Plant Your Healthy Diet

 It's Spring and planting season is upon us. One thing about growing your own produce is customizing it to your needs. You can grow what suits your nutritional needs and have a better lifestyle.

It's not what do you want to grow but what  do you need to eat better? Tomatoes are on every home gardener's must grow list. Is it any wonder since these gems are packed with potassium and vitamin C. If you are taking potassium supplements then think about planting a few rows of beefsteaks, or cherry tomatoes.They're also high in lycopene which act as antioxidants against certain cancers. They're also high in the anticoagulant Vitamin K and folate. The great thing about tomatoes is that there easy to grow so even beginners can raise them. Kale is another must grow for a healthy diet.It's rich in Vitamin A which is vital for bone and eye health.It also boosts your immune system. Kale can be sown into the soil two weeks before the last frost date. The only caveat is that the plants require a lot of space.Plant the seeds three inches apart and in rows set eighteen rows apart.  You may just want ony grow kale if you have a small yard. Keep in mind that the soil always must be well drained and moist for most of the time. Water regularly during sunny days.

Another must grow are carrots. They're also fun for kids to cultivate too because of their easiness.as we all know htye're fantastic for improving vision. They're also good for balancing blood sugar and weight management. They also support gut health and lower cholesterol.Like kale they do require room. The seedlings require three to four inches of space set in rows a foot apart. Is lettuce worth growing? Yes! Think butter lettuce and arugula. Not only is it chock ful of such vitamins like A C and K it also has iron which fortifies bones and fights off inflammatory diseases. Arugula is also a superfood and is closely related to kale.It also acts as  a detoxifier too and helps the boy fight off simple and complex diseases.Again this is a plant that needs a lot of space. Plant seeds a foot to a foot and a half apart. Arugula is the same. It needs a lot of space to grow so cordon off a good portion of the yard for them. Luckily the plants are "friendly "and can be grown with other seeds to create a mixed garden.

Grow yourself healthy foods. Your body will thank you for prodicing good organci food. The effort is worth it.

Spring Into Greens

Spring is coming and that means lighter eating. Gone are the heavy gratins and creamy sauces. It's time to incorporate greens into all sorts of recipes from sauces to sides to mains. It's a great way of embracing a healthier eating style for the warmer weather.

Spinach is a definite must in lighter eating. It's versatile and delicious plus being good for our systems. It's loaded with iron, but also folic acid and Vitamins  A,C and K1. As we get a few days of very warm weather , think about a spinach salad instead of  one with the usual Romaine or Bibb. Add toasted chickpeas for crunch and grape tomatoes for more color and flavor. Cook up a non traditional pasta sauce that combines spinach leaves with baby bella mushrooms and garlic. This is a tasty departure from tomato and cream based ones. You could also sub in the spinach with broccoli rabe or kale. Another healthy dish, perfect for Spring is stir fried spinach. This is an easy cook that has baby spinach leaves cooked with garlic in peanut oil. A drop of honey or maple syrup gives it sweetness while chili paste gives it some heat and zing. Toasted sesame oil throws in a nutty flavor. This dish is perfect on its' own but also good with grilled chicken or a lean cut steak.Another must have in your Spring diet is the ever popular kale. This is a must eat because it's the most nutrient dense green on the planet. It's loaded with powerful antioxidants like quercetin and kaempferol that lower blood pressure and prevent cancers and certain viruses. 

Is kale as versatile as spinach? Yes!! You can do more with it than spinach. It can be the backbone of soups to being the star of the dinner table.People may have gotten tired of the ever popular kale chips (they're still yummy and easy to make) however kale is also good sauteed.Again, like spinach, it works well with other ingredients. Saute it with olive oil and spike it with red pepper flakes and garlic. You could also try it with chopped onions and peas for a different kind of sauce perfect with  pasta, polenta or rice. Try pairing it with mashed potatoes for a different but better for you side.It's mashing it with the cooked potatoes. Broccoli rabe has the same benefits of spinach, being rich in iron and having the same vitamins , A,C and K as the other.It's excellent with cavatelli  in a tasty garlic and olive oil sauce. You can zing it up with red pepper flakes or add vegan sausage to change it up. Caramelized onions are also a good pairing and a perfect side. This balances out the bitterness that broccoli has sometimes. You could also add tiny drop of maple syrup or honey to balance it out too.

It's Spring, It's time to eat light with dishes heavy on the greens. It's a nice way of leaving the heavy winter dishes behind and jumping into healthier eating.

Leap Into Good Health

This is Leap Year Day - the perfect day to leap into good eating habits. One of the best defenses we have against the corona virus and anything else is solid nutrition. If we eat healthy we'll be healthy.

The first step is assessing what you eat. Too many processed foods - out. The last thing you need is a diet rich with high sodium and high fat along with over processing. Instant or microwave meals can be handy but they can also be deadly too. I know it's easy to pop something for five minutes and then gobble it down. You can still have microwave dishes but try steamed ones. There are many microwave steamers out there where you can cook an entire meal.Start looking into steaming salmon steaks with a wide variety of veggies. Of course we all know about those omega 3''s but few know about their ability to increase white blood cells, vital for fighting off foreign agents such as flus and viruses. They also produce antibodies , sort of like a natural vaccine. what pairs well with a nice piece of the fish? Lightly buttered green beans which are loaded with Vitamins C and K. Asparagus works too.A few stalks will provide you with chromium useful for transporting glucose through the body.  Another healthy meat is chicken but skip the fried, as delicious as it is. Stick to grilled and roasted.

Snacking on the wrong foods can also wreck your immunity.  Again, as with fast food it's so easy to grab the tasty and the quick. One of the best and most flavorful is a small tray of mixed veggies with spiced up Greek yogurt. Have a good mix of broccoli and cauliflower florets.Broccoli is rich in the essential vitamins along with choline, a nutrient essential to a healthy diet. Choline aids in creating a strong gastrointestinal barrier  which keeps bacteria safely confined to the gut.Cauliflower also has its' life saving pluses.The florets are known for their anti-inflammatory properties and also choline. Of course don't forget the carrots. These perfect crunchers (and teeth cleaners) are abundant in beta carotene and their nutrients help to support the body's mucus membrane which lines both the respiratory and intestinal tracts. This makes it hard for bacteria to enter the blood stream. If you want sweet then consider Greek yogurt drizzled with maple syrup or dark wildflower honey. Even these two sweeteners have antioxidant properties that help strengthen the immune system.

Leap into a diet that boosts your immune system. It will help you deal with whatever germs that are out there. You can protect yourself while still eating tasty foods.

The Charm of New Mexican Cooking

Every state has foods that define it. New York  has apple pie and turnovers, a nod to the many orchards  upstate . The cuisine of Georgia has grits and peaches. Then there's New Mexico with its' variety of corn - masa- jalapenos and chiles. An eight-eight year old cookbook is making a comeback with time tested recipes that highlight the area.

Historic Cookery: Authentic New Mexican Food (Gibbs Smith Publishing, reprinted 2019) was written in 1932 by Fabiola Cabeza de Baca Gilbert. Ms. Gilbert would still be known if she had never created  the cookbook. She was daring and headstrong from a culture that raised women to be meek housewives and a country that dismissed her because of her heritage and her sex.Ms. Gilbert was born in 1894 to a prominent and centuries old New Mexican  family with strong ties to Spain.As with other strong minded women of her generation, she persisted. She started off in education and then delved into spreading the New Mexican culture to the mostly Anglo American population of the time.. The cookbook is a compilation of basic New Mexican dishes which for the first time were written down with measurements.A second printing in 1959 updated the recipes and a copy was sent to every governor in the union. It was the brainchild of  Thomas J .Mabry, a New Mexican senator  alsowho sent a bag of pinto beans with every cookbook. This reintroduced America to chile, making it one of the country's top dishes.

I like this book. It's a tiny one, without the pretense of modern cookbooks riddled with the author's history and chatty stories about the recipes.The writing is vintage, reminiscent of our mothers' and grandmothers' cookbooks.There are only eight small sections with the back offering luncheon and dinner menus - again a harking back to a more elegant time.Many of the recipes can easily be made today however be warned about the baking. Years ago ovens didn't have temperature regulators. Baking recipes have the the instructions as "bake in a moderate oven". (figure 350 -375 degrees Farenheit - I'd go with 350 just to be on the safe side). Another aspect is that New Mexican cooking uses a snout to tail philosophy with recipes for tripe ,menudo , homemade blood pudding - morcilla and kidneys -rinones. There are other meat recipes such as stuffed fowl (which could be chicken, turkey or even pheasant) stuffed with a mix of beef, raisins , pinon nuts and dark chocolate). Of course there are quesadillas recipes along with homemade tacos and tortillas,Beans are big in the diet and there are many, with variations involving chickpeas. I love the hot chocolate recipe along with the one for emmeladas, fried cakes in syrup. The book ends with a curious chapter on gruel, made with water and cornmeal. It's a thick soup made for young children the elderly and the sick, good for those who can't handle solids.

Historic Cookery - Authentic New Mexican Food is a timeless classic that fits in perfectly with today's recipes and tastes. It brings the first fusion cooking of  Spanish and indigenous into the public eye. Classic dishes, like classic styles and cars never goes out of fashion.

The Leftover Issue

What to do with those scores of leftovers? Not surprisingly Wednesday's New York Times Food section came out with its' leftover issues. After all, it guided home chefs through the prepping and cooking their Thanksgiving meal. It should be no different the day after. There are some innovative dishes to try with what's left of your holiday  bounty.

If you're tired of tetrazzini or turkey sandwiches you may want to read  Samin Nosrat's contribution to the Food section.Chef Nosrat not only cooks but writes a popular blog. She spices up the usually bland meat with a dazzling array of spices and ideas. Turkey is an excellent canvas because it easily absorbs other flavors which only accentuate its mild gaminess.If you're looking for a light leftover then think the Vietnamese chicken noodle soup pho ga .It' a clear broth zested up with star anise, ginger, and fish sauce.It does require turkey broth but if you don't have it  then sub in chicken broth.There's also brown sugar and fish sauce.If you don't have or can't find the last mix up soy sauce with hoisin and use that.The soup also has yellow onion too for flavor and texture. The onions and ginger can either be charred over an open flame or broiled on a foil-lined baking sheet. Pho ga is a fun soup because eaters can customize it from a platter of add-ins such as mung beans, cilantro, Thai basil, limes, and jalapenos. It can be fragrantly herbal or zingy with fire. It's also a comforting noodle soup thanks to also having rice vermicelli added, perfect on a cold November night.

Chef Nosrat also gives us turkey mole verde and turkey tikka marsala. The first is a nod to Mexican cooking and is a great way of combining light and dark meat.It's not the typical mole recipe that requires cocoa  but a green one made up of  tomatillos, chard  romaine leaves, jalapeno,cilantro, and oregano. Again it does require turkey stock but chicken can do nicely here.It also has an interesting paste made from pumpkin and sesame.It can be served with steamed white rice or corn tortillas.For an entirely different spin Chef Nosrat gives us turkey tikka masala.It's marinating four cups of the bird in a bright  and spicy bath of garam masala, coriander ,cumin, paprika and turmeric blended with crushed garlic and plain yogurt.The masala  calls for ghee or clarified butter but you can also use a neutral tasting oil such as vegetable or olive.This is made separately with tomatoes and serrano peppers as the marinated turkey is broiled  until it blackens in spots. This  usually takes five to six minutes..Before combining the meat and masala, the masala has to be pureed for a smoother texture, The turkey is then added to this and simmered for five to ten minutes, with an occasional stir until it's done. Garnish with cilantro and serve with steamed basmati rice.

Don't  let that turkey languish in the fridge.Use it in fun and spicy recipes that will accentuate its' gamey , sweet mildness. It is the perfect canvas for all sorts of flavors and techniques.

The Fun Diet

Yes, January is here and with it comes the dread of a diet. No one likes to give up that fun holiday diet of roasts and cookies, champagne and caviar. Yet suppose we could have a diet that's fun, one full of tasty dishes and treats that makes us want more?Is that possible? Yes!

Everyone love pizza and tacos. A low calorie  homemade pizza is both healthy and fun. Start by making a whole wheat dough. It will be a denser, chewier dough but will be chock full of vitamins and minerals along with fiber. Use fresh tomatoes or other veggies such as broccoli, kale, and yes even cabbage. As for meat, think leftover chicken or steak. Tuna is another good topper and works well with tomato. Cheese can be held to a minimum unless you're using low cal mozzarella. Try an unusual and colorful topping of chopped scallions. Tacos re another fun meal that can be turned into a yummy diet treat. Instead of having iceburg lettuce, try red cabbage or arugula, Keep the tomatoes  but zing it up with fiery tomatilloes and peppers. Fresh chopped onions add crunch, zest and sweetness. You can also saute the veggies fajita style before adding them to the tacos. definitely use guacamole but nix the sour cream (unless you use the low fat kind). Make a heart healthy guac by  adding two to three tablespoons of olive oil. It not only is good for you but definitely makes the dip satiny smooth and super creamy.

Chili, done healthy is another yummy treat. Go with chopped turkey meat or vegan crumbles. This is a better fat free version. Serve with cornbread which surprisingly is not that high in calories. A fun dinner idea is taking corn muffins , splitting them in half and  then pouring chili on both sides, kind of like a spicy sloppy Joe. Salads , a diet must , can be livened up simply by adding a flavored vinegar, Try infusing crushed blueberries or a dash of pure pomegranate in a regular red wine or apple cider variety. Textures make those greens sing. Toast some sesame seeds  or almond slivers to sprinkle on. Dried cranberries add bother color ,tartness and chewiness. A great diet treat along fridge cleaner is getting rid of that leftover roast. Add cold cubed  London Broil or chicken to just spinach and grape tomatoes. Dress with just oil and vinegar and serve with bread sticks.Everyone love breakfast sandwiches at any time of the day. Make them heart healthy by just using egg whites, soy cheese and soy bacon on an English muffin.It makes just as good a lunch or dinner as it does a day starter.

Don't be discouraged by the thought of a diet. Make it fun with fun good for you dishes.  You'll still have a good time but will be losing weight instead of gaining it.

The New And Improved Apple

Can the most basic of all fruits - the apple - be improved upon? Is it possible to have an even crisper , crunchier bite and more juice. The answer is yes, Like the Apple computer products , there is going to be a new and better generation of America's favorite snack. The fruit world is about to be rocked by apple 3.0.

New apple breeds were the main article in today's New York Times Food section. David Kapp wrote about the new breeds that are going to shake up the American palate Scientists in Washington State, are doing wonders with hybridization (and take note, not genetically modified). The newest is the Honeycrisp, created at the University of Minnesota in 1991 and is the gold standard for three of the most important traits:crispness, juiciness and upscale pricing. Ironically it all short with the first characteristic, being very soft and dissolving quickly in the mouth .It also has an inconsistent flavor and fades during a long storage>It is also very difficult to grow, making it a hindrance to apple growers.Its scion , the Cosmic Crisp, which is also bred with the enterprise breed of apple is firmer but not impossible to bite into. It's also much easier to manage and pack up for transportation.Its' firmness os a selling point because it helps it  keep longer . This makes it perfect for selling during any time of year from fall to the spring.Acidity is another vital quality.Kinds such as Red Delicious, Gala and Fuji have low acidity  and drops when stored. This leaves for a flat taste, not a good selling point A highly acidic apple  tastes as good three months after it's been picked from the tree.

How are these super apples made? Analysis of what works and then the painstaking process of traditional pollination between different sorts of apple trees. There is then a five year wait before the hybrid bears fruit. Unlike other produce that have been genetically modified , old breeds are analyzed  through recently developed DNA tests to select genes connected to  crisp texture, acidity and fructose. This helps weed out unpromising seedlings as well as choosing parents with the best traits. Many breeders around the world ( surprisingly Switzerland ,Belgium and the Czech Republic are also big apple producers) have been trying to develop the perfect apple, one with sweet red flesh, pigmented like the skin outside and rich with antioxidants.An apple with a ruby flesh would be different and appeal to foodies dying for the next big trend.Red fleshed apples are not new, They've been growing in Asia for millennia  however these are the super tart, being more genetically connected to a crabapple.  The next few years should prove to be interesting , with new breeds like the Sweetango and the Juici. coming to grocery stores in 2017.

There will always be clamor when a new apple drops. With new breeds of the original one, there's going to be more excitement.Nothing beats one with a crunch and super rich flavor.,

Season Favorite Chestnuts

Today is All Soul's Day a time to remember the saints and souls we have lost. It's celebrated in the simple  celebration of eating chestnuts. he holy day also opens up to chestnut season. What is great about chestnuts is their nutritional value and versatility.

Chestnuts have been around for millennia, having come from the East and into Europe.  Alexander The Great and the Roman emperors  ordered them to be planted. They were easy trees to grow along the rocky mountainous areas bordering the Mediterranean, and were ground into cereals and flours, often substituting grain. Early Christians used them as the symbol for chastity.it was considered food for the poor for many centuries , however roasted chestnuts were eaten for All Soul's day as well as Saint Martin's  day in Portugal and Saint Stephen's Day in Italy. The nuts are widely popular in Asia . They are a big part of Japan's New Year's Day dinner, because they symbolize mastery and strength..The  British brought them over to India where they reign supreme in the Himalayas. The indigenous American tribes were eating chestnuts for decades, long before the Europeans came over. We almost lost all chestnut tress in 1904 thanks to   chestnut blight, a fungal disease that came from Asian chestnuts. Sicily is the largest importer of them,having exported them to the States for the last sixty years.Sicilian chestnuts are one of the best species. Chestnuts are primarily carbohydrates with some sucroses or sugars. In some areas of Europe, they're call bread fruit because they can be ground into flour for loaves.

What can be done with chestnuts? A lot. One of my favorites is just roasting them over the stove and eating them straight from the shell. This is the best way to enjoy their sweet, almost milky lingering taste.Many Americans make chestnut stuffing to go with their holiday turkeys.It does work in it, giving a usually mushy texture some meaty crunch.      Chestnuts can often open a meal in either soup or salad.A cream of chestnut soup is  the perfect foil for a chill Saturday night.A chestnut madeira soup would be a great way to open a Thanksgiving dinner.Add some quartered roasted ones to any salad to give it some oomph. For a different spin on a Northern Italian classic, try making chestnut gnocchi.  It       does have the dish's traditional potato in it for body along with bread flour.it is served with a burnt butter sauce, rich with garlic and parsley.The nuts can also go into a risotto,too.The   French and the Italians candy them into marron glace which would be perfect over vanilla ice cream, creating a sophisticated take on a sundae.. They can be turned into a chestnut mousse along with being a main ingredient in brownies.

All Soul's Day heralds in the start of the chestnut season. These are versatile nuts that can be cooked in a variety of ways. Try them to experience their meaty texture and sweet nutty taste.

Making Tofu Tastier

Many people have a preset notion of tofu. It's tasteless and slimy for starters and its' look is not that appealing. However , with the right recipes, tofu can be- dare it be said, delicious .

Melissa Clark is behind this movement, I suspect, and is trying to get New Yorkers and foodies to go meatless (and this could not happen at a better time when any slice of steak or bacon is vilified). What did she do to make this soy product seductive? She shredded it. The idea came from the cookbook "Near And Far: Recipes Inspired By Home And Travel" by Heidi Swanson. She sautes the shredded tofu in olive oil. For added crunch  she adds pumpkin seeds. A scant dash of buttermilk is also tossed into the mix as are pea greens. Since we're almost in mid autumn , Ms Clark gives it a fallish flavor with earthy shiitake mushrooms. These impart a lovely caramelized brown color that spreads over to the tofu.  There is color in minced red pepper and edamame.You can even add pork for more flavor as she does, but the flavors are perfectly intense, so it's kind of gilding the lily.

The only possible stumbling block is getting an actual brick of tofu. Ms. Clark uses it in her New York Times video. Whole Foods sell it, as do some regular grocery stores such as Stop & Shop. However it can be too soft, with the consistency of a set pudding. If worse comes to worse , turn to Morningstar Farms which has beef style crumbles. These can easily be subbed in. If you do come across a brick of firm tofu, it's then  easy to turn it into shreds. Just take your average cheese grater and rub the tofu against the larger holed side. The goal is a soft fluffy mound , akin to scrambled eggs or spaetzle even.This creates a nice light  textured medium that's easy to work with. You can also use this method to make vegan scrambled eggs too. Again, acquiring a firm brick of it can be somewhat of a quest, so be prepared to get alternatives.

Tofu is not always an easy sell. This one featuring it in shredded form is the perfect dish for soy lovers and those in need of converting. It creates a crunchy, flavorful dish that's good for you and good tasting.

The Exotic Side of Game Hens

Cornish or game hens sometimes have the reputation of being boring. They're usually served with a side of stuffing and maybe some green beans for a dash of colors. However ,like any fowl , they can be livened up with exotic spices. The result is a tasty spin on a traditional recipe.

David Tanis  experimented with the chickens and wrote about them in today's New York Times Food section.His City Kitchen column offers advice about them  Remember these are expensive birds , being slightly a few dollars more than the average capon or even turkey. Cornish or game hens are worth it. The meat is extraordinarily tender. That's really their selling point. this tenderness is a plus, because the meat quickly absorbs any marinade from spicy to lemony.They're about a pound each, with some reaching two pounds so figure one each for hearty eaters. Both butchers and grocery stores sell them.

Mr Tanis decided to give them a Middle Eastern spin. He spices them with sumac, the main ingredient in tend of the moment, za'atar along with pepper and cinnamon. Pomegranate molasses is added for color and sweetness  however be warned.It can slip to the bottom of the roasting pan and burn quickly.Mr. Tanis' solution is keep half an inch of water at the bottom. when this mixes with the pan juices, then baste the birds to keep them moist.It's served with basmati rice flecked with raisins, currents and pine nuts/ There's also a sprinkling of bright jewel red pomegranate seeds for extra zest and zing. Mr. Tanis garnishes it with fresh mint for color  but you can omit it if you like.

Cornish hens are a great dinner . Their tender meat is perfect for absorbing such exotic spices as sumac and cinnamon.Give it a Mediterranean flair with these and the lush pomegranate.

Healthy Spaetzles

Spaeztles are one of those tasty and German foods that go with everything. This versatile homemade noodle is a great side and can be turned into  a great main dish too. Now there's a new twist to this classic - spinach . Spaetzles are going green.

David Tanis is the one behind their colorful transformation.His City Kitchen in Wednesday's New York Times Food section is devoted to them. He learned how to make then when he was a restaurant cook, form the place's chef, an Austrian who could make these in his sleep. These batter noodles are one of the easiest things to made for any  beginning home chef. They're just a simple mix of flour, water and egg, similar to pasta but without the drama of making sheets and then cutting them in even strips. Spaetzles should have a wetter consistency than pasta dough. Mr.Tanis suggests think porridge with its' gooey, runny batter. They can be made with a soup spoon and a cutting board with the noodles being flicked into a pot of salted boiling water. You can buy a spaeztle maker at Amazon for as low as eleven dollars and it's recommended if you make them a lot(using one is actually much easier and much less messier, plus you'll get a batch of evenly sized spaetzles).

Mr Tanis tweaks the recipe with a spark of green, He adds pureed fresh baby spinach for the best taste.to the egg and water. A dash of nutmeg, always recommended, is also use to temper the taste.He then sautes them in butter and sage with lardons or cubes of bacon or pancetta. Parmesan is then added and the whole dish has a decidedly Italian vibe to it. If you want a more Germanic one, then think of cooking it with sauerkraut or string beans. This last would go well with the spinach, a nice marriage of that fresh veggie flavor. Unusually the noodles accompany veal and pork  however these can be the perfect side to roast chicken or even turkey for the holidays.If these spaetzles are too bland for you , then try Martha Stewart's which have the added zing of thyme ,rosemary and parsley. Milk is also added for body.

A dish of spaetzles is always a good idea. Give them some spark by adding pureed baby spinach to the recipe.It'll be a nice new spin on an classic.

Tasty Tarts

One of the most delicious and versatile baked treats to make is a tart. It's an elegant alternative to cake and pie, always looking perfect on a dessert table. One of the best aspects of any tart recipe is that you can make one or a dozen with basically the same recipe.They all are mouthwatering , with their glazed crusts  and rich fillings of fruit, cream or ganache.

A tart is basically a topless pie with usually a short crust.meaning it has a lot of shortening or lard in the recipe. Many professional and home bakers will sub in butter for a richer flavor and more crumbly crust. The pastry has been around since the medieval period, starting off with more meat than fruit fillings. The French quiche , German zweibelkuchen or onion pie and Swiss Gruyere pie are savory forms of it. Most tarts are now either custard or fruit filled. The truest form of tart is probably the English custard tart.It has a rich egg yolk filling, sort of similar to the Italian zabaglione.Any home chef can easily make them and also personalize them too. They can add in a pinch of cinnamon or nutmeg. or do a dusting of toasted coconut or toasted almonds on top.A Gallic variation is the tarte aux flan, a creamy one that has the light Spanish based custard as a filling. fruit tarts are a great way of using the fruits of the season. Nothing beats the sweet and tangy flavor of both apple and pear tarts.

Are tarts easy to make? They may seem complicated with all their steps but they're can be made by any novice home baker. The  star of any tart is the crust. This is what makes it extraordinary. If it's too soggy, then the whole thing is gloppy.The preliminary steps are similar to making a regular pie crust.The dough should be chilled, anywhere from thirty minutes to an hour The crust should be rolled out to an even thickness and then placed into a two piece tart pan.Remember the dough is supposed to be tender so don't worry if there's tears. These can be mended.If it's baked without the filling then prick the sides and bottom with a fork to prevent shrinkage. Don't do anything if the tart is to be baked with a filling.Luckily tart crust can be made with gluten free flour Tarts can also be made with almond or any ground nuts too. Beginners should start off with the simple custard tart and then work their way up to fruit and ganache filled ones.

Tarts are an elegant alternative to pie. They are easy to make for any home baker, who wants a classier dessert with no fuss. These fit the bill perfectly.

Vitamin Enriched

One of the biggest worries foodies have is are they getting enough vitamins. We love our different and varied foods but are they good for us? Are we eating enough to fulfill our daily vitamin requirement? The best advice is still be interested in new foods and culinary trends but be prudent about nutrient deficient foods.

Vitamins are divided into two kinds, water soluble and fat soluble. Water soluble are absorbed quickly into the body's water . They are the eight B vitamins and C. The B vitamins are a varied group including niacin , and the all important folate.Most of the B vitamins are found in liver and kidneys however there's also found in other kinds of food such as whole grain breads and pastas. These are healthier for you than organ meat and versatile.Try a yummy while grain spaghetti with the Vitamin C rich tomato sauce. One of the most important B vitamins is folate.The name comes from the Latin for leaf and it is prevalent in dark, leafy greens. This is spinach,  collards and broccoli . The first can be made so many different ways, from salads to crepe fillings. Collards, also high in Vitamin C, are great sautéed in a mix of olive oil, red peppers and garlic. The same with broccoli It is versatile and can go from omelets to salads. B Vitamin meats range from beef to lobster, both considered luxury foods As for the Vitamin C, this is primarily the citrus fruits but also many vegetables have it too.Kiwi fruit is high in C and it can be made into lush desserts from gelati to tarts.

Fat soluble vitamins require fat to be released into the body. These are Vitamins A,D, E and K. Vitamin A is found in the carotenoids, the veggies and fruits responsible for eye health along with immunity and stem cell growth. There are carrots as part of this group and they can be juiced to create a flavorful salad dressing. Sweet potatoes are also part of this group and they are so versatile. Try them as  trendy  baked fries or whipped with butter and brown sugar , a different take on the usual mash. Dairy products  such as whole milk and butter are also Vitamin A rich and you can use these- sparingly in dishes for prep and flavor.Even though Vitamin D is basically gotten through early morning sunshine but it can also be had through dairy products. To get an extra dose, have Greek  yogurt blended with fresh fruit and honey. One of the most used and talked about is Vitamin E. It aids in skin  and lung health and can be found in the highly tasty  sunflower seeds and almonds, Both can be used to add texture and taste to all sorts of salads. Vitamin K, needed for blood clotting is found in, not surprisingly olive oil and also soy products. There are so many varieties of soy based "fake" meats, you can have an entire week of faux burgers and steaks, and all the while be loading up on K.


You can still eat fun foods  but check to see if they are vitamin rich . This way you have not only great taste but great value. Meals can be varied and lux but also good for you,

The King Of Free Range

Free range beef and chicken  are becoming more and more sought after these days. Many farms rasiing them are usually small, boutique ones featuring only one kind of meat. However there is a giant emerging from this owned by a Georgia farmer.William Harris III is combining the volume of a large meat supplier with the philosophy of smaller ones.

Kim Severson interviewed Mr. Harris for today's New York Times' Wednesday Food section as well as seeing his farm first hand. It is a throwback to agrarian farms before the Industrial Revolution,with sheep romping amongst ducks and chickens randomly wandering through herds. They graze freely as well, the principle  based on the wild animals roaming the Serengeti Plains. The idea behind this is, that the ten species living together will make a stronger ecosystem. All in al it makes for a healthier pasture.. As with any free range farm the animals  are chemical free.Mr. Harris also stopped the hormone ear implants in his cattle .His fertilizer is devoid of any harmful additives, this also being good for the vegetables that  the Harrises also grow for profit.

What is truly unusual about the farm is that it has its'own slaughterhouses for beef and chicken. Mr. Harris knows all to well the horrors that any animal faces on its way to being killed. Any animal is stacked three high  into a transport truck. The bottom row suffers the most being coated in urine and feces from the ones above them. Mr. Harris was having none of that. He decided to open up abattoirs to give his herds less stress.Temple Grandin, the famed animal scientist helped the Harrises design them, allowing for a much gentler (if it can be called that)slaughter.. Selling free range meats have proved to be lucrative.The farrm sells pecan fattened Iberian pigs for $100. a pound. Paleo  dieters have bought both  his guinea fowl and beef broths for $9.99  on the Internet.He also  has hired a group to figure out how to make pet food while another is working on tanning the hides for leather, Whole Foods sells his White Oak tallow soap while top restauranteurs buy his chicken feet.

William Harris III is going the whole hog when it comes to meat raising. He raises them  from the beginning to end, giving restaurants and chefs good quality meats.His traditional ideas are cutting edge in the free range market.

Parmigiana Restored

Chicken Parm is a standard at  every pizzeria and sub shop.Surprisingly it was the height of elegance at restaurants back fifty years ago.It can still be elegant as well as comforting during these chilly nights.Best of all it can be made with any meat or vegetable.

Melissa Clark reclaimed this dish in her Good Appetite column in today's New York Times Food section.She delved into the dish's history which started in southern Italy sometime in the 18th Century Most  restaurants in Italy only serve the eggplant kind. The earliest recipe comes from an 1837 cookbook and it's not far from what is made today. There is fried eggplant covered with a tomato ragu and generously covered with Parmesan cheese.Other vegetables were also used, such as artichoke, fennel and zucchini. Meats were added much later on, thanks to Italian immigrants coming to America. Meatball, sausage and even shrimp were no being subbed in for the eggplant.Somewhere along the way the meats became breaded. According to the great chef, Lidia Bastianich the true Italian version has none of that . she had to learn how to make the dish from her first restaurant's chef who was Italian himself.

Making the perfect parmigiana is easy. There are a lot of steps and the prep and ingredients should be exact. The first step is breading. The coating should be crispy enough to hold up to the sauce which can sog the filling.The breading should be done in advance, as recommended by Lisa Bamonte whose family owns the great Brooklyn landmark Bamonte's Ristorante..It is a three step process of flouring , then dipping into an egg bath and them another  dip into bread crumbs.The tomato sauce is also crucial,it needs to be acidic ,You can use your frozen ones from your garden or a mix of paste and plum tomatoes.Cheese should be a mix of creamy mozzarella for sweetness and Parmesan for tang, however it should be real Parmesan bought from a salumeria,Personally I would just use only the Parmesan to make it as true  to the original recipe.The main ingredient can be varied.. There is a recipe for chicken veal and cauliflower, but if you want to try shrimp or artichoke, that's fine too. Ms. Clark also recommends a side of spaghetti or even garlic bread with it. It really depends how hungry you are. Garlic bread is great for sopping up the sauce however a small side of pasta can also do the trick.

A dish of Parmigiana is not only an elegant dish but also a homey one. Done right it is a perfect blend o f cheese,sauce veggies or meat.Make it the traditional way and enjoy this amazing blend of flavors and textures.

Hanukkah Spins

Hanukkah starts tonight and with it eight days of feasting and enjoying time honored recipes. Some of the main ones , such as latkes and sufganiyot reflect the miracle of the oil in the temple. Other dishes celebrate the victory over the Maccabees and what the widow Judith served.Some are more modern, drawing on current American trends. All in all , it makes for holiday eating  with a story to tell.

One of the most well known is the potato pancake, or the latke. It's origins come from the victor , Judith who killed Holoferne,  served cheesecakes (Not the modern kind that's laden with all sorts of fruits and chocolate). They were replaced with potatoes, eaten mostly by Ashkenazi Jews from Eastern Europe. The patties are labor intensive but worth it. If you want a spin, then try Dr, Mayim Bialik's (The Big Bang' Theory's  . Amy Farrah Fowler) root vegetable one .These have shredded zucchini and sweet potatoes along with red onions for sharpness, crunch and flavor. Russet potatoes are used as a base.. These can still be served with sour cream for the entire holiday experience.Home chefs have added their spins. Some use shredded parsnips with the potatoes, while others swear by apple chunks - which is  a twist on serving them with applesauce. Also if you plan on making them more than once this Hanukah , then try variations such as sweet potato with cinnamon. If you still want tradition but something zingy then add some rosemary and sea salt to the batter. Also sprinkle fresh ground sea salt and pepper on the latkes as they're draining.

Jelly doughnuts are another Hanukah favorite. These are super popular in Israel where they're filled with the traditional raspberry jam along with vanilla, chocolate and cappuccino creams. Called sufganiyot; they are a yeast doughnut first "stuffed" with usually the raspberry but sometimes also with apricot jam. Confectioners sugar is then  liberally sprinkled on them as they 're draining and cooling. Fillings can be updated to suit a younger generation's taste. Some home bakers now  fill theirs with Nutella (which is Kosher) and even cranberry  stuffed in a pumpkin doughnut. You could also try it as a giant baked doughnut with filling too. Fried honey balls are also made,, popularly called loukomades to represent what the Greek born Maccabees ate. They're also called bimuelos and eaten more by the Sephardic Jews of Spain. Cinnamon is either added to the honey based syrup or the balls are rolled in them after frying.Some American Sephardim serve them with a side of pancake syrup as opposed to honey.

Hanukah is a time for remembering the victory over the Maccabees and the miracle of the oil. The dishes reflect both the rich Jewish heritage and changing tastes. These treats are both modern and traditional along with being tasty.

Your Themed Holiday Party

What better than heading to an exotic place for the holidays .There are  aromas, spice laden and rich, different foods, just waiting to be tried,However you  don't have to go around the world for couscous or gravlax. You can have a themed food holiday party, celebrating a country's cuisine. It could reflect your ethnic heritage or be one you're fascinated by. Just make it fun, tasty and different

Of course one of the most exotic is Moroccan cuisine. It's highly spiced, fragrant and different.Treat your guests to couscous, one of Morocco's most famous dishes. This is a Berber dish of steamed semolina with any kind of meat or veggie stew ladled over it.Try a spicy lamb one , seasoned with cinnamon and cardamom and for seafood lovers  one with cod. Another dish , perfect for a get together is a tangine, This is a slow cooked savory stew which could also be served with couscous. Luckily tangine can be cooked up  in you pressure cooker because it requires four to five hours of slow cooking. Ingredients are a mix of sweet and savory . Dates are cooked with lamb and spices .You can also make a vegan one with tomatoes and carrots or olives and mixed veggies. For more authenticity you can add a heavy sprinkling of almonds on top. Chinese food is another party favorite, however stay away from the ho hum egg rolls and fried rice. Try a Szechuan buffet instead.The dishes are bold and fiery ,thanks to the use of the Szechuan pepper huajiaao.Szechuan hot pot is the perfect party dish. Imagine a big pot of everything from wontons to dumplings to seafood.One of the most delicious is tea smoked duck. This is  delicately spiced duck that can be cooked and even smoked in a home wok. It's served in melt in paper thin slices that melt in your mouth.

England may not be the first place you think of for exotic or even exotic food. Yet their Christmas party foods are fun and tasty.  Remember all those dinners you've seen on Downton Abbey? You can sort of recreate them for your guests. Roast turkey and ham for guests along with setting up a carving table,If this is too much , then  ask your local diner to do all the cooking or roast one meat while a friend or relative can help out by roasting the other. Mini mince pies are always a fun treat as are sausage rolls and Cornish pasties.End the night with a flaming plum pudding, alit with a good dose of brandy. Also give out crackers, those holiday favors that are filled with a paper crown, a prize and a corny joke,Scandanavians know how to throw a tasty holiday get together, Make a plate of kottbullar or the famed Swedish meatballs. These are a yummy mix of veal, pork and beef. Milk soaked bread crumbs are added for body.Gravlax is another treat. This is cured North Atlantic salmon that s brined in sugar , salt and dill.It's served on rye toast rounds  which can be buttered. Have it with the fiery Aquavit for a holiday toast. Finish with the tradition of seven cookies, including a take on the holiday ginger snap , the heart shaped Peperkakor

Travel the world for your holiday party. Enjoy the fiery cuisine of the Szechuan provence or the sultry spices of Morocco.Nibble mince pies from England or gingerbread cookies from Sweden. It's a fun way to celebrate the season with a culinary tour.

A Springy Green Pie Torta Pasqualina

There's nothing like a filling yet light meal for the Spring season. Torta pasqualina is just that. It is a variety of all that the season brings,  wrapped in  a tasty crust.It;s perfect for a Sunday brunch or a Saturday night out on the patio.

It was the subject of Dave Tanis column in A City Kitchen in yesterday's New York Times Dining section. The pie is loosely like  the Greek version, spanokopita and it's made in Italy and Southern France.. While the Greeks stick strictly to spinach this one has Swiss chard and any other green ,like dandelions to add. I suppose if you want a bit more flavor you can add chopped ham or even prosciutto to the filling\ The crust is a simple one.It's just oil , flour and water with a pinch  of salt added.

Making the torta pasqualina can be a bit tricky hence it's really only made during holidays (such as Easter, hence the name), The pie dough  should be made similar to a strudel's with flaky layers brushed with oil. You can easily place in a regular pie plate with a fluted crust on top.The greens are mix with ricotta, nutmeg and Parmesan cheese. This mix is then  spread on the bottom of the pie and then the eggs are dropped whole on top of indentations made with a soup spoon. When it's baked , slices yield hard  boiled eggs. It's only a forty five minute bake so both prep and cooking time are about an hour.

A springy green pie is the perfect dish for this time of year.If you want to make something tasty and impressive then try torta pasqualina.It's a great way of welcoming the season ans a tasty Spring meal.