Derby Fare Your Way

 The famed Kentucky Derby brings its' own special drinks and foods to the American table.What would a Derby party be without a cooling sip of min julips and tasty bites of hot browns and burgo.. Yet these can be redone to fit summer parties and everyday meals.It's just varying the classic recipes to fit your tastes

Mint juleps are di figeur for today's parties. It;s a simple drink first starting in the 17o00's an dusting Kentucky's most famous product - bourbon. The classic recipes involves making a simple syrup which is nothing more than granulated sugar and water cooked down in a sauce pan, and mixing freshly chopped mint leaves together. Pour as much  or as little bourbon as you like into this and add pebbled or crushed ice. For something slightly different use maple syrup instead of the simple syrup.This would be perfect for a late Sunday brunch because the maple flavor would pair well with French toast, waffles or pancakes. You could also create a cherry mint julep by subbing in Luxardo liqueur a cherry rich after dinner cordial.Another idea is a strawberry flavored one. Add minced or pureed strawberries to the sugar and mint , then the bourbon and ice. Chocolate and mint go hand in hand and you can easily sub in the mints leaves with chocolate mint to create a sweet dessert drink.

The foods of the Kentucky Derby can also be reimagined. The famed Louisville hot brown is a an open faced turkey sandwich topped with bacon and tomatoes. Mornay sauce is poured over it and the sandwich is broiled  for five minutes in a broiler. It's usually made like a casserole with it being cut into individual squares for single servings. You could turn the sandwich into a variation, Devonshire turkey which was created in Pennsylvania a few years after the Hot Browns. This is omitting  the Mornay sauce so it's more of a dryer , yet still tasty sandwich. The Mornay sauce can be subbed out for a creamier bechamel sauce and Canadian bacon can be used instead of regular bacon. Borgoo is another classic Kentucky dish.This stew is a variation of Brunswick stew and made with a melange of pork, beef and chicken along with potaotes carrots and tomatoes.Okra , green beans corm and a diced onion also are mixed in to give it more colro and taste. Barbecue sauce give it its; classic tang while apple cider vinegar gives it bite. It's usually made with garlic, bell peppers and celery  however you can omit these. For a more vegan version nix the meats and add kidney and pinto beans. Sub in vegetable broth instead of the standard chicken one too for a more vegetarian friendly dish.

Kentucky Derby treats can be served any time of the year not just the first Saturday of May. Try the julep variations .Make diufferent forms of Hot Browns and burgoo. They're all tasty.

Your Own Bistro

 There is absolutely nothing like french food,especially the recipes coming form the classic bistros dotting the country. The food is absolutely delicious, rich in flavors, perfect in execution. Now you can bring the bistro home with a brand new cookbook. It's full o fall sots of recipes from brunch to dessert.

This wonderful cookbook is America's Test Kitchen Modern Bistro : Home Cooking Inspired by French Classics (enguin Random House 2022). It's a great book for anyone who's visited France or a true blue Francophile. I love this book. There are so many different recipes from steak frites to the perfect omelet. Since this comes from that great PBS cooking show America's Test Kitchen there is a chapter on the ingredients and the right equipemnt to use such as the French kitchen standard the mandoline. Another plus are explanations on mastering bistro cooking techniques.Home chefs can learn how to fold an omlet and sear a perfect steak. There is a good guide to cheese which helps in creating the perfect charcuterie platter.Another plus is that this is modernized ,reflecting France's now varied population.A Yemeni spice called hawaij is one of the cheif ingredients in a creamy cauliflower soup.Vadouvan,a blend of Indian spices that French colonizers too from India centuries ago is in asauteed  radish and almond dish. There is a section on wines and sheery because these too are ingredients in French cooking.It's a good guide as are the tips with each recipe/

There is a wide range of recipes to try. I would definitely go with my favorites like  crunchy croque monsiuer with a Mornay sauce and French onion soup. What I like about their recipe is that they use croutons instead of a slice of French bread. There are also takes on American classics too,like burgers made from sirloin and topped with homemade onopn jam and a grown up three cheese,  mac and cheese - which has french origins, the recipe coming over with Tom Jefferson. Of course there are the bistro classics like steak au poivre and the buttery stew daube provencale with its; mix of beef and salt pork. Cheese fondue also makes an appearance along with mouth watering omelet recipes. The breakfast and brunch section are another favorite. There are waffle and a really good eggs Benedict recipe with a tasty Hollandaise sauce. Yes. there are dessert recipes.The Gran Marnier souffle is a must try as are the chocoalte pot di creme.Galettes bith savory and sweet abound here. Two must tries are the tomato and potato ones. There are also bread recipes. such as the airy baguette.

America's Test Kitchen  Modern Bistro: Home Cooking Inspired by French Classics is the definite kitchen must have. The recipes are rich and delicious. Any one is full of flavor just like their bistro counterparts.