Frigid Night Hot Cheese

 Cheese is the ultimate comfort food and what better to have it  hot and bubbly on a cold winter's night Thrtr' something about the goodness  steamy and oozing onto bread veggies or meat.Fromage is the ultimate chill chaser and it's perfect for these days ahead.

The people who do hot cheese the best are the Swiss. Fondue is not only a fun winter party food , it's also hearty and rib sticking,. Do you need a fondue pot to make the edish? No, but it does help. Usually most have copper bottom which aid in melting the cheese  perfectly. Amazon ha a wide range of them so you can buy one for a relatively decent price.The cheeses are nothing fancy, reflecting the Swiss love of everything homey and hearty.The recipe is a combo of two cheeses not one,. It; mixing The mild and addicting Gruyere with Swiss and adding in dry white wine like Reisling or Sauvignon Blanc. You could use a good Swiss wine such as Chasseleas or Roussette de Savoie. Garlic is also added for flavor aking with a pinch of nutmeg and salt. Crusty ,w arm French bread chunk are dipped into it biut you can also have potatoes and even apples(they have the same consistency to hold up tot he hot mixture). A smiliarn dish is Welsh rarebit made with cheddar cheese stout or ale and butter Worcester sauce and mustard are added for zing and it's pureed over toast. However you can also use thick slice of sourdough bread too.

What about the American classic grilled cheese and its' Gallic cousins croque monsieur and croque madames? These ooey gooey cheese treats have been warming cold stomachs for ages. A good grilled cheese starts with a good cheese or Swiss , and sturdy  slices of white bread (although you can Alsop use wheat ro seven grained too for a nuttier flavor)Butter the inside of the  sandwich while slathering mayo on the outside this gives the exterior a golden brown crispiness.. You could go the diner route ad add a slice of tomato to a few slices of bacon for more deliciousness. For some zing think about subbing Montery Jack in for the cheddar. The sandwich's French cousin the croque monsieur us an excellent Sunday brunch sandwich or a hearty week day bite. Gruyere cheese is used for the filling as is thinly sliced ham.It's fried in butter and topped with a bechamel or white sauce and grated comte cheese. If you can't find Comte, use Parmesan or Beaufort cheese. A great brunch variation is the croque madame which has a runny egg on top. This is the perfect  breakfast for dinner weeknight sandwich and more filling than Eggs Benedict.

Happiness is anything hot and cheesy. Make a warm fromage dish to combat this winter chill.It's a nice and tasty way to combat the cold. 

Nibbling Around The Christmas Tree

 One for the most fun parties of the season is the tree trimming one. friends and family come over for good food and good stories. Unlike other holiday get togethers this is an informal one. dress can be pajama pants or a goofy tee shirt. The food should be as casual too.

You can never go wrong with a charcuterie board. Try a Christmas one in the shape of a tree or wreath. They both have the same ingredients as a regular charcuterie board  - well except there may be more red and green. Serve cold cuts that are perfect with French or Italian bread rounds along with crackers. Salami is perfect here along with pepperoni and folded over mortadella and prosciutto. Cheese is important too. Try a mix of hard and soft ones. Brie is excellent here  but you can also have Camenbert too. As for the had cheeses Swiss and Gruyere are great options and perfect just on their own. You could create a flavored cream cheese, perfect with crackers or pita chips. Make a chive and onion one or Boursin style with garlic and herbs. For zing add jalapeno along with cheese for a take on those fun jalapeno poppers.A tablespoon or two of presto stirred in creates a Northern Italian flavor, perfect on plain focaccia. What about adding red and green? Cherry and grape tomatoes are festive along with being refreshing. Add some broccoli , another fresh flavor for tree or wreath greenery.

A tree trimming party can also have hot food too. Keep it fun with a choice of chilis. You could serve the traditional red , made with beans and chopped beef. or white , usually made chicken and green chilis. Serve both with fresh made or bought (try Acme's) cornbread or even rice. Another hot dish that's both filling and fun is the classic bricklayer nachos. These are layers of tortilla chips filled with beef, bacon and chorizo along with queso, creamy avocado and crunchy scallions  , add fire roasted tomatoes (try Lidl) for this , giving the nacho a sweet , earthy flavor.Hot nibbles are a must too. Think pigs in blankets and a variety of dipping sauces  like barbecue and hot mustard, to add to them. Chicken wings, both hot and mild are fun. Although with these have plenty of wet napes around so that ornaments aren't ruined by grease marks. What about drinks? Egg nogs and hot toddies work afterwards as a kind of dessert. Cranberry cocktails and mock tails are perfect for these. A fun cranberry punch has the juice or a cranberry-fruit mix, flavored seltzer and chunks of orange and lemon. Add plenty of ice for a cooling sip.

A tree trimming party is a fun one. Have  fun foods and a tasty punch t make guest feel festive. They'll have a great time , creating more holiday memories.

A Decadent Classic Veganized

One of the most decadent yet homey sandwiches is the grilled cheese .Its's brings back memories of a buttery fried crust and the decadence of cheese  - a good cheese or Gruyere to bring out the flavor. Yet it can be too ric. There is a healthier yet still decadent version - the vegan one.

I've been dying for a grilled cheese for a while. I finally have all the ingredients - the vegan ones. it starts with a good plant based butter to fry the sandwich.

I like using I Can't Believe Its; Not Butter but for a more authentic flavor try Melt. It was just two big tablespoons .

THe bread is a whole wheat panini type from Acme.They have a good selection of freshly baked all natural breads.The cheese - which is all important is Violife mature Cheddar . it's not sharp but actually does have an aged flavor. A thick slick of Hellman's vegan mayo on the cheese adds a richer flavor .

It was just a quick fry for five minutes on each side. The cheese does melt - and actually sticks to the frying pan. The cheese was melty and creamy, I know grilled cheese should be made with uniform slices of white bread, yet a seeded whole wheat gives the sandwich a nutty layer of flavor.

This was a relatively healthier version.It's still good with its' homey yet decadent gooeyness.It hits the spot without being too bad for you.

Hot And Heavy Dishes

 This is January and that means freezing temps depending where you are. This means hot , satisfying meals that are perfect on a Sunday or a less heavy one for the weekdays. There are so many different dishes that can warm you up while giving your eh best nutrition.

Many think of cabbage as a summer veggie, perfect for those barbecue slaws. yet this is a winter veggie, perfect for winter dishes. You can still have to in slaw form but think hot instead of cold. It's shredding the leaves and then sauteing them in a mix of olive oil and butter. add what you'd like to it . Some add apple cider and bacon to give it more zing and flavor. Garlic and hot pepper can also be added for a more Szechuan flavor. Another idea is turning that round head into thick steaks. It's just slicing it into one inch thick pieces and then drizzling with olive oil. season with salt and pepper and roast for forty-five minutes for 375 degrees Farenheit. Bean dishes are another good and hearty way to bulk up during these frigid times. Chili is the ultimate cold weather go to. It can be made meatless or with ground beef. You can even add pant substitute crumbles in a long with stewed tomatoes , chopped onions and peppers.If you want a five alarm then increase the spicing, namely the chili pepper. Some add a dollop of sour cream and guacamole in people's bowls. Add cornbread to round it out.

Casseroles are another cold weather must make. Lasagna and baked mac are two of the most famous and most beloved.lasagna can be made in advance and frozen, to be used later on in the week.Create a rich one by using ricotta and a good Italian sausage.Any pasta sauce will work with it You can vary it then with a mushroom or garlic sauce. Lasagna can also be made Piedmontese style.This is a white bechamel sauce that's subbed in for the ricotta. It's more of a French style casserole with a creamy sauce and veggies like carrots. You could add beef to this but shredded turkey or chicken would work better.Another pasta casserole is baked macaroni and cheese. THis is the perfect comfort food for frosty days. A basic recipe is one that involves cheddar along with two eggs and milk. par boiled elbow macaroni is cooked first , then put in a buttered casserole dish. The eggs milk cheese and butter are whisked together and then poured over the pasta. Cheese slices and bread crumbs can be place don top for a nice crunchy bite.  You can also add a layer of bacon or ham for not just more flavor but to make it more rib sticking. Gruyere cheese can be added for a different, more subtle taste.

It's January. The temps are frigid. You need a good, hearty meals to get through these Articitc days. Try cabbage steaks , chili or casseroles for  filling meal.

A Culinary Getaway

 February is the time when most people go away either to a plush ski resort ro a sunny tropical island. yet what happens when you can;t get away? Bring the food to you.It's a fun way to enjoy the slopes or the sand without leaving home.

Think Switzerland when you're making an apres ski type meal. Fondue is always the best and it's a good reason to buy a fondue pot (Keep in mind that you cna also use it for bagna calda and chocolate fondue too).it starts with a good butter and creamy cheese like Fontina, Gruyere or Gouda. You could also use Comte or Emmethaler too if you can find them.A good white wine is also needed.The acid in in it keeps the texture smooth  and even Another must is constarch. First grate the cheese and then toss it in cornstarch. Doing such will help thicken the fondue and prevent any lumps from forming. What to dip in?  Quartered slices of  a good baguette along with apple and boiled potato slices. If you 're leaning towards the Italain Alps of Piemonte, then try the intensely flavorful and delicious bagna calda. This "hot bath" consists of anchovies being cooked in a mix of garlic butter and oil. Savoy cabbage is dipped in it but for a more flavorful bite use parboiled London Broil. This leads to a wonderful marriage of flavors when the beef juices blend with the anchovies. Always have a loaf of French bread for dipping too. What's for dessert? Hot toddies or a more substantial slice of Black Forest torte with strong coffee.

If you'd rather go the sand and sun root then think Caribbean cooking. Nothing takes away that February wintry chill than jerk chicken, This spicy dish requires chicken legs,  along with brown sugar oil and thyme. Of course there are spices and herbs for the kick. There is cayenne for that fiery taste minxed with allspice, paprika , cinnamon and cloves. You'll also need onion  and garlic powder and freshly ground pepper too. This is a dry rub . Toi make sure every bit fo meat is spiced you have to pok holes in the legs so the spices can seep though.It's then baking ona pachment covered sheet pan for about forty minutes. Serve it with Jamaican rice and peas fired up with Scotch Bonnet peppers.This also has allspice berries and coconut milk added . Callaloo is another great dish for a culianry getaway. Try to get the calloloo plant (which looks like a hardier version of spinach) at a local Caribbean grocery.If not its' cousin spianch can sub in just fine. Soak the leaves first in salt water before adding t a skillet. Onions and red peppers  are first cooked in vegtable oil  Tomatoes thyme and Scotch bonnets foloow then the callaloo. .Add hot water to steam the greens and cover for five minutes. You can add crab or fish as they do in Tobago if you want.

Feel sad about not getting away this winter. Don;t be. You cna easily have the slopes or sand in yiur kitchen by cooking ski resort or island food. It's a fun way of having the adventure without all the traveling fuss.

Mom's Breakfast Choices

 Tomorrow is Mother's Day and that means one thing - what's for breakfast? Will it be savory or sweet?A combo of both?Traditional or something new? It doesn't really matter as long as it's delicious.

Many kids (and husvands) go for the traditional route of waffles and pancakes.. new York Times regular contributor Yewande Komolafe gives us three from wednesday's food section. You could make mom Ms. Komolafe's decadent chocolate waffles served with a side of strawberries and whip cream or maybe her savory one filled with toasted seasame and scallions. This may be good topped with an egg sunnyside up and a side of Canadian bacon. Another route is trying her blueberry buckwheat ones . Then there 's those stacks of pancakes.You can easily fo for the easy Bisquick ones and add what you want. Ambitious little cooks and their dads may want to try making scratch ones.  These have baking powder and baking soda to make light ,airy ones, perfect with a large pat of butter and syrup. If you're into something fancier, think French toast. Make an extra rich by using brioche bread intead of the regular white or whole wheat. An easier breakfast is  croissants from your local bakery , with a small sampling of jams.

A savory breakfast route is just as doable. Omelets are easy and can be made to suit mom's tastes. Try a yummy spinach and mushroom loaded one or that classic Denver style omlet. This is one made with ham peppers and cheddar cheese. Scoop it up with buttered toast. Mom may like  something simple like a scrambled eggs or a sunnyside up one. These are perfect with just a side of crispy bacon. What you can do with that is borrow a page from another New York TImes Food section contributor,Melissa Clark. Dip the bacon strips in maple syrup and give them a light dusting of chili powder. It's a fun way to jazz up any egg dish. Another idea is creating a strata which satisfies the whole family. This is a casserole which sort of ressembles a giany savory bread pudding It's layers of sliced bread , followed by either sausage patties or ham. Any kind of cheese is added, form sharp, tangy cheddar to a smoky Gruyere.An egg  - milk or cream mix is poured over it and then its baked for half an hour. It's a great way for the family to sit down and enjoy a meal together before any Sunday activity.

Any kind of breakfast is the perfect one for mom. Go sweet or try savory. As long as it's made with love and care it's a gift mom will enjoy.

Snacks For Dinner

 Sometimes a regular meal can be boring. It's the same old meat loaf or roast chicken. How can you liven up dinner or even a weekend lunch? Serve snacks.it's a fun way to add zing to the table.

I't;s not so much as giving the family a bowl of pretzels or chips to nosh on. It's taking those appetizers and bites you see at restaurants and recreating your version of them.Pne of the most popular are loaded nachos. There are so many different variations of this, from the hearty brickyer's version that's rife with bacon and chorizo and lighter versions, that have sliced veggies scattered over them. The best version is one that your family likes.If they are bing on beans then go heavy on them. If they like a meat lover's version add more ground beef or shredded chicken. If they're vegan, then go with soy crumbles and non diary cheeses like Miyoko's . Sauces can be added before cooking or they can be added afterwards.  You can also make your own tortilla chips by frying or baking them. The crisp chips can be made into a Mexican pizza, now being served at Taco Bell. This is a fun sandwich of crispy tortillas with a layer of refried beans, meat and tomatoes. Again you can make these to suit your familes tastes as well.

Pretzels are the ultimate snack. Now imagine them as the ultimate snack dinner.Buy the big Bavarian ones (your freezer section has them). After they've been baked , slice and serve with warmed cheese and sliced bratwurst. You can also turn it into a fun Baviarian influenced grilled cheese by adding sauerkraut and sliced Black Forest ham. Another fun and cheesy dish , epsecially for a weekend is fondue.  The classic Swiss recipe has Emmenthaler  and Gruyere cheeses grated and cooked in a fondue pot with garlic, kirsch, cornstarch and dry white wine. Boiled potatoes can be dipped into it but the real stars are the crusty chunks of French bread. It may look like a sophisticated snack but the kids will get a kick out of it too.The fondue pot can also be used for that Piedmontese treat bagna cauda. This requires the fondue pot but it's cooking anchovies in a sauce of garlic, butter and olive oil. Stir unti there's a smooth looking sauce. Savoy cabbage pieces are usually dipped into it but you cna also partially broiled London Broil and finsh up with chunks of Italian bread.

Forget the ordinary. Serve snacks tonight for dinner. Enjoy them and the fun they bring.

Game Night Nibbles

 Game nights are big events these days.It's a fun way for families and small pods of friends to connect  over Twister or Scrabble. All that physical and mental work is demanding, Sustenance is needed in the forms of fun  snacks and sweets

Pizza is always a game night must. It is fun to order out however you can easily make  variations of it. Of course there are Totino's Pizza rolls which can be jazzed up with a dusting of oregano and garlic powder before being air fried. Pizza bagels are a fun and also filling snack along with English muffin pizzas. You can vary the toppings from pepperoni to olives. You could also make a four cheese white pizza or one that's all veggies. A different kind of cheesy treat are petite croque monsiuers. These delightful little bites are ham and cheese on French bread rounds. The bread is either buttered or have mayo spread on them and then browned in the oven for three minutes. Afterwards Dijon mustard is spread on the slices and then a square of good ham like Black Forest is put on them. A Mornay  sauce of Gruyere , butter , milk and flour is made and then spooned on the sandwiches. More cheese is sprinkled on the sandwiches and they're returned to the oven for a minute of broiling. Of course veggies and dip is always welcomed too. You can set up different bowls of dips. Try a simple vinaigrette or a homemade French  dressing made with mayo and ketchup. Add plain Greek yogurt to thicken the dips.

Of course there should be some kind of sweet bites too. You can set out the bowls of   sweet kettle corn and M & M's.Brownie and cookie cups are great nibbles. These are placing the dough in mini muffin tins and baking them. Filling them is exciting. You can go with a base of any kind of pudding and topped with fruit and Cool Whip. These also call out for ice cream and toppings. Have a small fixings  bars that has two or three kinds of ice cream, and mini scoopers or melon ballers that deliver the right amount of ice cream. Have bowls of different toppings form chocolate syrup to salted caramel to the various fruit ones like cherry and pineapple.  Make sure there's a  can of Reddi Whip for topping (or just as a filling itself) along with sprinkles and chopped nuts.Cake and coffee are always a good ending to games night. You can try the fancy Breton treat kouign amamn. a buttery bready kind of sticky bun. You could also go with a traditional coffee cake, Make sure you give the topping some large cinnamon laced crumbs which are good on their own. A variety of homemade cookies are also a great choice, perfect for munching between rounds.

Game night is all about fun. Make sure there are equally fun savory and sweet nibble for everyone to enjoy. They make the time together pop with flavor.

It's Party Time Again

 Things re getting back to what we remember before the pandemic. With that small parties are coming back. It's time for a refresher in how to create a fun little do.

Small parties are allowed right now. They're a great way of easing into bigger ones later on. That means getting the right amount of food and ingredients. Don't go overboard. You may have a fridge full of leftovers later on.As with all get togethers ask your guests what they'd like. This is their party too and it would be extra special to welcome them back  with favorite recipes. Everyone loves burgers. You can have the regular beef along with Beyond or Impossible Burgers. Customize them for your guests. Add a slices of avocado  and tomato. Create a special sauce along with having barbecue sauce, ketchup and mustard. Also have slices of everyone's favorite cheeses for tasty cheeseburgers. Make smaller amounts of potato and macaroni salads. If you feel the last may be too much work, then buy them at  your grocery store. As for chicken and ribs, again don't go overboard. Figure about five to six wings per person and two to three for kids. You could also buy breasts and legs too and marinate all in a traditional barbecue sauce. As for ribs, most people usually go through five to six ribs with kids having one or two.

Many are craving fancier dos. You can easily do this with a smaller crowd. Think individual plates full of hors d'ouevres. Bruschetta is always a must. It's easy to make  with chopped tomatoes mixed with olive oil, balsamic vinegar (or red wine if it's too intense) and garlic. You can vary it by mixing cherry and grape tomatoes with plum. You can also add a layer of prosciutto or salame to give ti some oomph. Small squares of the Greek spinach pie , spanokopita are also good to serve. Many home chefs find this a bit labor intensive but there are short cuts. Use frozen puff pastry along with frozen spinach to make them. It also requires sauteed chopped onion but you can also use onion powder too.Mini quiches are another tasty and elegant bite. You can easily buy these in any grocery but you can also make these at home. Again there are shortcuts for these. Use frozen pie crust and then mold it in mini muffin tins. Have fun with the fillings. Try the traditional ham for mini quiche Lorraines or veggie ones with broccoli and asparagus. You can also have Gruyere cheese and bacon too. Since it is a party., serve plastic flutes filled with champagne to celebrate .your reunion.

It's time to party again! Serve good old fashioned barbecue fare or something more elegant. Just serve! It's time to enjoy good food and good friends again.

Ultimate Comfort Foods

 These are truly unsettling times. We need comfort- good food, a good book, a good wine. Mostly it's the first. There's something about indulging in a bite of something delicious and creamy or salty and crunchy. We don't need to eat it every day - just once a week can do it.

What is comfort food? It's basically any favorite dish that fills you with a sense of well being. It's usually high in sugar and/or carbs. Everyday or common comfort foods are tomato soup, meat loaf, chicken and waffles,. pizza and mac and cheese. It could also be a hot fudge sundae or a bowl of your favorite cereal for dinner. What is ultimate comfort food? It's taking it up a notch. Tomato soup can be homemade with fire roasted tomatoes added in.These are easy to make in the air fryer if it's too cold to use the grill. A dollop of pesto also elevates  the classic recipe.Grilled cheese is the usual accompaniment. It;'s good but it cam also be given some zing and oomph. Try sourdough instead of the usual white as the base and use good Vermont or Wisconsin cheddar. You could also sub in Camembert or brie for a creamier bite. A real ultimate grilled cheese is the French croque monsieur. This is a grilled cheese made with Gruyere and ham. You don't have to have the bechamel sauce that goes with it if you're eating it with soup,

What about Mom's meat loaf? You could easily elevate it with strips of bacon crisscrossed over the top or doing a mix of beef and veal. Another lush add in is grated cheese or sauteed mushrooms and onions.  A splash of Cabernet Sauvignon can also give it some oomph.. Chicken and waffles can get a  lift by whipping the egg whites first for a fluffier waffle. Get good Vermont maple syrup for both. You'll taste the difference right away.Pizza is one of the easiest foods to take up a notch. You can easily top it with filet mignon or lobster. It can be topped with shrimp too. These gourmet slices need good Asiago cheese and fire roasted tomatoes to really elevate them. Lobster can be added to mac and cheese too. It's a delicious way to turn this classic casserole into something special. You only need a cup of it. Going overboard with it may get in the way of the cheese. As for that , again, as with the grilled cheese sandwich , go for a good cheese like a Vermont or Wisconsin cheddar. You could also skip the seafood and create a four cheese one. Use  any combination of Asiago, Fontina, Gruyere and Gouda . End with a super special sundae with buttery homemade fudge sauce , layered with raspberries and strawberries over big scoops of Haagen Daz or Ben and Jerry's.

These are tough times. Tough times call for indulging in lush comfort foods that's been taken up a notch. They're a great way of escaping all the craziness that's going on.

Le Bouchon A Hidden Gem Along The Hudson

 Cold Spring New York is one of those idyllic towns with beautiful views of the Hudson River and a thriving riverfront town. It's quaint and picturesque, being only an hour north of New York City.There are some good restaurants there including Le Bouchon,a phenomenal Alsatian French bistro with a lovely outdoor garden.

The quaintness alone can draw anyone into this eatery that even has spaetzles, baked into a chic mac and cheese and a dish of duck confit. The restaurant is located at 76 Main Street,at the corner of Main and Fair Streets. It's on the first floor of  a charming early 19th Century building with a cheery red interior and ample back garden complete with a fountain and brick patio.

Despite its' meagerness , the menu has a wide range of different Alsatian  and American inspired dishes along with craft beers and wines.

I started with their Alsatian onion soup which had a good amount of Gruyere cheese and flavorful onion broth. The onions were plentiful and melt in your mouth tender.

I had to have the charcuterie plate which was a generous mix of mortadella ,prosciutto, salame and an in house pate. This last was interesting. It kind of had a beefy liverwurst quality to it (I didn't ask what it was made from, however). There was also a generous helping of cornichons, those cute but tart little pickles and a small cup of mustard..

Of course I had to have dessert,knowing that French restaurants  always have the best choices. I chose their flaky apple tart with vanilla ice cream.

This was a wonderful confection of sliced apples baked in a choux pastry and served with different berries and vanilla ice cream. The apples and ice cream were perfect together (I suspect that Le Bouchon makes the ice cream ) and the pastry was just buttery and tender. C'est parfait, especially with the accompanying blueberries and blackberries.

Le Bouchon is worth the trip alone to beautiful, picturesque Cold Spring, New York. It is a quaint eatery serving Alsatian food with an American twist. Head up there this fall for a lovely dinner , reminiscent of Northeastern France.

Little Luxuries

These days deserve treats. We all need to reward ourselves with something delicious and even lush. It could be a cupcake, it could be a flavorful meal. Just have something that's lifts you and brightens your day.

One of the best ways of jazzing up any dish is a sauce. One of the most luxurious is Hollandaise sauce. It is a fancy sauce used to grace asparagus spears and Eggs Benedict. This silken concoction is a combination of egg yolks , melted butter, Dijon mustard and lemon juice. I made a vegan version for my Easter dinner asparagus. Instead of yolks, I used The Vegg Vegan Egg Yolk, a mix of fortified yeast , black salt and beta carotene. It was then mixing in a tablespoon of lemon juice, a small dollop of Dijon mustard and half a cup of melted I Can't Believe It's Not Butter.It was just as rich as the ones I've had at restaurants in the city. It was the perfect lift for the holiday and I plan on making a vegan version of Eggs Benedict - another luxury bite. Another little luxury is homemade Mornay sauce. This is a simple Bechamel sauce enhanced with Gruyere and sometimes Parmesan. Fancy eateries usually serve it over chicken breasts and sole and you can do the same. If you can't find sole , then use tilapia. The base is easy , Just use milk and flour along with an onion, cloves and bay leaf to flavor it. A pinch of nutmeg is added at the end.

Another luxury  that might perk you up is a shrimp cocktail. You can buy what's known as a shrimp ring at the seafood section of your grocery store. Sometimes there's a cup of cocktail sauce in the middle although you can make it at home. It's a simple mix of ketchup , horseradish, Worcestershire sauce and a dash of lemon juice. You can add a dash of hot sauce for bite. Lobster and crab are other luxuries that can be a real boost. Buy them frozen or at Omaha Steak Company. Another idea is supporting your local seafood restaurant and ordering a complete dinner. This will also include a side like cole slaw and fries along with melted butter. It's just a fun way of celebrating getting through this  and a take out dinner nowadays is a big deal.Sweets can be a luxury too. There is time now to bake fancy tortes such as Black Forest cake. This decadent bite is homemade chocolate scratch cake  soaked with cherry liqueur and frosted with whipped cream. Fresh cherries and chocolate bark decorate it, upping the flavor a notch. Want something equally rich? Try baba rhums. These are small homemade cakes that's sopped up rum. They  can be garnished with whipped cream and raspberry too.

Treat yourself to little luxuries during these hard times. It could be as something like a sauce or a slice of decadent cake. Enjoy them making them and eating them.

Parties To Chase The Winter Away

January may be a month to detox and chill out after all of December's holiday parties but it can also be a bland month too. Amp up the weekends with fun get togethers to chase the chill away. It'll liven spirits during the cold nights.

One of the most obvious and most fun is a fondue party. This is great for those who were lucky to receive fondue pots for Christmas. Fondue itself is an easy recipe.Most do think it's just dipping stale bread in cheddar, It's more subtle than that. The fondue itself is a mix of Gruyere and Emmenthaler  along with dry white wine and even nutmeg.It's simmering the  wine first (and keep in mind you can serve this too) and then adding the cheeses and nutmeg.  Cut a baguette in rough edged chunks . You can also use boiled potato chunks too.Many Piedmontese from northwestern Italy will tell you the winter is a great time for bagna calda. This is a fun dish, that uses the fondue pot in a different way. Bagna cauda or hot bath is a phenomenal blend of anchovies cooked with a mix of olive oil, butter and garlic .Some recipes call for sardines, but it's more of a taste thing,Savoy cabbage, native to Piedmomte is always used although you can add rare cooked London broil pieces . This variation originated in Paterson, New Jersey with the Piedmontese silk weavers who ran the Paterson mills. Adding meat to the anchovy sauce is amazing. The juices blend perfectly with fish sauce. End it with everyone dipping hunks of Italian bread in the pot. You can also go the sweet route and have a chocolate fondue party. Use the best bittersweet chocolate you can and heavy cream. Then put out a buffet of all sorts of fun dip ins such as cake chunks, marshmallows and of course, fruit.

Fondue parties are more for smaller,, more intimate get togethers.If you want a bigger do, then think a buffet. A Caribbean themed one can be fun, full of spicy foods and rum spiked drinks.Jerk chicken is always a favorite and it's a combination of sweet , spicy and fiery thanks to the addition of Scotch Bonnet peppers. Make up platters of both legs and wings for easy eating. Another fun finger food is a pastelito, an empanada that can be stuffed with meat cheeses ,or veggies.Croquetas are also a tasty addition. These breaded beef and parsley croquettes are a nice change up from the usual appetizers and party bites.Fill a punch bowl full of rum punch, a mix of golden rum, pineapple, orange and lemon juices. Craving warmth and margarita? Then head south with a Saturday night taco party. Set up a taco bar with both soft and hard tacos and different fillings. Try a variety such as chicken , ground beef and a sauteed veggie mix of onions, broccoli and tomatoes.Make sure there's plenty of guac and sour cream along with fixings of shredded lettuce, cheddar and red and green peppers. Scatter around buckets full of Coronas and ice along with bringing out a slushie maker for margaritas. End the night with cups of cinnamon spiked cocoa and churros. The last can be cut up and dipped in caramel and chocolate sauce.

Chase the January blues away with a rousing party. It can be a few people or a houseful. Just have fun coming together with good food and great people.

The Perfect Mac and Cheese

It's the fantasy of every kid and foodie alike - the perfect baked macaroni and cheese. There's nothing like the melding of all the good stuff, pasta, and cheddar whisked with milk.Is it hard to get this culinary unicorn? Not at all.

Alison Roman, author of the new cookbook, Dining In wrote an informative guide on making the best version in yesterday's New York Times Food section.It may be a simple dish in some more experienced home chefs' eyes  but it does require a lot of thought and care. She gives detailed how tos on selecting the perfect ingredients. The noodles used should be any tubular ones from elbow macaroni to tubes such as ziti, penne, and rigatoni. She also suggests a better, new on the scene cavatappi, This is a curly , ribbed noodle that's longer than an elbow.It's perfect for stabbing with a fork and holds the sauce expertly.It's also thick which guarantees against mushiness.Spaghetti and fellow long noodles such as fettucene and linguine are frowned upon but there are recipes for them and using them might provide for an interesting change. Ms. Roman suggests boiling the pasta in water that's "salty as the sea."This ensures that the noodles will have flavor throughout. They also have to be cooked al dente because then they can cook in the oven. They'll still release starch that will thicken the sauce and also their flavor will deepen.

Choosing the right cheese is crucial too.Ms. Roman firmly recommends using cheddar, whether sharp, extra sharp, or sharp white.Can other cheeses be used? Home chefs can use Gruyere or fontina to bolster the flavor but only use half. Remember that Gruyere is richer and fattier than any of the cheddar and could easily break up the sauce. Definitely avoid ultra mild cheese such as Montery Jack or Colby. They are fine for melting but lack the salt or tang to make the dish interesting/ A cup of Parmesan or Pecorino wouldn't go amiss but only add a quarter of a cup.It will give the casserole a deeper flavor along with saltiness without the graininess of too much of it.Also nix the bags of shredded fromage. Buy a block and grate from it. Baked mac and cheese doesn't benefit from experimentation . Keep it true to the recipe or you could wind up with a broken sauce. This is when everything separates. The taste will still be delicious but not creamy as expected. As for the other dairy, whole milk is the best. Heavy cream and half and half are just too rich . Two per cent can be used but make sure it's not non fat. This will break the sauce and cause a grainy texture. Make sure that the thickener always use a homemade thickener namely bechamel sauce.

The perfect baked macaroni and cheese can be had. Use cheddar and chunky pasta along with whole milk.It's taking the right ingredients and creating an American classic that's beyond delicious.

The Marriage Of Easter And Passover

Without Passover , there would be no Easter. Both holidays and holy days are linked , along with having much in common, Both are rich in symbolic foods that define them. There are savory and sweet , recipes that go back centuries and even millennia.

Famed chef and food writer, Yotam Ottolenghi, wrote about these entwined holidays in today's New York Times Food section.The similarities of the two Spring holidays struck him a couple of years ago when he and his then two year old son, Max, went on their first Easter egg hunt in London. The feeling of triumph of finding a chocolate egg was not unlike that of finding the afikoman - the piece of matzoh that is hidden during a seder and found by the children attending the dinner. He then saw similar symbolism with certain dishes. The English bake a simmel cake - a fragrant spice-laden fruit cake that always has twelve marzipan balls on it to represent Jesus and the eleven apostles -  not twelve because Judas is omitted. Chef. Ottolenghi compares the cake's fruit drenched crumb to his nonna's haroseth,, another symbol rich food. The paste, meant to symbolize the mortar the Jews used to build the pyramids also has dried fruit and dusted with spice, namely cinnamon. Both Jews and Christians also make lamb which signifies  Abraham's sacrificing his son and Christ sacrificing His Life.

The holidays can be entwined and Chef Ottolenghi writes of braiding the two together. He offers two recipes, One is truly Neopolitan, a casatiello, and would be better after Passover. This bread is a great way of using the leftovers from the Easter meal and is brought on many an Easter Monday picnic all over Southern Italy.It combines salami, Gruyere and parmesan cheeses baked together with hard boiled eggs.(you can use your Easter eggs for this). All of this is neatly contained in a hearty bread.The bread dough is rolled out and then the cubed salami and cheeses along with a paste made of parsley and basil are spread out on it. The bread is then rolled and baked in a tubed pan. You don't even need a picnic for it. It's just a nice Spring dinner or Sunday brunch. The second recipe is one for Passover (although it, too, can be made at any time of the year) This  is a flourless walnut cake with the walnuts being ground into a flour. They do require what Chef Ottolenghi call a pre-emptive drenching which can be in  floral or citrus sugar syrup for some kind of moisture. His favorite is a nutty liqueur such as amaretto to give the cake kick.It's decorated with freshly whipped cream and caramelized salted walnuts.

Passover and Easter  have been and will always be entwined. Their foods too, for all their differences will be that way too. Both can be made and used in observing the coming of Spring and new life.

A Perfect Christmas Breakfast

One of the best things about Christmas morning is a cozy family breakfast together.  There;s nothing like sitting down and sharing a sumptuous and yummy special treat. A breakfast casserole is the perfect dish for this It has the best AM foods like bacon eggs and bread along with some other flavorful ingredients. It is the perfect start to a holy day and holiday.

Melissa Clark gave her recipe for it in her A Good Appetite column today's New York Times  Food section. It's similar to strata with a few tweaks..It's an easy bake for novice home chefs and a break from the usual holiday morning fare for more experienced cooks.There is a ratio of  one egg to one cup of dairy to a cup of cubed bread However there are so many variations, to try any one is a good combo. Start with the bread. As per Ms. Clark, the lighter the loaf, the more ethereal the casserole. A good choice is the airy French brioche, followed by the honey sweetened challah,good white bread (think straight from the bakery or Pepperidge Farm sandwich white) and a light whole wheat bread.Stay away from the ones that are too hearty, seedy or grainy, She uses toasted  croissants that have been oven toasted for only five to ten minutes.Try  to get good croissants if you can at this late date.. Au Bon Pain has the best but Dunkin Donuts and Stop and Shop have good ones too. Just remember that the staler it the the more the read will absorb the custard. Another way of having  crispy bread is toasting it in a very hot oven  (NO toasters ,please). This will dry it out and also give it a deep caramelized flavor.

This recipes calls for a lot of eggs, eight in all. Ms. Clark also suggests just using the yolks for a truly custardy texture, along with three cups of milk and one cup of heavy cream. You could also just add all milk or all cream however the combination of the two adds to the casserole's silkiness.A quarter of a pound of Italian sausage is added however you could also use maple infused breakfast ones , cubed ham or cooked bacon (or if you want all of them) . Gruyere is a must  and if you can get the smoked for the intense flavor. It's grated so it blends in perfectly into the dish. sauteed and roasted vegetables can be added too. Try spinach, mushrooms or cherry tomatoes. If you want potatoes, then serve them on the side as extra crispy hash browns or plank fries.I think they'd be a bit too much in this dish.Ms. Clark even recommends adding bits of dried fruit such as figs or apricots. Have the figs simmered in port or the apricots in white wine first to make them even more tastier.It's a nice shot of boozy sweetness amidst all the savory. The recipe does call for scallions and sage for flavoring, You could also sub in rosemary and oregano if you're tossing in the tomatoes and Italian sausage.Everything is place din a buttered casserole dish and baked the next morning.

Make this yummy and easy breakfast casserole Christmas morning. It's a nice treat after present opening and gift giving. It's warm and cozy , just like the holiday itself.

The Flaky Tart A Sweet Shore Treat

Usually the Jersey shore is known for its' homemade candy treats. However some good bakeries are popping up, offering sweet treats that's the case with The Flaky Tart Bakery in the Atlantic Highlands.It's not just fudge and chocolate anymore but fudge cakes and chocolate cookies..

The Flaky Tart is located in the Atlantic Highlands one of the first towns on the Atlantic(actually the town is behind the Sandy Hook peninsula where the Raritan Bay meets the Nevasink River). It's one of those places that offers both savory and sweet treats. The chef,Marie Jackson was actually an accountant first but later studied at the James Beard school. She has everything from ham and Gruyere croissants to coconut meringues topped with chocolate ganache.There are also breakfast frittatas and roasted coffee sent in from nearby Leonardo. The Flaky Tart also offers scones and muffins, each tender and moist, Their croissants  and pain chocolat are even better than what Parisian bakeries offer and have huge fan followings.

I became familiar with The Flaky Tart's goods at a recent charity event I attended at the Jersey shore. After stuffing myself with the most amazing hors d'ouevres and seafood.I wondered if I even had room for dessert. Upon seeing their cupcakes I rethought my decision.The Flaky Tart's red velvet cupcake was one of the best.It was so incredibly tender with the right amount of buttery icing. There were also chocolate and vanilla cupcakes too . However the plate sized chocolate chip cookies which were also favors were the best. Again they were buttery , crunchy and chewy with decadent dark chocolate chips laced through them. I plan on visiting the bakery to try their other sweets as well.

The Jersey shore isn't only known for it's homemade chococlates and fudge.There are some good bakeries ,like the Flaky Tart that offer sweet treats. They're the perfect spot for a sweet after a day at the beach.,