Your Spring Herb Garden

Thoughts turn to all things green when Spring arrives.This is a great time to think about planting herbs.They"'re less fuss than fruits and vegetables and yield actually more.Also it's a great way to introduce yourself to herb cooking and a chance to zip up bland dishes. One of the best aspects about growing herbs is that you can grown them on any sunny window.There's no need to grow a whole lOt to get a yield for a dinner.A a handful of any herb is more than enough.You can plant according to your tastes or how easy it is to grown them.Most herb growers usually cultivate the plants they're familiar with in their garden.Many choose basil ,planted later in the Spring because of it's versatility.It can be shredded on pizzas or pulverized into pesto.Another popular one is oregano.This is used in a variety of dishes from braises to sauces.Grow it with Rosemary if you like to cook Italian cuisine.Both are part of the backbone that give us. All sorts of dishes from foccacio to Bolognese sauce. If you like to cook Mexican or Caribbean, then definitely plant cilantro.It's what gives the two cuisines, especially Mexican their bright sunny flavor.Chives are a snap to grown and they are extremely versatile.Use chopped chives to liven up a brunch omelet or cream cheese spread.Scatter dried sliced chives on loaded baked potatoes.Dill, another easy herb ,nthat thrives in both Spring and summer suns.This herb is used in pickling but can also add zip and zing to a cucumber salad Mix a cut up sprig in half a cup of sour cream, them pour over chilled cukes. it also give grilled salmon a wonder flavor as well.Chervil, a fancy French herb, is a cinch to grow.It's delicate flavor is perfect for vinaigrettes but it also is wonderful on chicken. Rub it over the skin with salt and pepper before you put the bird in the oven. Herbsz are a great way to introduce yourself to gardening.They're easy to raise and to maintain.Having them will definitely liven up any Spring meal.

A Well Made Meat Loaf

Meat loaf is considered the ultimate comfort food. It reminds us of home cooking and passed down family recipes.It's easy enough to make and with certain ingredients can also be considered even gourmet.Still, it's the perfect meal, especially on a crisp, fall evening.

The most important ingredient is the meat. Ground beef is the most traditional but you can also mix it with ground pork and veal. Mixing the different flavors makes for a tasty and juicy loaf. For a lower calorie one use ground turkey meat instead or even vegetarian beef crumbles. There is even a baby's firsts one made with equal portions of meat and formula. Binders usually are eggs and bread crumbs. The last can be flavored to give the meat loaf more taste.

Other ingredients can also be added. You can put in a hard boiled egg for more taste and protein. Some recipes call for bacon to be placed on the top for some crispiness and texture.Italian meat loaf calls for the addition of mozzarella and sauce while barbecue style calls for a half a cup of your favorite barbecue sauce. You can also make a cheesy meat loaf by adding strips of cheddar on top and putting under the broiler for minute or two. Other popular add ins are oregano, garlic, mushrooms and onions. For the vegan loaf, you can add healthy but yummy ingredients such as sunflower seeds , broccoli, cauliflower and carrots.

There's nothing as comforting as a meat loaf dinner on a cool fall night. You can vary what you put in and tailor it to your family's tastes and likes. You can experiment with it or leave it traditional.No matter how you make it it's still a family favorite tasty and satisfying.

Radiation Fears

There has been a lot of talk regarding Japan and the radiation coming out of the nuclear plant in Fukushima . People fear it will hit everything from the milk to the seafood to the vegetables. After all it will hit California first the nation;s salad bowl along with the fishing industries of the e Pacific Northwest. Yet will our food be affected? Will we? According to all news reports the radiation coming over to the States via the wind currents are very small amounts. of course the most common fear is that it will affect the California dairy products. radiation particles will settle in the grass , the cows eat the grass and then have their milk contaminated. It has shown up in Washington State milk. Experts say not to worry . The amounts are so incredibly low. You get more dosage from your dental X-rays. As for our lettuce, tomatoes and other harvests coming form the Pacific. Again the radiation amounts are so small that they're not worth obsessing over. Avoid them if you like. That's your call. What about the Pacific itself? Japanese officials have repeatedly reassured the world that the contaminated water has been contained. That means that the North Pacific wildlife such as the cod used in Wendy's fish sandwiches is OK. That means that it doesn't pose a health risk. This must also go for the tuna caught in Japanese waters too. Again , to a certain extent water is like air. The further it moves away from the site , the less radiation will be in it. The marine life like their land cousins won't be too affected by low levels of contaminaton. Should we worry about our food? That's up to the individual.Just remember that there is always some low level of radiation in whatever we eat, from veggies to milk to meat. We haven't fretted about in the past. Soudl we do so now?

A Grateful Nod To Japan

As our hearts and prayers turn towards Japan we have to thank this ancient and interesting nation for their culinary gifts. They have contributed so much to the international table. They've brought to us favorites that are a big part of our lives . After all there's nothing like a Japanese dinner.

One of the biggest and most popular dishes from the Japanese islands is sushi. Everyone around the world has take the savory rolls to their hearts. Ironically enough the dish first came from China and made its' way over to Japan. Sushi became big int he last two centuries and it was first eaten as fish wrapped in rice. there was no artful presentation to it. That changed when the inventor of modern sushi, Hanaya Yohei, decided to put the fish on a little bed of rice. Now it;s fused with the west to create California rolls and variations using avocado and scallions. Sushi is a staple in every mall nowadays and its' garnered a worldwide cadre of fans.

The Japanese also give us the fragrant and delicious miso soup. This is simply a broth made with tofu and miso or dasho. it can be flavored with shiitake mushrooms kelp, sardines , bonito or seaweed. It's usually starts off a meal in a Japanese restaurant. Of course there are the two classics. tempura and teriyaki. tempura which comes from the Portuguese missionaries and from the Latin meaning times was eaten during the Lenten period. it is simply vegetables (and sometimes fish and meat such as chicken ) dipped in a fine coating and then fried. Teriyaki is grilled chicken or fish after its'; been soaked in a soy sauce marinade. It's usually served with rice.

Japan has given us a multitude of culinary gifts. Their food has given the world table some much beloved dishes over the years. Our thoughts are with them now.

Spice Rack 101 Part One

We all have it in our kitchens. We use some fo the cotents in our cooking, yet do we really have a good working knowledge of the entire rack There are some like thyme and oregano that constantly have to be replaced, We know them. We know they're good in soups and sauces. Yet other spices like turmeric and cumin can languish for years without us trying them. It's time to go the spice route and discover what whats work best with them.

Mostly everyone uses up their bottles of dried oregano and rosemary. They' re great sprinkled in sauces as wellon pizza. it adds flavor and depth. However many people don't know that grilled meats can benefit from a lemon and rosemary rub or that oregano is good for bringing out pork's flavor. You can also use rosemary to flavor foccaccio. it gives the bread a strong, earthy taste. Thyme is a wonderful seasoning as is sage. Thyme is good for flavoring in soups and it's the driving flavor behind Manhattan clam chowder. Sage is another versatile herb , like oregano and rosemary.It is excellent in stuffing, really giving its' distinct flavor. However sage can also be added to a butter sauce for pumpkin ravioli and whole wheat pastas.

What about those odd colored spices like turmeric and cumin. Turmeric is used most often in Indian dishes. It add color and that great curry taste to rices and chicken. it is also good for you. It has antioxidants and also phyto-chemicals which help in easing arthritis pain. Cumin , another spice rack staple is excellent in chili and huevos rancheros. It's the perfect addition to any salsa as well and figures big in Mexican cooking. It's also great in helping to rid the body of urinary track infections and act as a natural sleep aid.

Don't be afraid of using everything in your spice rack. It's there for in your kitchen for a reason Any spice can turn ordinary food into extraordinary. See what you have and then get creative.

Crackling Good

Yesterday’s New York Times Dining section had an interesting article on a much loved but much less publicized snack - pork cracklings. These are those pork rinds that most of us avoid in the snack aisle. However when made fresh they’re a different animal so to speak, - crackly salty and meaty. They’re also easy to make on your own and can be varied in flavor.

The piece, written by Kim Severson describes the different kinds of cracklings or scratchings. She mentions the tart vinegar soaked lechon served at Filipino weddings, the Chinese pork belly called siu yuk and the Cuban style crackling bits. There are also recipes for the Italian version called porchetta which requires sage, thyme and rosemary along with dry white or red wine There is also a Cajun recipe that features sashes of spicy cayenne and paprika peppers . This give the meat and fat a zing as well as a fiery yet flavorful taste.

If you are thinking about making crackling. then buy either boneless pork belly or shoulder. The best crackling does come out the best in what’s know as a combi oven This is an oven that first blasts moist heat and dry to thoroughly cook the crackling. Unfortunately the average cook can’t afford one. The best bet is roasting for two hours in a low heat oven (about 250 degrees Fahrenheit), Crackling can be fried but I think it may just be too greasy to eat afterwards.

Pork rinds are not as low brow as food snobs think they are. If made right, they can be wonderful - and highly addictive. iI’s just a matter of how to prepare and season them for the perfect treat.

Good Breading

There’s nothing like a crispy fried piece of chicken, pork chop or even veggie. What makes these ordinary foods so delectable? The secret is breadcrumbs. A crispy fried or baked food starts off with a good coating. You can use the store bought or something of your own creation , American or Japanese.

A good rule of thumb is to always have a canister of bread crumbs in your kitchen. You can use them to thicken soups (like the Piedmontese pane pesto) or a quick additive to a sparse stuffing. You can buy the commercial made which come plain or Italian style. Another option is making your own. Use dry Not stale bread . Stale bread will mean stale breadcrumbs and you don’t; want your food to taste that way. If the bread is to fresh just dry it out. A better solution is using lightly toasted Italian or French bread. Slice and bake for ten minute sin a 300 degree oven. Cool and then add to your food processor Store in an air tight container. I fyou want you can add garlic, or onion powder as well any herb such as, oregano or thyme to flavor them. Herb flavored bread crumbs are perfect in making veal Milanese , chicken or eggplant parmesan.
Another craze right now is breading with the Japanese panko breadcrumbs. These are a finer , spicer version of our American version. The coating is much crisper and crunchier and goes well coating chicken and especially pork . Panko breadcrumbs can come in a bag or jar. Again these are easy to make. Instead of bread you use Saltines or oyster crackers. These are crushed and mixed with thyme , chili powder as well as dried basil and black pepper. The next step is drying these in 325 degrees Farenheit oven fro 6 to 8 minutes. You can freeze these or store these in a jar.

Breadcrumbs, especially homemade are a nice way to liven up a meal. There’s nothing like a crunchy chicken leg or pork cop with a light coating of crumbs. Even better consider breaded vegetables for a nice appetizer or hors’ d’oeuvre. Bread crumbs whether American or th e Japanese panko liven up any fried dish.