The Maserati Of Coffee Machines

 A good coffee machine can last decades if treated properly. This is the case with La Marzocco coffee maker. It produces good coffee year after year.It can elevate any coffee shop, from a chain one to a small Indy one. Even the older ones are in strong demand.

Regular Contributor Priya Krishna wrote about this gem in yesterday's New York Times Wednesday Food section. La Marzocco has been around since 1927, first being made in Florence,Italy. Fifty years ago  a Seattle cafe owner, Kent Bakke,  visiting the city was amazed by a coffee machine that had two separate boilers.One was for steaming milk while the other was for brewing coffee, allowing the Emily to stay hot while not scorching the brew. A decade later he signed a deal with the company , then sold several machines to a local coffee start up named Starbucks . Thanks to the machine, the coffee and the cafes became big hits.Today La Marzocco is now in fifteen per cent of coffee shops according to Andrew Daday, the managing director of La Marzocco US; The name may not be known to most of America but Americans are well familiar with the machines and their sturdy clean lines, stainless steel finishes and the company name affixed in angular lettering.

While new ones are wanted by cafes wanting to make excellent coffee ,it;s the second hand retro ones that are in demand. Like classic Itlalian cars the need for them is intense ,competitive and brisk,News of their availability is mostly spread by word of mouth. There is a problem though. Scams abound. The deals can be great. A used one can sell for half the price of a new one., though for rare ones the price can exceed a brand new machine;It is cool to own a previously owned one.Nathan Smith who first repaired one back in 20 12 when he was working for Blue Bottle Coffee in Oakland California. A few years later he opened his own coffee shop in Old Fort North Carolina, he heard from a coworker that the same machine was up for sale.By that point it had made the rounds at several cafes. He had to have to and bought it for $2500 , but the price wasn't;t the main selling point. He compares ot to a Seventies Honda Civic. It;s rebuilt with different parts and retro cool.Some coffee shop owners have bought ones from the Fifties starting at $75,00,

A good machine will produce good coffee, La Marzocco is one of those machines.They give give America a great  cup for great comfort

Eggcellent Scrambles

One of the simplest cooking joys is scrambled. eggs. They 're not only a treat to cook because of their easiness but they a treat to eat too. Scrambled eggs are the ultimate comfort food. Best of all they can be eaten any time too.

Regular contributor Ali Slagle gave recipes and tips o them in today's New York Times Wednesday Food section.Scrambled eggs are truly the ultimate feel good food. They;re good just plain or even with the addition of spices. Ms.Slagle gives some tips and ideas to make them even better.One is adding cornstarch (which diners may do to get that creamy consistency). A good creamy scramble first starts with a slurry that has corn, tapioca or potato starch.,Any of these keep the eggs' proteins from linking and tightening together under hrat.Even of they;re overcooked , they won;t have that rough, almost omelet look and feel. Another idea is to elevate their taste.Cook the butter (for a really rich flavor use Kerry Gold) until brown bits appear it gives the eggs themselves a slightly nutty taste. without affecting the texture. Spices also add a variation of flavor too. Earthy ones are cumin and coriander while smoked paprika gives them a smoky flavor,. For true bite  try crushed pepper or cayenne. She doesn't;t mention it but adding aux fine herbs elevates the taste making scrambled eggs a French bistro  vibe.

Another great tip is turn off the heat early left in a hot pan too long they can go from creamy to chalky and dry , especially if they;re left too long in the pan.The residual heat from it can overcook it.One key to keep the texture tender I to plate them even before they're done. Don;t  worry about ingesting raw parts.The eggs 's heat will gently cook them more.Ms. Slagle also recommends adding something acidic to balance their richness. This could be a squeeze of lemon or lime or even vinegar. Chopped fresh tomatoes are always good, (they'll b e more like that classic from Piedmonte uovi e pomodori. Just add a bit of garlic) ,Kimchi ,  and pickled onions also work nicely as does ,sharp and salty feta cheese.Keep in mind that scrambled eggs are not just for breakfast, although on toast they make a quick and great breakfast for dinner. Fold them into flour burritos and also add beans cheese and veggies and then freeze.These make for a quick dinner.There is also a recipe for migas,a Mexican scramble cock full  of shredded cheddar or Mexican cheese cumin  ,noon and jalapeno,Shredded tortillas are also added for more body.

Scrambled eggs are the perfect dish. Using these tips they can be turned into the perfect anytime meal. Crack a few eggs and create a tasty breakfast, lunch or dinner,

The Walmart Myth

 Wal-mart foods get a bad rap from food snobs. They feel that the store's generic brand of goods is inferior.They're made with subpar ingredients and don't taste as good as the national brands Yet that;s far from true. Their Great Valeu products are just as good and well worth their value as say in house brands from Acme and Lidl.

I found this is true for their Great Value Pasta sauces.

I combined two flavors, their traditional and tomato basil garlic to make a really good sauce. Sometimes these need to be doctored with the addition of oregano and olive oil.These didn't need  anything.,only needing a ladelful of pasta water to I=improve their flavors..

It was paired with Walmart's premium quality brand Better Goods pasta. I bought bucatini the straw like pasta ,It cooked up very well too.

 

With the addition of Gardein meatballs. this turned out to be a very delicious meal. The favor of both actually is better than some of the higher  quality national brands. I would definitely buy both again.

Don't fall for the myth that Walmart foods are inferior. They're not Both their brands.Better Goods and GreatValue are rich in flavor and quality. Try any of the products to taste this.

Spring Radar

 A new season brings about the urge to try the new and different, This could cooking ,baking or even barbecuing if there's warm weather,.Its a time to try new ingredients and new recipes to freshen up the kitchen repertoire.

One of the ingredients on my Spring radar is in abundance in my front and back lawns.Dandelion flowers or heads! I wrote about fryingthese the other day and the recipe really piqued my interest.What really got me was the description of their taste. SOme recipes said they taste like popcorn, other like squash flowers. I want to try them and , thankfully there is an air fryer recipe for easy cooking. They're little round bites that can be dipped ina sweet or savory batter.I think I'll stick with the savory because I love the taste of squash flowers and I think these will have a similar taste.I'll have to pick around thirty flowers - easy enough, wash them, and then batter dip.One large egg is needed along with flour and beer - I think I'll sub in seltzer for a more bubbly and lighter batter. It's a quick air fry and then dipping them in a sauce ro squirting with lemon juice. Should I use the greens for a salad? Yes! Dandelion greens are full of such vitamins as A,K,C and E.They;'re also good for liver and kidney health which is what  need to improve. I have an idea to mix them with chickpeas for a fun warm weather salad.

The warmer days do mean barbecue and this is the time to try exotic spices to liven up ribs and chicken. Try chicken wings and ribs ribbed with Berbere spice.This is a mellow and spicy blend used in Ethiopian and Eritrean cooking It makes for a different and delicious rub for barbecue favorites. You can easily buy it I=on Amazon or possibly find it in your grocery;s spice section.It canbe made it at home by coming ground ginger, nutmeg, cardamon, cloves  and fenugreek.A pinch of cayenne is added for some heat while cinnamon and allspice is used for some sweetness. Garam masala is another great spice mix that;s perfect for barbecued chicken. You can make an easy rub by combining it with olive oil and adding some salt and a pinch of paprika.Of course Spring is also the time for baking. Lavender is the one ingredient that all bakers want to try to elevate both their cakes, cupcakes and frostings. If you can  pick your own then do so,. English lavender is the best for baking and icings. It has the lowest camphor content and the sweetest , most floral scent.If you use the fresh use only half the amount needed in the recipe since most recipes call for dried. Also fresh lavender makes for wonderful decoration on cakes and cupcakes too.

Spring is the time for new recipes and flavors. Be daring.Be bold. Be creative with whatever is on your radar this season.

Your Yard Your New Grocery Store

 Surprisingly enough Sping gives you  a whole new grocery to explore.It/s a breeze to visit and it;s fun to walk through .Where is it Your Front and back yards// There are so many local plants to try .These make for interesting salads.

Before you go vront and back yard foraging there are a few cautions to follow.DON"T eat anything  you've sprayed with pesticides. Make sure everything I s"clean", that is chemical free.Use guide books or Apps like INaturalist to make sure what you;re picking isn;t toxic or harmful.Also think about local contamination.Are they a lot of dogs and cats in your area? They may use your Yard as their private bathroom, Life on a busy street means a lot for exhaust that can settle on plants.    Think twice then about picking from the  front area. The back may be a safer  - and cleaner choice.Also  good thing to remember is that your neightbor property is just that their property. Don;t go into  their yards with a basket ,(unless you have their permission) to pick plants. Another point to consider is that if you go into the woods remember that there are also non poisonous and poisonous plants existing together. Be extra careful with what you choose. Again the INaturalist app will come in easy here. Critters abound in your neighboring woods too.I;ts the start of copperhead season if you;re in New Jersey.. Be on the lookout for bears , cougars  raccoons and mountain lions. The woods are their property really, not yours.

What kind of plants should you pick. Think dandelions. These are carpeting lawns right now with bright yellow flours. These can be plucked, rinsed offed and then batter dipped. Air fry or fry in butter or olive oil for crunchy ,fun bites. They taste like popcorn and are a great with a dip. Don;t forget the dandelion greens.These make for a tasty ,nutrient rich salad.Choose younger leaves because they;re sweeter tasting and have a more tender texture. They may still be a tad butter but this can be solved by making a less acidic dressing. Just go light on the lemon juice or vinegar.These are great with a hot bacon salad, that has crispy bacon and sliced hard boiled eggs.You can also try them in a simple Mediteranean  salad or on e loaded with yummy walnuts.Nettles actually make for good salads too. Add chickpeas for protein  and dress with a za' atar laced dressing for a spicy side perfect with lamb or chicken.  A forager's salad with all these greens from your back and front yards. Toss in some grilled chicken or tuna for protein along with hard boiled eggs. Think of it as a rustic salad Nicoise , especially with the addition of tomatoes (which will come from your curated garden in a few months.

Your Yard is your grocery store. Look at the green that you have an d use them. They are not only free but delicious and good for you.

The Best Hot Weather Treats

Tart lemon ices/ Frozen chocolate dipped bananas. Fries and lobster rolls at your favorite seafood shack. Anything Boardwalk food. Or carnival.These are the hot weather treats that  make the upcoming season so special.

What is yours? Mine is a toss up.I love Bahr's Manhattan clam chowder followed by shrimp cocktail.I love anything Itlaian ice and I;m a big fan of my homemade gazpacho.  To me late Spring and summer are a buffet of tasty sweet and savory treats.

What is your favorite hot weather treats? Let us know and start enjoying them!

 

Corporate Bagels

It used to be bagel shops were family owned businesses.Everyone worked there, from grandparent to grandchildren with aunts ,uncles and cousins helping out. Tha'ts all changing. Investment companies are looking at this humble business and seeing dollar signs .It's an interesting yet disturbing trend.

Regular contributor Julia Moskin wrote about this in yesterday's New York Times Wednesday Food section. For years bagels were nothing more than mom and pop stores dotting mostly big city main streets.New York was the capital of this,  with Polish Jewish bakers first bringing them over in the late 1800's. They became something of a phenomena during the pandemic. Also a new generation of trend obsessed consumers want the true style, hand rolled and then boiled and baked originals.New chains featuring these are in need in the SOuth and the Sunbelt where there is a demand. With that comes big business, namely investment firms looking to make more money. The big change came in 2023  when Stripes a food focused equity company invested eight million dollars in Pop Up Bagels, a once small privately owned bagel shop.It does offer what a traditional mom and pop store offers. There are five types of bagels and customers can get a schmear of cream cheese or salted butter. Yet it also has trendy toppings like  cake cream cheese and berry butter.

What else spurred this interest? Americans are eating more and breakfasts on the go. Doughnuts, cinnamon rolls and bagels are the quick bite of choice. It also makes sense for bagel shops to serve the much wanted bagel sandwich.This usually consists of bacon, cheese and egg on a bagel, a sandwich not many smaller bagel shops will make. These are the money makers according to Andres Samper, the founder of Manhattan Bagel Equity Fund , a bagel specific investment fund that is focused on acquiring,  rebranding and scaling high performing bagels shops across the US. Butter bagels that only cost tow or three dollars are not going to keep a business alive.It;s these sandwiches, sometimes costing as high as fifteen or sixteen dollars , is what will keep a bagel shop running. Another aspect is that the money also feeds the cost of high tech ovens to make the perfect bagel whenever they are in the country . The Turbofan oven can quickly bake bagels throughout the day . Bagel affectionados may not be impressed by this They feel all this fanciness will flatten profits and the bagels themselves. Stores could wind up being run into the ground.

Bagel shops should be what they were in the past. They need to be family owned businesses who care for their food and their customers. Fancy bagel stores come and go. Family ones can last for generations.

Comforting Dishes Full of Flavor

 The Somalis have been though hell with the war and disruption followed by a diaspora to the US> yet despite it all , they still love their dishes. These are comfort foods, foods that remind o]them of families and their ancestry.

New contributor and author of the Somal based cookbook Soomaaliya,Ifrah F>Ahmed gave classic Somali recipes in today's New York Times Wednesday Food section.Many younger families left the war ton country in the early Nineties and with that recipes from their elders who couldn't;Lt make the move. Favorite dishes were lost as were the spices that made them stand out. However Ms.Ahmed, who is also a social activist, had a mother who insisted on traditional foods and ways. Ms.Ahmed was lucky to have these dishes which she now makes and will pass down to her infant daughter. One dish is a childhood favorite>It is a simple tuna and egg scramble that can be made with fridge and pantry items.It just involves a can of yellowfin tuna in olive oil and six large eggs Half a chopped red onion is also added for more flavor.The onion is sauted first ina tablespoon of oil, then the fish and oil are added. Stir in beaten eggs and let sit , more like an omelt than a scramble.

Of course there is the Somali classic canjeen which is similar to the Indian dosas.This is kind of a pancake fried on a hot plate. Sorghum is used in the original recipe but here home chefs can sub in a mix of wheat and corm flours or even a pancake mix like Bisquick. This is one of the easiest recipes because it just has flour, yeast and warm water mixed together.It is hand mixed in downward motions.After this the dough is left in a covered bowl overnight to ferment and then fried the next day. Swirl the dough into a hot griddle so the pancake kind of resembles a bloomed rose. What works with is is Somali coffee.This is where coffee originates and the country has a coffee culture.Their coffee qaxwo has a fine blend of native spices .These are pinches of cinnamon ,cardamon and ginger added to a light roast Everything is boiled together in a rolling boil. Take it off the burner and let it settle down. Do this two more times before added the desired amount of milk and sugar.

Somalia has faced so many challenges in the past thirty years. The food is thankfully an anchor to better times past with family and tradition.It s flavorful and strong , the last like the Somalis themselves.

Kitchen Spring Cleaning

Every home chef has to do it - Spring cleaning of the kitchen. It;s time to greet a new season with sparkling appliances and cleaned out pantries and fridges. Once done' you'll feel better about cooking and baking in it.

How often do you need to clean the fridge? Every three or four months should do it.This isa  great time to clean out old foods and those mystery plates wrapped in foil. Also get rid of those bottles of ketchup and mustard that have crusted over or dried inside the bottle. Luckily frozen food can keep longer than fresh food and leftovers.It actually can last indefinitely but the taste and texture degrades over time. You can keep that bag of frozen carrots for well over a year but they won't be as bright or fresh tasting as a new bag.What about last year's ice cream and popsicles?Unopened  ice cream can only last two to four months.Once opened it's only good for one to two months.Forget homemade ice cream. Thanks to no stabilizers it can go bad very quickly Popsicles are tougher.They can survive relatively intact for six to eight months. They don;tspoil or become harmful, however they can become icy or lose flavor.Colors can change too.If you do want to preserve them .store then at the very back of the freezer away from warm air bl;astes when the freezer door is open.

How do you clean a fridge and freezer.First of all unplug it and start with the outside first. Use a rag and warm soapy water.  Dawn dish detergent is perfect for this.It can get rid of food stains,fingerprints and splotches. You can also use a one -one mix of white vinegar and water too/If you have a stainless steel exterior, then rub in the direction of the grain and buff dry. Add a tiny amount of olive oil to a dry washcloth and rub dry for sine. The interior is a more elaborate process. First remove all the shelves and clean everything with warm soapy water.Then wipe down the interior with a mix of baking soda and water for white vinegar.Also wipe down food containers so there are no sticky bottoms leaving marks. As far as your stove;s exterior, a baking soda paste mixed with water should do it. GO over twice, one with the paste then with a clean wet rag.This paste can also be used on the oven';s interior to get rid of great build up. Scrub with a non scratch pad and then a clean soft cloth.

THis is only a small part of Spring kitchen cleaning.Yet a clean fridge and oven are vital to sanitary baking and cooking., Do a good clean tof=day for that sparkling look.

The Poor Man's Risi E Bisi

Spring brings on the burger to make lighter, greener fare. One dish is the Venetian classic rising e bisi. It a rich rice dish full of carrots and peas , with the rice cooked in a rich broth.It's not a fancy dish,especially when you made the poor man;s version,

I was craving this but didn;t want to  deal with fussy arborio rice. I used long grained whiter rice for this .It's easy easy cook.

Minute rice works best with this and to give it that rich taste I cooked the rice in a mix of veggie broth and water. It was two and a half cups of broth to a half of cup of water.

I like Pacific brand soups and broth.Their veggie broth is thick and flavorful,

This is absolutely perfect for cooking rice and even pasta.It gives a lovely deep taste to ordinary white rice,e;eating it .

Whille the rice was cooking It was time to cook the carrots and peas Usually the recipe calls for just peas and they're added as the last step to the cooking rice. I wanted to make sure that the veggies were cooked so I microwaved them for six minutes.

The entire pot was stirred in.For extra flavor I added these.

Since I made six cups of rice I stirred  into a botu three heaping tablespoons of the plant butter and a good teo tablespoons of garlic powder(you can add fresh  minced garlic and shallots too for a more authentic taste)>

The butter and garlic powder were thoroughly stirred in until the plant butter melted.

The poor man;s risi e bisi should look like this.

How was it?

Heaven!!!!!I loved this poor man's version.The garlic and butter accentuated the rice and veggies.This was a perfect marriage of flavors. Even better it's so good reheated the day after for lunch or dinner.

Try this version of risi e visit for a quick Sunday supper.It's the perfect harbinger of Spring cooking/. It's brings a freshness and mellowness to the dinner table.

A Handful Of Peas

 One of the best Spring vegetables is actually not asparagus but the humble pea. This slittle green gem is not only good for you but also versatile,It can be put in a variety of hot and cold dishes and give a lovely sweet taste to any dish,

Right now it's Spring pea season. These are tender and sweet , just good in a sauce with pearl onions and melted butter.Peas are actually the seeds of the cultured pea plant .There's usually three to four in a long case called a pod. These perfect orbs have a lot of health benefits. They are perfect for diabetics because they have the low glycemic index of around twenty-two.They do not cause fast blood sugar spikes along with being high in fiber and protein, Peas are rich in magnesium, iron and potassium which again are good for managing diabetes.They're also chock full of carbohydrates which means they'll keep you sated and full after eating them.As tasty as creamed and processed peas are, try to avoid them because they contain high levels of sugar and salt.You can eat frozen peas . They picked and frozen at peak ripeness which means they're chock full of vitamins and nutrients. Keep in mind to check the packaging.Some companies may add sodium or salt for flavor.

Peas are great in everything.A pea salad is a nice side to a Spring lamb or Cornish hen dinner. Try using them in a salad full of crunchy radish sauces and mint.Creamy feta is also added to give the salad a silky feel and just olive oil as a dressing. Just a plain pea salad with some sprigs of mint is also good. Use a simple vinegar or lemon juice and olive oil dressing and a slight sprinkle of sea salt and freshly ground pepper. A heartier meal using peas in the main course is the Venetian risi e bisi.It's a wonderful departure from typical risotto dishes,Diced prosciutto gives the dish a saltiness that pairs well with the peas sweet flavor.If you can't get prosciutto any leftover Easter ham will do.Garlic and shoots also give it a flavorful taste as its; cooked in either chicken or vegetable broth.Serve with a generous dusting of Parmesan cheese another Spring-y main dish is pasta primavera with peas and asparagus. Spring onions and butter are added to the half cup of asparagus and two kinds of peas,  a quarter pound of snap ones and three quarter cups of fresh English peas, They are part of the sauce ,  which also consists of creme fraiche ,Parmiggiano, Reggiano and fresh herbs are added later to the hot pasta(usually tagiatelli Peas can also be used in hummus too.It's just adding these gems to chickpeas and tahini blended together.

Use peas this SPring for a bright burst of sweet greenness. Try them in a zesty minty salad. Have them as part of a risotto to pasta dish.They are perfect ,cold to hot.

Spring Excitement

 Spring is the time for trying new dishes and rediscovering old ones.Itsa time when fresh veggies are used and lighter fare is a must. Where's the question - what are you excited for cooking and baking this Spring?

For me it's the Venetian classic risi e bisi  - rice and peas with a spin.I'm not going to use the required laborious rice but simple plain white. It should taste just as good and I'm also adding carrots for color too. (there will be a how to on this as soon as I make this)

What's got you excited for this new season? A veggie based pasta sauce? Lemon cake? Maybe lamb chops with herbs?

Let us know what going to elevate your Spring baking and cooking this season.

The Meat Controversy

Meat or no meat? That'sa question that's wracking America today. Should Americans follow secretary of Health RFK Jr 'd diet f filets and fermentation? Or should they embrace vegetarianism? What's the best way of life?

New contributor and regular New York Times reporter Lisa Miller wrote this fascinating piece in yesterdays New York Times Wednesday Food section.Carnivore versus herbivore isn't something new. Meat was always touted as the cure all for whatever ailed a person.During the Civil War physicians prescribed minced beef for strength. For those who couldn't;t afford meat which was expensive at the time there were elixirs  derived for meat they also didn't spoil which was common for beef and chicken before the days of refrigeration,Meat juice was promoted as atomic for sustaining and strengthening " the vital forces". One tonic , Valentines Meat Juice  promised that they cured and prevented pneumonia and flu. Not surprisingly vegetarianism was also on the rise at this time. Brothers William and John Harvey Kellogg promoted a meat free diet that released people from diseases, clogged arteries and even animal propensities in young eople. They and John Harvey 's wife Ella came up with that classic staple, Corn flakes. These were a better alternative to meat heavy breakfasts loaded with sausages and bacon.They even came up with what could be called a prototype for IMpossible meat.

The controversy is still alive and well today. RFK Jr is flouting his meat and fermented food diet where he eats steak, sauerkraut and yogurt.  Vice President JD Vance is on this diet. It seems greens are on the taboo list which can be a bad idea.According to MAHA  -Make America Healthy Again followers meat living is presented as a revolutionary rebuttal of established nutrition based science of plant forward eating, The much beloved Mediterranean diet is now suspect. Kennedy himself has dismissed the established nutrition science as dogma,claiming eating a fully meat based diet has made him lose twenty pounds. Even pro meat enthusiasts treat plants as if  they're poisonous. Influencer Anthony Chaffee, who  received a medical degree  in obstetrics and surgery from the Royal College of Surgeons in Dublin claims that eating a slad has the same long term health risks as smoking cigarettes. There is a problem with all this  so called "scientific Facts" (if they can be called that), An all meat diet can;t cure all diseases.It can;t add decades onto a person;s life. Home chefs should take these claims with a huge grain of salt. They're scientistic based on some fact and not scientific  based on one hundred per cent facts.

What is the right diet? One that should be a balance of good low carb no sugar and salt foods.This is the healthiest way of eating possible. Its' not all meat .It 's a little bit of it.

Lightness All Around

Two aspects f Spring cooking are tightness and freshness.Gone are heavy winter stews and roasts. Gone are the root veggies that make up most of a cold weather diet. Now it's time to celebrate with lighter ingredients and a warmer weather outlook on cooking and baking.

Regular contributor David Tanis gave three seasonably perfect recipes for this kind of meal in today[s New York Times Wednesday Food section, The main course is salmon which he liberally douses with freshly ground pepper and nutty brown butter.He also does this for the side of parsley potatoes. Brown butter is an easy make .Just take a knob of butter and toss it in a hot pan.Let it sizzle for a minute and and a squeeze of lemon juice.The potatoes are just as easy to fix and go well with the fish.  They're first boiled and then simmered in a pot of well salted water They're then taken out left to slightly cool and peeled.  They;re returned to the pott be warmed. Parsley is then sprinkled on them right before serving.Of course the star of any Spring table is asparagus.Mr Tanis chooses to put it into a salad with feta cheese The tough ends are snipped off and the stalked are boiled in well salted water . After make the dressing a lemon vinaigrette with the addition of two teaspoons of Dijon mustard.Arugula,dill and feta are then added to the dressed asparagus spears.

Any Spring meal should have a fruity dessert Mr. Tanis gives a fresh strawberry tart This is a classic French tart that has a buttery pastry shell filled with a light custard. Strawberries top this off. The filling is an almond frangipane, which has a quarter cup of whole almonds that have been ground together with flour and sugar to form a rough powder two large beaten eggs are added a long with half a cup of butter (use a good one  like Kerry Gold for this and the pastry shell).Almond extract is also used to bring out the almond flavor. The pastry shell is another butter rich creation.One half cup of thinly sliced cold butter is added to a cup of flour and two tablespoons of sugar. The dough is made, pressed into a pastry pan and left to chill for two hours. The filling is then poured into it and everything is baked in a preheated 375 degree oven for thirty to forty minutes. The shell should be nicely browned by then.Let cool and then add whole or halved strawberries. Mr.Tanis dusts his tart with confectioner's sugar but it could be left plain too. Warmed apricot or raspberry jam can also be gently brushed over the berries with a pastry brush.

A Spring meal has the lightness and flavors of the season.These thee recipes certainly have that. Try them for a nice welcoming to warmer weather,

A Lighter Bowl

 Spring doesn't;t mean giving up the foods you liked in winter,Ir dies mean however, lighter versions. One such is soup, Those hearty stew like potages can be replaced by lighter ,fresher versions.It;s just changing up the ingredients to reflect the warm weather.

Can you still make a creamy soup during Spring? Absolutely yes! Think about using the veggie of the season -asparagus. It adds a sweet earthy flavor to the other ingredients and is a perfect lunch or a lovely first course to chicken or Cornish hen. The base is a low sodium chicken broth but for a fresher ,greener flavor try vegetable stock. You will need a lot of asparagus  - about two poubnds- cut into one inch pieces. There is heavy cream but you can make it vegan by adding any nut or oat milk. Garlic and butter round out the flavor. An easy one to make only needs an already cooked rotisserie chicken from your local grocery store and Spring vegetables. This can include peas and carrots and if you can find them Spring squash sliced into coins or slices.Add Herbes de Provence to amp up the herbal green flavor>This can easily be made just by blending thyme, marjoram, oregano and tarragon. You could add a few leaves of dried lavender for a more floral notes. The base should be a chicken broth and a squirt f Leon juice can be added for more brightness.

MInestrone is a hearty winter bowl. It's a perfect dish with its' array of tomatoes, pasta and bean along with veggies. Sub in asparagus, artichoke and green peas for a fresher , straight from the garden taste. There are still onions and potatoes to  give it heftiness. Other Spring greens arte also added. These are dandelion greens (which you can forage from your front and back yards. - just wash them thoroughly before using) chard, kale spinach and arugula cut into thin ribbons. A quarter cup of pesto is also added and the base can be chicken or vegetable broth. Pecorino or Parmesan cheese is grated over each bowl for more flavor.Vegetable soup is always a year round treat. Imagine a lighter version perfect for a rainy April day. Again asparagus is the star of this soup. There are also carrots, leeks and Swiss chard along with snap or snow peas. Garlic is added for more flavor  along with yellow onion and Italian seasoning. Vegetable broth is the base and risoot or orzO can be added for more heft.A sprig of fresh dill can be added for more greenness and bright flavor.

Soup can be made all year round.Try any of these Spring soups for a taste of lightness and greenness.They're worth every spoonful.

After Easter A Week Of Leftovers

 Easter feasts usually mean one thing - a week of good leftovers. There's so many  delicious savory and sweet dishes to make with them. They're even better than the actual dish!

Ham may be the star of the Easter table but it can also be the star of leftovers too.One of the best dishes  whether fro breakfast or breakfast for dinner is ham and eggs. There's nothing like buttery scrambled eggs with big chunks of ham. You can also make a tasty Denver omelet with it too by also adding chopped green peppers and onions along with tangy cheddar cheese. Ham also makes a great base for croquettes too.Make them Cuban style by adding Bechamel sauce for a creamy middle. You can make them Americans style too with green onions and garlic powder. What about the leftover asparagus.If you just served it steamed then jazz up the leftovers Piedmontese style with a sauce for melted butter and Leon and a topping of Parmesan cheese. They;re also good  in a salad .Cut  into bite sized pieces for easy eating.Add them to omelets too for a tasty green dish.Letiver Easter eggs can be turned into  Egg salad for lunches and a light supper. Add bacon bits to it for a flavorful variation . Also deviled eggs topped with scallions is another treat.

There is also a lot of candy too. Those chocolate eggs and cute Peeos along with chocolate chicks and lambs are fun nibbles. However you can also eat so much of them. Both chocolate and marshmallow treats can be served with ice cream. Peeps go well with chocolate ice cream and chopped chocolate eggs can be used as a layer between scoops in a sundae.A fun repurposing that's a great vacation activity is making Easter bark. This is taking any kind of chocolate, milk, dark, white or pastel and melting the morsels in the microwave. The melted chocolate is then poured onto a parchment line baking sheet.Sprinkle or stick on the candy and let it set.. Break it into big or bite sized pieces for fun snacking. Another idea is using the candy, especially if it's the Easter M&M''s or Cadbury's chocolate eggs.It's the same recipe as a regular chocolate chip, using brown sugar and flour .Another idea is making shortbread cookies and then icing them with frosting. Decorate with he leftover candy bits for a burst of chocolate-y goodness.

Easter leftovers can be just as delicious as the original dish or candy. Repurpose both savory and sweet into tasty dishes everyone will love.It'sa  great way of stretching the  holiday table another week!

A Sweet Happy Easter

 Happiest of Easters to readers around the world!!! Enjoy this holy day full of joy and hope with the best of meals and the sweetest of candy!

Here are scenes from my Easter displays.I'm waiting for those chocolate eggs and bunny!!!!!

Good Friday Thoughts

 This is the day, Good Friday , for thoughts and reflections. The best of the should focus around helping those in need ,especially during these hard times. Start planning gardens that will help food pantries and  neighbors, friends and families in need. Start thinking about what you can do for the community and the world in general. 

ONe small step leads to many big ones.

Pray. Reflect Think.

The Perfect Easter Dessert

 Easter dinner deserves a special ending.  Imagine a torte with a silky filling and full of delicious chocolate and Earl Grey tea This can be made and it's lovely nod to those homemade coconut nests that are a staple of every Easter basket. It's also easy to make, another plus on a busy cooking weekend.

New contributor and Britsh pastry chef and cookbook author Nicola Lamb gave this rich recipe in yesterday's New York Times Wednesday Food section. This is a perfect no fuss recipe for a holiday y centered around the main course. The crust is nothing more than those coconut nests that are filled with jelly beans or Peeps. The coconut flakes are first roasted to give it that crisp crunchy quality that also holds up to a creamy filling.It takes three cups of coconut flakes laid flat on a parchment lined bakings sheet.They're toasted in a 325 degree Farenheit oven for ten minutes. They're then cooled completely on the pan. The dark chocolate for them is melted in a bowl over hot water. (a double boiler can be used for this too) or microwave the chocolate in ten minute bursts. Slightly crush the coconut flakes (doing this will make them easier to press into eh tart pan) and then add the melted chocolate. Add the season and mix well. Press the mixture into a pan that's been lined with parchment paper. The crust should be half an inch thick . Chill for about half an hour or until firmly set.

The cremeux filling may sound fancy but it';s really not. It's just the French word for creamy meaning the texture.It;s a step up from ganache according to Ms. Lamb.It's more of a custard thanks to the addition of one large egg. Their addition along with the addition of sugar gives the filling a deeper, more complex flavor.It's silky, spoon able and lighter in texture than ganache. In most cremeux recipes the egg yolks sugar and cream are cooked together at 179 degrees Farenheit but this could curdle the mixture. Ms. Lamb adds two tablespoons of cornstarch to eliminate this potential problem. Hot Earl Grey tea is added to give the chocolate a note of brightness. Most times the tea is infused in the dairy but doesn't;t give the right jolt for flavor.l Make the tea as if making a cup for oneself.It also gives the filling hints of bergamot and Chinese black tea.The cremeux is poured directly into the crust and then chilled for at least four hours. Grated chocolate is dusted over the top for more chocoalte-y goodness.

This chocolate Earl Grey infused  cremeux tart is the perfect Easter dessert.It isa great ending to any dinner .It's also a sweet treat to enjoy with family and friends. 

A Sardinian Twist On Passover

 Passover dishes don;t necessarily need to be traditional. They can also slip by with being non-kosher.Better yet they can have a delicious Mediterranean twist that will elevate the Seder. This is what makes the meal memorable.

Regular contributor Melissa Clark delivers a different spin on matzoh as well as a recipe in today's New York Times Wednesday Food section. She has a matzo recipe from chef Hillary Sterling of Co Siamo in Manhattan.Her inspiration came from a trip to Sardinia where she got to taste their amazing flatbread.This is a crackly paper thin flatbread which reminded her of the schmura matzo she had when she was a child in Brooklyn. The main difference between pane carasau and matzo is that the flatbread is enriched with olive oil and salt for flavor. Traditional matzo is just made with solely water and flour. Chef Sterling realizes that it's not kosher for Passover but that's not her intent. She wanted people to have a better memory of it, with a tastier version. She also teaches her staff how to make it with them rolling out the dough to very thin textures and t o nake it quickly on a pizza stone at a very high heat.The end result is a brown crisp with a satisfying crunchiness.

Chef Sterling does have a new cookbook out.It is more Italian than Jewish.Ammazza, her book  - which get's its' title for the Roman word for Wow! has nothing to do with matzo. However, she does include a Passover chapter featuring her takes on the classics. There is a recipe for kumquat mustarda, a nod to the tradition of putting an orange at the Seder. It's also a spin on mostarda de frutta, an Italian condiment in which candied or preserved fruits are preserved in a mustard infused syrup. There is also a recipe fpane cartsau,or roasted eggs with Pecorino cheese and black pepper. She also includes her grandmother'z booze infused Jello dish.Ms. Clark liked her harissa vinaigrette which  Chef Sterling pairs with roasted beets.This is a vegetarian stand in for the lamb shank. Ms Clark pairs the dressing with roasted carrots This is not kosher but it could be put on the Passover table. The carrots are first roasted with olive eoil and thyme while the harrisa is made with harissa paste,red wine vinegar and orange zest.OLive oil is then added to emulsify this. The dressing will be poured dover the carrots and stirred.

Passover dishes need not be so traditional. Add a Sardinian spin along with a Middle Eastern one with olive soil and harissa. It'll liven up the Seder table.