sandwiches just by putting the slices on bread and then covered in gravy . If there's no gravy  you could use  barbecue sauce on it. Any leftover fowl can be mixed with noodles for a hardy dinner. Take turkey or chicken and chop. Add cooked egg noodles , mix and bake. Those slices of cheese? Shred them and use those as a topping.Can dessert be done this way? Yes!Mix in cereal with your ice cream for a fun twist. Add syrup for a sundae. Surprisingly melted ice cream can be used for milk in a cake. It will have a denser crumb than the average cake and a much more flavorful taste. It doesn't have to be vanilla, You could try chocolate .butter pecan or anything Dust with confectioners sugar if you have it.If you have milk then make a glaze to drizzle over it.

Ingredients can be put together to make a tasty and interesting meal or dessert. See what you have. Be creative . It'll make for a fun cook or bake.

Helping Each Other

 This is Martin Luther King Day, a day when we need to remember Dr King's words and actions. We will need this in the next four years and possibly beyond. Keep in mind people , family friends, neighbors will need our support.

Despite all the promises, food prices will not go down. Thankfully there are stores like Lidl and Aldi that offer good food at lower prices. Shop at them to save money. They, especially Lidl ,offer deep discounts on such expensive items as  eggs and milk. Wal.mart also has some good buys on various food stuffs and appliances too. Be judicious. Be smart. Another way is supporting small farms. These too will suffer in the upcoming years. Support them in the summer and fall when their harvests are ready to sell. Bring your family,friends and neighbors to shop and show them how they can save too if they haven't;t discovered these discount grocery stores.Another way to combat rising prices is start your own gardens. Start planning now for Spring planting. beginners should stick with easy veggies to grow. Think radishes and tomatoes along with carrots and peas. Fruit trees take a few years to mature and produce harvests. You can grow these if you;re patient enough. Remember to donate some fo your harvest to those who need it , whether family friends or neighbors. 

IN that same vein, some programs will most undoubtedly be cut.Veterans and the disabled will be needing help too. Again do what you can to donate to food pantries. If you own a restaurant, donate any overage to soup kitchen s .Another idea is do what rocker Jon Bon Jovi as done, His Soul Kitchens allow people to pay what they can or help out in the restaurants. This gives those struggling a chance for a night out which for some is a luxury.Also consider hiring these people too. They'll appreciate the job as well as whatever food they can bring home with them. Mentoring will also be important too. Any shop in the food industry or restaurant can do this, helping those who are struggling to get started with their own careers.Smaller shops like bakeries and meat markets can perhaps offer discounts on day old products and also offer discounts to students and veterans.These shops should also promote and sell small time artesans, those who make their own honey or baked goods along with kitchen items like towels and ceramics.

Today we honor Martin Luthr King. We should honor his principles and generosity too.It will make the next four years bearable. 

Hot And Heavy Dishes

 This is January and that means freezing temps depending where you are. This means hot , satisfying meals that are perfect on a Sunday or a less heavy one for the weekdays. There are so many different dishes that can warm you up while giving your eh best nutrition.

Many think of cabbage as a summer veggie, perfect for those barbecue slaws. yet this is a winter veggie, perfect for winter dishes. You can still have to in slaw form but think hot instead of cold. It's shredding the leaves and then sauteing them in a mix of olive oil and butter. add what you'd like to it . Some add apple cider and bacon to give it more zing and flavor. Garlic and hot pepper can also be added for a more Szechuan flavor. Another idea is turning that round head into thick steaks. It's just slicing it into one inch thick pieces and then drizzling with olive oil. season with salt and pepper and roast for forty-five minutes for 375 degrees Farenheit. Bean dishes are another good and hearty way to bulk up during these frigid times. Chili is the ultimate cold weather go to. It can be made meatless or with ground beef. You can even add pant substitute crumbles in a long with stewed tomatoes , chopped onions and peppers.If you want a five alarm then increase the spicing, namely the chili pepper. Some add a dollop of sour cream and guacamole in people's bowls. Add cornbread to round it out.

Casseroles are another cold weather must make. Lasagna and baked mac are two of the most famous and most beloved.lasagna can be made in advance and frozen, to be used later on in the week.Create a rich one by using ricotta and a good Italian sausage.Any pasta sauce will work with it You can vary it then with a mushroom or garlic sauce. Lasagna can also be made Piedmontese style.This is a white bechamel sauce that's subbed in for the ricotta. It's more of a French style casserole with a creamy sauce and veggies like carrots. You could add beef to this but shredded turkey or chicken would work better.Another pasta casserole is baked macaroni and cheese. THis is the perfect comfort food for frosty days. A basic recipe is one that involves cheddar along with two eggs and milk. par boiled elbow macaroni is cooked first , then put in a buttered casserole dish. The eggs milk cheese and butter are whisked together and then poured over the pasta. Cheese slices and bread crumbs can be place don top for a nice crunchy bite.  You can also add a layer of bacon or ham for not just more flavor but to make it more rib sticking. Gruyere cheese can be added for a different, more subtle taste.

It's January. The temps are frigid. You need a good, hearty meals to get through these Articitc days. Try cabbage steaks , chili or casseroles for  filling meal.

The Wooden Spoon Controversy

Wooden spoons are one of the key utensils in any chef;s arsenail. Yet there is a controversy with howto clean them?Is it just hot water? Do you use soap and what kind?What can you do to get those wooden gems sparkling.

Wooden spoons are a mut for any home chef who loves to cook sauces and soups. They're getting a lot fo usage right now thanks to home chefs cooking up a lot during thiese chilly days. Wood is a better medium than plastic which could melt or become deformed thanks to high heat. Cermaic spoons can cause chips.For millennia wooden spoons are the best. They absorb heat and don;t turn red hot like metal ones do.They are the workhorses of a modern kitchenand that means they can get dirty quickly. According to Maki Yazawa, a writer for The New York Times Wirecutter zine wooden spoons should be washed with unscented dish soap and warm water.  Use a sturdy sponge like Scotch Brite (which can be bought in four packs at any grocery)The next step is drying it with a towel or paper towel.Just pat gently and then let air dry preferably overnight or at least for a few hours.

There is an extra step if the wood looks dry. Use a splash of food grade mineral oil such as Thirteen Chef Mineral OIl or Howard Cutting Board OIl. Keep in mind since wood is porous it will absorb oil over time to hydrate it . Every now and then it does need extra oil.This will prevent it from cracking and splintering which could lead to bacterial build up. Add a few drops at a time  of the mineral oil and rub it on the surface using a paper towel. Don;t aggressively rub it in. The spoons just needs to be well coated. A bit of excess oil isn;t a big deal. This does require downtime for the oil to soak in. Do this before vacation or on a week where you won;t be needing the spoon.How do you know you;ve applied a sufficient amount of oil? Drip water on it and see if the droplets hold their shape.If they're absorbed into the would then more oil is needed. The wood is still "thirsty". You could also just gently wash the spoons as you would regular spoons and then let them air dry. This works for many including myself.

Wooden spoons are a big part of home cooking. Treat them well and they'll last a long time. Sometimes even the studiest tools need tender loving care.

Sturdy Seeds A Symbol for Altadena

 The California wildfires have created an unimaginable ,horrific hellscape.There has been so much destruction that even resident Jay Leno has likened it to Hiroshima. Yet there is hope among the ashes. It relies on plant seeds that could bring back wildlife and foods. 

LA resident and regular contributor Tejal Rao wrote about this miracle in yesterday's New York Times Wednesday Food section.It is in Altadena, an area where there was nothing but mass destruction.The town had seeds banks, small wooden structures similar to small curb side libraries where home chefs could takes seeds to cultivate or use in cooking.One, Nina Raj, a naturalist who live-in the city took her seed collection during an evacuation. She had to pack her Marilija poppy seeds, Engelmann oak acorns,California buckeye, sage and buckwheat seeds. Many of these had been n gathered around Easton Canyon where another detrimental fire, the Eaton Wildfire is still smoldering This was an area that attracted seed collectors as well a  shikers and cyclists, along with indigenous animals also ate these seeds and drank from ponds and pools..

Luckily Ms. Raj's home is still standing while many of her neighbors are now homeless. however the surround ground may or may not be good for regrowing seeds. As shocking as it sounds fire is part of the ecosystem of Southern California. Some native plants have learned to germinate or go to seed in the ashes while  others have been shown to clean scorched soil and prepare it for new growth    Ms Raj realizes this and on Monday worked with a local nursery to dole out protective ear and tools for homeowners. She also put out a call for seed donations too . Within days people were dropping off seed packets. One person even gave a California black walnut sapling.Other mailed in yarrow, mugwort sagebrush and lupine seeds.  All of these can be used in teas and soups. They are flavorful and can be considered a part of native Californian cuisine.In recent years many Altadenans have replaced their gardens with vegetable and seed patches.    Hopefully the land won;t be polluted with flame retardants, salt water and ash that were used to extinguish the flames.  Ms Raj is hopeful. The plants are resilient and will grow back - a symbol of the people of latadena themselves.

California will rebuild and grow. The plant life will come back. it will take a while but the seeds and plants that made it unique  will regrow and thrive.   

Protest With Eggs

 You would think that eggs are coming from the golden goose given their high price these days. They are one of the most expensive food items out right now. They're are ways to work around them. It's a simple as using basic sub ins.

Regular contributor and pro baker Genevieve Ko wrote about this in today's New York Times Wednesday Food section. For decades moms have been using egg substitutes because their kids have egg allergies. Baking allows for these.Cooking is trickier. Home chefs (including myself) have used JUst Egg which does work in both cooking and baking.It is expensive at around $5.31 for a 16 ounce bottle and it has to be used within a two day time frame. It'/s good for making omelets and frittatas.  A=However with baking you can vary the ingredients. Egg is used for binding so a good binder is all that's needed. Eggs also moisten dishes with their water content and make the crumb of any baked good richer with their fatty yolks . Whites are good for creating airy meringues along with lifting baked goods. Whites also add a fluffiness to savory dishes and make for a lighter ,almost poofy omelet and cheese souffles.

What can be used for a egg substitute? Ms Ko recommends flax gel. Again it'sa good binder and can add structure ,moisture and fat. Most baking recipes can use it such as cookies, muffins, cupcakes and yeast rolls to name a few.It does have a subtle nutty taste but this works with other ingredients and is a good binder. Professor Genevieve Meli of the Culinary Institute of America who teaches pastry arts recommends grinding flax seeds to produce it.The down side is that it can go rancid quickly. Another sub in and a favorite of vegan home bakers is aqua faba, the chickpea fluid. It adds moisture to such treats as brownies but also makes excellent meringues.Unlike egg whites it will not help in creating a tall cake.One mom favorite is banana or applesauce.It binds adds moisture and does provide some structure.Use it for yeast rolls and even pancakes to  get the same texture as ones made with egg. Mashed sweet and regular potatoes can be used  potatoes along with pumpkin puree can be used for savory dishes such as meat loaf and breading meats

Yes using eggs are a home chef's luxury. Yet there are sub ins to help. Use them for budget baking.

Warming Spices

 How to make a dish even hotter? Add some heat. It could be sliced jalapenos or a heaping teaspoon of red pepper. This makes for a blood warming meal that will get you through the cold days ahead.

Of course chili is one of the hottest dishes to make. Many make it with just a one alarm rating yet it can be made to be super hot. A five alarm is a fiery change.This means adding more spices and peppers to your already established recipe. Jalapeno is added a long with teaspoons of chili powder ,cayenne pepper and red pepper. if it's too eye watering it can be cooled down with individual dollops of sour cream or guacamole. Another Mexican favorite mole sauce can also be spiked up another levelIt a dark chocolate sauce made with such cocoa .Usually made with cumin and tomatoes. it can be varied with a good kick of ground red pepper. It's usually serve with chicken or beef but can be good with vegetables too. if you want to add more heat then thick about jalapeno cornbread to any of these dishes. Add half a cup of fresh sliced one for an extreme bite or pickled ones for a lesser zing.

Pasta can be fiery too. Arrabiata sauce can bring in blood warming fire. It's a red sauce, rich with tomatoes and the extra kick of red pepper flakes. A teaspoon o them  toasted in butter should bring out the flavor and give the sauce the appropriate taste. If you want you can add any protein too to give it more oomph. Think chicken beef or shrimp. Keep in mind that pizza sauce can also be made arribiata. Add some spicy pepperoni too or ventricina ,a spicy Italian salami as topping.  for a really elegant hot dish , make lobster arrabiata . This is made with two three pound lobsters and four dry red Chiles. The lobsters do have to be roasted first and the meat and juice added to the creamy sauce. It's usually served with spaghetti but also works with any of the "long" pastas like fettucini and linguini.Indian food is also full of heat. Try a chicken curry that combines ginger - another biting spice and chili flakes to create a blood warming dish.Again ,if it's too spicy then serve with Indian flatbread like naan or roti.

If you want to be toasty hot during these cold days, then cook with heat. These dishes will keep you warm .They're not only not but also delicious.

A Vegan Jersey Maque Choux

 Cajun food is a perfect chill chaser during this weather.One the famed masque choux  is one of those even if it's typically associated with summer barbecues. It a tasty melange of flavors and ingredients that work any time of year.

I decided to try the recipe after receiving the recipe in my email. It looked very tasty save for one ingredient - corn.With that I decided to sub in peas and chcikpeas since I  sadly can't digest corn.. I also used a base of Lidl's riced cauliflower stir fry which does have a little  corn and chopped green peppers

 

The recipe calls for real back on or ham but I used Morningstar Farms soy slices which gives more or less the same taste.

The true maque choux recipe calls for just butter but I used a mix of Country Crick plant butter and a bit of the Lid; olive oil.

It also calls for heavy cream,I used  a tablespoon of Violife's vegan sour cream and about quarter of a cup of Lidl's almond milk.

Chopped tomatoes are also added for more flavor as the original recipe. I used a generous dusting of onion powder and ground red pepper.

It's simmered over a medium flame for fifteen minutes.

I'd add the bacon later to keep it's crispness.As with any Cajun dish rice is a must so I used Lidl's Ninety minute kind

to stop up the sauce.

I arranged the bacon around the sides with rice 

This was deliciously flavorful with the hot pepper and cream sauce highlighting the vegetables and bacon. This is definitely going to be made a second and third time. It was very tasty and it can be made a variety of ways, whether the original or varied to suite individual  tastes.

Add Macque Choux to your winter table . It;s a fiery , creamy delight that's perfect for a cold night. Try it for a taste of New Orleans,

The Impactful California Cuisine

 Not many US states have the impact on world cuisine as California.It may have been the state where all our entertainment came from but also many food movements that have impacted the globe also derived in both northern and southern parts of California.

Long before there were the Spanish and Americans in The Golden State, there were the indigenous tribes.Due to its size there are several different scores, each uniquely different. They were eating the healthy salmon long before anyone else discovered this fish and its' nutritional power. There were also deer as well. along with sheep and even bear. Small fowl like grouse  and quail were also consumed as well as seafood such as mussels crabs and clams. Most of the tribes relied heavily on accords which went through an elaborate process of boiling and leaching (getting rid of toxic  tanic acids ) to create either a thin gruel or a thick stew . Not surprisingly all the tribes of California roasted and the bus which were high in protein. Crickets and grasshoppers were the most popular.When the Spanish arrived in 1769, They brought the chief components of the Mediterrenean diet that are the cornerstone of California cuisine.OLive oil fresh vegetables and wine were now a part of anew rethought California cuisine.

A change happened in Northern California with the 1849 Gold Rush, It also helped to highlight San Francisco, now becoming a place for wealthy patrons to go . The Forty-Niners brought salted food and hard tack, similar to what sailors ate. The Chinese were also coming into the San Francisco area and with them. Even though they were initially disliked, their food and cooking techniques made a massive impact even to this day in the state.Thanks to the fil industry arriving in So Cal , oranges and lemons were being incorporated in not just Californians' diets but all of America's. The Twentieth Century brought such innovators as Helen Evans Brown,originally a New Yorker and Alice Waters. Waters was influenced by her time in France but used fresh local fruit and vegetables at her restaurant ,Chez Panisse in Berkeley California, The state continues to influence the world today. The juicy and delicious French dip originated in LA along with fish tacos and the ever popular California roll. Where would the world be with out San Francisco sourdough.

California is a powerhouse in the culinary world. It has been that way for centuries.It will continue on, with good food and good flavors.

If you want to help those affected by the California wildfires, consider the American Red Cross and PROJECT HOPE

Dining In Dining Out

 Even though it's wintry up here in the New York area , there's thoughts of eating al fresco. Here's the question - what do you prefer Inside eating where it has a cozy atmosphere albeit  a din of conversations (and let's face it  its always fun to eavesdrop)or outside where you can feel the sun on your face and enjoy food in fresh air. 

What is your preference? Let us know.

For my Sweetie Bella who loved to look out the window when she had her favorite snacks.

NY Pizza For All

 A slice of New York pie was almost always relegated to Manhattan and the five boroughs. It was something people in other states dreamed about  but could never have. However all that's changing  thanks to dedicated and innovative pizza artisans. New York style is coming to the US, whether the mountains or the prairies or the ocean states.

New contributor,Ed Levine, contributor and founder of Srious eats and host of the podcast Special Sauce write about this phenomena in yesterday's New York Times Food section.Mr. Levine is kind of a specialist himself , talking about different cuisines and life in general. He explored how the perfect triangle known as the slices has made its' way across the countries. Pizzerias are serving it and people are falling in love with it. What makes a New York pie so special.Its the entire makeup.It starts with the doughy bottom that charred perfectly in a cola fired oven. From there the low moisture top grade mozzarella and a sauce made from high quality canned and steamed tomatoes.The crust or raised lip should also be charred and riddled with airy bubbles. Most pizzas , especially the slices that non New Yorkers have experienced were  thick gummy slices with bad overly chewy cheese and a not so great sauce. Now thanks to pizza evangelists as it were and affectionados as well a s blogger and pod casters America wants a better slice.

The concept buying a single slice was new in some areas.when Ann Kim opened her place in Minnesota customers were confused at the concept of one slice.  People were dumbfounded when she placed back in the oven and crisped it up.Fellow pizzarias owner Justin de Leon faced something similar when he first opened up Apollomia's in LOs Angeles. Customers were familiar with the greasy paper plates the pizza slices came on ot the paper bags for take out pizza. They even asked for plastic knives and forks. However the country is becoming  acclimated to the idea of New York slices. Righteous Pizza of Rexburg Idaho is getting a big play, Bill Crawford , the owner and chef is creating pies that are the main drive of their business. They are mazed out to their capacity yet they;re constantly growing. Making a New York style pizza is learned. California pizza maker Tony Gemignani opened up Tony Gemignani's International School of Pizza in 2018. Bill Crawford is a proud graduate along wit Ann Kim and some other like Audrey Kelly and Laura Meyer  who have their own pizzas.

New York pizza is becoming a thing.People love th e lush combination of good cheese, good sauce and good crust. It's soon to be all over America 

Backyard Saffron

Saffron has always been the world's most sought after spice.It's been used for centuries  and it's what gives risotto Milanese and paella their distinct golden coloring and rich flavor. Yet this import is now being grown on farms across America.It's becoming a popular crop.

New contributor Jane Black wrote this for today's New York Times Wednesday Food section. Saffron is a big crop of Iran but due to sanctions the US can't be imported here.It can be bought from Spain,India and Afghanistan, the last, also may have sanctions against US trade. This is where American saffron farmers come in. The crop is becoming popular with people who wouldn't have even dreamed about farming. It's always has been popular and surprisingly enough one of America;s earliest cash crops.It was part of Colonial Philadelphia;s commodity trade and was even as valuable as gold. The Pennsylvania Dutch embraced to and used it's golden goodness in teas, soups and cake,s It was even traded to the Spanish colonies in the Caribbean until the trade was disturbed by the War of 1812. Now saffron is making a huge comeback, although it was always a part of such great rice dishes like paella and risotto MIlanese.

Saffron farming is hard work however. It takes money to buy the corms or crocus bulbs to get the saffron. The harvesting the spice is hard. The croci has to be picked by farmers on their hands and knees in the dark!They have to be harvested in the dark before the sun rises and then each stigma, the sticky part of the flower's pistil.Melinda Price, of Peace and Plenty Farm in northern California processed 50, 000 to do . She uses her saffron to make unusual products like saffron infused honey and lemonade.They're solid money makes and don't require a big crop.Another saffron farmer, Jette Mandl Abramson came to a similar conclusion. She creates a saffron tincture that is one of her most popular.It does have its' medicinal qualities too. It's anti-inflammatory , helping in cardiovascular problems along with alleviating arthritis.it also helps in inducing sleep and suppressing tumors too. Most home chefs use it a variety of dishes and it adds to any recipe.

Saffron is becoming a hot crop. Will it be a new sensation this year? POssibly thanks to the amount of interest in it.

The Treat Of Bread,,OIl and Vinegar

 Sometimes a good lunch or even supper consists of just a few ingredients. You can easily just use oil  balsamic vinegar and a good hunk of Italian or French bread. 

My friend Russell gave me this lovely set for a Christmas gift,He knows I go mad for bread in any kind of olive oil.

This set came with a pretty plate. I can also use the set not only for bread but also for vegetables, I can see dipping cauliflower and broccoli florets in a mix of the oil and the balsamic. You can also do with his with any vinegar. Add hot honey to this or oregano. For some fire think a quick sprinkle of red pepper flakes for a fiery ,blood warming bite. 

This makes for a nice gift, whether for a housewarming or even Valentines or Galentine/s Day.it also is a great treat for yourself if you;re big into dipping.

Cherry Tomato Sauce New Product for A New Year

 There are a lot of products home chefs want to try in the new year.They can be an experiment to be used maybe once to try or if liked, incorporated into much loved sihes. ONe such is cherry tomato sauce. Who knew those little gems could be turned into something so rich and flavorful.

I saw Lidl's Italiamo  brand cherry tomato sauce and had to try it.It was too tempting to pass up.

This I could have fun with  was my first thought. Imagine what I could make with it.It would be a perfect addition to the Lidl sauces I already use. It's not only cherry tomatoes. There's carrots for sweetness, along with onions and basil to enhance the tomatoes flavor. Olive oil makes it smooth. I added a bit to last night's sauce

This was a wild thrown in into a pot .It was last night spaghetti with the sauce. The cherry tomato sauce was also great in making a cheese less French bread pizza for lunch.

I loved this., It was just slathering the sauce along with drenching a hearty slice of baguette with olive oil and oregano.Two minutes in the microwave produced a crunchy , saucy bite that was very satisfying and flavorful. You could also use this sauce for English muffin pizzas and regular ones too.

The new year is full of fun and products to try .Lidl's Italiamo Cherry Tomato sauce is one of them. Give ti a go for a nice variation on sauces and recipes.

French Fire

 Winter and French food tend to go together. There are plenty of rich dishes that will keep you warm when the temps drop. They are tasty and flavorful, full of protein and taste. The will warm you from head to toe - de la tete aux pieds.

If you want instant French food , then head to Lidl I love their potato gratins which are miniature pies full of cream and potatoes.

These are perfect , good on their own or with squash as I made them for a kind of Franco-American dinner.

This is a nice vegetarian option however if you want true French fire serve then with a hearty cassoulet. This is a mix of various meats and beans originating in the south of France, namely Toulouse. It can be made in a slow cooker. You can add fowl such as chicken or duck along with slabs of bacon and sausages. Use two kinds of pork for a flavorful dish, There beans too , namely both  cannellini and navy along with onions carrots and celery. Garlic is a must along with parsley and cloves. Another hot dish is pot au feu. Thisis a two part meal, with the broth cooked first and then the meats. it does take five hours on the whole, but a perfect dish to make on a snowy day. You can use beef shanks along with vegetables. It's served with a sauce of mustard and sour cream.

A wintry night in means good French food .it should be hot and satisfying. Make either pot au feu or cassoulet for a tasty dinner.

What's on Your Radar

 Everyone has a must cook or bake for the New Year. It could be a new cuisine or a different kind of cake or cookie.it could be an air fried recipe for broccoli or a new salad that involves kale/ I know I';d like to jump on what's left of last year's hot honey trend. It's something I can add to dressings and dips.O can see a hot honey vinaigrette over a grilled chicken salad or perhaps adding a bit to a frosting for Valentine's Day cupcakes.

What are you most excited to make in 2025? Let us know and include a recipe if you can.

To Be A Better Cook

 One of the most often New Year's resolutions is be a better cook. Some sign up for classes. Other pore over cookbooks and websites. hoping they'll up their cooking game. Yet it's just as simple as making simple and little improvements. These can elevate a home chef from a novice to an expert.

Newcomer Tanya Sychynsky, a regular editor at the New York Times cooking section created this article and tips in a how to for yesterday's New York Times Food section.She offers a variety of good advice that makes  for more efficient cooking and running a kitchen. She uses another contributor Samin Nosrat's Whatever You Want Soup. I've done this adding leftover sauteed tomatoes to a tomato soup.It's taking butter and or olive oil. Chicken or pork can be added along with any leftover diced veggies. Try cubed celery, fennel, leeks , and winter squash to name a few. You could add corn for a corn chowder or potatoes too.Chef Nosrat also recommends adding one and a half pounds of boneless chicken too for a heartier potage. For leftover herbs and greens, think pasta with a creamy herb sauce. This is like an Alfredo sauce with the addition of kale, mustard greens broccoli rabe and or mature spinach . Add  a sprig of thyme or  oregano along with rosemary to give flavor. Another leftover dish is vegetable pajeon ,a Korean scallion panckae made with whatever veggies you have in the fridge. Add peppers and kale to a pancake made with flour and potato starch, There's also a dipping sauce made from soy  and ginger mixed with garlic and a pinch of granulated sugar.

Breakfast is an important meal too.There are recipes for slow made ones along with quick ones too. A classic one is Sarah DiGregorios' slow cooked oats.It can take six hours but you could do it the night before and microwave it. There is a savory side that adds chili crisp and, shredded cheddar and pickled red onions along with peanuts. There's also crumb;ed cooked microwaved bacon mixed with marmalade or a fun mix of banana chips and honey. There is the classic maple syrup and butter to fall back on. Yeqande Kemolafe supplies the quick breakfast version of breakfast burritos. These are filled with  fried refried beans and six eggs. Cumin and scallions add flavor along with shredded Montery Jack cheese. Add freshly sliced avocados and a drizzle of hot sauce. Serve immediately or wrap in foil to be reheated in a 400 degree Farenheit oven for about eight minutes. A fun addition would be a spicy and hot cup of Mexican hot coca to round it out.

A good cook learns . Anyone can become one by learning how to be efficient in the kitchen. It takes little time and little effort.

What To Eat in The New Year

With a  new year comes new trends. That applies so much to food too. There are some novel ideas coming out of the culinary world .Will they stick? Maybe.

Regular contributor Kim Severson wrote about these trends that were also covered yesterday in todays' New York Times Food section.We covered the future rice of sauces like Chipotle's which is an easy copy. This is a spicy vinaigrette that could work well with an adobo chicken salad.It's has the kick of chipotle peppers in tt. It could also work well There was also fruit like strawberries that will have added flavors like pineapple and passion fruit bread into them.There is an incredible interest in seed development as per the director of sales Jon Hansburg of Baldor Foods in the Bronx. The company specializes in such delicacies as truffles  and microgreens. Again there was also the idea of better hospitality aimed at customers. This will be apparent as employees  such as waitstaff and cooks will get a better work/life balance.Restaurants will also be warmer to customers ,offering them a haven amiss the turmoil outside.

Another trend not covered yesterday was savory coffees!!. THose liquid desserts with syrup and cream will make way for more saltier brews. Coffees are being mixed with pureed  sunchokes and avocado and be infused with ginger ,lemongrass and rosemary. Yemeni coffeehouses which got their start in Detroit, the country's largest Arab community will be spreading to other areas, bringing their Hawaii spice , a mix of cardamon, cinnamon and ginger. Japan will share its' grab and go gastronomy as even gas stations will offer prepared meals, along with their own brands of frozen foods and salads along with creating coffee bars.Protein consumption will be on the rise as more people go for peanut butter and Turkish breakfasts which expand the first meal with feta cheese and jams. Even orgam meats which usually are ignored could be on the table this year. There are also going to drinks that give the same buzz as alcohol, but instead of being ninety proof they're infused with hemp kava and an amino acid called GABA which calms the brain.

These are some of the trends that will grace 2025. There will  probably be more as the year goes on. These trends are worth trying and should add interest to any diet.