A Lighter Bowl

 Spring doesn't;t mean giving up the foods you liked in winter,Ir dies mean however, lighter versions. One such is soup, Those hearty stew like potages can be replaced by lighter ,fresher versions.It;s just changing up the ingredients to reflect the warm weather.

Can you still make a creamy soup during Spring? Absolutely yes! Think about using the veggie of the season -asparagus. It adds a sweet earthy flavor to the other ingredients and is a perfect lunch or a lovely first course to chicken or Cornish hen. The base is a low sodium chicken broth but for a fresher ,greener flavor try vegetable stock. You will need a lot of asparagus  - about two poubnds- cut into one inch pieces. There is heavy cream but you can make it vegan by adding any nut or oat milk. Garlic and butter round out the flavor. An easy one to make only needs an already cooked rotisserie chicken from your local grocery store and Spring vegetables. This can include peas and carrots and if you can find them Spring squash sliced into coins or slices.Add Herbes de Provence to amp up the herbal green flavor>This can easily be made just by blending thyme, marjoram, oregano and tarragon. You could add a few leaves of dried lavender for a more floral notes. The base should be a chicken broth and a squirt f Leon juice can be added for more brightness.

MInestrone is a hearty winter bowl. It's a perfect dish with its' array of tomatoes, pasta and bean along with veggies. Sub in asparagus, artichoke and green peas for a fresher , straight from the garden taste. There are still onions and potatoes to  give it heftiness. Other Spring greens arte also added. These are dandelion greens (which you can forage from your front and back yards. - just wash them thoroughly before using) chard, kale spinach and arugula cut into thin ribbons. A quarter cup of pesto is also added and the base can be chicken or vegetable broth. Pecorino or Parmesan cheese is grated over each bowl for more flavor.Vegetable soup is always a year round treat. Imagine a lighter version perfect for a rainy April day. Again asparagus is the star of this soup. There are also carrots, leeks and Swiss chard along with snap or snow peas. Garlic is added for more flavor  along with yellow onion and Italian seasoning. Vegetable broth is the base and risoot or orzO can be added for more heft.A sprig of fresh dill can be added for more greenness and bright flavor.

Soup can be made all year round.Try any of these Spring soups for a taste of lightness and greenness.They're worth every spoonful.

SuperBowl Super Fun

 Next week it's the Super Bowl!!!  This means fun foods that are tasty and filling. This is an event that doesn't have a set menu.Anything you make or bake is good.

Salads usually don;t figure greatly in any Super Bowl party yet suppose it has pepperoni in it. A pepperoni salad is a fun way to bring veggies into the party.  Use a Spring mix along with banana peppers and cherry tomatoes Add diced cucumbers and chopped mozzarella cheese for more oomph. What about the dressing? A simple vinaigrette works  here. Keep the extra pepperoni for a massive charcuterie board. Charcuterie works well at any Super Bowl party. Also have slices of ham, salame and mortadella. Cheese could be anything from Swiss to cheddar. Yes you should have bread, a good Italian or French bread. Salty nuts like cashews and peanuts round it out. Bowls of olives are also good on a charcuterie board. Have both green and black out. A sea-cuterie board is also delicious if you want to splurge. This could could be tins of anchovies and sardines along with salmon and tuna. You can also buy a shrimp cocktail ring from your local grocery too. A lobster or crab salad works better than having whole lobster and whole crab legs. These can get a bit costly, especially if you're hosting a large crowd.

Dips are a must. One of the most famous and favorite is  artichoke dip.It's not just the artichoke hearts that give it the flavor,There are a variety of cheeses also. Add Parmesan, Romano and mozzarella for flavor and creaminess. The dip has to have mayonnaise to give it that famed silkiness. Of course there's spinach for color and more flavor. Use frozen or fresh.It;s up to you. Basil and garlic are also added as well as sea salt and pepper. The dip is famously served in a hollowed out bread bowl but a regular bowl can do too.Serve with bread chunks or even pita chips. Guacamole is another must make dip for any Super Bowl party. This is a super easy dish of mashed avocados, lemon juice and tomatoes. A drizzle of olive oil can be added to give the dip silkiness. Make a lot.This is one of the most popular dips out there and people go crazy for it. Queso is another Mexican dip perfect for any party. It can even be drizzled over tacos and burritos for extra flavor.It;'s made from a mix for shredded cheddar, evaporated and regular milk along with garlic, a small chopped white onion and chopped green chiles. Cornstarch or corn flour is used to thicken it. Serve warm for maximum flavor.

Happiness is a Super Bowl Party with good food being served. Try a;; sorts of dishes from seafood to meat for a tasty variety. Your guests and you will appreciated it.

Dip Dictionary

 This is the weekend for dipping and double dipping. What dip goes well with chips? Shrimp? Chicken wings? what's the easiest one to make and store? Don;t worry .There 's a guide to help you.

Surprisingly dips are relatively new , coming into popularity in the 1950's.It started with the ever classic onion dip and evolved into all sorts of sauces from around the world. The aforementioned onion dip or California is an easy make. Most just take a powdered onion soup like Knorrs  and stir it in to a tub of sour cream. You cna also buy this already made. However if you want to step up your dip game, then try adding caramelized onions. You can also had a splash of white wine and Worcester sauce in a mix of sour cream and cream cheese. Yellow onions work the best here. Another fun crowd pleaser is guacamole. Use ripe avocadoes in this mash of them, tomatoes and onions.   You can sub in onion powder and garlic powder m because fresh onions may be too strong and overpower the avocadoes mild flavor. Also a little olive oil drizzled in will give the dip a smooth silky texture. Add lemon to the leftover to make sure the guacamole doesn;t turn brown in the fridge.Salsa is another fun one, perfect with tortilla chips. yes you can buy a wide range of already made bottled one but fresh made tastes the best. Use fresh tomatoes, green peppers and onions tossed in lime juice, garlic and cumin.

One of the most famous and most popular is the artichoke one. This starts with a mix of sour cream, cream cheese, Parmesan cheese and mayo.  Once these are thoroughly folded together add artichoje hearts and their oil along with dillweed. Pour into a baking dish, sprinkle on more Parmesan cheese and bake at 350 degrees farenheit for twenty minutes or until bubbly. You can add spinach too if you want. Serve in a hollowed out bread bowl (go to Panera for this) and use the scooped out bread chunks for dipping. You can also eat the bowl for later. If your'e having a sea -cuterie platter then you'll have to have a yummy butter sauce for dipping those shrimp ,crab and scallops. Cook sliced garlic in a good amount of butter for a couple of minuets. Add a bit of lemon juice and zest along with dill.  Serve in little ramekins . Microwave them for a few minutes if the butter starts to solidify. Pizza sauce is another great hot dips.It's excellent for garlic knots and mini calzones.Take a can of diced toamtoes and cook with tomato paste, crushed garlic, oregano and basil. Serve piping hot in bowls.

Dips are as vital to the Superbowl as the football itself.There are so many to make and enjoy. Choose a few for a tasty day of fun snacking.

Good Beach Treats

 This is beach season, n dougt about it. It's a fun time, being out in sun and sea air. The last somehow creates an appetite and that means satsisfying . Time to bring the cooler full of cool drinks and good food.

Regular contributir, cookbook author and actor Naz Deravian wrote about the perfect beach picnic in yesterday's New York Times Food section.It all starts with the right cooler. Choose one with a large insulated interior.Lauren Rivard, founder of the Picnic Collective , a picnic catering company out of Costa Mesa, California strongly suggests avoiding coolers with multiple compartments like those soft collapsable coolers with various sleeves and pockets. These take up space. As far as the containers for sandwiches, dips and treats, use  lightweight , reusable containers that fit into your cooler. (Any store has these) DO NOT use glass ones. These are heavy and not safe to use outdoors. Remember to place the heavier, perishable items at the bottm, then slip in the smaller rounder shaped ones like cans and thermoses in mooks and crannies. TO keep the cooler from loosing its' cool,Alanna O'Neil a photographer on Maui and the author of "The Art Of Picnics: Seasonal Outdoor entertaining." recommneds freezing all your water , sodas and juices the night before. This knot only chills what's on top of them but creates a nice even base. They also melt less quicker than ice cubes.

What foods should go into the cooler? Beach proof ones.Think sturdy foods that can stand hours outside without getting soggy.wrap sandwiches in parchment paper and then place in baggies to reduce condensation. Ms. Deravian gives two recipes. One is for am artichoke and olive farro salad. The recipe calls for farro,a hearty grain which travels well. It has marinated artichokes and olives along with crumbled feta and red onions. You could add chopped bell peppers and halved grape tomatoes too. You can sub in orzo too or make a tasty orzo - veggie salad with tomatoes and broccoli florets. There is also a ranch dip, perfect with those bags of potato chips or chilled crudiutes. It's made with full fat Greek yogurt,garlic, dill and chives along with Kosher salt. A tablespoon of lemon juice gives it zing. What about dessert? Think chill grapes, watermelon and pineapple chunks.  Ms Rivard recommneds adding a  thermos of chilled coffee or tea in an insulated flask for a pick me up along with those indiviually wrapped RIce Krispie treats for a sugar rush. These can be bought or homemade.

It's beach weather . Head to it with a cooler of good food and chill drinks.It's perfect for enjoying the sea and sand.

Stuffed

 Stuffed meats and veggies are a nice change up from the usual lunch and dinner fare. The family will get a kick out of breaking into them for a flavorful surprise. Stuffed main courses also a great way of using leftovers and repurposing them into something tasty and fresh. 

One of the easiest stuffed dishes to make is stuffed tomatoes. These are a diner favorite but easy to make at home.it's just hollowing out a beefsteak tomato and filling it with tuna salad. You could sub in egg salad if you want to but tuna is the usually preferred one. This filling is just a simple mix of tuna mayo and celery. You can decorate the top with dill or parsley leaves or just put the tomato top back on. Chopped avocado can be added for color and flavor. It also gives the stuffing a creaminess too.  You could also turn this vegetarian by subbing the tuna with leftover cooked rice, vegan cheese and a variety of different vegetables. A popular mix are peas, chopped peppers and chopped onions. You could add a tablespoon of the faux mayonnaise  Nayonnaise to make it creamier. Of course stuffed tomatoes can be hot too. Stuff them with a savory mix of breadcrumbs, Parmesan cheese and various herbs. One of the most classic stuffed dishes is stuffed pepper.  These are everyone's favorite and , again, simple to make.  It's using any color bell pepper and scooping out the middle. What is great about them is that the stuffing can be anything. You can use leftover chicken or turkey or fresh ground beef. Stuffed peppers can also go vegetarian. Add beans and spiced rice for a meatless version. You can also stuff onions in the same manner.

Meats can also be farci or stuffed. One of the most famous and most loved is braciole, stuffed Italian beef roll. It's a bit labor intensive but worth it. The filling is a tasty blend of breadcrumbs, Pecorino Romano cheese, basil ,Provolone cheese and parsley. The hard part comes next.It's pounding flank steak to the desired thinness. This requires a meat mallet but you can use a rolling pin if you don't have the first. The bread crumb mixture is sprinkled evenly over the steak and then rolled up. You'll need toothpicks or twine to fasten them. it's then cooking until done in a Dutch oven. Stuffed pork is a great fall dish. Again you can change up the fillings. You can try a sausage and apple one redolent with flavorful onion and celery There's also bread that's been pulsed in a food processor with rosemary, thyme and sage. These are then lightly toasted in butter for more flavor and crispness. Remember to use a mild sausages because hot ones will overpower the pork. The entire roll is made similar to a jelly roll with a boneless pork shoulder. Another filling is made with artichoke hearts and mushrooms mixed with parsley and an herbed stuffing mix. Beef tenderloin is another cut that can be filled, usually with a tasty mix of spinach and mushroom, with a bit of flour added for thickening.

Stuffed veggies or meats make for  a nice main course. They're bursting with the surprise of flavor and color. Try them for a different change of pace.

The Cheesecake Bible Your Holiday Must Have

Cheesecake lovers rejoice! There is a new book out that celebrates this famed treat with a variety of sweet and savory (!) recipes. Everything from just plain cheesecake to taco one is in here. This is a great gift for those who love a good wedge of cheesy goodness..

The Cheesecake Bible: The Second Edition (Robert Rose Press 2018)  was written by George Geary who also created the original Cheesecake Bible  as well as 150 Best Donut Recipes. Mr. Geary may not be known to all, but his cheesecakes are. They were featured on the hit Eighties comedy,  Golden Girls where the "girls'  Sophia, Dorothy, Rose and Blanche would gather around the kitchen table and share a whole cheesecake. At this time he was also a pastry chef at Disneyland where he bake anywhere from 250 to 350 cheesecakes a day for ten years! This  book has everything from  all sorts of flavors for the sweet along with refreshing savory ones, perfect for any upcoming holiday gatherings. The book is a great primer for beginners because Mr. Geary goes into extensive detail about what kinds of pans to use along with the different cheeses used. His suggestions are ones from an experienced pastry chef about what kind of measuring cups to use to what to look for in a perfectly made cheesecake. Another plus is that he isn't fussy when it comes to the crust. You can use the cookie and cracker recipes he provides or just buy the store bought kinds and crush them.

I love this book for many reasons. The savory cheesecakes are on the top of my list for holiday must bakes. I want to try the black olive and herb one, redolent with fresh basil and tarragon.Another one that has piqued my interest is the cheddar chili one  loaded with refried beans and tomatoes  along with an artichoke cheese cake, graced with artichoke hearts and shredded Swiss cheese.  Of course there are the sweet ones. There is  the  well known and internationally loved  Lindy's cheesecake  and the famed Golden Girls one. This last is a classic recipe with a drizzle of  raspberry sauce and buttery crust.I love the variations. There's so many that I want to bake.There's a rich blackout one with a chocolate cookie crust accented with a truffle fudge topping, made with both milk and bitter chocolate. Then there is a South of France one , made with ricotta, along with orange and lemon zest. There are also recipes for bites and bars too, perfect for a holiday dessert table.Mr. Geary has recipes for ones made with the German quark cheese and hoop cheese. Another aspect of the book that's fantastic are the recipes for cookies and crackers. They'd be wonderful on their own and I plan on trying his butter cookies and graham crackers.

The Cheesecake Bible, The Second Edition is the must have book for cheesecake lovers and bakers.It is chock full of delicious sweet and savory recipes.. Get it and start with the holiday baking !

Edward & Sons Animal & People Friendly

Vegans and vegetarians have it hard during the holidays .It's difficult to find festive foods that are free of any animal products. Now add the problem of gluten allergy and it  becomes darned difficult. Luckily, there's a company, Edward & Sons that can help them navigate through the season.

This California  company is a godsend to vegans everywhere. It started in 1978 long before vegetarianism and anything organic became hip. Their first product was a miso cup, a nourishing instant soup, again made long before any of the more popular cup of soups. The ingredients were freeze dried yet wholesome, packaged in a simple packet. Their products have now evolved into ones that have no artificial colors or flavorings. Moms will  be grateful for the fact that none of the products have been made with chemical preservatives and hydrogenated fats. The company is divided in sections. There's Premier Japan which has Hoisin and teriyako sauces. Their Native Forest line is perfect for vegan bakers. It has coconut milk, both liquid and powdered that work well in baking and creating a dairy free whipped cream. This is a company with a conscious and it promotes and supports fair trade with by buying its' artichokes and coconuts from fair trade farmers. Edward & Son not only caters to vegans and animal rights activists, but is also to those with ADHD, gluten allergies along with soy and lactose allergies.

I was curious about the company and wanted to try their products.The miso soup is interesting  and easy to make. It's combining the miso with water and then adding a mix of dried soy and greens. The soy bits were very silky and creamy and they were  a nice foil to the briny saltiness of the miso. I think I will try the seaweed variety made with wakame seaweed next. I also have the Golden Gravy mix which will go well with seitan slices and mashed potatoes. Edward & Sons has a good variety of macaroni and cheese mixes and they're definitely on my radar.The Alfredo Mac made with brown rice elbow macaroni will be the one to try. They also make gluten free cake cones - my favorite  - and I decided to give these, too, a try.I used the richly decadent Talenti brand of ice cream - coffee chocolate chip to fill it. I like their gluten free cones better than the regular ones. They are crisper than the gluten ones and best of all the bottoms don't become soggy once the ice cream drips down,

This holiday season  - look to Edward & Sons for all your holiday cooking and baking needs. You can create a delicious and healthy meal and dessert with these good for you products. There's no need to scrimp on flavor,

Lucali An A List Pizzeria

In the old days a neighborhood pizzeria usually got good reviews from loyal locals. Nowadays they get on the A -list being the highlight of celebrity tweets. Lucali, a trendy Brooklyn pizzeria is just this but so much more. Like any good city pizza parlor, it produces mouth watering pies.

It was the subject of Alan Richman's interview in today's New York Times Food section. Lucali is the invention of Mark Iacono, a Carroll Gardens native,  who brought business and good food back to his old neighborhood.What is truly unusual is that Chef Iacono has no background , no culinary education or family in the business.it was cooking with his nonna, his grandmother that was the springboard into pizza making and cooking. Another impetus was the pizza he had growing up, with it's paper thin crispy crust with the right amount of  cheese and sauce. It has paid off It's a favorite of Brooklyn boy, Jay-Z and his wife, Beyoncé. They famously blew off the Grammys to share a pie there. David Beckham famously tweeted  about having his most amazing meal there. It has become so popular that CHef Iacono has opened up a branch in Miami and will be opening up another Lucali in L.A..

The restaurant only has pizza and calzones, from the looks of the website. There is the choice of a plain pie and toppings which cost three dollars each.  Chef Iacono offers the usual, basil and the unusual , such as Portobello mushrooms, shallots or artichoke hearts. The calzones have a creamy mozzarella filling with extra sauce  for dipping. Another plus is the atmosphere. Chef  Iacono has made it look like a period piece pizzeria, with  even brass handled candlesticks that would not go amiss in the Masterpiece series "Poldark". The color scheme is not the typical red and white check, but sepia and creamy shades of brown that are reminiscent of tintypes. It's a perfect place for proposals and many a pizza has come out with MARRY ME written on it in mushrooms.The restaurant is where a beloved candy store Louie's was and it was an important part of his childhood. The restaurant was in part named for him and the Iaconos" daughter Kalista.

Good New York  pizza is few and far between. Go to Lucali to taste the best pie, the pizza of rock stars and sports idols.. Try it for a taste of heaven.

A True Taste Of Rome

Nothing beats Roman life, especially  the culinary life.There are mouth watering cold cuts, heavenly gelati and the best part of the city,tons of fresh air markets selling fresh verdure or vegetables and frutti, fruit.Now there's a new book, a hybrid of cook book and tour guide to show you around the Eternal City,

Elizabeth Minchilli has given us this interesting book, Eating Rome:Living The Good Life In The Eternal City (St. Martin's Griffin Press) and it is a view into Italian life and cooking. It is the perfect guide for those not only spending a holiday in Rome but two or three months. Every aspect is covered, from breakfasts to desserts. She dispenses useful advice and tips when eating at trattorias along with how to properly eat pizza. There is a mini dictionary and lesson how to cook and serve roman veggies such as artichokes,There is even a chapter on cooking like an Italian mama and how to make it perfectly like she does. The book is also a great travel guide with dozens of ristorantes, gelaterias, and trattorias reviewed in short, punchy paragraphs. This is perfect for first timers, wanting to experience the entire Roman food holiday.Ms. Minchilli lists coffee shops to enjoy an espresso and also explains why tourists should never end a meal with a cappuccino (it's a breakfast coffee). There are also a chapter on the head to tail dining as well and how to enjoy that everyday luxury- a  fresh tripe sandwich .

The book is also excellent for true Roman and some Puglese recipes (Ms. Minchella's husband is from Bari)It's perfect for recreating dishes and giving the family table that dolce vita feeling. There are traditional dishes such as rabbit vignarola, a spring stew made with rabbit, fava beans ,peas and artichokes.Unlike other Italian cookbooks, Ms. Minchilli  features many green or verdure recipes There is an entire chapter on the star of the local cuisine, artichoke. It is popular, first being made in the Jewish Ghetto. She gives the recipe for  carcioffi de giudea , crispy deep fried chokes that are easy to make and easy to eat How to make a good Panini, always a puzzle to American home chefs is demystified along with a helpful guide regarding the breads used.Another treat of Roman dining is coffee and there are some delicious recipes such as an almond coffee, made with homemade almond milk, PIzza and pasta are also included along with some  very versatile pancetta recipes.She wrote about  grappa too, that dessert must have , perfect for relaxing and curling one's toes.

For anyone going to Rome or just those home chefs who love the city's unique cuisine , Eating Rome:The Good Life In the Eternal City is the perfect gift. It captures the flavors of a city known for delicious meals an desserts, coffees and sweets. It is the a sweet paean to a flavorful city, full of good foods and yummy treats!

Super Healthy Snacks For The Suoer Bowl

The Super Bowl is always a day geared towards snacking .There are platters of buffalo wings, endless pizzas and plates of sliders or pulled pork.These may be tasty but they,re a fumble diet wise.You can still score, but with healthier sandwiches and treats.They're the touchdowns of the day! One of the healthiest game day treats is a sub sandwich.You can start with a base of whole-wheat bread and then add on healthy lean meats like chicken or turkey.For even more of a bonus, think soy cold cuts.These come in a variety of flavors,from pepperoni to baloney and taste pretty much like the real deal.Make a simple dressing of just oil and red wine vinegar as you also layer on shredded lettuce, onion slices and low fat Provolone and American cheese.A warmer dish is vegan chili.This can be made solely with a variety of beans or again with a soy version of beef.You can make it as hot or mild as you want.Serve with polenta, brown rice or whole-wheat tortilla chips. Pizza is another Super Bowl fave.You can make your own with pita bread and fresh tomato quarters along with a minimum of mozzarella cheese. Add some heart healthy toppings such as mushrooms, scallion, artichoke hearts and olives. bruschetta, usually reserved for more formal affairs is another great nibble.Again go for whole wheat Italian bread and mix tomatoes capers and bell peppers to create a topping.You can serve them hot with a light sprinkle of Parmesan cheese.Prefer more South of the border?Then think chicken or tilapia tacos with guacamole and minced fresh veggies to put on top.Hold the sour cream and pour on the home made salsa . finish with fresh fruit kabobs, made from apples, oranges and grapes.Serve these with a honey sweetened Greek yogurt. Make your game day a winner with healthy nibbles and bites.Serve dishes that are bursting with vitamins and minerals.You're sure to touch down with high points for staying away from all that grease ,salt and fat!

A Sip Of Italy

This time of years calls for evenings sitting on the deck or in the yard cocktail in hand. What better than an Italian based drink . You can close your eyes and pretend you're on a yacht of the Sardinian coast or a cafe on Rome's Via Veneto.

You can create a taste of Italy with the liqueurs Aperol and Cynar. The New York Times Wednesday's Pour column, writer Jennifer Steinhauer has fun recreating cocktails that are perfect just for sipping by oneself or enjoying with friends.Aperol is a slightly bitter creation but goes down easy aperitif.It was first made in  Padua, Italy in 1919 and is a mix of orange rind, spice and just a hit of rhubarb.It goes well poured over ice but can also be mixed with seltzer for some fizz,There's also a cool and fizzy cocktail made with it, Prosecco, the Northern Italian sparkling wine along with soda water and an orange slice. Think of having this outside, late on a summer evening.

Cynar is another Italian standard, similar to both Aperol and Campari. It has long been a standard here and goes in and out of favor. It is a sweet drink made surprisingly from artichokes.it has the vegetables' sweet taste and , like it makes any food eaten with it sweeter tasting. To be honest it's a harder sell than Aperol, probably because of its' make up.  Who wants to drink liquified and fermented artichokes?Yet  you can create tasty drinks with this classic from the Don Draper era (it was created by Campari in 1952))The simplest is pairing it with seltzer however it can be mixed with bourbon or rum and other bitters such as Angostura or celery.

When it just gets too hot and muggy , settle down with an cooling cocktail. Add Italy's 's best either with Aperol or Cynar. It's a taste of the Mediterranean without all that travel hassle.