A Light Lemony Sauce

Lightness is all important when it comes to cooking in a heat wave. It keeps food from being too heavy both in taste and on the stomach. Luckily there's a classic lemon sauce from The New York Times Food that caught my attention. It was from the great chef Pierre Franey so it's more French than Italian. I decided to give it a vegan spin.

First of all , I didn't use the recommended linguine but zucchini spirals. from Green Giant.

This is just a quick cook up in a skillet for ten to eleven minutes. Chef Franey's recipe calls for making the sauce first and adding the pasta. I did the opposite.

Lemons and lemon zest are the stars of this recipe. I zested about one tablespoon of the lemon and squeezed about half a lemon

I tried with my hasp. It didn't work I used my Mom's grater for a better result.

It was then four tablespoons of almond milk

Along with two tablespoons of Earth Balance non butter spread.

Some sea salt and a few rinds of fresh pepper were added for more flavor.

The result?

A really delicious and light dinner with an airy sauce. This would be perfect with meat or fish if you want a more substantial dish.I  will probably make this in the fall and winter too, with pasta and maybe Gardein's chicken cutlets. It was served with a fresh tomato salad which balanced it out.

This  lemon sauce is the ideal one to make during these late August heatwaves.It's cloud light and delicate. Have it with zucchini spirals for a healthier spin or pasta and meat for something a bit more filling.

Your Holiday Cooking Guide

Hard to believe we're entering the start of the holiday cooking season.It's a time when even the most experienced home chefs panic. Don't. There's a guide to help you navigate any big meal fromThanksgiving to Christmas, from New Year's to just a big Sunday dinner with family and friends.

The New York Times put out this special guide in their Wednesday paper today. It's separate from the  Food section but it has some of the best recipes from the Times recipe book plus a day to day guide on getting ready. It is a four-page fold out and the recipes can be cut out if need be. To be honest you'll want to keep this intact.it is very handy.It features the classic turkey, sides, and pies.What I like is the timeline in which to prepare. It makes planning for Thanksgiving a dream and can be altered to fit any prep time before a big meal. It starts with making a guest list which will give an idea of how big a bird to buy.A second and definite must do is deciding whether to have a sit-down dinner or buffet., depending on the number of guests.One of the smartest suggestions is taking stock of kitchenware along with the oven. Are there enough pots and pans for the sides? Is the oven big enough for the bird you want? You may have to get two turkeys or have a diner roast your bird. Two weeks before , check t see if you need tablecloths . extra glasses or even a gravy boat. Also The Times recommends writing up two shopping lists; one for perishable goods and one for non perishables. A week before it's time to make the pie crusts and cranberry sauce along with cleaning out the fridge and freezer to make room.

The recipes come from the best. Julia Moskin, Melissa Clark, Sam Sifton and Kim Severson have contributed as well as the famed Craig Claiborne and Pierre Franey. Emily Weinstein and  Amanda Hesser have also given recipes as well. Kim Severson gives us a dry brined turkey that's punched up with white wine.Gravy is a must and Sam Sifton has a good one.It too has a half cup of white wine along with the turkey fat, flourn and turkey or chicken stock.Of course, there has to be stuffing, also coming from Mr. Sifton.It has apples and chestnuts along with a cornucopia of herbs and spices. A dash of hot sauce is added for kick. Every holiday meal needs sides and there are some tasty ones here. Guests and family will flip over the Hassselback potatoes made rich with both Gruyere and Parmigiano-Reggiano cheese. Even the most adamant Brussels sprout haters will think twice about them being served with heavenly pancetta.Thanksgiving is all about the dessert and there are three good recipes to choose from (Or you can make all three).Melissa Clark gives us her double apple pie which is not only spiced with cinnamon but with ginger and nutmeg.She also has a brandied pumpkin pie given a kick with the liqueur and enriched with whole cream and three eggs. There is also Craig Claiborne's cheesecake, a great ending to any meal.

Thanksgiving and any holiday meal should not be a time for panic or fear. Follow The New York Times guide and recipes and watch the big day breeze by.it'll be not only a time of giving Thanks but also for good eating!

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Mussels With A Gallic Twist

Mussels  are always a mainstay in French cuisine. They've also been hard to come by this winter thanks to their habitats being iced over. The freezing temps are now over, the floes have melted . These briny gems can now be bought and made into classic dishes.

Sam Sifton not only wrote about them but made them in the Times classic recipe billibi. the recipe appeared in yesterday's New York Times Food section where it was first published in 1961.Craig Claiborne, the famed food editor, along with the known chef, Pierre Franey copied billi bi from a classic French recipe.Originally created by the famed eatery, Maxim's of Paris ( and named for the American tycoon William B, Leeds it could be named for  either father or son, Both loved Paris and the soup. Their  nickname Billy B or Billy Bye Bye gave this treat its' name) this is a rich, creamy  soup.It has typical Gallic ingredients such as heavy cream, white wine and shallots A well beaten.egg yolk  gives the soup an almost custardy feel. An added spike is a pinch of cayenne pepper to give it some heat. Mr. Sifton also recommends freshly ground white pepper too for bite.Home chefs will need about two pounds of mussels and a good sized soup pot .

Billibi is relatively easy to make.The mussels are first cooked with greens, a mix of onions, shallots, parsley and bay leaf.This is also when the wine and butter are added as well as the cayenne or white pepper. The heat will also force open the mussels allowing their broth to pour out. This mix is strained through a cheesecloth to create a base stock for the soup.The mussel meat is then  reserved  for later. The broth is then returned to the pot and the cream to it. Egg yolk is drizzled in. Mr Claiborne served it without the mussel meat  and as an appetizer . Mr Sifton , however, recommends serving it as the main entrée poured over the morsels. Both recipes allow for a sprinkle of parsley on top of each serving. Billi bi can be served cold and it would be an interesting dinner for a hot summer evening . Either way, serve the soup with sliced toasted baguette for a true French flavor. Don't worry about leftovers; the soup is so delicious, there won't be any left.

Mussels are coming back with a vengeance. Try them in this classic French soup , billi bi . It's a delicious way to enjoy their rich brininess and tender meat.