Changing Up The Recipe

 The same old recipes can be boring. Luckily you can ease some for the mid winter blues by changing up your recipes. Add new ingredients. Switch up the spicing. Create something that s equally delicious and different.

One of the most intriguing switch ups is a fusion of Indian and Italian  - curried pasta. This is taking curry powder and cream instead of the usual tomatoes and tomato paste and coming up with a totally disparate take on traditional spaghetti or penne. There is still onion, garlic and olive oil for the sauce's body but curry powder and heavy cream give it a bright yellow color and creaminess. You could also add turmeric for more color brightness along for a boost of flavor.Curried meatballs is another switch up made with either ground turkey or chicken. This is served ina rich curry sauce as well,  redolent with tomatoes , onions garlic and ginger.Instead of pasta serve it with fragrant steaming basmati rice. Another idea for a different kind of pasta sauce is combining mushrooms and spinach in a hot oil sauce Add garlic and hot pepper flakes for some zing,Keep in mind this also would be great over chicken breasts or steak too. Berbere spice is usually reserved for Ethiopian dishes . Imagine using it in the most English of dishes  - shepherd's pie. You can easily spice up a beef or lamb filling with it and also do a light dusting of it over the mashed potato topping.

Stuffed veggies are always a good winter's dish whether on a week night or a week end. Most go for peppers stuffed with everything from ground beef and turkey to more veggies. Have you considered stuffing onions instead? This Piedmontese specialty varies from household to household in the frigid Alps northwest of Torino. Some add raisins to the mix of chopped meat and breadcrumbs. I usually made my own vegan version, using Impossible ground meat and a mix of oregano , salt pepper and just teeny pinches of both onion and garlic powders.Keep in mind that the onions should be parboiled first for a few minutes. This is just boiling the onions for a few minutes, letting them cool and then stuffing them. They're topped with breadcrumbs for a crispy finish and then placed into an air fryer for thirty minutes at four hundred degrees Farehneit.Can you do this with turnips? Yes! This winter root veggie is perfect for filling with the same tasty stuffing.It's the same method as with the onions with the eparboiling before stuffing. They do have to be peeled and hollowed out though. YOu can fill with with lamb too along with pomengranate molasses for a Middle Eastern flair.

Think outside the recipe with you cook. This provides a fun spin on classic dishes.It makes for a yummy new take and an exciting meal.

A Family Classic Pumpkin Soup

 This is the season for pumpkin and soup. Why not combine them in  a comforting  dish that symbolizes what autumn is all about. Nothing beats a creamy, flavorful soup,

I made my bisnonna's or great grandmother's Piedmontese pumpkin soup. It was just a perfect dish fora cold, rainy day. It's a pretty easy cook. You do need two sixteen ounce cans of Libby's pumpkin puree(DO NOT get the one that's meant exclusively for pie filling.It's loaded with pumpkin pie spice)along with half a white onion, and veggie stock.

The onion is halved and then cut into little pieces. It's sauteed with a mi of olive oil and Country Crock plant butter.

Saute the onion pieces until they;re translucent (about five to ten minutes)

I like a rich, buttery flavor so I put two large tablespoons of Country Crock plant butter/

It was then adding the pumpkin and then briskly stirring it into the onions. This needs to be thinned out.I used two cups of Lidl's Veggie stock (Which is excellent and I'll be using it in other  homemade soups too)

For creaminess I added a quarter of a cup of almond milk(whole cream is usually added in the nin vegan version) This gave the soup a lovely light caramel color.

Pumpkin can be bland tasting hence the reason for highly spicing it. I added two or three dashes of salt and freshly ground pepper along with a sprinkle of garlic powder.

Rice is also important in Piedmontese pumpkin soup. I used Lidl's instant rice which only takes two minutes to cook.

This was the most amazing soup. It was creamy and rich in flavor. The onion and pumpkin were the perfect marriage together ,creating a smooth texture with some crunch to it.

It's fall.It;s pumpkin season. Make this delicious soup to celebrate the two . It's a wonderful way to welcome in  a chilly season with a hot bowl of goodness.

A Fun, Summer Birthday

 How do you celebrate a summer birthday? There's humidity and high temps to deal with. Forget about baking a cake. You can still have fun in a very cool way.

A cool way to celebrate is to look to Northern Italy. Piedmonte, wich is graced with cooling Alpine breezes is big on salads. A Piedmontese potato salad is filling on its own or as a side. It's taking small, boiled potato, cornichons or gherkins  and tomatoes mixed with with a dressing made with red wine vinegar oil, and Dijon mustard. Another great meal is peperoni Al acciuga or peppers with anchovies. These are pure heaven on earth with grilled and charred green peppers dressed with an richly anchovy dressing.salsa Verde,  a ground parsley pesto can be added on top but the sweet peppers married with the anchovies braininess are ideal alone. Anchovies are also a main ingredient in the wintry dish bagna calda. They create a rich sauce  blended with olive oil, butter and garlic. Savoy cabbage is dipped into it along with filet mignon. yet it can be made with red leaf lettuce for a lighter summer birthday treat. Just as the main summer meal in Torino is lush, so are the desserts.The area is known for hazelnuts so a homemade hazelnut cake is the perfect end. It can be dusted with coca powder for a Nutella vibe. fresh fruit with Prosecco is also a nice birthday dessert.

On the other side of the Alps there is German food namely the intensely flavored Swabian cuisine. A really fun birthday lunch or dinner I grilled bratwurst, Make sure the skin is crispy so that every bite is filled with flavor. Serve it with Swabishe kartoffel salat. What makes it tastier than just regular Potato salad is the addition of beef or chicken broth , The potatoes -usually the deep yellow Yukon gold is left to marinate in the broth that's also mixed with  minced onion, white wine vinegar, salt and pepper.Another dish that would be perfect with grilled bratwurst is spaetzles salad.Spaetzle is good on it;s own or served hot mixed with great beans but it's also excellent in a salad. This type of pasta is mixed with sun dried tomatoes, , zucchini, peppers and greens.  You could also fry up priest pockets or maultaschen filled with meat and spinach. These are fried  for extra crispiness.Dress it with a simple vinaigrette or pesto Most rich Swabian cakes are usually made for the Christmas holidays. A summer birthday calls for a fruit laden cake. There can be pum tort currant cake and apple cake. Serve these with whipped cream or vanilla ice cream.

Birthday's don;t have to be the usual summer fare of hamburgers or ribs. Vary the menu. Try a Piedmontese or Swabian dish for something more delicious and fun.

Your favorite Holiday Flavors

 We all have them, Our favorite Passover and Easter flavors. it could be a decades old brisket recipe, flavorful and meaty .It could be chocolate coconut or creme eggs . These are the tastes that shape us and our memories.

The question is what is your favorite Spring holiday flavor? Mine is asparagus Piedmontese style with melted plant butter and vegan Parmesan cheese. I'm also fond of chocolate chip macaroons too.

Let us know here.

Seven Years Without The Chef

 It has been seven years since we lost the Master Chef of this household. My Mom would have loved our newest obsession -Lidl. It not only would have appealed to her German side but she would have fallen in love with the food and marveled at the prices,

French food and my Mom went hand in hand.Thanks to her mom, my Nonna being Piedmontese there has always been a love of the cuisine that birthed the French diet.I know she would have loved these.

These were four mini vegetable gratin from Duc du Couer,one of the Lidl brands. She would have gone mad for this. They were mini gratins ,full of delicious vegetables, from squash to carrots. ANother plus she would have liked is that they can easily be baked in theair fryer.

I think the air fryer would have been my Mom's best friend. She would have loved its' convenience and the way it thoroughly roasts and bakes in a matter of minutes.I can see her using it for these and also making a lush salad to go with it.

These were baked/roasted for twenty minutes and had a nice crunchy exterior and a soft eggy middle. My Mom may have added a sliced of hand to this , highlighting the gratin's flavor. She would have also bought Lidl's escargot along with foods that represented her Swabian German heritage.I know she would have bought Lidl's stollen and sttollen bites because it's a tricky loaf to bake. Their sliced Black Forest ham would have been the base of many of our lunches and I know she would have loved their gnocchi and pasta too. The price of Lidl's soda  would have amazed her as would its' taste. 

My Mom would have been just as crazy for Lidl as her kids now are. She would have loved the weekly trips to the store , buying all sorts of good food from all over the world.. A good chef appreciates good food.

Extra Veggies, Extra Recipes

 This is the season where you could find a stray tomato or zucchini in your fridge. What to do? There's a lot of veggie recipes out there you can have fun with. It clears out the fridge and veggie drawyer along with providing a tasty dish.

Tomatoes are one of the most versatile veggies/fruits out there. They can star in a lot of tasty recipes. A favorite is the Piedmontese tomatoes and eggs.This is taking two or three Roma or Capri tomatoes  chopping them and then stirring them in a beaten egg mixture. A minced garlic clove is added for more flavor. Everything is then cooked up and served with sliced Italian bread.You can also make it Sicilian style by subbing in a chopped green bell pepper and cook the same way. A panzanella salad is an easy way of getting rid of any stray tomatoes. Just chop and add torn pieces of Italian bread. Drizzle with oil and you can add garlic and onion powder for more flavor. You could also add croutons instead of bread for a crunchier version.A fun salad is one made of all sorts of different tomatoes. If you had some cherries and grape along with vine ripened. ,slice and mix these together . Add a simple vinaigrette for a memorable and colorful side dish.You could also add a sprinkling of fresh Parmesan too.

Keep in mind that there are plenty of hot dishes to use on those extra vegetables. Use your grill for tomatoes, eggplants and zucchini, This makes for a nice side to any barbecue, especially if you're grilling chicken or fish like salmon. Just brush with olive oil and lemon juice and season with only sea salt and fresh ground pepper. Of course there's that year round classic ratatouille you can easily make on a stove top.It;s just taking those smaller eggplant or even zucchini, and cooking the  slices with chopped green peppers and tomatoes.You could  double the amount and freeze it for later on. It's also good reheated as the next day's lunch. Stuffed peppers are usually a winter dish but you can easily make them in your air fryer.Even if you just have one lying around you can create a tasty cooked meal with it. Add crumbled beef or plant based crumbles rice and whatever else you fancy. If you have some extra broccoli and cauliflower florets chop them and add to the stuffing along with olives and rice.It's an easy cook in the air fryer and a great way of getting rid of extra peppers.

Extra veggies lying around can be turned into tasty hot and cold dishes.It's a good way of using them up .It' also a great way of reducing kitchen waste/

Rice The New Lettuce

 If you;re tired of making salad then switch it up a bit. You don;t have to use lettuce as a base. Try rice,It's a nice change up and makes a side dish special.

Rice is an easy make.It;s just putting it in boiling water , whether on a stove top or microwave. You can also use Lidl's instant microwave rice. They have a plain and one with pepper. It;s just cooking for two minutes in the microwave.

The plain can go with anything while the garden veggie would be great with shredded rotisserie chicken. I added a simple tomato salad   - just chopped Roma tomatoes with oil , salt pepper and garlic powder sprinkled on them.

Mix both together for a delicious , new salad. To turn it into a filling main dish then think of adding grilled shrimp to it. 

Keep in mind you can use rice as the base for any salad. TRy one with ham ,peas and a dressing of mayo for a Piedmontese inspired main dish. You can also have a simple rice base with broccoli, and carrots along with chopped peppers and olives. This would be perfect for any barbecue. 

You don;t need lettuce to create the perfect salad. Think rice.It makes for an interesting and tasty alternative to the usual hot weather dish.

A Chef's Kiss

 What happens when a restaurant loses a master chef? It continues as best it can. The recipes carry on despite  them not being as good as the original.

I feel that way with my Mom whose birthday is today. She would have been 101  - a great age.Her years with us were  very  great learning periods.Her imprint is felt in our cooking  and baking today. She was always a big one for mixing olive oil and butter to temper the oil. It's almost a knee jerk reaction to add a knob or two of Melt plant butter (what would she have thougth of that - maybe she would have liked it). Combining the two also gives sauteed and fried dishes a better flavor along with some body. Mom also cooked rice in vegetable broth which makes for a perfect quick lunch or weekend supper, but also a good base for ratatouille.Her risotto was amazing too and her patieince in creating this tempermental dish was also nothing short of amazing either. Both it and her other signature dish polenta (which she grew up on thanks to my Piedmontese grandmother) require constant stirring. That takes a  great amount of patience especially during warm weather. Yet the end result is worth it as she always proclaimed.

My Mom also passed down her love of culinary travel and boldness in making dishes from other cuisines. We were the first family on the block to have tacos for dinner. She was the first to have a wok.One of her all time favorite dishes , the Szechuan ants climbing a tree is still made. It's what connects me to her. I've tweaked it and made it vegan , using plant based beef crumbles instead of the real thing.Her culinary sense of adventure made me try Ethiopian lentil and tomato stew with Berbere spices.I try to step put of the box as I test out new recipes or vegan versions of traditional ones. Would she have like the fact that everyone uses the internet instead of traditional cookbooks nowadays? That's a good question. It is easy to get any kind of recipe yet there is something about reading a cookbook cover to cover. You do learn about the recipes better instead of a quick glance before combining ingredients. She loved to pore over the glossy photographs and imagine that's what her rendition would look like. There's also something about a cookbook with stained pages and tweaks pencilled written in.

It's hard when a master chef leaves. Yet the restaurant goes on. The food may not be the same but the love and sense of love for food still exists.

A Good Hot Lunch

 Think hot  If you're lucky to be home for lunch. It's a nice change up from dinner and breaks up the day. It'll keep you full for the afternoon and keep you from snacking too.

The easiest hot lunch is soup/ You can easily open a can of Progresso orCampbells' but a quick homemade soup is a better choice. Take any kind of broth, vegetable, beef or chicken  and use that as the base. Then add what you want. Tomatoes and peppers will give the potage color and flavor. Add cut celery and onions too along with any kind of bean.This will give it protein. If you want it to be heartier. then add smaller pasta like pastina, ditalini or orzo.. Serve toasted Italian or French bread with it and a simple salad. Another hot  lunch treat is a mild chili, This can eaily be made in a crockpot or Instapot. You can use ground turkey and cannekini beans for a  white chili. You can also make a vegan one using morningstar or Grdein soy crumbles. Have plentty of crackers and sliced avocado to put on top. What's great about chili snd soup, you can either have a bowl or cup if you're not that hungry. A different spin is putting a fried egg on top for more protein and flavor.

Of  course eggs are perfect in creatin a hot lunch. You can easily make a filling sausage scramble. Again you canuse pork  , turkey or vegan for a tasty, hot bite.  Add tomatoes an garlic for thar  Piedmontese lunch favorite, pomodori et uovi. Make sure you have plenty of Italian bread to mop it all up.Sub in chopped peppers foe that Sicilian favorite uovi e pepe. Serve on hoagie rolls . Omelets and frittatas can be fun , expecially with all the different add ins. A western style omelet is a tasty and filling lunch, especially if you load it up with extra ham and peppers. go Greek styke with a good cup of spinach. A cheese one full of Cheddar is a yummy, gooey lunch. Try subbing in Brie or Montery Jack  for a fun change up. Keep in mind that Eggs Benedict are not just for Sunday brunch. They work every day and it's a neat change  up for an ordinart day. You cam nake it with an egg sunnyside up or even scrambled ones. Make it a Florentine one by changing outthe Canadian bacon with spinach. You could also sub in crab meat too for a rich and satisfying lunch.

Nothing beats a hot lunch on a cold day. Make a soyp or an omelet to start off with to chase away that autumn chill. You'll fee warmer 

A Century of Advice

 One word of advice for any novice chef - listen to your elders. The more experienced the home or professional cook, the better their advice. They are a rich encyclopedia of what to do and what to make along with how to avoid disaster and what to do if it occurs.

This is how I feel about my Mom whose advice I still follow. Today would have been her one hundredth birthday (and she would not have liked me putting it out there).  Her cooking advice and culinary curiosity is still being followed today. I constantly hear hear her words and instruction with every vegetable chopped and sauce whisked. She herself came from a rich culinary background with a Piedmontese Italian mother and a Swabian German father. She learned from her immigrant grandparents on how to make a mouth water risotto and tantalizing sauerbraten. it was definitely the best of Northern Italian and Southern German cuisine. There were no measurements. Just intuition and instinct with these  century old recipes that came from both sides of the Alps.I learned these recipes young.One of my favorite , especially now i s her pomodori e uovi, the tasty marriage of tomatoes and eggs. I've adapted to fit a vegan lifestyle by using Just Egg an egg substitute. The flavor and texture is there and I think she would have liked it.

Even though she had a wealth of family recipes to use my Mom was also adventurous. She was the first and the only one on the block to get a wok and cook authentic Chinese food. One of my favorites of hers was Ants Climbing A Tree, a yummy mix of ground beef ,soy sauce and scallions cooked with boiled cellophane or rice noodles. I used to make it with the vegan beef and she liked it.There were also fried dumplings which were a great New Year's Day treat. I feel like I'm copying her when I ]m trying new dishes myself like the Ethiopian stew made with Berbere spice. Her motto always was be curious about the world of cooking.She made tempura when it was popular in the Sixties when the US was discovering Japanese food. We had Mexican long before Taco Bell  and those taco kits came to New Jersey.Her forte was French. She was a big fan of Julia Child and Jacques Pepin. Nothing beat her cassoulet on a cold winter's night. She made Croque Monsiurs when everyone was frying up grilled cheese. Again this was another favorite I learned and enjoyed making for her.Baking she got from her German grandmother. Nothing beat her oatmeal lace cookies and moist cakes with homemade frosting.

I always feel I've inherited a wealth of culinary advice and recipes.My Mom is responsible for that. Through her I can continue the tradition of good family recipes and adventuresome cooking.

Spring Light

 One of the best aspects of Spring is that there will be a wealth of green ingredients. It makes for not only fresher eating but also healthier eating too.All those newly sprouted veggies hold the promise of more nutrition along with flavor.

Asparagus is big right now. It's a sure sign of Spring and warmer days ahead.It also makes for a great light eating. One spear is only three calories!!!! One way to have them is grilled after being marinated in olive oil and dusted with sea salt and fresnly ground pepper. A more decadent way is Piedmontese style. It's serving steamed asparagus with  a butter sauce and having the spears topped with grated Parmesan and sliced hard boiled eggs. A healthier spin is using Melt instead of butter and vegan cheese. Nix the eggs.Peas are another Spring veggie thar's light in taste and calories One cup  is only one hundred eighteen calories. A tasty recipe is the Italian risi bisi. This is a delicious marriage of the peas and arborio rice. Chopped onions are also cooked in , first in  olive oil with the rice and then vegetable broth. It's a refreshing change up from the usual tomato risotto. Of course mushrooms are abundant during this season too. You can easily make a risotto with cremini and portobellos. On warmer days, grill them on the barbecue for a flavorful alternative to beef or turkey burgers.

Spinach is also a Spring veggie. This is one of the best green ingredients you could have. It's great for eyes, and skin along with helping in weight loss and reduces hypertension.It is also the most versatile too.  You can easily turn it into a tasty and chic salad. Think of combining it with salmon and hard boiled eggs in a low calorie but protein packed salad. An herb laced vinaigrette is the best dressing for this. Of course there's nothing like a crispy spinach frittata, a take on the classic spinach omelet. Add sliced cherry tomatoes and vegan Parmesan for a tasty and quick lunch.Mix the greens with another Spring classic - mushrooms for a pasta sauce that's different and unique. Saute sliced baby bellas in olive oil and garlic and then add washed and dried baby spinach leaves. Cook until leaves turn dark green and wilt and serve with any kind of pasta. It 's wonderful with angel hair or spaghetti but you could also mix it in with rotelli or penne. Celery and carrots are also Spring veggies that come in the latter part of the season. These are great gracing salads but think of them in light vegetable soups.

It's Spring. It's a time for fresh and lighter eating. Use the bounty of spring for this greener, healthier way of cooking.

Supply Chain Holidays

 There is a global supply chain shortage going on right now and it may affect the way we cook for our holidays. what rt do if the store doesn't have what you want? Improvise. It's amazing what you can do with substitutes and innovation.

The news says don't worry. Everything we need will be right there, however there seems to be shortages on the shelves right now. There may be turkey and chicken shortage, but mostly for smaller birds. You could go large or think of a meatless Christmas or New Year's, Unfortunately beef is also going to be in short supply as is bacon. You could try a tofu roast which does come out well of prepared right. If you treat Tofurky like the real thing , using a brush on baste of melted butter followed by a rub of salt and pepper then, you will have a crusty, delicious roast. There is also a plus in serving Tofurky. It comes already stuffed with a wild rice stuffing. There is also a pretty good gravy included in the package. You can flavor this up with a small onion and some butter cooked in with the gravy. Another idea is going to a turkey or chicken farm and buying a free range bird for your holiday meal. Ham isn't going to be affected so you could easily serve that. The leftovers make for great devilled ham and split pea soup.It's also relatively easy to prepare with such glazes as a maple or a ginger-brown sugar one.

What other foodstuffs may be hard to obtain?There is talk of pasta and bread shortages. Luckily there is no flour shortages thanks to the 2020 overage. If you have to make your own. You can get a pasta maker which there are no shortage of (you may even get a discount thanks to holiday sales) or you can even make it by hand alone.It's easy and there are a wide range of types to create. even lasagna noodles can be handmade, giving a holiday meal an extra special touch. Bake bread along with your list of Christmas cookies if there is a bread shortage in your area. You can start with white but add some variety with sourdough and rye. It would be an extra special Christmas treat to make breakfast and dinner rolls for your table. Canned foods may also be disappearing from the shelves.As for veggies, think frozen ones then. You can make some lovely salads and sides using frozen green beans and broccoli. Winter vegetables are another option. You can create amazing sides with carrots, turnips and Swiss chard. Swiss chard is a popular side on Piedmontese tables. Try it cooked with red wine and Parmesan cheese.

Yes, this may be the holiday known for its' food shortages. Yet you can overcome those by ingenuity and innovation. Get creative with substitutes for a memorable Christmas or New Year's dinner.

Four Years Without The Master Chef

 It's hard to believe that four years have elapsed since I lost my Mom, our family's Master Chef. This past year would have made her worry but amused and maybe thrilled that her kids managed.

I know she would have been worried out of her mind about my twice broken arm and the surgery that followed the first break. What would she have made of my brother's spinach salad and his successful attempt on our family's potato salad recipe? She would have liked the spinach salad and maybe the ingenuity he put into the salad. He used already boiled potatoes and a variety of vegan mayonnaise. Would she have liked the added capers and green olives? Maybe. She would have said maybe add more celery and a bit more onion, both needed for crunch and texture.She definitely would have offered input on jazzing up store bought tomato sauce that my brother is fond of having with his penne or rotelli. His Halloween barbecue would have tickled her and she would have loved bundling up in front of the fire pit munching on a "real" hot dog and having a plate of potato salad, followed by hot coffee and Halloween cupcakes.

What would she have thought of my "one arm cooking"? She would have worried that I was doing too much and hurting my afflicted arm when I made my well known air fryer portabellas. Yet she would have been happy that I was actually cooking and would have been at my side to do most of the work. My taking the right vitamins and my daily dose of calcium  would have been her top priority. She would want me strong again and healthy. I think she also would have wanted me to eat more protein, namely meat and dairy to build stronger bones. We would have had more rotisserie chicken from the Acme and may even steak sandwiches along with a snack of Brie on crackers. She definitely would have made me drink cow's milk instead of the usual almond milk and also eat more yogurt too. We would have gone the Piedmontese route with using butter to fry and saute - after all it is dairy too  - instead of relying on "I Can't Believe It's Not Butter". Greens , especially kale and spinach would have been more on the menu. These too are rich in iron and good for healing bones.

This would have been a tough year for her to witness but she was tough and could handle anything thrown her way. A kid with a twice broken arm wouldn't have fazed her. She would definitely go into Master Chef mode and created healthy, protein rich dishes for us.

JUst Eggs Just Scrambled

 It is tough cooking in a vegetarian and vegan household. One of the missed foods is scrambled eggs and omelets. There's a new product , Just Egg from San Francisco  that helps to eliminate those egg yearnings. It's a completely plant based egg substitute and can do the work of the real thing.

Just Egg has been on my radar for the past couple of weeks. I was happy to see that my local Acme carried it. I had to buy it, dying for a good scramble and eager to compare it to chicken eggs. It's a small bottle with only twelve fluid ounces.It's probably good for only two recipes though.

It takes one cup of the liquid made entirely from mung beans to create a scramble for two people.It's melting butter or what I used I Can't Believe It's Not Butter. Just Egg has to be poured evenly into the frying pan.

I wanted to give it a Florentine omelet vibe so I mixed in a bowl of torn baby spinach.

It does look like a spinach omelet..

The spinach was added about five minutes after the Just Egg began to cook. Now it's time for scrambling.

 

It really does look like the real thing with creamy yellow curds.Of course any egg dish deserves a good sausage patty. I bought Acme's in house brand of vegan patties.

                                       Together they made a great breakfast for dinner. The spinach scramble was pretty on point  with taste and was delicious with the patties.

Next time I 'm going to try a traditional bacon and egg breakfast for dinner using Morningstar Farm's' bacon. I plan to try the Just Egg for baking too to see how it works out.I also plan on making tasty veggie omelets and a Piedmontese family recipe of the delicious tomato and eggs.

Vegans and vegetarians should rejoice. Just Egg is a great egg substitute perfect for scrambles and omelets. Try it today for a tasty break and to help the planet.

A Spin On Sides

Right now there may be some nail biting about what sides to serve for the upcoming holidays. There also may be sighs about serving the same old stuff again this year. What do you do? Vary the recipe. There's nothing wrong with adding some zing to tradition.

One of the side dishes most made is a bowl of mashed potatoes. People do love them  and they are good for mopping up gravy. Yet it's the same old bland taste with a mealy texture. You could turn it into garlic mashed with the addition of five to six cloves along with some grated Parmesan. Another variation is herbed with thyme and chives. This type requires the tangy creme fraiche instead of the usual milk. For meat and cheese lovers try bacon and cheddar for a different kind of flavor. A healthier and more fun version is mashed cauliflower. Like the potatoes they need to be boiled or steamed and then mashed with vegan butter or the regular kind. Add herbs and garlic or chives for more flavor. Yams are another veggie than can be smashed as opposed to roasted or boiled. For sweetness add maple syrup but then zing it up with a tiny pinch of cayenne. A different variation is sweet potato fries , perfect made in an air fryer  and an unexpected treat for the kids.

Brussels sprouts have always been a holiday and even Sunday meal staple. Yet they can be a hard sell, with their cabbage-y tang. One of the best recipes is Piedmontese style. It's simply boiling the sprouts and then adding melted butter (or margarine) and a healthy sprinkling of Parmesan cheese. You could also make roasted ones which caramelizes the leaves, making for a sweeter taste. Garlic can be added but just sea salt and ground pepper are the best seasonings. If the younger ones and carnivores still won't eat them, then refashion them into crunchy chips. These have the crispness of potato chips but with good for you benefits.  They can be baked with the turkey or air fried. Another idea that involves all the veggies is a sheet pan of sides. Using a big sheet pan, place the yams , potatoes and any greens, whether they be Brussels sprouts or green beans, in designated quadrants. It makes for an easy way of cooking and a novel way of serving.  A take on this idea is having just plain sides and creating different sauces for them, from a honey butter to a warm bacon vinaigrette to pour on them. This works well with holiday and Sunday dinner buffets.

Sides always complement the main course. Yet compliment them with new spins that will make them memorable.Add some zing whether in flavor or in cooking them differently.

Respect and Recipes

Today is All Soul's Day, a day when Catholics commemorate their departed loved ones. One of the best ways is to follow the Mexican tradition and making their favorite recipes. it could be a sweet. It could be a savory. It could be a recipe that's over a century old or some out a magazine.

One of the best way to honor one's ancestors and close family members is to continue with their heirloom dishes. If you're lucky some great-great-great grandmother wrote down recipes that were adapted through the centuries for modern cooking.Most families, including mine, relied on the oral tradition of passing down dishes. Memory helps too. Did any of my generation write the recipes down. I did - but only for the posts. Luckily such dishes as my great -grandmother's and great aunt's pumpkin soup recipe were made often. They were also explained step by step, which helps in memorizing them.The family felt that i would make these centuries old Piedmontese dishes when I was ready. Of course there was a bit of nervousness - actually a lot of it , recreating such dishes as risotto and tomatoes provencale in front of the masters. Heaven forbid you mess up a step or accidentally forget a certain spice or herb. Don't ever think of tweaking the recipe.

When I cook these recipes, I think of relatives long gone. It's a connection that everyone should have. This is a gift to the younger generations, especially those who love to cook. Keep in mind that  all recipes should now be stored on the computer. Google Docs has a recipe template where you can plug in ingredients and directions. For those that haven't compiled family recipes this template allows you to do so. Another plus with Google Docs is that you can send the recipes to family members who also have it and they can tweak or edit the recipes. Every branch of a family has several recipes. Combine these to create a cookbook that can be given out at family picnics or to welcome a new spouse to the family.If you do this , make sure to include a few blank pages in the back for the newcomer to add his or her family dishes. A nice idea  - and to continue a loved one's memory is to make the heirloom dishes for the holidays and important events like engagements and baptisms. There's bound to be a flood of memories as well as great stories too.

Today we remember those we have lost. Another way is through honoring the recipes they left us. We will make favorite and family dishes to make sure they are never forgotten.

A Year Without The Chef

It has been a year of not having my Mom for recipes and advice. I miss her and I miss her culinary wisdom. The year without her has been sad but interesting. I had to grow and even challenge myself as a home chef and a baker.

The one thing I truly miss is her advice. I always needed it when I was writing about family or Piedmontese or Swabian dishes. She knew. Luckily there are others who can fill me in. I was fortunate enough to interview the Brass Sisters of the PBS show "Food Flirts" and began a foodie relationship with them. It is rare that I do ask for their advice but it i s freely given. I have had to rely on my brother for memories . "Is the taste similar to what they made?" They being our mother and her mother., our Nonna. Sometimes I rely on different websites to help (as any of my readers/ followers will know).All Recipes has been a big help. This is the place to go to for all sorts of recipes from breakfast to snacks.I have also looked at the New York Times Wednesday and Sunday Food sections for inspiration and help. Some worked , some didn't. Making someone else's recipes is not like making family ones. There's no connection  there - no stories and memories of the flavor. Yet cooking is also for trailblazers and that's what I had to become too.

There were also so many highs in the last year. I wish my Mom could have been here to experience them with me. She would have loved the Brass Sisters interview. She may have joined in, offering some of her advice and recipes to them. She would have been thrilled by them as well, because she was a big PBS cooking show fan. I'm sure she would have gently pressured me to interview Lidia Bastianich, or maybe Chris Kimball. She would have been very curious about my interview with Carolyn Robb, Prince Charles' personal chef.My Mom would have recreated the Yorkshire pudding recipe and we would have  doused it with Heintz's roast beef gravy.I think she would have also been amazed that I adapted both her chili and tomato sauce recipes for the crock pot. She was never one for it.Also, how would she feel about me adding California wildflower honey to both? She was more sugar or sliced carrots type of sauce maker. She also would have thought me crazy for baking two hundred cookies, twenty-five cupcakes and one marble layer cake at Christmastime last year. She would have loved the lemon poppy seed cake the oneI made last week ,especially because it was a scratch cake and she loved those.

A year without the chef. She may not be with me physically - but her spirit - her advice and recipes will live on. That's a warm comfort when I feel the chill of loneliness while cooking and baking.

Hot Fruit

As much as we love to take a bite out of an apple or pear, there's something about  cooked fruit that's  lush and satisfying. Heat brings out the flavors, caramelizes the inherent sugars and creates a custardy texture. It turns an ordinary drupe, pone or berry into something special.

Apples are big right now. Many feel the best way to cook them is baked into a pie.It's a delicious way to have them, especially when the pie is warmed up and served with whipped cream or vanilla ice cream. However if you're not a big fan of crusts, there are two suggestions. One is a galette,a more rustic , yet surprisingly elegant tart. It's an open pie ,with the crust folded only an inch in, showing off apple slices usually arranged in a swirl pattern. The crust is the same as any lard based one and the filling's ingredients are the same as an apple pie's - cinnamon. sometimes' that's omitted so the cooked apple taste shines though. Sometimes the entire galette is brushed with apricot jam to give it a beautiful shine. The second idea is just make the filling - kind of like a chunky apple sauce in your slow cooker or crockpot. It can not only be served as dessert, but omit the cinnamon and serve it as a side to pork roast or pork chops.Of course baked apples are always a lovely fall dessert. You can bake them with brown sugar , cinnamon and butter but for a more sophisticated spin try them Piedmontese style with a filling of Marsala , butter and a pinch of sugar for each apple. For a fun Halloween party, think baked apples stuffed with caramel and chopped walnuts.

Pears are another fruit that are delicious when cooked. One of the most popular recipes is poached. Usually red wine is added along with orange peel in the cooking to impart more flavor. White wine can also be used. The fruit can also be baked in a galette, Try it with a buttery tart crust instead of a pie crust. Grocery stores are still selling peaches right now. Go for them, to get the last taste of summer. One of the most delicious is pesche ripiene Piedmontese. This is a big dessert in all of Piedmonte. It's stuffing sliced pitted peaches with crushed amaretti cookies with the chopped peach stones and butter. They're then baked with peach liqueur such as Schnappes . They're so delicious that you don't have to serve them with whipped cream although some home and professional chefs add a dab of marscapone cheese next to them. Peaches can also be baked as well with cinnamon and some kind of nut. This makes a great side to butter pecan or vanilla ice cream. Cranberries are the quintessential fall berry. Yes you can cook them into a sauce that goes well with turkey but they also can star in a sweet trifle recipe. Layer them with buttery pound cake slices and a cream cheese/whipped cream filling. This would even make a great holiday dessert for Thanksgiving and Christmas.

Cooked or baked fruits are more sophisticated way to serve fall's bounty. They become more complex and flavorful, thanks to baking or slow cooking. They go beyond being apples and pears, peaches and cranberries and transform into memorable tastes.

Mom's Recipe

Mom's always have the best recipes. I was lucky to have a mother who loved to cook -  inheriting that  love from her parents and grandparents. She also  lived to cook and made all sorts of cuisine, from the Swabian and Piedmontese dishes she grew up on to French, Chinese and Mexican recipes from books and newspapers. Receiving cookbooks for Christmases and birthdays  were a big deal., She adored one special one, the famed  LaRousse Gastronomique.

 One of her favorite recipes was  surprisingly from Au Bon Pain, the bread and pastry chain .As we all did, she fell for their tarragon chicken spread.

Out of love and honor for her. here's the recipe.Make it for your mothers, whether tomorrow or for a family picnic.

Chicken Tarragon Salad

Two cups shredded or cubed left over chicken. (mix the white and the dark meat for a more flavorful spread)

Two to three tablespoons mayo

One heaping tablespoon of  dried tarragon. (use fresh picked if you have it)

Mix the chicken and mayo until well blended, Add the tarragon and mix it thoroughly into the spread. Add freshly ground pepper if you want more zing.

My Mom always liked the spread on buttery croissants but it's also good on crackers or any other kind of bread. If you;re spreading it on Italian or French breads, add slices of freshly cut tomatoes.It gives it a Provencale vibe.

Enjoy it. She certainly did.

Planning The Perfect Spring Brunch

Spring is the perfect time for an airy brunch, full of good food and good friends and family. It's also a great time to appreciate the abundance of  Spring harvest, full of freshness and flavor. Create a Saturday or Sunday one that reflects the season.

One of the first things to do is decide whether it's going to be an indoor or outdoor one. The temps are rising. It would be a shame to stay indoors when there are balmy breezes outside.  However keep in mind that the weather is iffy. There could be rain - or even an April snow shower - or the  opposite. -  a hot, sweaty day, Be ready for these last minute jabs  from Mother Nature. The next is the guest list. Do you want an intimate grouping of just four or a much larger one of fifteen or twenty. A smaller brunch doesn't require  the variety a larger gathering would. Larger brunches will require more structure. There may be a savory first course and salad followed by a light dessert. Also  a more intimate gathering can be held in the dining room or the patio. A bigger one, like a baby or bridal shower brunch needs seating plans. Can it be held in the garage if it's too hot a day or the yard? Do you borrow tables or rent them?  Another question is can you handle it yourself, or will you require the spouse and kids to help out? Or enlist a few friends to help with the cooking, serving and cleaning up. Then there's the plates and utensils. Hosts can get away with using their  regular luncheon plates and knives and forks. Paper plates and plastic utensils is a must for groups of five or more.

Since brunch is a combo of breakfast and lunch, think eggs as the star of the meal. A Spring frittata is the perfect main course for entertaining your cadre of friends. Make it rich with asparagus , tomatoes and onions. Serve it sliced with toasted and oiled or buttered Italian bread Set out a  sparkling wine or better yet, champagne. Of course Bloody Mary's and  mimosa's are always welcome. After all, it's a relaxing get together. You could even serve a tomato and mozzarella salad on the side.For a different kind of dessert think the Italian fried pastry twists - crostoli. - a staple at many Italian bakeries.These are light and airy , made from fried pie dough and dusted with confectioner's sugar. . The meal can also end with bougies, a Piedmontese pastry stick,  a denser version of the crostoli, but still just as delicate. For a bigger gathering quiches, especially the mini variety a,re always welcome. You can have the classic Quiche Lorraine but also think of a  shrimp or crab one, Vegetarian friends can enjoy   spinach or again the veggie of the season, asparagus ones.Serve with  nice, crisp Spring greens salad and crusty French rolls. As for dessert, think, small, The British fairy cakes are perfect for an outdoor gathering. They're smaller than cupcakes and just have a drizzle of glaze on the top. Bakery made petit fours are another nice ending, also with candied almonds in pretty pastel colors.

Spring is brunch season. Start planning your perfect one. It could be big or small.It's the perfect way to celebrate warmer weather and balmy - hopefully - seasons.