Potatoes The World's Staple

 Tomorrow being St Patrick's Day most recipes turn to something with potatoes. Yet these tubers not only fed the Irish but the whole worldl  Europe readily  embraced then as did the rest of the world. Today they are one of the staples in every home chef's and restaurant's kitchen. There  were a Meso American staple before that feeding the tribes of North and South America.

What are potatoes exactly? They're sort of a veggie but not in the traditional sense.  They come from the perennial nightshade and are related to Bella Donna , deadly nightshade. Their tamer cousins include peppers, tomatoes and eggplants however all have deadly to eat leaves that are full of the toxin solanine. It first came from the Peruvian Andes along with Bolivia. They are one of the world's oldest used foods , having been domesticated between seven and ten thousand years ago. The Spanish brought them over to Europe, post- Columbus and they took off in Eastern and Northern Europe. There are now five thousand kinds of them now  as India and CHina lead the world in potato production. The word comes from the Spanish patata which derives from the Taino word batata meaning sweet potato. The spud comes from Britain where it originally meant a short and stout knife ,It came from the Danish Spyd which means spear. The taters look like like spears in a wat.

European cooking embraced this New World  favorite.  A modified form of Chilean fried potatoes made their way to Spain where Saint Theresa of Avila and turned them into what would be considered the forerunner of modern fries. Even though Belgium and France have a running feud over who created the first modern ones it is France that is the originator do them. It wasn't even a Frenchman who cut and fried the first batch! That honor belongs to Bavarian Frederic Kreiger who fired them on a roaster in the famed Montmartre section in 1842. The British embrace them as they became the perfect foil for batter fried cod for their famed fish and chips. They bounced back over the Atlantic to become an American staple , perfect tiwth German hamburgers or fried chicken. However the tuber was elevated by the French and Italians. The French  turned them into Pommes Dauphinoise or scalloped potatoes , layers of delciated slices surrounded by cream milk and cheese. The Northern Italians plumped them into little pillows of goodness called gnocchi. The Germans created a heartier fare , kartoffel glace  round balls of them stuffed with a small piece for gingerbread.

Amazing what one tuber did to the world. Potatoes are not part of the Irish diet ,They're part of everyone's diet  and have been for centuries.

Various Flatbreads

 Flatbread satisfy the need for a quick but satisfying meal. They could be anything from pizza to a Tarte flambe to focaccia. They're easy to make and the toppings can be as elaborate or as simple as you make them.

Flatbreads are one of the oldest foods in the  world , first coming into existence around 12,400 BCE in what is now modern Jordan.Back then they were just a mix of flour and water, usually grilled on  a hot surface such as a heated stone.Flabread comes in different shapes depending on where you're in. It's naan in India, pita in the Middle East and focaccia in Italy. A simple quick flatbread involves flour water and surprisingly yogurt. Some recipes call for this last. Some don't. A really simple recipe just has water and flour  along with sugar and salt. Most of them don't have yeast, however the Greek version does have.This is what makes the Greek bread have that light fluffiness that goes well with souvlaki. As with any yeasty dough it has to sit and rise for about an hour to an hour and a half.Naan is a bit different  with the addition of the melted butter or ghee along with milk. Pita is truest in form to the original flatbread.There's - only the most basic of ingredients. It ;s an easy make and a great alternative to regular bread.

WHat do you put on flatbread? Pita screams for za'atar - that zingy Middle Eastern spice blend that consists of thyme, marjoram and oregano, mixed with toasted sesame, salt and sumac. This is mixed with olive oil and either drizzled (or slathered) over warmed pita.Shawarma , which can be grilled chicken or beef is also good on it Thee meat is grilled in a spice blend call shawarma spice which has cumin, turmeric  garlic and paprika in it. Lamb can also be cooked this way too. As for Greek flatbread nothing beats souvlaki . This last is meat cooked in a mix of  oregano, paprika and rosemary. Of course there is lemon toto to give the dish some zest. Italian flatbread or focaccia is best known and there are so many debates as to what to top it with. A simple topping is olive oil and black or green olives. Yet for a tastier mix try topping one with sundried tomatoes and marinated onions.. Meats and fish like pepperoni and anchovies can be added for more substance and flavor too.

Flabreads with toppings are nice alternatives to sandwiches and pizzas. Bake them and top them with tasty veggies and meats. They're a perfect lunch or dinner.

The Olive OIl Guide

 Olive oil is a vital staple in any home chef's kitchen.It can equally be used in cooking and baking, hot and cold dishes. Yet the right one makes all the difference. It also helps to know how to properly use and store it too.

New contributor and chef Andy Baraghani addresses this in the Cooking 101 article in today's New YorK Times Wednesday Food section along with providing three olive oil rich recipes.Many just pick up a bottle , not really knowing what they're getting. That shouldn't be the case. Look for bottles labeled extra virgin.Keep in mind that there are no globally enforced standards as to what can be labeled "extra-virgin". The oils can be lab and taste tested but that does not always guarantee greatness. That actually depends on the olives. yet Chef Baraghani writes this is a great place to start. Another must is look for a dark container. Usually the ones with a dark green glass bottle is the best. A clear bottle will let in light which will degrade the olive oil. However if the oil is in a clear glass one then just store it in a dark cabinet.Also store it away from the heat which can also affect the taste. The oil needs to be fragrant and fresh so it can release a wide range of flavors when cooked. They should be fruity peppery or grassy.

What else should be investigated when selecting a good olive oil? Chef Baraghani suggests to assess it's origins.When the bottle or label says "Product Of Italy" that doesn't necessarily mean the olives were grown there, only that the oil was processed there.At the store flip the bottle over and look for a single country of origin or a single processor which means the oil was made with a consistent batch of olives. Another must do is smell the oil. The odor can tell a lot about its' state.A great oil should smell green ,fresh and alive.. However even the most aromatic can lose that aroma after a while.If the oil smells bland, then it's best for sauteing, roasting or baking instead of  finishing a dish. Toss it if it smells rancid ro waxy. The recipes  Chef Baraghani gives are perfect for a good oil. There is the brunch perfect olive oil and chili fried eggs .This is an easy dish to make for any novice home chef. There's also olive oil poached tuna with a garlic aoili. The fish is aromatic with onions and chili. The confit from this is used to make a homemade mayo rich with garlic. There is also a  and olive oil honey miso dressing perfect for a salad loaded with grilled chicken.

Any and every home chef should know a good olive oil. It makes for better tasting recipes , full of flavor and aroma. Look for it the next time food shopping.

Hot Countries , Cool Food

 During a heat wave look to hot countries for recipes and food tips.These are the areas that know how to eat cool and satisfying dishes when the temps get to be too hot.  They're used to high temps. They know how to deal with blistering days and sweltering night.

Italy can be a heat dome in the summer especially around Rome and the southern part of the country. An easy dishes that requires little cooking is pasta con salsa cruda. You can use any pasta you want (and microwave it for an even easier cook) and create a room temperature sauce using ripe tomatoes, freshly cut basil leaves and olive oil. This is mixed with two to three tablespoons of olive oil and then set out while the pasta is cooking. The hot strands or pieces will heat up the sauce.It;sa great way to use up your tomato and basil harvest. Salsa cruda can be varied with a pinch of pepper flakes and even a teaspoon of red  or white wine vinegar tossed in,Salads are also big in an Italian summer table. Caprese salad is a yummy way to use those fresh vine ripened tomatoes and basil. Chunks of mozzarella are added for more flavor and it's drizzled with olive oil. Panzinella salad made with tomatoes and cubes of Italian bread is another tasty salad that can be made into a meal. It's drizzled with olive oil and seasoned with oregano.

Spain is another country that;s  suffers from violent heat waves. Spaniards take comfort in a cooling cup of gazpacho. This is a wonderful cold soup of peppers, tomatoes , onions and cucumbers. flavored with garlic . Olive oil is added for smoothness and then the whole mix is liquified into a chill creamy soup, perfect for blistering days. Serve with a crunchy bread dipped in oil. Greece is a beautiful country  loaded with tempting islands and turquoise waters. Yet it can get so hot that even making tasty kebabs can be a chore.The Greeks then head to their go to salads, - watermelon and feta and cooking cucumber with a Greek yogurt dressing. Try slices of bread in an easy made tzattziki dip.It combines the yogurt with strained cucumbers a long with lemon juice ,sea salt and olive oil. It goes well with leftover chicken too if you want to dres yesterday's rotisserie chicken. A fun dish from North America is Mexican guacamole. This is an easy make with mashing avocado slices and sliced tomatoes together. Add some garlic powder and minced onions along with a teaspoon of olive oil for smoothness. Serve with bought tortilla chips for a light lunch or supper.

Loo to these hot countries for cool recipe ideas. Their cuisine has withstood centuries of sweltering days and nights. Yet they survive and survive on good dishes.

Cooking Holidays

 Foodie sand gourmands have one thing on their mindc- creating the perfect dish. Even their vacations revolve around the perfect dish.Luckily there are vacations for those who love food > They 're everywhere from Tuscany to Cambodia.

How do you find  cooking holidays? The obvious answer is online. There are many to choose from so pick one that sings to you.The top countries foodies want to go to is France and Italy. THere are packages that feature four days in Normandy for $4000. This is i a crash course where you learn everything. from balancing to more elaborate cooking methods.All three meals are included as well.Some cooking schools are located in farmhouses so there students can pick their ingredients along with retrieving fresh eggs for dishes and desserts. There is also a Normandy pastry vacation where students can learn all the intricacies of French pastry making , form mille feulles to croissants.Of course Italy is another desired location  and there foodies and gourmands can be shown the intricacies of making a good homemade pasta along with the various sauces.Th Italian trip also features talking with local artesans , from wine makers to cheese makers and discerning how to buy the best.

More exotic locales can also be found too. Cambodia offered culinary trips. There foodies and home chefs learn about Khmer cuisine. These also include trips to local markets to become familiar with and shop for important ingredients. A Cambodian cooking vacation is actually cheaper than a European one. A few days is $2700 , as opposed to an Italian one of $5000. There is also a twelve day culinary tour of Vietnam which features seeing Hanoi with a well known food blogger and trying everything from pho to egg coffee.It['s mot just Southeast Asia that features culinary vacations. India offers a few interesting trips throughout the country. There is a three day culinary tour at Agra which also highlights a trip to the Taj Mahal. Four dishes will be featured along with breakfast, lunch and dinner included.Another Indian culinary trip features food walks in such famed cities as Dehli, Jaipur and Agra. A plus on this tour is an introduction to Indian spices which is important when the students return home and recreate the dishes.

A vacation is fun. A cooking vacation is just special. Think about taking one sometime this summer for a fun and tasty trip.

Feast of The Assumption

 Today is the Feast of the Assumption when the Virgin mary ascended into Heaven.It is a holiday throughout Catholic Europe, South America and here in Norht America. It's also a time of feasting and celebration.

Each country celebrates differently. The Germans bless herbs anf then put them in both sweet and savory dishes. Lavender is one of the plants blessed and it can be used in shortbread dough. Other savory herbs such as rosemary and oregano can be used in salad. Chives or schnitlau cn be chopped and mixed with sour cream or butter for barbecued baked potatoes or steak. This was also popular in pre-Reformation England where people brought their curative herbs to be blessed by the parish priest. The Italians take this day seriously foodwise.It is the start of holidays throughout the contry and many people celebrate at seaside resorts. They usually have a seafood lunch or dinner to commerorate Our Lady's Rising. Since its' also the beginning of the early harvest season so fruits and vegetables are blessed and eaten as well. Many start with a simple summer carpaccio of either meat or fish with burata and freshly picked basil. Chicken with peppers is also a popular Ferragosto dish.Some celebrate the day with an outdoor picnic of good cold cuts , bread and cheese.

Both Muslims who recognize the Virgin and Christians in Syria celebrate the day as well. The have wheat and small triangular cakes. These are made with semolina , a popular cake ingredient in the Middle East. At the Monastery of the Virgin near Damascus , there is merry making ,feasting and even horse racing. All this is heald in the Monastery courtyard where The Virgin first appeared to Justinian. The Greek Orthodox also celebrate it, The Dormition of Theotokos is when they make the meat dish yiorti. This is a mix of goat meat, onion and wheat eaten to break the fast before. The goat meat is cut up and tossed into a cauldron where the meat is boiled for two hours. Dirt and fat are then skimmed off. Chopped onions and wheat are added to this, creating a porridge.The bones are discarded when they float to the top and a priest blesses the dish. It's then spinkled with pepper and served to the entire parish. If you want to celebrate, then think of it as a fruit harvest celebration. Have strawberries or bluebrries, the color of the Virgin's robe. You could also try peaches or nectarines with a splash of white wine.

The Feast of the Assumption can be celebrated in a variety of ways. You can have it as a harvest of summer fruit or special dishes as yiorti or semolina cakes. It's honoring The Virgin in your way.

A Bite With The Tattooed Chef

 Cooking for one is never easy. It's not worth the chopping or peeling, then frying or sauteing. Luckily there is microwave bowls and not your run of the mill ones. These are good for you.

I recently discovered Tattooed Chef, during a shopping trip to Target. I was looking for something healthier than the usual fare and something I could just microwave. I came across these

I've had both and they are a great alternative to what's out there. I've also tried their cauliflower pizza bowl with plant protein pepperoni. These heat up within minutes and  are really delicious, My favorite is the cauliflower mac and cheese bowl.It's creamy cheddar cheese poured over riced cauliflower and topped with panko breadcrumbs. The veggie hemp bowl is another good choice, rich with good for you veggies. There is kale , sweet potatoes, hemp and chickpeas over riced cauliflower. A turmeric and almond dressing dresses it ,giving it more oomph in flavor. 

The company, started by chef Sarah Galletti in LA has other dishes, reflecting her LA upbringing and Italian heritage. Hers is the rare company that uses its' own fruits and veggies in the products.it is a true farm to table experience. which is why her bowls taste like they're homemade. She also offers cauliflower gnocchi, a lighter alternative to the potato version, along with zucchini spirals and organic greens , a mix of seasoned zucchini, haricots verts, broccoli peas and leeks.There is also a cauliflower crust pizza and of course more bowls. The emchilada and Buddha bowls are definitely on my radar as is her Mexican street  style corn with cojita, and her cauliflower veggie burgers.Her riced cauliflower stir fry is a nice alternative to the original. There are also breakfast (or snack) bowls containing granola, a  mix of berries including the ever healthy acai and chocolate chips. A fun snack or dessert is her  cold brew and dark chocolate bowl, livened up with granola and strawberries. Most dishes are around five to six dollars at Target. They're also sold at Walmart, Stop and Shop and Costco.

Look to the Tattooed Chef for a better dining for one option.The bowls are good for you and your taste buds. They're a great way for dinner alone.

Nonna Vision

Imagine having a nonna  -grandmother who can teach you everything about pasta making and then some. You can thanks to the You Tube Channel, Pasta Grannies. It's everything home chefs need to recreate good Italian home cooking.

Kim Severson wrote about this amazing channel and the person behind it in yesterday's New York Times Food section.Pasta Grannies is the brainchild of Vicky Bennison, a former British business person. She had always been interested in food , seeking out local specialties when she traveled to such places as Turkistan , Siberia and Kenya. Ms. Bennison soon was writing a series of food based travel guides and then a cookbook. The Pasta Grannies came about when she and her husband, Billy Macqueen, the children's TV producer behind Teletubbies, bought a house in The Marche region of Italy fifteen years ago.  Some local cherry wine makers invited her over to dinner of rabbit ravioli. The grandmother who made it had to be cajoled to come out the the kitchen. Then there was the pasta making lesson from another local nonna.Ms Bennison became obsessed with the importance of homemade pasta in an Italian household and the women who created it. Initially she had thought to write a cookbook about these home chefs and their recipes. However pasta making is very physical. Pictures were not going to cut it. Video was needed.

She first made one video a month, posting them on YouTube as a way to organize the work and to show publishers  that it was a worthy idea.It start as a hobby but then viewership expanded to 5,000 subscribers. Then the videos started to appear on Facebook and food sites. The catalyst was an article in a 2018 Business Insider which featured an article highlighting some of the rarer pastas. A video by Cesaria, a Sardinian nonna who made filindeu, a kind of woven pasta and lorighittas, braided pasta rings , garnered millions of page views. (Cesaria was nonplussed by this and laughed her head off at her newly found fame). The videos  caught the eye of YouTube executives and even green lit a documentary on the women for their Spotlight channel. The videos are informative and show pastas , from all over the Italian Republic, from Puglia in the south to Lombardy in the north.. It's not just pasta  being made from scratch but mouth watering sauces and fillings as well. Most anyone can make the recipes at home and they're varied thanks to the regions. The women are inspiring , with age - one has reached the century mark - not stopping them. They roll out sheets with ease, cut into neat little squares or strings with a flick of the wrist. Now there is a cookbook , Pasta Grannies  (Hardie Grant Publishers 2019).

Pasta Grannies or Nonnas are a must see. Vicky Bennison has created the perfect channel for pasta lovers and home chefs. It is full of good recipes and advice from talented nonnas  from all over Italy.

A Delicious Life In Spain Susan Lewis Solomont's Story

Imagine being an ambassador's spouse in a foreign country. There's the shock of the new, culture, language and mores. For Susan Lewis Solomont, wife of the Spanish ambassador under President Obama, this was the case. Yet her love for Spain and its' food conquered those qualms. Her book ,  Lost And  Found In Spain written about her  and her husband's three and a half years there is an interesting read.There's adventure, beauty , history and , of course, food.

Her book, published by Disruption Books. is a valentine to her family''s time in Spain. It truly is a riveting read, taking this Brooklyn born girl from her and her spouse, Alan's home in Boston to the embassy in Madrid. One of the aspects that I loved is her discovery of the diverse dishes from the country's many provinces. A few times I found myself  craving jamon , the dry cured ham from hazelnut fed pigs. There is an interesting chapter about she and Ambassador Solomont dining with the great and innovative chef , Ferran Adria, the genius behind the world famous restaurant El Bulli. Ms. Lewis-Solomont  was treated to a unique feast for all the senses. Also she and her husband, along with her sister and her husband were able to get a table at a restaurant  only open for six months a year and offers one seating a night.Getting there is a whole book unto itself, because it's located in a sandy cove, dangerous to get to by any vehicle. Yet the meal was well worth it. Chef Adria is a culinary scientist , bending all the rules of physics to create amazingly singular dishes. His sloe gin fizzes came with a head of  warm foam, mimetic peanuts, a peanut shaped pastry was filled with a seductive warm peanut and chocolate filling. Another adventure included a fabulous meal in a cave(!) restaurant where Ms. Lewis-Solomont enjoy grilled lamb chops and crawfish, washed down with homemade wine.

Another famed chef, Jose Andres, the great humanitarian who brought hot food and hope to the victims of Hurricane Maria in Puerto Rico, is also  mentioned in this memoir. He takes Ms. Lewis- Solomont on a trip to the gastronomy fair , Madrid Fusion, very early on in her tenure. For her, a foodie through and through, this was sheer heaven. She was able to taste all sorts of foods from all over the world. Best of all the outing ended with an invitation to Chef Andres favorite restaurant, Gerardo's in Oviedos, the capital of Asturias, in northern Spain.  The eatery, first established in 1882, featured several fresh  fish courses with the fish being caught that day in the nearby Bay of Biscay.  Of course ambassadors also have promote the country 's businesses and encourage trade with the US. The Solomonts promoted Spanish olives - used for Italian and Greek olive oils. This was a surprise for me, considering I'm the first one to advise people to always use Italian olive oil. Spanish olive oil is even more flavorful, and it's something that I'll try, thanks to the book.The Solomonts also had their own phenomenal cooks on the embassy grounds, Gustavo and Rosita, Below is Gustavo's gazpacho recipe (which will be featured in tomorrow's post) As much as I love cooking and baking, I also love history. The accounts of the Solomonts' trips across Spain were  fascinating . I adored reading about Sevilla where Jews, Arabs and Christians worked and lived together to create a modern , cosmopolitan center of learning and tolerance during the Middle Ages.

Lost And Found In Spain is a definite must read for anyone who loves, Spain, traveling and food.It is beautifully and lovingly written, a true valentine to the country so full of flavor. Read it and experience the wonder and joy Susan Lewis Solomont had for this amazing nation

Gustavo's Gazpacho

For about six people

8-9 medium-large tomatoes (red, ripe)

Two cucumbers (peeled)

1 Big red pepper

½ Big green pepper

¼ Onion 

¼  garlic clove 

1 cup of virgin olive oil  (preferably Spanish)

3 spoons of vinegar  If you use balsamic just one spoon, it' strong)

½ tsp spoon salt

Cut everything into pieces and put it together in a blender, use high speed--it really makes a smooth mix. 

Serve cold

O

Celebrating All Soul's And All Saint's Days

Today is All Soul's Day while tomorrow is All Saint's Day. Before Halloween became a big holiday , these two holy days were filled with remembrance and feasting throughout the Christian world. The souls gone and the saints who protect can still be remembered with prayers and food.

Today is huge in Mexico. It's a time when families visit cemeteries , bringing favorite foods for loved ones lost as well as for  themselves.The indigenous people originally celebrated in the beginning of summer and the holiday was then moved to coincide with the Christian days of remembrance after  Spanish colonization.Many celebrate the day with homemade tamales for both the living and deceased along with pan de los muertos., a type of sweet bread. Anise seeds flavor it , giving the same taste as the Italian biscotti.Drinks to toast and commemorate are Jamaican iced tea, a type of tea made with Jamaican hibiscus  plant's flowers and leaves along with pulque  -a type of alcoholic beverage made with the fermented sap of the agave plant. Other drinks are atole and champurrdo, corn or masa based drinks flavored with sugar, vanilla and cinnamon.Guatamalens make fiambre ,a kind of picnic course that includes sausages and cold cuts along with pickled baby corn, beets and onions.. There are also various cheeses, chicken and olives. Some families even include Brussels sprouts and pacaya flowers, from the pacaya palm. The last is dipped in egg batter and then fried.

Europe also celebrates  as it has since the Sixth Century AD. In Italy, France and Spain families roast chestnuts, cutting a cross in each one to allow steam to rise. This is symbolic of the soul leaving the body. The Spaniards also make pannellets or almond cakes. The dough is formed with mashed potatoes, sugar and almonds.and then rolled in  beaten egg and pine nuts. They resemble the Italian cookies, pignoli. In England, it's soul cakes, popularized in Sting's song of the same name. These are yeast breads , flavored with cinnamon and decorated with raisins. They were baked in the shape of men and women ,and given out to children who went begging.All Saint's day also gets special treats, especially in Italy and Sicily. Children who pray for the passed are rewarded with the homemade favi de morti , beans of the dead. These are almond paste cookies that have been spiced up with lemon and cinnamon.It's kind of like a baked marzipan that's have been rolled into long rolls then cut into pieces to resemble broad beans.

All Soul's Day  and All Saint's Day are a time of prayer and remembrance. They are also a time to celebrate those we have lost with good food and feasts. They are solemn days but days filled with flavor.

Lia Huber's Amazing Journey

Many chefs go overseas to learn cooking. They usually head to Paris or Milan, but not Lia Huber. She learns her craft on the beaches of Corfu and the lush jungles of Costa Rica. This journey has led her to her latest cookbook/autobiography, Nourished : A Memoir of Food, Faith and Enduring Love.It's much more than a recipe book, it's a template for surviving rough times.

Ms. Huber has lovingly and humorously written this interesting book published by Penguin Ramdon House. She has been through a lot in her life with being diagnosed with cancer in her twenties along with fibromyalgia, first mistakenly diagnosed as lupus. She and her husband Christopher have gone through a plethora of ups and downs. Their strong faith has kept them anchored as she writes about it, One of the aspects I love about this book is that it can strike a resonant chord with anyone, not just home chefs but anyone going through their own hells.Chef. Huber is a regular contributor to the magazine Cooking Light, and that detailed, colorful writing, usually reserved for recipes and food articles, is present here.Readers will feel like they're in the lush forests of Costa Rica or the dusty roads of Oaxaca , Mexico.She vividly shares her meals with friends  in Northern California , inviting the reader into their circle along with sharing the pure joy of her daughter,Noemi's adoption The book travels the world, from North and Central America to Europe. The places have impacted her and her recipes.

The recipes are important to her and at at the end of each chapter. They are as varied and as interesting as her life. Any home chef, from novices to pros, can recreate these delicious tributes to the people and places in her life. Spring peas are what changed her way of life and cooking and there is a recipe for them along with an accompanying recipe for roasted rack of lamb. Home chefs will share her excitement of opening up their culinary repertoire with spices and herbs.There is the grilled pork en adobada with cebollitas,Ancho and guajillo chilies along with cumin and cinnamon zing up boneless pork loin.Try pollo en jocon, chicken with tomatillos and serrano chilies. Greek cooking has greatly influenced Chef Huber's life and there is an excellent recipe for the garlicky potato dish , skordalia. Since she also spent time in northern Italy, learning the intricacies of pasta making there are some good recipes for surprisingly zucchini frittata.It's so simple yet so flavorful. She also is inspired from restaurants, as we all are, and that's seen in her lasagna and Beijing Peanut Noodles/ Yes, there's a cake one, from Mexico, Pastel Imposible, Or Impossible Cake, a magical blend of chocolate and flan that changes position while baking.

Nourished: A Memoir Of Food, Faith and Enduring Love is not just a cookbook but an inspirational book. Buy it  read it for hope , make the recipes for nourishment, It is  must have for any home library.

Leeks On Toast - Pure Heaven

Leeks are flavorful and fragrant. They're a cousin of garlic, hence their strong taste and aroma which adds to any dish. Imagine cooked ones on toast, dripping with butter and Parmesan cheese. This is one of my family's favorite recipes, coming from my great aunt's in-laws from Biella, Italy. Leeks on toast have been one of my all time favorite ones, one I could eat it every few days if I could.

Leeks are an easy cook. They are expensive though , being almost nine dollars for just a bunch of three.They have to be thoroughly rinsed in cold water  to get the sand out(they grow best in sandy soil - for those who want to add them to their vegetable garden). Wash for two to three minutes. They then need to be cut into half inch pieces and then cooked in salted water for about twelve to fifteen minutes. They'll look like this

They're kind of soupy looking but there's a reason for it. but let's get to the recipe first. There will be a portion drained and reserved for the toast. This is about a cup of drained leeks,. Drain the excess water back into the pot. 

As the leeks are cooking, toast eight slices of white bread. Any good sandwich  bread such as Pepperidge Farm will do the trick. Once toasted, place the slices on an ungreased cookie sheet. Evenly spoon cooked leeks over the slices, followed by a liberal sprinkling of Parmesan cheese and a fat knob of butter. Bake for ten  minutes in preheated 325 degree oven Farenheit. 

This is the finished product

They are bites of pure pleasure with the almost garlicky greenness of the leeks married to the melted butter and baked Parmesan. It's seriously the most perfect taste!

As for those leftover leeks and water,wait until they're cooled, then drain. Keep the leeks for leeks on toast or soups. Keep the leek water for soup. It's more flavorful than vegetable stock and would be a great addition to potato soup or even making an onion soup with it. Some home chefs add potato peels to it for more flavor and depth - that's up to you.

Leeks are the most wonderful veggie on earth. They're fragrant and flavor. Use them for vichyssoise or better yet, spoon them on toast and bake them with butter and Parmesan cheese for a truly yum moment!

It's All Baloney

One of the classics of the American lunch scene is bologna or baloney.It's graced many a sandwich and has been on many a picnic. This also fed many an office worker  and school kid too over the decades.

Baloney or bologna is as many cold cuts, from, no surprise - Bologna Italy. It's derived from mortadella, the delicately flavored larded and pistachio-studded sausage. America bologna or baloney does not have this, instead it is finely ground pork, although now it can be made from beef,  and even chicken and turkey. There are also soy and venison versions too. It's distinctive flavor comes from a melange of such spices as black pepper, nutmeg, coriander, allspice and myrtle berries.Most Americans are used to eating German bologna or fleischwurst which only has garlic in to season it.There is a polony type, eaten in Britain and South Africa, which is made with a mix of beef and pork. The cold cut is big in Central and eastern Europe too, where it is called pariser and made with either, poultry , beef or pork. Not surprisingly, there is also a halal version made with turkey, chicken or ham. Home chefs can also get a ring version of bologna. This is a smaller ring and usually used in making hors d'ouevres. Many Yanks had their first taste thanks to Oscar Mayer, the famed meat company started by Oscar and his brother Gottfried in the late 1880;s Now they even have a jalapeno (!) baloney for some interesting eating.

Many love a simple baloney sandwich. Nothing beats it, fresh cut, from Boarshead or packaged from Oscar Mayer on a Kaiser roll that's been slathered with a good mustard.It's good on white bread, such as Pepperidge's Farms; but even better on their pumpernickel and rye.Of course, there is fried bologna which many people love Try slicing it into strips and then add barbecue sauce for a take on pulled pork. Serve on Hawaiian rolls with a side of pickles or cole slaw. You could also try it the way great Cajun chef, Emeril  Lagasse , baked with Dijon mustard and brown sugar. This involves a six and a half pound bologna ( the ones you see hanging in a deli or butcher shop) and baking it for five hours ,plastered with the sugar and mustard.These give it a nice crust and makes for a tasty sandwich after, which is what Chef Lagasse recommends.Bologna can be made at home, using chuck roast or ground beef along with liquid smoke, garlic, and onion powder. everything is gorund together with ice water and then formed into a log.Afterwards, it's wrapped in plastic wrap and put into the fridge for twenty-four hours. The wrap is then removed and baked in a 300 degree Farenheit oven for  half an hour. The heat is then reducue to 250 and slow baked for an additioonal two and half more hours.


Baloney or bologna is the classic cold cut.It's delicious any way , from fried , baked or just cold from the container. Slap it on a favorite bread or roll.,  Add  a lick of mayo or mustard, then enjoy, it in a tasty sandwich.

Tomato Time

This is the time for tomatoes. They're everywhere, from big bushel baskets at the farmer's market to hanging in clusters off backyard plants. What is great about the tomato is that it's so versatile. It's amazing what home chefs can do with them, especially with anchovies. Surprisingly it's a great marriage of opposites..

David Tanis knows this and featured the fruit in his A City Kitchen column in yesterday's New York Times Food section.He gives us three tasty recipes home chefs can play with during the height of the tomato season.What is unusual about them is that they all contain anchovies. The fish's saltiness and meatiness   gives the dishes a unami flavor that pairs well with the tomatoes' sweetness.  He recommends going for the best. They'll obviously cost more but so worth it. Look for the oil packed kind from Spain, southern France or Italy.Most Italian delis sell salt packed versions that still have all their bones These require extra work that will require rinsing and deboning. Don't worry about this last. Filleting them is easy. Using them pays off. Theye have a greater texture and tend to be milder than the ones packed in oil. Mr. Tanis does offer a tip about the packed ones - briefly rinse them in lukewarm water, followed by blotting them on paper towels.Don't go for the paste. Save that for brushing on grilled steaks.To add to the flavor , quickly the tomatoes them to give them a smokiness

The three recipes offered are easy along with being flavorful.The first is charred tomatoes with eggs, anchovies and bread crumbs. Alternate charred tomato slices and hard boiled eggs on platter Drape the anchovy fillets over the eggs and then add a Dijon mustard infused vinaigrette. Freshly ground bread crumbs are them sprinkled over the entire dish, sort of like a cold version of tomatoes Provencale. The next dish is kind of a cross between pizza and pissaladiere. It is an olive oil based pastry crust dotted with tomatoes and mozzarella. Top with the fillets along with capers and olives if you want. Mr. Tanis also recommends adding  rosemary and hot pepper too.One of the easiest and best to make during these sweltering days is pasta fredda. The sauce is a cold one, prepared hours in advance.It's a blend of chopped red onion and cherry tomatoes, anchovies, garlic and pepper with olive oil and vinegar as the base. Keep in the fridge for three hours. Use spaghetti or linguine for the pasta and cook according to directions. Add the cherry tomato sauce along with extra olive oil and basil.

This is the height of the tomato season right now. Pair them with anchovies for a flavorful marriage that works well. It's a great union of salty and sweet.

Feasting On Your Feast Day

Onamasticas or name days are kind of like having a second birthday. There are favorite foods and gifts to be had , along with praying or acknowledging the saint you were named after.It's a reflective day but also one filled with treats.

One of the most famous name days is St Patrick's on March 17th, Of course , everyone celebrates that day with beer and corned beef. Yet it should be a special day as well for those named Patrick or Patricia.The second most famous name day is St. Valentine's, February 14th. It's a day for romance and sweethearts but should also be observed for the Valentines and Valentinas out there too.Name days are big throughout  Europe  along with being observed in Latin American countries and Hispanic households here in the States.The Germans equate a name day  with a birthday so there's cake and gifts. Bulgarian children bring chocolates and other treats to school to share their day with classmates. Hungary has similar traditions except men receive wine on their saints days while kids get special treats to dole out to  friends.If you;re in Italy expect a cake to honor your day while in Slovakia enjoy a  big do that can rival a birthday.Spain and Hispanic America used go all out too for onamasticas however now they're more quieter. Not so for the Russians/ They are another nationality that go crazy on name days. There are big parties with lots of food and drink, rivaling birthday parties.

 Name days are not really celebrated here in the States , save for some families who carry on their ancestors' traditions. Today is St. Elizabeth's Day so both my Mom and I celebrate .We just had a nice lunch at The Olive Garden and enjoyed their latest dessert - chocolate lasagna cake. (you read right,It's a chocolate sponge cake layered with cheesecake and a rich fudge layer) Saint's days don't have to be elaborate affairs. The summer onimastica parties can be a small barbecue featuring the honoree's favorite foods. Try filet mignon or a T-bone for a lux treat. For a little more fun cook up some kabobs with chicken  and a variety of veggies. End with a small cake. Again, this doesn't have to be an elaborate iced creation, Think strawberry short cake or a peach or berry cobbler with fresh whipped cream or creme fraiche. The meal could  also end with a chocolate fondue too,dipping the fruits of the season along with marshmallows in melted chocolate. For fall and winter onamasticas. try a chili pie or maybe individual Cornish hens with stuffing.End the meal with a home made apple or pear galette topped with vanilla ice cream. Give the honoree a small ballotin of fine chocolates for a nice gift or a gift certificate at the local coffee shop.

Name days are meant to honor not just the saint but the person named after him or her. Celebrate with a favorite food or dinner out .It's a day of  honoring but also of feasting as well.

An Exchange Of Foods

Today is Columbus Day and like it or not it's when two cultures,the indigenous  American and European collided.It may have been the end of one culture yet it brought together what we now know as global cuisine.It expanded the world's diet and brought about better nutrition.

The Europeans brought various meats such as chickens , beef and lamb to the American diet.Yes the people already here ate meats but it came from hunted animals.The new kinds were able to be kept in herds or on properties.European bakers brought yeast to the New World which enabled breads to be made, thus more ready nutrition for the
young, infirm and elderly.It could go a long way in feeding large families. It could also be turned into sandwiches for easy meals.Whether considered good or bad,sugar was also introduced. One of the most dubious  "gifts" is alcohol.Fire water was a way of placate them however it proved lethal in the  20th Century. Sadly many young tribes people have fallen for the variety of junk food that their Euro American counterparts have. Luckily many are returning to the ancient pre-Columbian diets.

The tribes from Canada to Central America have given us so much.They expanded a European diet that primarily existed of cabbage and turnips.Thanks to the Western Hemisphere ,there is polenta and tomatoes in Italy,chocolate in Switzerland and France, and beans in England.Our diets have expanded so much thanks to the potato which was easy to grow. Any meal we eat today has at least one indigenous ingredient.Even our Thanksgiving is influenced not by the English who created it, but by the Massachusetts tribes.The native Tai no gave us barbecue or Barbac a which has become a worldwide staple.On a broader scale the Pacific Islanders gave us pineapple and breadfruit .

Columbus and his crew discovered a whole new world.It was a culinary exchange that changed diets around the world.It broadened our palates and diets.

Hot Weather Haute Cuisine

It is mid summer , a time when even the thought of  cooking in a hot kitchen is just too much. Unfortunately mostly everyone, even the most experienced or diligent home chefs slap together sandwiches or worse - order out when the temps go into scorching highs. However cuisine and diets shouldn't suffer . Tasty  and even classy dishes can be made during a heat wave.

The best idea is to look at Mediterranean cuisine, from Spain to Syria , from the south of France to the north of Africa. Home chefs from warm weather countries know how to cook when Mother Nature turns the heat up. One of the easiest and most flavorful is the French Provencale of Nice and Marseilles. Nothing beats a simple pan bagnat which is just slicing whole wheat boules  or rounded bread lengthwise an filling with tuna, anchovies and sliced hard boiled eggs. Add sliced tomatoes, onions and green peppers along with olives  then wrap the sandwich and let it sit for two hours. You can put a brick or anything heavy over it so that the oil is fully absorbed in the bread. The Spanish coast gives us ceviche which is a fish dish that is cooked simply in a lime juice marinade. The fish is usually halibut, turbot or sea bass filets and the whole process takes 30 minutes tops in the fridge. Like the Spanish, the Italians have elegant and quick dishes to make during these steamy estates or summers.One favorite is just a simple dish of veggies , crudo misto with an olive oil dressing .It's a classy way of making sure every one receives their daily dose of veggies. Have sliced Italian bread too for sopping up the oil and a chilled bottle of your favorite wine on the side


If you want elegant and exotic then look to the Arab countries like Morocco and Tangiers. Couscous is an quick  dish and can be customized to suit individual tastes Home chefs can have a taste of the Kasbah in only ten minutes. thanks to being easily cooked up in either water or broth. Spices can be added along with fresh veggies. It can also be turned into a cooling salad, made even more refreshing with the addition of mint leaves. For a quick snack think bagels dipped in za'atar with olive oil. Za.atar is the hottest trend of the year and dates back thousands of years. It is a mix of ground sesame seeds, thyme , oregano and marjoram. Greek sumac is also added which you can buy at specialty stores,Don't worry if you can't find it,The recipe doesn't have to be exact. Add some coarse salt to finish it. Dip toasted bagel or pita in it for a quick Sunday night supper. It can also go on salads and even couscous as well as barbecued meats.Another hot weather cuisine is Greek and they are a country once  known for ritzy out door cafes that serve tasty kabobs made with lamb or chicken The meat is marinaded in a flavorful lemon and olive oil marinade.A refreshing light meal is tzatziki, a chilled yogurt dip flavored with pureed garlic. Pita bread is dipped into it but you could also use veggies too.

Elegant and tasty meals can still be made despite the heat wave. Look to the ultra chic Mediterranean region for inspiration. There's always a classy dish that's super easy to make and fun to eat.

The Freedom Of Hot Dogs

Happy July 4th everyone! This will be a short Foodie Pantry  because there are fireworks and cupcakes to enjoy!

Enjoy today but remember the freedoms our ancestors and forefathers worked hard for during that hot summer in 1776. Their quest and fight for freedom opened the doors to the immigrants who brought us our culinary  staples, hotdogs and hamburgers from Germany, pizza and spaghetti from Italy , croissants and  coq au vin from France,chow mein and wontons from China, curry and samosas from India , okra and  yams from Nigeria and Ghana, grape leaves from Greece saffron buns from Sweden and Norway, paella and green olives from Spain vodka from  Russia, pierogies from Poland, and tempura and sushi from Japan. every country , every person  has contributed to the  patchwork quilt that is the American diet. Our biggest contributors , of course were the indigenous peoples who , not only sacrificed their land to us but also their crops and hunting methods. We owe them a huge debt of gratitude for so many reasons.

Enjoy today! Munch on that dog or burger, wash it down with a beer or a Coke. You have the freedom to do so, thanks to our founding fathers.

Summer cooking Classes

No one likes summer school. Even the summer college courses attract a small but loyal crowd who want to finish their degrees in three years. However there's are classes everyone loves - cooking and baking classes. It's a great way of spending a vacation or just an evening learning new things.

Research the course and school before signing up. It may have specific courses or general. Also consider the tuition and if you can get some kind of financial help.Another is gauging your skills. If you're a whiz at cooking and baking then think about the more complicated intermediate and advanced courses. Of course, the school's location plays a big part of it. No one wants to drive over an hour. You'll be too tired when the class starts. Factor in  your available days too. If you have a busy social life, a Friday or Saturday night cooking class may not be for you. A better choice would be one on a Saturday morning or afternoon. An evening course is perfect if you have the time after work.It's a great way to unwind and meet other cooking and baking enthusiasts.A fun idea is having cooking classes in your home.Some instructors can organize them, using your kitchen and implements if you can get together a minimum of four people. This kind of course sometimes include shopping field trips as well as tasting tours.

Many hard core foodies schedule their vacations around famed overseas cooking schools.Again there are questions to ask what ethnic foods inspire you? Where would you like to travel?Most foodies usually head towards the Italian and French cooking schools however there are also schools in London ,Istanbul and Ballymaloe Ireland. Being in a big city like London , Paris , Rome or Milan can open up opportunities to meet famous and celebrity chefs as well as side trips to world famous restaurants. Studying overseas also opens home chefs up to how certain dishes must be cooked and served.It also broadens one,s horizons as far as culture and living abroad.Some schools such as Ballymaloe Cookery School offer a twelve week course which is a good chunk out of the year.Another idea is a cooking vacation which combines the best of a holiday with lessons.These are global and you could take a cooking vacation in Umbria where you'll learn the best of Italian cooking to Vietnam where you'll pick up interesting tips as well as visiting the many markets in Ho ChiMinh City. Cake  lovers can even take a bake-cation where they head to Italy and France to learn to create mazing , mouthwatering breads and pastries.These vacations can run to four days to two weeks in length.

Summer is not usually the time for learning. Yet if you do have free time , think about taking a cooking class. It can be a fun and interesting kind of summer school.

Not Your Average Italian Cook

Italian cuisine is the most traditional of all cuisines.Or is it?There 's a new kind of chef that's rethinking traditional dishes while still honoring centuries of good recipes.He's creating quite a stir and gaining a massive fan base. Melissa Clark not only got to interview this chef,Massimo ,Bottura but got to sample his nonna's risotto, a milky creation that include the usual arborio rice AND cappuccino . Chef Bottura come from Modena, a well known culinary area where fresh ingredients and good recipes abound.He is the chef and owner there of the three starred Osteria Francesana.Ms.Clark opened up her kitchen to him where he made riso al latte or rice and milk.This is a traditional dish grandmothers male for the or nicotini or grandchildren.However he modernizes it with a covering of bread crumb foam,this last thanks to his nitrous oxide siphon.Even wilder is the tomato berry salad drizzled with aged balsamic vinegar.Ms Clark liked this,her daughter, more of food critic than her mom, didn't. Well not at first.He gave her a puff of breadcrumb foam(Chef Bottura specializes in foam) and she didn't cotton to it.However both mother and daughter loved the rice underneath, after he added some sweetened cappuccino.This is more of a dessert than a dinner.Think an espresso laced rice pudding which would be great after grilled meat or another Bottura recipe bollito misto or boiled meat. Chef Bottura is somewhat of a wild card on the Italian restaurant scene.He takes traditional recipes and zings them into another stratosphere. Ms Clark fell in love with his dishes when she visited his restaurant in Modena.His plates are a mix of traditional Emilia Romagna and an homage to Ferran Adria, the great chef who introduced foamed sauces to the public at his famed El Bulli.It comes as no surprise then to learn that the chef spent a summer working there, learning and absorbing the take on post Modern cooking.Like Chef Adria he combines science with cooking.He is known for Memory Of A Mortadella Sandwich, a rosette of mortadella foam along with Snow Under The Sunan unusualamd highly interesting raw potatoes with porcini gelatin coffee powder and snails.His take on bollito misto was almost considered a sacrilege by fellow chefs because he re imagined it as the Manhattan skyline.The meat is not boiled but cooked sous vide,cooking it in. Gasp plastic bags.He has famous fans too who praise his outré ideas such as the late and always great Lou Reed,along with fellow chefs Mario Battali who dubbed him the Jimi Hendrix of Italian Chefs.For fans or those curious about his recipes, Chef Bottura has a brand new cookbook Never Trust A Skinny Italian Chef. Chef Bottura is rethinking and changing the face of Italian cuisine.It may not be what purists want but it is what modern foodie's want.It is different but still maintains the flavors and ingredients of a traditional Italy.