From Oops To Ooh!

We've all had them., Those kitchen disasters from baking to roasting where the whole cake or dish turns out to be a flop.What to do? Turn them into an entirely new dish. This actually works and can resuscitate a complete bomb , turning it into a tasty treat.

This was the subject of today's A Good Appetite Column in The New York Times Dining section. Melissa Clark writes of her own disasters and how she salvaged them. It's easily done. Any minus can be turned into a plus in the kitchen, For example overcooked meat or fish can be paired with sliced potatoes and fried into rosti , a tasty , and savory potato pancake.Overcooked and mushy veggies can be the main ingredient in a souffle. If a culinary disaster happens at a dinner party , then just rename the dish, Ms. Clark suggests. No one will be the wiser.

Desserts too can turn out to be bombs as well. Reconsider calling an unset pudding a creme Anglaise and use it as a sauce fruits and cakes. A bad batch of cookies or a gooey cake that didn't harden  can either be turned into trifle or individual parfaits using berries and whipped cream,There is also the  age old idea of adding more icing or whipped cream to cover the flaws too.This works well for cupcakes too. Sometimes they either wind up being undercooked or burnt. A mound of frosting can do wonders as can cute decorations.

Don's worry if you have any kitchen disaster. It can be reworked into an entirely new dish .In fact it may result in a better , tastier recipe.

Feasting Well

Tomorrow is one of the biggest eating days of the year.It's a time to indulge in every favorite holiday food for almost an entire day. The question is can our stomach manage it?Is it right to eat three helpings of stuffing or four of turkey and green bean casserole? The answer is surprising.

This quandary was the entire topic of Jesse McKinley's article in today's New York Times Dining section. The writer even interviewed such food contest champs as Crazy Legs Conti. Mr. Conti has had his share of gluttony in the past. After all he is the country's reigning sweet corn eating champion. He wants "civilians" to go easy tomorrow and actually today as well. Don't spend today fasting. It'll only result in overeating tomorrow. Try little meals and a sensible breakfast instead. You'll eat the turkey dinner as if you were eating a regular meal then, with some moderation because you've already filled up earlier.

What about those calorie counters?Another group that has headaches with tomorrow's feast. Again Mr. Conti offers this suggestion : don't beat yourself up too much. People have a tendency to chastise themselves for overeating. The best bet is to let those feelings go and enjoy the meal. Another guilt free method is sticking to the lower calorie foods. Opt for celery sticks and crudites along with slices of plain turkey breast. Skip the usual gravy stuffing and anything with sweet potatoes and marshmallows.Also just drink seltzer which has zero calories or water.

In the end though you can indulge in as much as you want. The body does adjust according to doctors who were also interviewed. Gobble away on that pecan pie or turkey leg. You can walk away the calories the next day anyway during your Black Friday trip to the mall.

Nut Time

This is the season for nuts.What's great about any one of them is that they're so versatile. You can have them in salads, sides or desserts. They're also good on their own, freshly cracked and right from the shell. No matter how you have them , nuts offer an earthiness, perfect for the fall and especially the Thanksgiving table.

This was the subject of Melissa Clark's article in yesterday's A Good Appetite column in The New York Times Dining section. In it, she explores one of the autumn's table's most loved and wanted food. Right now is th e time for three favored nuts, the walnut, the pecan and the chestnut. Walnuts are usually eaten alone (although they give salads a ice crunch) . You can buy them shelled or unshelled , although only four percent of th e nuts are actually sold in their shells. They can be kept up to a year. Ms. Clark gives a great relish recipe that has walnuts mixing with the tangy sweet tastes of pomegranate and orange.

The other nut featured is that Southern classic the pecan. These are plentiful this time of year thanks to that Thanksgiving Day standard pecan pie. Pecans on their own are fantastic, buttery and chewy. In the pie, they 're just heavenly, complimenting the praline type filling .The recipe featured is not pie but couscous, a different spin for sure. Chestnuts have always been a popular treat in November. They're usually eaten for All Soul's Day through out Catholic Europe. They should be scored with an X on top to let them steam out and roasted or toasted over an open fire. Ms Clark offers her dad's way which is slitting them around their circumference and then microwaving for forty seconds. I would prefer mine plain however she makes them as a filling for a tart or in stuffing.

Nuts are always vital to a fall table. No matter what type they are, they add flavor and crunch to both dimmer and dessert. They're also good on their own a s a toasty. tasty snack in front of a roaring fire.