What Is Your Dream Garden March Madnes

March madness is here and it also refers to planning the perfect dream garden. There's questions about where to put the plants.Will they get enough shade ? Enough sun? Will they produce a lot / that's the questions and uncertainties facing home chefs wanting a proper kitchen garden.

Alliums are on my to plant list. I love them,from onions or garlic to scallions. they elevate everything from,salads to sauces to marinades. It would be wonderful to walk outside and grab some for that night's dinner. Luckily I have a kind of hydroponic scallion garden (read scallion stalks in a glass half filled with water). I can cut the tips and use them for my Fire Horse Noodle recipe. Fresh scallions will definitely elevate the dish and infuse it with more flavor. The problem  is the onions, The plants need to be transplanted in early Spring or fall.They do require constant moisture meaning they need to be soaked daily along with a high nitrogen fertilizer, They also require a lot of space between three to six inches apart. Do I have enough room for them? Can I only plant one or two onions? They also have to be completely weed free. Will I have enough to time to constantly maintain an onion patch? These are questions that any home gardeners has to ask.

Wanting a garden ,I now realize is different than planning garden. I have to really scan my back yard and see what areas have constant sun and constant shade.There are also areas where there are equal amounts of both. There's also soil testing for the right pH, If your soil has a high pH then think about planting asparagus , beets,broccoli and cabbage. Other veggies include cauliflower, kale and spinach, all perfect veggies for a nutritious and tasty diet.Root crops are best for a low pH garden, Think potatoes, radishes and sweet potatoes. Radishes are great for young gardeners.They produce a crop relatively fast and they 're easy to take care of. Then there's the problem of those little visitors. Veggies will attract all sorts of wildlife.  Deers will be drawn to yards sprouting lettuce ,corn broccoli and kale. To be honest the best bet is to let them be. Feed them extra lettuce that you can buy cheaply from your local grocery.This should keep them well fed and satisfied. Raccoons eat everything from tomatoes on the vine to potatoes. Keep them at a distance and try to have sturdy fences build around the patches.

Planning a garden can be crazy. Yet with careful plotting you can have a successful garden with thriving plants. It'd just  a matter of know what to plant and where.

Recipes Of Unity

 The African Disa[pra , has been one of the worst in all of history. yet the strong survivors do a have legacy. They have given us good food for al sorts of dinners and desserts

Regular contributor Yewande Komolafe put together this amazing issue (read cookbook) in the Sunday New York Times. This is a keeper because it has all sorts of dishes from savory to sweet. She also gives three menus that are perfect for any weeknight or weekend.One menu begins with Somali beef dumplings/A robus peanut and pumpkin soup, celebrating Africa's comtribution to the American palate.It's followed by roasted shrimp with okra and tomatoes.Dessert is the creamy ice cream like mango kulfi. Another meal plan is a Liberian collard green dip inspired by Chef Komolafe's chat with chef Ope Amoso.Zanzibar is seen int eh second dish a bright ,bouncy soup called Utojo, a mango based potage. The main meal is Karwash braised lamb shanks . There's also a party menu that features moin  moin for a gathering along with cargar a spinach  stew and tofu with rice. Caramelized plantains round it out and dessert is spiced coconut tapioca pudding with fruit.

There are other dishes that are perfect.A fun dish for a group is chat party.It has crunchy bases made from chakro, chickpea flour crackers and chekkalu rice crackers it's full of tomatoes and other veggies and fruit. like pineapple and mango. Sauces are a variety of chutneys from tamarind to cliantro mint to green Chile There are more crunchy toppings such as peanuts and roasted cashews and spices like Chaat masala and red chile powder. Another crowd pleaser is Zanzibaro pizza The filling has ground beef, chicken turkey or lamb mixed with garam masala and shallots the crust is a mix of flours ,onions and paratha, roti or Tawainese greens scallion pancakes The final product looks more like a panino with the meat layered between veggie cheese and bread. Desserts are also wonderfully spiced and fragrant. There are malawax, crepes delicately flavored with cardmon, pan baked with ghee or clarified butter There is also rooting farmaajo a sweet and savory honey comb bread. sort of like a cheese Danish.

African food has an amazing amput oof 

Spring Awakenings

 It's and that means a whole new set of recipes and flavors.It could be bright and tart citrus dishes. Salads made with ramps Or that warm weather classic asparagus.

Here;s the question of the week, -what flavor are you looking most forward to .Mine is asparagus with butter and Parmesan on top

Let us know yours

Voice La Poule Cher

It may be surprising to hear that the most beloved dish of Quebec and Montreal is rotisserie chicken. THis simple dish has fed the Quebecois for decades.It isa  filling  dish with  gravy and a side ro cote of fries.  It is a plate worth trying

Regular contributor Brett Anderson wrote about this almost national Canadian dish in yesterday's New York Times Wednesday Food section. To be honest it would be an easy guess to think that poutine, those creamy cheese curds with gravy or anything maple would be an up North favorite.Yet it is rotisserie or barbecue chicken that has been warming the hearts and stomachs of the Quebecois for many decades, since the 1930s.One place is Lalune, which has become increasingly popular for roasting whole birds Marc-Olivier Frappier has loved the dish since his childhood and it was the impetus of him starting the famed restaurant with his partners.LaLUne also serves fries or frites with  it along with gravy and Cole slaw.The idea actually came from trips to Europe with his partners,Jessica Noel, Alex Landry and Marc-Antoine Gelinas It was an answer to the the brasserie and trattoria that dotted the city's restaurant scene. He wanted to to do  the roast chicken justice There is  even wine served with them, although this is mostly a take out dinner.

Montreal's thriving Portuguese community has their take on the dish as well. It was Francisco Pedro Castanheira who introduced Portuguese style to the table. He couldn't;t get over that the Quebecois had to dip the chicken into something to get t flavorful He introduced chicken marinated in the red hot piri-piri sauce,a blend of red bell peppers, onions and garlic with olive oil,vinegar and lemon juice.His grandson, Glenn, Castanheira is the chef of staff  to Montreal's mayor, Soraya Martinez Ferrada but has fond  memories of the still active restaurant Coco Rico. They do offer other dishes such as chorizo roast pork and pastel de natel. Even Greek cooks like George Karaglanis and his wife Vickie have opened  up Portuguese style rotisserie restaurant Romados. A second one is opening up in the Montreal suburb of Laval. Many Portugiese style ones are opening up. Yet nothing beats the taste of the original rotisserie complete with a coleslaw that has equal parts mayo and vinegar(there is a recipe include with this). There is an egg yolk in it too and Dijon mustard. Chopped sweet cornischons are added in to counter the tang.

The Frenc Canadians do chicken right. They know how to create a well roasted spatchcocked bIRD THAT 

A Pasta Dish For Love

 Sports figures influence kids to go  into a sport they love. They influence adults to chase after their dreams .o they ever influence home chefs? Surprisingly yes! One tennis player influenced a chef to create a delicious dish.

Regular contributor and chef Yotam Ottolenghi followed  this in today 's New York Times Wednesday Food section. His inspiration?Arthur Ashe who won Three Grad Slams and died too young at the age of fifty.Chef Ottolunghi used his advice " Start with you are.Use what you have. Do what you can." How can this translate into a delicious shrimp sauce  for pasta?It 's a paeon to resourcefulness  about working with what is ever around. Chef Ottolenghi knows this as he's just coming off a tour. He had to set up an improvised kitchen every night and use pantry ingredients. Luckily  the dishes more or less made themselves thanks with the help of one magic -yet ordinary ingredient olive oil.It is a fat and it carries flavors in way s that water can't. He cooked whole garlic cloves in them and the end result was  a sweet mellowness. The sharp pungency associated with the cloves was softened. A chickpea stew made with tomatoes and garlic bubbled away ,creating a wonderful mix of flavors thanks to a half cup of olive oil.

His shrimp recipe follows similar principles. He used the shrimp to infuse the olive oil with sweetness. Some of it builds the tomato sauce, carrying that seafood flavor in every bite. The rest of the oil is tossed with the cooked prawns along with almonds and coriander. The result is part garnish part sauce. It was the same oil with two different ingredients. That means zero new ingredients to shop for,saving time and money. In front of him were the bones of a simple tomato -pasta,Yet by infusing the oil, the dish is elevated . It will require good extra virgin olive oil (there are several to choose from ,like  the in house brands from Lidl, Stop and SHop and Acme along with the national brands like Bertolli). The shrimp should be of the large variety , and they should already been peeled and deveined Onions and crushed tomatoes (any brand) are also used There are also fennel and cilantro for added taste. Angel hair pasta is used but  also spaghetti is good with this too along with fettucini.

Arthur Ashe inspired many . To inspire a famous chef is even more of a gift and a win.Follow HS advice for a tasty meal .

Cabbage BesidesTHe Corned Beef

 Cabbage consumption us up today as it graces corned beef. Yet this leafy green is just great on it's own.It's good for you and good for your recipe book.

Today's New York Times Tuesday Science section has a whole article about this cruciferous gem. Alexandra Petrillo highlighted the veggies main points.It's chock full of VitaminK , perfect for those with deficiencies. Vitamin K promotes blood clotting and wound healing. It;s also good for the gut.Its'been linked to a greater blood sugar control and also  lowers the risk of colon cancer.Try to eat more fermented cabbage like kimchee and sauerkraut. It's fiber acts as a probiotic.Every leaf is full of antioxidants too.One serving of cabbage has around thirty-eight  per cent of the recommended dose f Vitamin C> The vitamin is known for forming the highly needed collagen, which aids in creating connective tissue. Remember to keep the cabbage intake colorful.Red cabbage lowers the risk of any heart problems and it improves blood sugar management. A good red cabbage saw reduces the risk of high cholesterol as well.Eat stuffed cabbage and watch body inflammation disappear.

How should it be cooked? Actually raw cabbage has only twenty five calories a serving. Try an Asian spin on Cole slaw. It's creating a dressing that's; oil and soy sauce mixed with fresh sliced ginger and scallions.It  doesn't have the floppiness of mayo soaked slaw and is a refreshing side to any barbecued meat  Air fried cabbage steaks make for a healthy yet filling dinner. This is  slicing them horizontally so they resembled meat cuts and then cooking each side for  six minutes each at 380 degrees Farenheit. These are usually drizzled with olive oil and lightly seasoned with pepper and sea salt. YOu could add a layer of Parmesan cheese for something a bit heartier. Stuffed cabbage is also good. For an even healthier spin use plant based meat instead of real beef. They can also be stuffed with ground chicken, turkey or veak and served with tomato sauce on top. They're a hearty way to have the green You could also make pescoi,Piedmontese stuffed Savoy cabbage, filled with polenta and butter and then fried in oil. They;re ten pickled in a combination of savia and vinagar

Cabbage isn;t just for St Paddy's Day. Have it all year round. Try it as a slaw or stuffed. Enjoy a good cabbage steak.Theyre all healthy and delicious

Potatoes The World's Staple

 Tomorrow being St Patrick's Day most recipes turn to something with potatoes. Yet these tubers not only fed the Irish but the whole worldl  Europe readily  embraced then as did the rest of the world. Today they are one of the staples in every home chef's and restaurant's kitchen. There  were a Meso American staple before that feeding the tribes of North and South America.

What are potatoes exactly? They're sort of a veggie but not in the traditional sense.  They come from the perennial nightshade and are related to Bella Donna , deadly nightshade. Their tamer cousins include peppers, tomatoes and eggplants however all have deadly to eat leaves that are full of the toxin solanine. It first came from the Peruvian Andes along with Bolivia. They are one of the world's oldest used foods , having been domesticated between seven and ten thousand years ago. The Spanish brought them over to Europe, post- Columbus and they took off in Eastern and Northern Europe. There are now five thousand kinds of them now  as India and CHina lead the world in potato production. The word comes from the Spanish patata which derives from the Taino word batata meaning sweet potato. The spud comes from Britain where it originally meant a short and stout knife ,It came from the Danish Spyd which means spear. The taters look like like spears in a wat.

European cooking embraced this New World  favorite.  A modified form of Chilean fried potatoes made their way to Spain where Saint Theresa of Avila and turned them into what would be considered the forerunner of modern fries. Even though Belgium and France have a running feud over who created the first modern ones it is France that is the originator do them. It wasn't even a Frenchman who cut and fried the first batch! That honor belongs to Bavarian Frederic Kreiger who fired them on a roaster in the famed Montmartre section in 1842. The British embrace them as they became the perfect foil for batter fried cod for their famed fish and chips. They bounced back over the Atlantic to become an American staple , perfect tiwth German hamburgers or fried chicken. However the tuber was elevated by the French and Italians. The French  turned them into Pommes Dauphinoise or scalloped potatoes , layers of delciated slices surrounded by cream milk and cheese. The Northern Italians plumped them into little pillows of goodness called gnocchi. The Germans created a heartier fare , kartoffel glace  round balls of them stuffed with a small piece for gingerbread.

Amazing what one tuber did to the world. Potatoes are not part of the Irish diet ,They're part of everyone's diet  and have been for centuries.

Irish Quaffs

 StPaddy's Day so this week and with it delicious food likeolcannon and lamb stew. Yet he's need a good wash of something to accompany them. what better than the Irish bews the Island is known for. There are so many .What is good? What 's makes a tasty pint?

Yes, Eire is associated with beer. The Irish have been making it for five thousand years! Early ales reflected the rich greenery of the island. Some brews had the aromatic bog myrtle or heather. The misty damp climate has always made it perfect for growing barley, essential for making a good ale.It also helped that the culture developed the local pub came about. This brought towns, large and small together and fostered a sense of community. )One fo the most famous families ,Guinness started their brewery in Dublin in 1759. Even earlier was Kilkenny Brewery started in 1710 by John Smithwick. There was also William Beamish and William Crawford who opened up one of the first Cork breweries in 1782. The Victorian era saw James Murphy opening a rival one in 1856. Guinness stout is the most flavorful and can be used in both cooking and baking. It has notes of chocolate and coffee along with roasted barley,. It's perfect for those who want to try a good stout with familiar and comforting flavors.

For those craving something different try Smithwick's red ale. This too has sweet notes of caramel and toffee blended with toasted biscuit. It;s the perfect pint with grilled meats such as hamburger or lamb chops on St Patrick's Day. Paella ale is another Gaelic treat. The taste can  be flowery mixed with a rich toasty caramel flavor/. Pale ales are just good with bar nibbles like nachos and sliders however if you want a good pub go to then try fish and chips or sharp cheddar on rustic bread.Whiskey has always been considered a Scottish beverage shower they Irish are also know fro producing some good ones too.It is a month light liquor, Most have a fruit or floral flavor. They're  often triple distilled and kept in vats for a minimum. of three years. That classic dessert drink Irish coffee is made with it.This is a fun cocktail to try at  home.It taking  about two ounces of Irish whiskey and mixing it with strong black coffee. Two tablespoons of brown sugar is mixed in and carefully poured fresh whipped cream is poured over it.

St Paddy's Day is all about drinking to celebrate it's most famous Saint. There are all sorts of good ales and whiskies to try. Have fun .Be responsible with them.

 

Oscar Fare-What's Your Favorite?

 Yes, it's that time of year again for the Ocars. Just like the Super Bowl it's a time for parties and great foods. These range from super formal like caviar on buttered toast rounds to cheese corn. Some like to just have nibbles that are themed with the movies. Think "Hamnet", the movie about the Shakespeares' losing their son and think ale and pasties "Song Sung Blue" could have food  representing one of the scenes from the Wisconsin Stat Fair - corn dogs and Icees. 

What is your Oscar night go to? Mine is definitely old school with a bowl of popcorn with some kind of buttery coating. Will I have MIlk Duds and Raisinets too? Maybe the first , maybe the second too. (a thought he best  movie candy is Sno Caps.

Here's the Friday question of the week  - what is your favorite Oscar fare? Are you going fancy or family style? Let us know and may all your choices win!!!!!!

A Chef's Dark Side

 Chefs can be temperamental and with good reason. Ovens don;t always work . Fridges go on the fritz.Sometimes they'tr short staffed. Some times diners create a lot for trouble . Chefs have all sorts of issues to deal with in their eateries. Yet they should deal with everything with grace and compassion. That wasn't;t the case for the famed Noma's creator Rene Redzepi.

Regular contributor Julia Moskin delved into his story in yesterday 's New York Times Wednesday Food section. Chef Redzepi is back in the public eye die t a pop of restaurant now in Los Angeles. He was a innovator from Cophenhagen who foraged ingredients, a task he learned as a teenager when spending the summer with his father's family in northern Macedonia.He also introduced fermentation and dehydrated foods on his menus which were considered great innovations at the time.  The food reflected the seasons. Ocean season  featured grilled king crabs legs with seaweed and crab Roth with beeswax. The summer season had ingredients foraged from local forests such as mushrooms and fermented plants. Fall brought about wild game cooked with berries and more forest foraging and acorns. All tof these earned him three Michilin stars and made Denmark the culinary destination to go to.Young chefs begged to work there and learn how to forage and ferment.

For all of this Redzepi was not the greatest chef to work for. If one worker screwed up the entire staff was published. Sometimes they were led out into the cold Copenhagen night, to times they were punched directly in the stomach. The crime? Putting on techno music which the chef hated. Instead of just simply telling the young worker to shut it off he went ballistic and took his resentment out on his entire staff. There were more stories. he would crouch under kitchen tables and either jab legs with his fingers or a barbecue fork . He punched a female worker in the ribs so hard that she fell into a metal counter  cutting her hip during the fall. She was on the floor and bleeding  as she was basically ignored by staff.It was only when she went to the dressing room to change a sous-chef went after her t inquire of she was all right. This was only the tip for the iceberg. Unfortunately staff couldn't complain. The one woman human resources department was Chef Redzepi's mother-in law who did nothing to help. Now this reputation, despite his so called change has come back to haunt him. He and his newpop up are not wanted in LA.It's too expensive as well and is taking customers away from financially strapped established La eateries.

Will Chef Redzepi ever overcome his past reputation Sadly no. People remember.People. resent. It doesn't;t make for good PRfor a new eatery no matter how good the food is.

A Sunny Spring Meal

 Everything is lighter in the Spring. Clothing, thoughts even food. Menus are no starting to veer away from the heavy and concentrate on more brighter flavors . A dinner from start to finish can reflect this.

Regular contributor and chef Dave Tanis expertly knows this and ha s give a full course dinner plan in today's New York Times Wednesday Food section. His recipes can easily be prepared ahead of time . allowing the home chef to concentrate on other tasks. Get whole bone in chicken legs for the main course while buying canned chickpeas for the easy to make soup. There are also baby artichokes to serve with the chicken while dessert consists of blood oranges for a sweetly tart gelato.This could be the perfect Easter meal from soup to dessert and it could also be the perfect Spring meal for a Saturday night with friends.Perhaps the easiest is the soup .The chickpeas or ceci can also be made with dried ones and are soaked overnight before cooking. They only take an hour of gentle simmering after that.The chickpeas and carrots are added in afterwards as is a Red pepper pesto.Cayenne is blended into to this for some zing and to give the soup more color and flavor.

The chicken legs are also easy  prepare with the sauce being made first. It is a mix of white wine, a dab of tomato paste, onion and garlic. A spoonful of flour gives it consistency and body.The chicken legs themselves are arranged in a roasting pan. Rosemary sprigs are placed on then and then the sauce is poured over them. They're roasted until they're a deep burnished brown and the sauce thickens considerably. This would be perfect with polenta but Mr. Tanis adds another Spring stat baby artichokes; Since they are so young(and about the size of an egg) there is no hairy choke to remove. The tops and bottoms are trimmed and then halved or quartered depending on preference. They are sauteed in olive oil until they're golden and crispy. serve scattered over the chicken and then sprinkle everything with a mi of chopped parsley and red pepper.The  meal needs to end with something bright and refreshing. Make blood orange ice cream, a silky blend of deliciously sweet blood orange juice and half and half. Gran Marnier is added in the mixture as its first cooked and then put through an ice cream churn.

Spring is full of bright colors and brighter flavors. Make it for a great meal to welcome the warm weather. It's a meld of a spicy soup, a mellow chicken and a tart blood orange ice cream

Grill Sense

 The temps have hot a record eighty degrees on the East Coast The balmy breezes have many people thinking about one thing - barbecue.It's tile to start prepping for that weather that brings about tasty burgers and juicy hot dogs.The question is  do you keep the grill or get a new one?

Most grills only have a shelf life of just three years.owever if they're cleaned and well taken care of they can last almost a decade and beyond. If you didn't;t give your grilla thorough cleaning last fall you still can do it now. keep in mind that most grills possess a clean setting but this just burns away any leftover particles of meat. What you will need for a thorough was is a good stainless steel grill brush with a steel scraper, rags and a good ny;on brush. Your dish detergent  will work just fine as a cleanser however Dawn is about the best for cleaning anything.Gas grills require their deflectors - those upside down V-angleed element. These distribute heat evenly throughout the chamber and can get dirty and greasy quickly. Charcoal grills require the ash tray to be taken out and emptied.It;s just then scrapogn off the food with the scraper and then wiping off any debris with the rags. Use more rags to wash the grill parts with the dish detergent and let dry.

If your grill is too far gone or just too old then it's time to start looking. Lowe's\ and Home Depot are your best bets along with Walmart for a reasonably priced barbecue grill.Grills vary and can be perfect for just a couple or a large family. A grill for serving two and cooking smaller portions should be around one hundred to three hundred square inches of cooking space.Medium size grills are perfect for families of four five and six people. If you plan on having a lot of parties this Spring and summer then think about a larger one. There are those , such as one from Royal gourmet that can cook up at least sixty hamburgers for a hungry crowd. Keep in mind that this can also cook up briskets and whole chickens too. Do you want to expand and go into smoking meats too? then consider a grill with a smoker. This can hell you smoke everything from salmon to chicken to even sausages. Smoked meats add another level to barbecuing and expand the summer time menu considerably.

It';s up to you want you want to do with your gril. It may just need a good cleaning. It may need to be replaced.Just have a new or old ne ready when the grilling weather comes.

Tasty Tiny Nibbles

 The weather is getting warmer and that means one thing - there's no urge to eat big meals any more. Spring's schedule also require quick bites that are filling and tasty. These are perfect for a Sunday night or after a work day.

One of the tasty nibbles I love I s bruschetta.I created a quick dish using Stop and Shop's Diced tomatoes with jalapeno. A bit if  their olive oil was added to give it smoothness .

Stop and Shop(yes I shop there again) also has excellent garlic rounds. These were perfect for this impromptu dinner that's light yet filling for a warm Spring night.

Another tasty  tiny nibble is a plate of queso and chips.

Good Foods has excellent non dairy cheese dips.Their queso with jalapeno bits is filling and perfect with the Good & Gather Chips from Target. Keep in mind that any kind of nachos a great quick dinner. You can layerthem in a small microwave bowl with beef or plant based beef crumbles and cheese for a quick version of brick years nachos. Add a side of guacamole for even more nutrition and flavor.

Spring means lighter fare. Think of these tasty ,tiny nibble for a light supper to snack. They're may be small bites but they are filling and satisfying.

What Heathcliff Ate

 There has been much said and written about the latest adaptation of Emily Bronte's "Wuthering Heights/ Director Emerald Fennell  has created lavish scenes , especially the dinner.s Yet what would have the hero - Heathcliff and his Cathy would have eaten? What do the people of Yorkshire eat now.

Yorkshire is one of the northern shires or counties of England. It has a rich literary history with the Bronte sisters,A none, Charlotte and Emily but also with James Herriot who wrote the charming book series "All Creatures Great And Small." (this last is about a vet in the beautiful Yorkshire Dales). Whitby was mentioned in Bram Stokers horror classic Whity , a coastal town at the county's most northeast corner. (n fact Trillo,s a seaside ice cream parlor serves its' famed "whippy black ice cream" in honor for the most famous vampire. It just vanilla ice cream mixed with edible charcoal to produce  a greyish black treat in a cone). Yorkshire is mostly farms. There are big cities like Leeds and Sheffield which is famous for it's cutlery (and the setting for the riotous British film of the late Nineties,  The Full Monty). Beef and pork are big , thanks to these farms and many dishes revolve around them. One the crispy  popover , Yorkshire pudding is made with beef dripping and served with a Sunday roast. it is perfect for  holding the accompanying gravy .

Yet the county , as with other English counties is also known for its' meat pies. Would Heathcliff and Cathy had eaten them had they been real propel? Possibly. There is a meat and tatie or potato pie. Shin beef is cut into piece and cooked with onions and potatoes. The meat also is cooked with water to create a stock for the pie and the whole thing is covered with a short crust pastry. Additional gravy is ladled on slices  of the pie. Ham cake is another meat pie or a giant pasty. Gammon or ham of a pig is wrapped up in a simple lard and flour pastry crust (think a Beef Wellington) It's baked and then cut into chunky pieces for either lunch or dinner. There is a season Coast here so fish is also on the menu. Yorkshire home chefs might make a fish roast for a Friday night. This is savory bread pudding with the addition of flaked white fish  and zinged up with nutmeg, ketchup and lemon. Parsley is sprinkled on top to give it some color. The province is known for it;s baking and there are plenty of gingerbread and apple pie (thanks to the orchards) recipes. Rhubarb  si also grown on the farms there and it figures hugely in tarts and pies too.

Would Heathcliff have appreciated all this food. Yes, It shows the abundance and traditions of the Dales. It may not be the fancy food for London but it is hearty and tasty.

Food Of The British Isles

 St.David's Day , popular with the Welsh was last Sunday.It makes for a feast all sorts of great Welsh food, Welsh rarebit and  Bara Brith, a tea infused bread. Britain, from England to Scotland to Wales have given the world s interesting food over the centuries form Yorkshire pudding to toad in the hole

Here's the question. What is your favorite British food.It could be something as simple as fish and chips or clotted cream and jam on scones. Mine has always been fish and chips but I am partial to Yorkshire pudding with a good roast beef gravy.

Let us know what yours is and f you drink it with a strong cup of Typhoo tea.

A Pizza Hut Throwback

 Pizza Hut brings back so many memories to Gen X and Gen Z.  There were Friday and Saturday nights enjoying a slice and a COke in that famous red cup. Although that meal has more or less stayed the same, the restaurants have changed. However there are some ones with the original decor that are still around. They're becoming more than a sweet comeback. They're becoming a trend.

New contributor to the section and regular contributor to the New York Times, Steven Kurutz wrote about Classic Pizza Hits in yesterday's New York Times Wednesday Food section. These buildings have the distinctive low slung roofs and red vinyl booths , always perfect for families sharing a meal or friends just hanging out. Most tables have the endearing red checked tablecloths and Tiffany lamps overhead. ANother writer Rolando Pujol found the Tunkhannok PA one after driving through e area. He freaked out and instantly drove into the parking lot, a detour on his way home to Queens, new York. He actually found thirty and listed them on his Substack account. It sparked memories in others who loved the restaurant when they were younger Funny enough  the Pizza Hut site doesn't;t mention any of these and their locations in the same way Denny's or IHOP would. In fact their site just has a listing of all they serve and where to get them.

Despite this Hut fans will even drive five e hours to eat at a Pizza Hut Classic Waitress Savannah Robinsoin has served diners who have driven five hours from Pittsburgh just to eat at the Tunkhnnock one. it even came with one of the staples of Seventies and Eighties dining - the salad bar. A couple from Hackettstown, New Jersey drove two hours just to eat there. Chris and Michele Morpeth left their Delaware River town for the Tunkhannock destination, which is surprising. New Jersey is the pizza capital of the US, with every town having two or three really goods ones. The menu could also having something to do with the nostalgia. Pizza Hut was the first to have a stuffed crust  filling the airy space with mozzarella. They're may be fancier pies, topped with Egyptian fava beans or made Japanese style with salt crystals embedded under the crust but Pizza Hit prevails.Unlike the fancier ones , Pizza Hut only really serves just four from the meat lovers to the plain cheese. Pizza Hit Classic has a salad bar full of simple greens and add INS like olives, and shredded carrots. There are gallons of dressing ti ladle on and that's before the pizza iss erved. There are even menus to choose from instead of a sigh over the counter.

Visit a Pizza Hut Classic if possible,.It's a fun way to connect with the past. Have a s;lice and a Coke in a pebbly red cup and enjoy.

Tasty Baked Pasta

One of the best dishes for late winter is baked pasta. It';s cozy and comforting , perfect after a chilly day . It';s even better with a few extra ingredients thrown in to make it even more filling and more delicious.

Regular contributor and chef Ali Slagle wrote about this glorious dish in today's New York Times Wedensday Food section. Ant baked pasta , from lasagna to ziti is a comfort. A plate is soothingly hot and saucy along with being gooey and cheesy.  She gives three recipes plus tips for making each better.Meatballs are  almost every pasta's steadfast companion, Ms. Slagle uses chef  Colu Henry, a  food lifestyle influencer ;s idea of rolling sausage meat into balls and using them for meatballs,. The meat is already spiced so there;s no need for that(although you could use ready made beef or plant based ones too). Another add in is a cup or two of chopped greens Keep in mind to precook them to get rid of their water content.If not the entire pasta dish could turn to mush,Blanch hardier veggies like broccoli and kale in the elastic few minutes of the pasta boiling. She gives a pasta Alfredo recipe that just screams for baby  spinach or arugula. Another recommendation is crisp onions as a topping or breadcrumbs. To really elevated it add bacon or prosciutii which will get really crisp on top.

What about the other ingredients? For one thing the pasta should be under cooked otherwise fully cooked  will get too mushed up  in the oven.It will also become very thirsty and drink up all that sauce The easy  solution s just to undercook it by two minutes less than the package's Al dente suggestion. (probably around two minutes depending on the pasta). Cheese is a must  however have fun with different choices. Yes it could be the Trinity of mozzarella ,Parmesan and ricotta however there's also more ad a different frlaov from using Gruyere and Cheddar..These melt very well and add a different look too to the typical pasta bake creamy baked demand either cottage or goat cheese and if its'a briny taste them sub in Greek feta or Halloumi cheeses. As for mozzarella choose a low moisture one that will brown easily. As for baking, bake it at 450 degrees Farenheit for only ten to fifteen minutes. Any longer it will be mushy or too tough to eat. After cooking let it settle for ten minutes. This will give the insides time to cool down and gel a little. Serve too hot and the plate is covered with molten lava.Everything ,from the cheese to the sauce to the pasta will set nicely after a rest.

A pasta bake is a good dinner on a cold night. Make any of these three for a satisfying and filling meal. Choose favorite pastas sauces and cheeses and bake,

A Feast Of Persian Food

 One of the most luxurious of all Middle Eastern cuisines is Persian. Iran has been known as a gourmet's paradise for millennia. It has rich meat dishes and lush rice and veggie ones. The desserts are lush in flavor studded with fruit and dripping with honey. It has always been the way to eat.

Persian cuisine has been established for 2500 (!!!) years. The indigenous from the Sassanid and Achaemenid Dynasties  cooked stews that had pomegranates ,mint and cinnamon in them for color and flavor. The Islamic Conquest in the Seventh Century brought in more Arabic foods but eliminated pork, Mongols and Turks brought in noodles and rice while the two hundred year Safavid Era brought in saffron and nuts to be cooked with rice.  Modern day Americans gave the Iranians tomatoes. One of the most famous dishes that is a must make or must order in any Persian restaurant is tahdig. This is a giant rice cake with the highlight being the crispy , crunchy top. The rice is cooked in a special pan and the dish is flipped upside while serving. The word itself means bottom of the pot. It's basmati rice cooked with fragrant saffron and layered with butter and yogurt. It's a good side dish, being served with kebobs, roast chickens or stews. It could be eaten on its; own too,

Kebobs are big in Persian cuisine. They could be lamb , beef ro chicken, with lamb being the most popular. Chicken figures big in the cuisine and there is zereshk polo ba morgh, chicken with rice and barberries a cranberry like berry. The barberries are cooked with saffron ,sugar and oil and served on top of the meat. There is also morghe  zafarani, saffron chicken ,chicken with a rich saffron sauce. Beef turns up in both kebobs and stews. There is ghormeh subzi an herb stew that also has fresh herbs and dried lime in it.Parsley, fenugreek , scallions and cilantro are Fred, similar to opinions and then stew meat, kidney beans are added. The side is rice to absorb the gravy . Althought they also have stuffed grape leaves the Iranians are also known for their version of stuffed peppers. This is ground meat or plant based meat mixed with tomatoes , cilantro and parsley  along with cumin for flavor. Eggplant is a beloved veggie too. Khorem badenjam combines the silky veggie with beef in a tangy tomato sauce. These meals end in delicious desserts from a syrupy baklava to an ice cream redolent with rosewater and saffron. Hot teas are served with this t finish the meal.

Persian cuisine is a rich history based cuisine. It is colorful and flavorful. It represents this people perfectly.

Not Your Typical Steak and Potatoes

 What do vegans do when they crave a classic like steak and potatoes? They go plant  based. There's a new Beyond Meat to enjoy in a variety of ways.

I used to be a steak eater.I still enjoy it out once in a great while yet being in a vegan household has limits. There;s no way I can have beef - however I can get around it. 

This is steak bits which are tinier than they look in the package. That was a surprise because I thought the pieces would be the size of steak tips. 

This is them uncooked,I cooked them at 400 degress Farenheit for five minutes. It wasn't;t enough so I added another three minutes to get them crispy.

The cooked ones look somewhat darker and there was a nice crispiness to them. What goes with steak but potatoes.

The Little Potato Company has a excellent serving of baby spuds that come with their own seasoning. This was just popped in the microwave with the seasonings and a good amount of COuntry Crock Plant based butter.

Together they provided a tasty steak and potatoes meal . I would use the steak bits differently next time, possibly with a mushroom gravy on thick slabs of warmed sourdough. It was still good with just a salt and pepper seasoning.

Yes ,vegans can have their steak and eat it too. Beyond Steak makes it possible. You can create all sorts of dishes with this plant based steak.