Dip Dictionary

 This is the weekend for dipping and double dipping. What dip goes well with chips? Shrimp? Chicken wings? what's the easiest one to make and store? Don;t worry .There 's a guide to help you.

Surprisingly dips are relatively new , coming into popularity in the 1950's.It started with the ever classic onion dip and evolved into all sorts of sauces from around the world. The aforementioned onion dip or California is an easy make. Most just take a powdered onion soup like Knorrs  and stir it in to a tub of sour cream. You cna also buy this already made. However if you want to step up your dip game, then try adding caramelized onions. You can also had a splash of white wine and Worcester sauce in a mix of sour cream and cream cheese. Yellow onions work the best here. Another fun crowd pleaser is guacamole. Use ripe avocadoes in this mash of them, tomatoes and onions.   You can sub in onion powder and garlic powder m because fresh onions may be too strong and overpower the avocadoes mild flavor. Also a little olive oil drizzled in will give the dip a smooth silky texture. Add lemon to the leftover to make sure the guacamole doesn;t turn brown in the fridge.Salsa is another fun one, perfect with tortilla chips. yes you can buy a wide range of already made bottled one but fresh made tastes the best. Use fresh tomatoes, green peppers and onions tossed in lime juice, garlic and cumin.

One of the most famous and most popular is the artichoke one. This starts with a mix of sour cream, cream cheese, Parmesan cheese and mayo.  Once these are thoroughly folded together add artichoje hearts and their oil along with dillweed. Pour into a baking dish, sprinkle on more Parmesan cheese and bake at 350 degrees farenheit for twenty minutes or until bubbly. You can add spinach too if you want. Serve in a hollowed out bread bowl (go to Panera for this) and use the scooped out bread chunks for dipping. You can also eat the bowl for later. If your'e having a sea -cuterie platter then you'll have to have a yummy butter sauce for dipping those shrimp ,crab and scallops. Cook sliced garlic in a good amount of butter for a couple of minuets. Add a bit of lemon juice and zest along with dill.  Serve in little ramekins . Microwave them for a few minutes if the butter starts to solidify. Pizza sauce is another great hot dips.It's excellent for garlic knots and mini calzones.Take a can of diced toamtoes and cook with tomato paste, crushed garlic, oregano and basil. Serve piping hot in bowls.

Dips are as vital to the Superbowl as the football itself.There are so many to make and enjoy. Choose a few for a tasty day of fun snacking.

For The Wine Lover

 What do you get a oenophile for Christmas? You could easily pick up a bottle of a good Merlot or Shiraz.However a more enjoyable idea would be a book about wine. Info and stories about the grape is always fun and interesting. It also makes for a nice change up than the usual bottle.

Eric Asimov explored this in his The Pour column in yesterday's New York Times Food section. Getting the wine lover in your life a bottle can be a bit uninspired and boring.Give a book about said bottle and introduce culture and history. Champagne lovers will drink up Champagne Charlie : The Frenchman Who Taught Americans To Love Champagne.(Potomac Books ) by Don and Petie Kladstrup. Its' all about the 19th Century scion of a champagne company who introduced the bubbly to Americans and his misadventures during the   American Civil War. In more of the sparkling wine vein there is Rachel Signer's memoir You Gad me At Pet Nat  A Natural Wine Soaked Memoir(Hatchette) which is about her love and involvement with petillant natural,  an ancient style of sparkling wine revived by natural wine producers. It is a coming of age story Mr Asimov writes and it deals with love and back to earth farming. Robert V. Camuto's South of Somewhere : Wine, Food and the Soul Of Italy (University of Nebraska Press) tells of his ancestry's association with wine. Southern Italy, it's people  and the new generation taking over the old wineries. They give the industry a newer, fresher spin, all captured in Mr. Camuto's book.

There are also books on the terroirs. Portuguese wines are the highlight of Foot Trodden: Portugal and Wines That Time Forgot Interlink Publishing) by Simon J. Woolf and Ryan Opaz.It's all about the dynamics of Portuguese wine making. They show the insularity of Portuguese history along with challenges of the winemakers and the potential future oft he country's wines.Jasper Morris covers the ultimate terroir in Inside Burgundy (Berry Brothers and Rudd Press) This is the ultimate guide to the world's most famous wine country. Mr. Morris is an expert himself, living in the region and a retired wine merchant. He even addresses the fallout of climate change.He also covers the rising price of land that affects Burgundy's estates. On a more local note there is Acadamie du Vin Library's On California :From Napa To Nebbiolo _ Wine Tales From The Golden State. it is a collection of short selections from three dozen writers who offer impressionistic and thoughtful views on the state and its' wine making history.There are pieces  how California became an important part of the wine industry and world .

A bottle of wine lasts only for a while. A book about wine lasts forever. Get your oenophile one of theses for endless months and years of entertainment.

An Appreciation Of A Wine Lover

Becky Wasserman's name was not known among everyday wine lovers but to wine critics and oenophiles, she was the force behind those rich red burgundies. SHe  brought them to the forefront, to be loved and rejoiced by those new to wine and those passionate about a good flavorful reds

Eric Asimove, the drinks critic wrote a tribute to Ms Wasserman_Hone who passed in August in yesterday's New York Times Food section.Ms Wasserman_Hone (she later married Englishman Russell Hone) started selling wine barrels to Californian wine makers. She quickly acquired a knowledge of the terroir and wines.She then transitioned to identifying promising young producers and matching them with American wine merchants.When she started, this province in east central France was dominated by big merchants who bought grapes and wine from smaller wine makers or vignerons and then sold the wine under their labels Of course, these merchants prospered instead of the farmers.The produce was also subjected to arbitrary price changes or not to be bought at all, this coming from the merchants.

However Ms. WaSserman was one of the agents of change who challenged this. Often she was the way in for a lot of producers, introducing them to the world.Yet she wasn't motivated by money She  wanted the wines and culture of her adopted Burgundy to be seen and known."If we don"t drink it we don"t sell it" became her mantra for her company Becky Wasserman and Company. Even in the Eighties she foresaw that Burgundy's future lie in re-embracing the sort of farming that existed before chemical farming , that is farming that relies on pesticides.This allows for grapes and wines to be more expressive,She sided with rebel winemaker Rene Lafon of Domain Comte Lafon of Meursault. He stuck with traidtion and grew grapes without the help of any chemicals> Ms WAsserman also worked with vintners jn Alsace and also hosted Burgundy symposiums in her house ar Bouen.

Ms. Wasserman Hone left a tremendous legacy for burgundies and oenophiles. It will keep on going  as more vintners  embrace chemical free farming. This will bring in a new more organic wine.

Protein Bars With A Flavor Kick

Protein bars can either taste too crunchy granola or like twigs. Not so with Unite, a new company out of Yorba Linda, California, They've come up with three flavors that's sure to make everyone happy. There's  PB &Jelly, Churros and Mexican Hot Chocolate. They are unusual too, in the sense that they're the world's first globally inspired flavors. Another unusual aspect? The main ingredients are dates, hemp seeds , nut butters and probiotic fibers, great for your gut.

How are the flavors? The best is the Mexican Hot Chocolate which has a layer of dark chocolate on the bottom.It has cinnamon too and the unexpected kick of hot chili. The Churro flavor has almonds and sweet vanilla with a dusting of cinnamon on top, exactly like the fried doughy treats.

The peanut butter has creamy peanut butter and little gobs of strawberry jam. All three are interesting, a bit intense for my taste but kids should love them. They're also moister than the average granola bar, and very chewy. thanks to the main ingredient being dates. The bars can be the perfect snack for backyard picnics and soccer games.The Churro and Mexican Hot Chocolate are only 190 calories a bar while the PB & Jelly is just 180 calories. There's no trans fat or cholesterol, so they're even good for adults watching their weight or trying to lose weight from being cooped up;

 A different spin would be cutting them up in small chunks and mixing them with either vanilla, chocolate or strawberry ice cream.

Try Unite's globally inspired protein bars. Have the PB & Jelly for a snack and Churro or Mexican Hot Chocolate for a different kind of dessert. They're a nice change up from the usual protein bars.

A Variety Of Breads

We eat it  almost every day of our lives  but we probably don't give it a second thought. What is this food we take for granted? Bread.One of the most ancient foods is literally the staff of life yet the average foodie or even home chef knows little about it.

Bread is one of the world's oldest prepared foods. There is evidence from 30,000 years ago in Europe of starch residue on rocks used for pounding plants.It is speculated that ferns and cattails were spread on a flat rock and then cooked over a fire.Around 10,000 BC, with the Neolithic Age also came agriculture. This brought grain farming which brought bread into the human diet. Yeast was introduced  then giving early bakers leavened dough. Yeast wasn't the only rising agent. Romans used a combination of grape juice and flour along with wheat fermented with wine. In Ancient France and Spain early bakers  used the foam skimmed from beer called barm. Wheat is the most common grain used to make the loaves however ancient grains such as spelt, einkorn, emmer and kamut.That crackly, chewy crust, usually the best part of a bread is created though the Maillard reaction, using sugars and amino acids to create a browned, delicious coating or crust.It's actually healthier than the loaf's interior simply because it has antioxidants along with having more fiber too.

There are so many breads out there/ We Americans grew up on white loaf. More adventurous parents bought the butter split loaves where the tops were ridged and melted butter drizzled on top before baking.wheat bread has always been a favorite along with multigrain.A deli favorite that has been in many a lunchbox is rye. It's a loaf made from rye flour and can range in color from a light brown to a rich chocolate-y hue. Delis also sell pumpernickel . This is another rich brown bread, made with a sourdough starter and rye.It started out as peasant fare, originating in the northwest region of Germany called Westphalia. It 's the perfect foil for the thin , buttery slices of Westphalian ham.One of its' components  sourdough is a popular bread here in the States.French bakers brought it with them when they went to California during the 1849 Gold Rush.It's a white bread with a pleasantly sour taste thanks to lactic acid bacteria or lactobacillus.It's popular at such places as Panera bread Company where you can get in loaf ,roll or bread bowl form.Most people love Italian and French baguettes. These long batons are tasty for breakfast, lunch,and dinner. They make for the best picnic sandwiches and accompaniments with soup. They also turn into the chewiest and tastiest French toast too.

Bread has always been a big part of the human existence. It connects us with our earliest ancestors along with sustaining our lives.It's not just a loaf  - it's history.

Yellow Chili Hits The States

Indian food is one of the tastiest and most fun out there.It is an experience, enhanced by beautiful surroundings and exotic aromas. Now it's going to be pushed one step further thanks to a man who can be called the Mario Batali or Bobby Flay of India - Chef Sanjeev Kapoor creator of the Yellow Chili restaurants in India.

Priya Krishna, food writer and author of the cookbook,Ultimate Dining Hall Hacks. wrote a fascinating article about Chef Kapoor in yesterday's New York Times Food section. He has created a chain of restaurants, Yellow Chili in India,  - think of it as their Applebee's.or Olive Garden along with having his own twenty-four hour food channel Food Food. He is the country's most famous chef who has not only restaurant franchises but also a whole line of cookbooks. People adore him as is the case with  the  married couple Kamal Laur and her husband, Satvinder Ghotra. They  have opened one of his Yellow Chili in Buena Park, California. It will draw in fans,mostly from the heavily Indian populated towns of nearby  Irvine and Artesia.It is also close to the famed Knotts Berry Farm so curious tourists as well as n locals  and Indian food lovers will also probably visit. The Ghotras plan on hosting Diwali and Holi festivities there too to draw in more business.They've already threw a New Year's Eve bash in the adjoining banquet room with seats going between $100 and $125 a person.

The success of Yellow Chili depends on its' menu. The restauarnt, which is already established in Canada and Oman, features Northern Indian cuisine.These signature dishes of Chef Kapoor are hearty ones, rich with sauces and spices. One is Lalla Mussa Dal, a fiery lentil dish , spiked with Kashmiri red chili powder  a kind of cayenne and ginger. Another dish is Shaam Savera, spinach coated dumplings submerged in a thick tomato gravy. The restaurant also offers soups such as the popular Mulligatawny and tomato basil shorba or soup.American audiences would love their chaat dishes, fried street dishes reinterpreted for diners. There's chicken lollipops and fried fish patties to crunch on and share with friends. Yellow Chili would definitely appeal to vegetarians thanks to a large  list of vegetarian dishes that feature potatoes, cottage cheese. and mustard leaves.There are also sorts of curries from ones starring veggies to ones loaded with shrimp and chicken along with lamb. There's a variety of Indian breads from gluten free roti to naan along with basmati rice.. Desserts include  Phirni, their version of rice pudding.

The Ghotras want to turn Yellow Chili into a well known chain like the OLive Garden. They just may, be that successful especially with the hordes of Chef  Kapoor fans. Yellow Chili may be the next place to go for good eating.

Will Restaurants Survive The MeToo Movement?

It's in our news everyday. It was common for  over a century in the movie industry, Even our olympic teams were not safe. Now the restaurant and food industry are also offering up their sex offenders and predators. Will it affect the way we eat? Will this powerful movement bring down the culture of celebrity chef?

Kim Severson posed this questoin as she also interviewed the chefs in an article in yesterday's New York Times Food section. One of the most famous offenders was Mario Batali, he of the trendy restaurants and TV shows like "The Chew." Sadly his partner, Joe Bastianich also has suffer, having to rise though the ashes of bad publicity. He had to get rid of Chef Batali, is elevating his mother, the famed chef, Lidia Bastianich to a much more involved role.. To be honest , Chef Bastianich has more experience and a more realistic and down to earth approach of managing both the business and employees. She can easily lead her son and offer sager advice when to comes to opening another restaurant or hiring a new chef.There will be another problem when the two partners split.Mr. Bastianich likens it to a divorce with who getting what. Then there are the customers. Do they want to go back to Babbo or Da Posto, despite the excellent food? It is the same dilemma  with another trendy Manhattan eatery, The Spotted Pig. One of the owners, Ken Friedman sexually harassed his workers which got him into a Connecticut rehabilitation center. His chef and partner, April Bloomfeld is now running the eatery on her own.

New York City isn't the only town where restaurants are having their MeToo era. Famed eateries in  New Orleans and Oakland, California. are also in the news thanks to predatory cooks and owners. The famed John Besh of New Orleans is still in charge, despite the twenty-five charges against him from former and current employees. He also maintains the final say on major business decisions however that's where his power ends. Mr. Besh  had ceded it over somewhat to Shannon White who started as a server with his company that includes seven restaurants.She persuaded him and his partner Octavio Manilla to put her in charge. Her argument was that this was a women's problem and a woman has to take the lead. Men would not understand it.She set up a hotline, revised training procedures and updated the employee handbook, adding a code of conduct and a morals and ethics cause. The trendy neighborhood of Oakland California is not immune either.Chef Charles Hallowell, who got his start at the famed Chez Panisse was accused of propositioning employees as well as having a language of sexual innuendo in his restaurants which include Pizzaiolo, Boot and Shoe Service and Penrose..He has stepped aside as an investigation is now being conducted. However he is arrogant enough to think this will all blow over. As one accuser, Molly Surbridge has stated, he needs to feel the real consequences such as a jail sentence for the severity and enormity of it to sink in.

Sexual harassment has to be stopped, especially in the restaurant industry. It may close some,It may ruin business partnerships. Yet it has to be brought ot light and stopped. It has gone on too long. A new era has to begin.

Edward & Sons Animal & People Friendly

Vegans and vegetarians have it hard during the holidays .It's difficult to find festive foods that are free of any animal products. Now add the problem of gluten allergy and it  becomes darned difficult. Luckily, there's a company, Edward & Sons that can help them navigate through the season.

This California  company is a godsend to vegans everywhere. It started in 1978 long before vegetarianism and anything organic became hip. Their first product was a miso cup, a nourishing instant soup, again made long before any of the more popular cup of soups. The ingredients were freeze dried yet wholesome, packaged in a simple packet. Their products have now evolved into ones that have no artificial colors or flavorings. Moms will  be grateful for the fact that none of the products have been made with chemical preservatives and hydrogenated fats. The company is divided in sections. There's Premier Japan which has Hoisin and teriyako sauces. Their Native Forest line is perfect for vegan bakers. It has coconut milk, both liquid and powdered that work well in baking and creating a dairy free whipped cream. This is a company with a conscious and it promotes and supports fair trade with by buying its' artichokes and coconuts from fair trade farmers. Edward & Son not only caters to vegans and animal rights activists, but is also to those with ADHD, gluten allergies along with soy and lactose allergies.

I was curious about the company and wanted to try their products.The miso soup is interesting  and easy to make. It's combining the miso with water and then adding a mix of dried soy and greens. The soy bits were very silky and creamy and they were  a nice foil to the briny saltiness of the miso. I think I will try the seaweed variety made with wakame seaweed next. I also have the Golden Gravy mix which will go well with seitan slices and mashed potatoes. Edward & Sons has a good variety of macaroni and cheese mixes and they're definitely on my radar.The Alfredo Mac made with brown rice elbow macaroni will be the one to try. They also make gluten free cake cones - my favorite  - and I decided to give these, too, a try.I used the richly decadent Talenti brand of ice cream - coffee chocolate chip to fill it. I like their gluten free cones better than the regular ones. They are crisper than the gluten ones and best of all the bottoms don't become soggy once the ice cream drips down,

This holiday season  - look to Edward & Sons for all your holiday cooking and baking needs. You can create a delicious and healthy meal and dessert with these good for you products. There's no need to scrimp on flavor,

The Lettuce Dilemma

We now have a food crisis in the States, Thanks to the horrid drought season out in California, letuce is becoming not only scarce but expensive.This is also happening in Britain where even tomaotes are becoming rarer and rarer.There is definitely going to be a impact on how we shop and how we eat? What can be done?

The shortage has been going on for a couple of months now, since mid-February. Many home chefs have seen it with the expensive price tags on ordinary heads.A head of iceberg lettuce is a whopping  $6.00 while romaine fetches as high as $8.00. Prices have quadrupled since the bad growing season (which can easily be blamed on global warming) in California, which has gone from severe drought to severe flooding. The wild weather swings naturally would impact lettuce's growing season along with the growing seasons of   other crops such as cauliflower and broccoli.There is now talk of an upcoming peach shortage too, thanks to a cold snap that affected  peach orchards and newly  flowering trees.Luckily the Spring planting is just starting here in New Jersey and other Eastern Seaboard states. That means locally grown greens , veggies and fruits will be ready  - and better priced in the upcoming months.

What to do in the interim, though? You can still have salad but think other veggies kale is one of the few greens that is still affordable. Use it instead of iceberg or romaine .It makes an excellent Caesar salad. Add any chicken or shrimp to turn it into a main dish. Tomato are relatively cheap now, especially the vine ripes and grape varieties. Slice them up, add chopped cilantro and garlic along with olive oil and it's a nice starter or side to chicken or steak. Onions are also inexpensive . An onion salad is another idea  is grilling them and drenching them in a vinaigrette. You can even add crispy bacon to it for some color and crunch.Fresh peppers make an excellent salad base as well. Again  use them fresh or grilled for a technicolor greens dish. Use  red, green,and yellow ones along with corn niblets for a variety of fiesta salad.Peppers and tomatoes blend together well too. Try a bell pepper and grape tomato one. with a zingy dressing.

Yes, we're in the middle of lettuce crises. Don;t be bothered by it/ They 're plenty of sub ins that you can use until the local crops start springing up.

The Future Of Our Imports

What will the  new administration be like for food importers and overseas growers? It's going to be a tough time however long it lasts. What should we do? That's a good question and there's not a solid answer.

This blog has stayed away from all things political - that's not my direction with it. I write about trends and recipes, nutrition and new products However with the new American administration, Americans are going to be hurt by certain bans, Our fruits and vegetables that come in from Mexico will now be higher in price thanks to our president wanting to build a wall on our border  with the Mexicans paying for it. How does that affect us?  Mexican farmers will charge more for the vegetables they grow. That means tomatoes and avocados will cost more and to many families that means going without. Some fruits such as strawberries will also be in the crossfires along with bananas and raspberries. The Chihuahua region gives the US most of it' pecans, contrary to the popular belief that they come from Georgia. Pecans are usually used in pies around the holidays so many  home chefs and bakers won't be that affected by them. Restaurants, however, do use them, namely in salads and some chicken dishes. This will increase in pricing. with the larger chains and smaller, privately owned ones.

Beer drinkers will also be affected. Corona and Dos Equis both come from there as does tequila. These along with drinks made with them, across the US will also go up in price thanks to the building of this "wall". Agave syrup, now popular with hipsters and health, will also be affected. Organic agave is expensive enough with prices ranging from eleven  dollars to fifteen may go up  in pricing starting at sixteen at the cheapest and twenty at the most expensive. If all this occurs what can we do? Luckily the US has some great summer harvests with fruits and vegetables coming in from all areas of the US. The winter will be a little more trickier. We'll have to rely on Hawaii, California, and Florida for produce. Americans will probably be returning to  using Georgia raised pecans. Since New Mexico and Arizona have the same kind of desert conditions as most of Mexico, they can be the producers of both agave syrup and even tequila.  We can also protest the wall and stop all this nonsense too.

Hopefully, this new president  will renege on his pledge to "build that wall". It will not only create animosity with the Mexicans but also hurt our trade and eating habits. He should come to his senses and realize a wall is not the answer.

A Teen Most's Sweet Mission

Most thirteen-year-old boys barely care about their rooms , let alone the environment. Yet there is one kid who is making a tremendous impact , thanks to  his curious mind and dedicated heart. Not only that he's saving bees as well as giving the food world an extraordinary new brand.

The young man responsible for all this is thirteen (!) year old Jake Reisdorf of Carmel, California. He was eleven at the time of creating  Carmel Honey Company, thanks to a school project. It was a "real world" homework assignment where he researched and wrote about bees it got him an A but also a passion for bees as he learned about Colony Collapse Disorder and  honey. The first is a serious disorder where a majority of worker bees disappear ,leaving behind just the queen and a few nurse bees to care for immature bees. Jake was curious about this and wondered what he could do to amend the situation. After all , there has been a scary decrease in the insect for the last few years.Everything from crops to livestock  will wither without them. Unlike kids his age who have a huge collection of skateboards, Jake put his money into hives and started his own apiary or bee farm.Soon he was selling honey and honeycombs. the profits going to research and educating the public about these vital insects.jake even travels to schools, giving lectures about the importance of bees Even the company website gives tips about attracting bees into yards and gardens.

The bees have also produced delicious types of honey as well. Carmel Honey Company sells honey and honeycombs. The first comes in four plant infused flavors. There is Meadowfoam which  has a vanilla taste and would work well over vanilla ice cream as well as sweetening vanilla chai tea.  Sage honey is another big seller and has a slightly sweeter taste than the average honey.Use it to make holiday mead drinks.There's also wildflower honey , made from the nectars of several different flowers indigenous to the Carmel area. This has a dark, earthy taste, that's delicious glaze for roast chicken or sweetening cocktails and even tomato sauce.. My favorite is the Orange Blossom which has a mellow citrussy tang to it.  There is a sampler pack of the four flavors  which would make a great gift for any foodie.Jake also sells the convenient Honey Stixs. These are long plastic straws filled with the wildflower\version. Each straw holds a teaspoon of honey. and is a great picker upper for those who want a better sweet boost than candy. Jake also sells actual honey filled honeycombs. a  must for any kitchen.It is rich , fresh honey that is a must ingredient for any holiday cooking, sweet or savory,

It's amazing how a school project turned ino a passion and a business. Even more amazing is the young man behind it, Jake Reisdorf. He will definitely be one of the movers and shakers of his generation!

A New Yummy Treat From Setton Farms

A perfect treat for Spring picnics and outings is the new Pistachio Berry Blend from Setton Farms,It's a nice blend of nuts , cranberries, cherries and white  chocolate. Best of all it's comes in a pouch that can be dropped in any picnic basket or tote bag. Bring it anywhere for a yummy quick bite.

Setton Farms is really the king of all things pistachio. It's the largest pistachio producer in the US, located in Terra Bella in south central California. The company is known for growing the nuts on ten thousand acres as well as processing them too. They offer plain as well as flavored ones in such flavors  as garlic onion,jalapeno chili and salt and pepper.They also have dark chocolate covered ones and one of my favorite snacks: pistachio bites. The last are tasty little bites made of the nuts and dried cranberries held together with agave. They're a favorite nibble, all natural and tasty, a rare blend to be sure,.Setton Farms is also known for producing dried fruit such as  pears and pineapples as well You can also buy almonds and walnuts too from them. The company is combining the almonds with the pistachios in a new gorp like mix  that also features cashews,dried cranberries,dried cherries and white chocolate chips. This is a first for them because they haven't used the last ingredients yet in any products.

The mix is a fun one , salty and sweet , depending upon how it is eaten.Each pouch is about five servings so they're a fun snack to share at  soccer games or beach parties.What is great  is that Setton Farms is thinking outside the box with the use of the cherries and white chocolate. Many other companies wouldn't put in those bold flavors. They're a nice foil to the mildness of the other ingredients. The mix is great on its' own but it can be added to oatmeal for a kicky breakfast. It can also be a great boost added to muffin or even oatmeal cookie batter. Toss it into freshly popped popcorn for a new snack treat. Home chefs could even make their own chews by combining the trail mix with melted dark or white chocolate. Each serving is only twenty-eight calories with only fourteen fat calories, There''s hardly any cholesterol or carbohydrates in it so it is an ideal snack as well as ingredient to any dish. Another plus is that it comes in a resealable pouch so the snack always remains fresh,

Setton Farms new pistachio berry blend is a great snack , full of flavor and low on calories. Pick up a pouch and savor the sweet salty taste of nuts, fruits and white chocolate.It's a fun nibble that'

s actually good for you.

A New Treat Scuffins

Can two traditional baked items be combined into a yummy new hybrid?The answer is yes and it's the scuffin.It's an interesting blend of scone and muffin , perfect for breakfast or for wowing people at a home brunch. Frog Hollow Farm of Brentwood ,California has come up with this treat.It was by necessity, thanks to the farm having an overabundance of fruit that is too ripe or cosmetically imperfect.Purée was made from this and it was incorporated into many of the farm's baked goods. One of the best pairings was the purée with the scone muffin marriage.This is a unique blend of flavor and texture.The scuffin's exterior is crumby like that of a scone with the shape of a muffin.Flax seed is added for both color and flavor.This, by far, is one of the best fruit filled treats I've tasted.I had the apricot filled ones and fell instantly in love.The best part of it is the deep well of purée.This is no thin vein of fruit, this is a good ,gooey dollop of refreshingly tart apricot.Usually most fruit added to any baked product is cloyingly sweet but not Frog's Hollow"s. The treat can also be bought with nectarine and peach fillings too.Scuffins can be served cold but try them toasted for two minutes in a 350 degree heated toaster oven.This really brings out the flavors. Scuffins would make a nice Mother 's Day gift(especially for a lux breakfast in bed).Their website, www.frog hollow.com has other treats as well.Again the farm is not afraid of unusual parings,such as the olive oil brownies.These are the traditional sweet but with the added boost of olive oil and no gluten. They also have European favorites such as the bacci di dam a from my great grandparents Provence of ,Piedmonte Italy.These are definitely on my to buy radar since I haven't had them since my last trip to the Val Susa decades ago.Frog Hollow is primarily a fruit farm and there are all sorts of great fruit gifts as well.Try the fruit of the month California style.You can also order just apricots or kumquats, all organic and fresh picked. Frog Hollow Farms also have on site manufactured marmalades and purees which would be fantastic filling homemade crepes. Scuffins are a must have hybrid.They are a delicious blend of the best baked goods and fruit purees of Frog Hollow Farm.Order them now to enjoy a yummy breakfast or brunch treat!

Forbidden Foie Gras

Can a state ban certain foods? Surprisingly yes ,as in the case of California versus pate lovers. The Golden State is getting more animal friendly by banning the delicacy, elating animal and geese lovers and enraging foie gras enthusiasts. It makes for a not so pretty stand off.

This was the topic of an article and debate in today's New York Times Dining section. The piece, written by newcomer Jesse McKinley, tells of the battle that is waging.As of July 1st of this year the delicacy will be banned . The bill, drafted by former California legislator, John Burton  likens the  centuries old practice to water boarding and female genital mutilation along with medieval torture. Animal rights activists are ecstatic over this. Chefs and gourmets are fighting it despite the fact they have less than three weeks to push for an overturn.It will not be easy. The Humane Society of the United States is also pulling for more protection of other animals such as calves, chickens, hens and cattle. Our dietary habits may change for the better because of this. Already New York and Hawaii are thinking of similar foie gras bans too.

In the meantime chefs are making lush "last meals" using the liver.There will be sumptuous dishes served at various restaurants throughout the state. A restaurant in the famed posh town of Pebble Beach offers a seven course meal  with all the courses revolving around foie gras. It costs $200 and does have a lot of pate enthusiasts lining up for it, Goose liver is a very versatile medium to work with. Chefs like the fact that they can saute it, along with serving hot or cold.It' has a butter soft texture and can be easily molded into different shapes. Most cooks use it in sauces. Of course duck liver can be used in its' place as many chefs are already doing such. However duck liver doesn't have the smooth taste or silky creaminess that the other has.

Will other states forbid this delicacy. Much to the chagrin of gourmets and gourmands, it is leaning that way. Yet it saves the geese - which is a big plus. Besides the liver is too rich anyway,

Amazing Tuna

Tuna is one of those foods that can simple or elegant. You can put it in salads or have it as steaks. It's great mixed in tomato sauce or blended with mayo. This fish is so versatile you can use it six or seven times a week and each time it will still be fresh.

Tuna has been eaten for centuries, mostly in Mediterranean countries such as Italy Greece and Spain.It's from the Latin word thunnus .It is a salt water fish mostly swimming in the warmer waters around the Equator, It' s abundant in both the Pacific and Mediterranean and most commercial tuna in the US is harvested from California. Americans eat about3.6 pounds of it a year whether in steaks ,salads, sandwiches or just straight from the can with crackers.

Tuna has several different recipes. It's now chic to throw it on the backyard grill. Tuna steak can be cooked a variety of ways and you can even make it rare. Most chefs marinate it to emphasize its' briny flavor. Canned tuna is great too. Bumblebee, that American kitchen standard, has even the yummy Italian style where the fish is preserved in oil and not water and also flavors such as lemon pepper and basil tomato. The flavored tunas are great in salads and make a neat twist on the traditional French Nicoise.

Tuna is a versatile fish that you can have as a tasty grilled steak or a salad. It always good to keep some on hand because it stretches a menu. It also adds variety to every day meals. Always plan on having it for summer dining.

A Middle Eastern Seder

Yesterdays Dining section in The New York Times had an interesting article about Iranian seders. it's not so much about the religion, but about the country. Persians . Iranians make their holiday meals according to the custom. They tend to follow their former country's culinary traditions as opposed to strictly adhering to their Jewish ones.

The article, expertly, written by Joan Nathan,. tells of the Iranian Jews in Southern California. Many left during the Sixties during the reign of the last shah. They incorporated So Cal staples such as fresh dates into heir Passover dishes. These were mixed with the traditional and ancient spices of turmeric and cardamon. Some dishes such as charoset have bananas added along with pears and pomegranate juice. This is also heavily laced with dried fruits and spices such as cardamon and cinnamon reflecting more the country's tastes than the religious. Also the Iranians add basmati rice, something that American Jews forbid during Passover.

Many dishes have a distinctly Middle Eastern feel to them. There are grape leaves stuffed with dried fruit such as plums, dates and raisins. This is normally not seen in any of the Ashkenazi or even Sephardic dinners. Another variant is the dessert cake. It's a take on the flourless ones using ground almonds with but this time with a variety of spices as a base. Pistachios, a nod towards ancient Persian taste, are added on top. There are also dairy products involved in Passover especially for soon to be married couples. An engaged daughter and her family will have what's called a hametzy that features yogurt and an Iranian version of creme fraiche. The groom's family is supposed to supply the dairy products.

Middle Eastern Jews have the best of both worlds when it comes time for Passover. The combine ancient traditions with their native dishes. This creates a unique blend of the secular and religious world. which is usually separated during this holy time. This provides a strong hold of both cultural and Jewish pride.