A Warm And Cozy Dinner Party

A dinner party doesn't;t have to have elegant fancy food t be a success. You can also serve hearty, rib sticking food especially during these frigid nights. It just has to be good Everyone will appreciate a tasty meal that warming to the heart and the soul.

One of the easiest heart warming dinner dishes t serve is crockpot chili. Unlike fancier roasts this can be started in the morning and  slow cooked all  day. This gives any host enough time to get the house cleaned and other groceries bought. If you want to make it a bit more glamorous, then think about subbing in chopped filet mignon.Surprisingly enough there is a lobster chili made with the white version. This  has white beans , corn and squash along with white onions.It's a different take and sure to be a crowd pleaser at any party.Would a stew be dinner party appropriate? Yes, if' its the rich < French duck and pork one called cassoulet. This is a hearty spoonful of the two meats slow cooked with added meats such as pork and mutton along with white beans, garlic and herbs. It can be served with a simple salad and crusty , warn French bread.The simple yet delicious shepherd' pie could also make a dinner party main course.Thus hearty British dish can be made elegant by topping the savory meat, veggies and gravy  not with mashed potatoes but with sliced ones arranged  in a fancy pattern,

There are two fun and filling dinner party dishes to think about. They are the Piedmontese bagna calda and the Swiss fondue. Both require a fondue pot (which can be had from Amazon at $23 for the least expensive and $84 for a deluxe stainless steel one) > Bagna calda or hot bath starts out with a base of olive oil , butter and garlic simmered in a fondue pot. Anchovies are melted into this to create a savory, unami rich sauce ,. Usually Savoy cabbage, torn into bite sized pieces are dipped in by each diner and then cooked. however it can also be made Paterson NJ style with the addition of cubed m, par boiled London Broil. Doing it this way will give the sauce added oomph thanks to the red meat. It's hearty elegance at its' best. Fondue is another ribsticking and completely fun dinner party choice. It;s melting Gruyere and Emmenthaler cheeses with garlic ,white wine and a splash of kirsch. Usually chunks of a baguette is dipped into this but you can also use boiled and peeled potatoes and cabbage too.

A winter dinner party can also good , hearty food. The dishes don;t have to be elegant. They just have to be delicious and filling. It's a perfect way to celebrate on a cold January night.

Vegan Chemistry

 It is tough trying to cook and bake a variety ina vegan household. There are a lot of good recipes that require some kind of meat or fish. The question is howto turn a dish into a vegan one.It requires a lot of thought and vegan chemistry , adding certain ingredients to get an exact taste.

Certain dishes are more or less easy to recreate.A lobster roll can have any kind of sub in in. I like  a chopped tomato and mayo. Yes, it's a fancy take on a simple tomato and mayo sandwich but serve ti on a brioche hot dog roll and it becomes elevated.

I could also try to make it with hearts of palm which can be chopped up to look like lobster meat and then added Old Bay Seasoning, leom juice , herbs and lemon juice. This is easy vegan chemistry,.

The problem is that I want to make a vegan bagna calda. This is the savory and highly delicious anchovy sauce that cabbage and London Broil is dipped into . The base is anchovy fillets which are strictly off the table for any vegan or vegetarian. How then to get that briny, fishy flavors that's also blended with garlic , butter and doil? (The butter part is easy  - vegan butter like Melt can be used)? I've looked at the various recipes out there.One calls for walnuts which I just can;t see using. One recipe caught my eye.,It has seaweed powder which could work along with red miso. Could this work? The problem is trying to find out what the seaweed taste would be like. would a teaspoon do or more? If I can;t get it then what? According to the web Kalamara olives can be subbed in. Anchovies have a rich unami flavor so I may have to find that in Japanese ingredients such as umeboshi paste which is made from salty pickled plums.This could work but would it have a slightly fruity flavor from the plums? Would adding a teaspoon of Worcester sauce and amd miso give me the same salty ,briny flavor? This is going to take some serious calculating. This is vegan chem . 

The perfect vegan bagna calda can be created. It will be shown here.it may take a lot of mixing and tweaking . HOpefully the effect will be worth it

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.

A Culinary Getaway

 February is the time when most people go away either to a plush ski resort ro a sunny tropical island. yet what happens when you can;t get away? Bring the food to you.It's a fun way to enjoy the slopes or the sand without leaving home.

Think Switzerland when you're making an apres ski type meal. Fondue is always the best and it's a good reason to buy a fondue pot (Keep in mind that you cna also use it for bagna calda and chocolate fondue too).it starts with a good butter and creamy cheese like Fontina, Gruyere or Gouda. You could also use Comte or Emmethaler too if you can find them.A good white wine is also needed.The acid in in it keeps the texture smooth  and even Another must is constarch. First grate the cheese and then toss it in cornstarch. Doing such will help thicken the fondue and prevent any lumps from forming. What to dip in?  Quartered slices of  a good baguette along with apple and boiled potato slices. If you 're leaning towards the Italain Alps of Piemonte, then try the intensely flavorful and delicious bagna calda. This "hot bath" consists of anchovies being cooked in a mix of garlic butter and oil. Savoy cabbage is dipped in it but for a more flavorful bite use parboiled London Broil. This leads to a wonderful marriage of flavors when the beef juices blend with the anchovies. Always have a loaf of French bread for dipping too. What's for dessert? Hot toddies or a more substantial slice of Black Forest torte with strong coffee.

If you'd rather go the sand and sun root then think Caribbean cooking. Nothing takes away that February wintry chill than jerk chicken, This spicy dish requires chicken legs,  along with brown sugar oil and thyme. Of course there are spices and herbs for the kick. There is cayenne for that fiery taste minxed with allspice, paprika , cinnamon and cloves. You'll also need onion  and garlic powder and freshly ground pepper too. This is a dry rub . Toi make sure every bit fo meat is spiced you have to pok holes in the legs so the spices can seep though.It's then baking ona pachment covered sheet pan for about forty minutes. Serve it with Jamaican rice and peas fired up with Scotch Bonnet peppers.This also has allspice berries and coconut milk added . Callaloo is another great dish for a culianry getaway. Try to get the calloloo plant (which looks like a hardier version of spinach) at a local Caribbean grocery.If not its' cousin spianch can sub in just fine. Soak the leaves first in salt water before adding t a skillet. Onions and red peppers  are first cooked in vegtable oil  Tomatoes thyme and Scotch bonnets foloow then the callaloo. .Add hot water to steam the greens and cover for five minutes. You can add crab or fish as they do in Tobago if you want.

Feel sad about not getting away this winter. Don;t be. You cna easily have the slopes or sand in yiur kitchen by cooking ski resort or island food. It's a fun way of having the adventure without all the traveling fuss.

A Culinary Winter Vacation

 even though it's a tough time to travel you can stil travel around the globe. Cooking and baking make it easy to have a tast eof the alps or the caribbean. It's a fun trip all within the confines of your kitchen.

Many regret not heading to the slopes this season. You can definitely bring a taste of the Alps to your dining room this January. Piedmonte in Northwestern Italy is known not just for its' challenging and fun slopes but also for it's robust foods, perfect at any chalet.One of the best dishes is bagna calda, literally a hot bath of anchoviies, olive oil, a little butter and garlic.It's usually made in a fondue pot and doners are encouraged to dip their forks in. savoy cabbage, native to this province is what's usually dipped in but you can also serve cubed and semi roasted London Broil or steak with it.Have loaves of crusty Italian bread with it to catch the savory drips of sauce. Another tasty winter dish that can be served is pescoi meaning "not fish" in dialect. This is polenta and butter cooked in savoy cabbage leaves and then pickled ina vinegar and savoia (a type of herb) brine. across the Alps in switzerland there is fondue. This a a perfect date night  supper, made with white wine,  a mix  of Gruyere and Emmenthaler cheeses , nutmeg and lemon juice. You could add a splash of kirsch for kick. Cubes of French bread or boiled potatoes are dipped in. Even heartier fare is German  which can be a good bratwurst grilled indoors and served on a dark rye with plenty of mustard or sauerbraten, a rump roast brined in vinegar, water, bay leaves and sugar and sprinkled with flour. The drippings are strained with gingerbread cookies to make a tangy , sweet sauce,

If you;re dying for heat and the Caribbean then think of jerk. The heat alone will get rid of that winter chill. Try the chicken one which is a Jamaican classic.It's a fiery sweet mix of two Scotch bonnet peppers, cayenne pepper, onions, scallions,nutmeg and allspice berries.A pinch of brown sugar is added to temper all this heat.Serve with another Jamaican recipe, the side dish of rice and peas.This is a  of the two made sweet with the addition of full fat coconut milk and fiery with more of the famed Scotch bonnet peppers.There is also thyme in it and to round it out scallions and onions.Puerto Rico may be known for warm , sunny beaches and turquoise waters but it's also known for its' variety of tasty dishes and drinks.Mofongo is a national dish and is as comforting as mashed potatoes.Everyone has their own recipe for it but the basic one is ripe plantains mashed with garlic.It can be served with meat or just veggies.Empanadas are also found 9n this lush island.8tss sorts of like a Cornish pasties stuffed with chicken,  beef or mixed veggies,Finish with a Coquitlam, akind of rummy nog, made with egg yolks ,rum and condensed and coconut milks.

Your kitchen can be your gateway to international travel.Try any of these dishes to fell like you're on a trip,It's a great trip to a fun destination

Hearty Alpine Cuisine The Perfect Chill Chaser

 Mountain folk know how to eat. Alpine cuisine is hearty, flavorful and filling - perfect for these cold days ahead. It's embracing delicious dishes that can chase away the chill.

Everyone thinks that alpine cuisine just means Swiss food but it encompasses much more. There's also the food of the Northern Italian, French and Southern German alpine area as well. All the foods are rich with cheese and butter as well as with protein.It has to be this way because the inhabitants of these beautiful mountain regions need heavy foods to combat the brutal winters and freezing temps. Swiss cuisine is indicative of this. One recipe that's sure to win over an American crowd is hacktatschli smashed meatballs served with a creamy mushroom sauce. This is a favorite all over the country with Swiss school kids even though it has a glug of white wine added. There's a potato version kartoffel hatscchli which can be served with the sauce as well. From the canton Uri comes rispor or leek risotto rich with the winter veggie and topped with clouds of  the Swiss-Italian cheese sbrinz. This is the perfect dish for those frosty nights in with the family. Bakers will love spinatwahe or spinach quiche a mix of the green along with garlic, herbs and cream tucked into a buttery pie shell.

The Italian alpine regions of Piedmonte and Lombardy bring us rich rice or risotto dishes. Both are made with the chewy long grain arborio rice; the only difference being is that the Piedmontese use tomato sauce  for flavor while the Lombards use saffron. This a great and easy chill chaser to make  for a cold snowy night. Usually reserved for parties , the Piedmontese bagna calda is a tasty fun dinner for a family weekend in. The name means hot bath and is a blend of anchovies, butter, olive oil and garlic melted and heated in a fondue pot. savoy cabbage leaves are the traditional add in but you can also add semi cooked London broil for a truly filling meal (along with crusty Italian bread for mopping up the sauce in the pot afterwards). Swiss chard and potatoes can also be dipped in along with onions, celery and spinach. Across the Alps in the Swabia home chefs make the warmly satisfying Gaisburger Marsch, a nourishing beef stew rich with potatoes and spaetzle, the little dumpling noodles. Spaetzles are also made and served with large heaping spoonfuls of sauerkraut and a platter of different wursts. This is a great weekend meal because it requires  steaming or boiling everything.

Alpine cuisine means hearty foods served in even heartier quantities. These are perfect for the cold months ahead. Make them and feel cozy on the inside and out.

Your Own Holiday Party

 The one aspect of the holiday everyone is missing right now is the holiday party. It could be a lavish office affair or a tree trimming bash. There are no more family gatherings or Hanukkah parties. Yet we can still celebrate - at home among ourselves.

Sit down office parties were always full of good drink and good food. You can still have a lush night in, including getting dressed up. Think about serving small filet mignons to make at home with a side of Hasselback potatoes. The meat can be enhanced with garlic or herb butter or a bagna calda sauce of anchovies garlic, butter and olive oil. Hasselback potatoes are accordion sliced russet potatoes brushed with melted butter and different herbs. Another lush meal would be Cornish game hens with flavored rice and/or mushrooms. Corporate Christmas parties are also known for their many hors d'ouevres. Whip up a bowl of fresh made bruschetta to be piled on toasted and sliced Italian or French bread. Cheese and mushrooms puffs are a must. You can make these at home using already made puff pastry but you can also find trays of both at your grocery's freezer section. The same goes for spanokopita, the miniature Greek spinach pies. Since you're not going to be driving, you can make dinner as boozy as you want. Serve champagne or make a packed

 punch with rum ,orange and pineapple juices. You can also create individual drinks like Cosmopoitans and martinis too.If the kids are involved, then make a non alcoholic one with a variety of juices and seltzer.

Hanukkah parties are special times that can still be celebrated. Homemade latkes are a must but these can have different spins. Try making them in a waffle iron for an all over crispiness. Add sweet onions and horseradish for some zing and heat. Veggie laced latkes are a different and flavorful twist. Think about adding in chopped leeks or scallions along with carrots and onions. A true treat is a brisket and latke sandwich, made with melt in your mouth brisket and hot crisp latkes. A fun dessert is sufganiyot , the holiday jelly doughnuts. Also have some chocolate coins for the dreidl games later. A family tree trimming party can still occur. You could give it a Mexican spin with fresh made guacamole and salsa or a plate of loaded nachos. The last are tortilla chips topped with pulled chicken or ground beef  and smothered with cheese, sliced jalapenos and black olives. You can also toss in diced tomatoes and peppers too. Another tree trimming party idea would be a plate of English muffin pizzas. Everyone can put on whatever toppings they want like pepperoni and extra sauce. You could even include garlic knots too and extra pizza sauce for dipping. Finish with a platter of homemade cookies and hot cocoa , tea or flavored coffee.

You can still have delicious food and drink. Just do it at home. It may not be the same as those parties you're used to but it could easily be tastier. Celebrate this holiday season however you want. It's your party.

A Quiet New Year's In

New Year's,especially this one, is a time to celebrate. How to ring in not just a New Year but a new decade? With a quiet night at home. Somehow it's just better than getting all gussied up and eating at a too fancy restaurant or at a too boozy party. Home is where the celebrating begins.

You can just serve hors d'ouevres or appetizers or go for a full on sit down dinner. The thing is to make both choices easy and fun. For hors d'ouevres , think about buying the trays of mini  spinach pies or mini quiches.Another idea is creating flatbread rounds tops with bruschetta and shredded mozzarella. Top it with pepperoni and olives, anchovies and sliced peppers. A charcuterie board is another fun option .Everyone can create their own sandwiches. Go to your local deli counter. Order ham , prosciutto, mortadella and salami. If you want you could add in slices of turkey and chicken, and possibly some tuna in olive oil for a more Mediterranean vibe. Also have slices of hard cheese as well as some gooey soft ones. Think slices of smoky Gouda and sharp cheddar with gooey Brie and Camenberts. As for breads, you can't go wrong with a few crusty baguettes , sourdough boules and shiny rye loaves. Pumpernickel would go well here too.Add some pickles and olives for nibbles. As for drinks - champagne and hard cider are your best bets. You could also have white and red wines too for those who prefer it.

As for  sit down dinners, fondue or bagna calda are fun ways to get together at a table. Fondue is an easy cook. It's a tasty mix of Gruyere and Emmenthaler cheeses with kirsch, a clear colorless brandy made with Morello cherries.If  this is too strong then use dry white wine. Cornstarch can be added to thicken it. Have plenty of crusty french bread cut into cubes for dipping. Again you can serve champagne with this for a festive flair. A Piedmontese treat - and something I grew up on is bagna calda. This is an infinitely delicious dish translated into hot bath starts out with melting olive oil and butter together along with garlic. Usually a tin or about twelve anchovies are added. You can add more if you want that rich unami flavor. We had always used Savoy cabbage which adds a sweetness and also chunks of semi broiled London Broil. The beef and the fish together are heavenly, especially if you put the pieces on Italian or French bread. Have more bread to sop up the sauce until there's nothing left. Another variation of this is fileto Piedmonese with bagna sauce topping steak served on buttered toast. This is an easy but tasty dinner party dish. Serve with a crisp salad and a good red wine.

The best New Year's Eve is a quiet one. Have it at home away from the maddening crowds. Serve up hors douevres or a hot dinner for a delicious, memorable evening.

For The King

Father's Day is tomorrow and with it comes the usual barbecue and bottle of whiskey to say thanks. Yet, it's also a day to pamper the sire with tasty  and luxurious dishes , from morning to night . Indulge your father with some delicious fresh from the kitchen and grill dishes. It's a better way of showing your gratitude.

A good day starts with a good breakfast. One good choice -  omelets filled with dad's favorite ingredients.If he wants a bacon one then  honor his wishes. Add a dash of healthiness and color with diced tomatoes and green peppers. Make a large three egg one or fry up mini ones that can fit perfectly between a sliced English muffin. Another  spin would be a cheese one  but instead of the usual cheddar try one filled with Gouda or Edam. Mix it with baby spinach leaves for a richer, more flavorful egg dish. A different yet lush spin is a breakfast souffle. This is a surprisingly easy bake. All you need is a can of the Pillsbury crescent rolls and turning them into cups. Eggs, and whipping cream are whisked together to form a sort of savory custard. Cut up a green pepper and saute in butter . Add the egg mixture to this and cook til half way done. Working quickly add the eggs to the cups , then top with bacon and cheese. Bake about fifteen to seventeen minutes. You can serve with a fresh fruit cup and a Bloody Mary or blood orange screwdriver.

Carrying this luxury vibe into lunch and dinner.If the man of the house is a steak eater, then grill a few T-bones or even more deluxe, a filet mignon. Amp it up by serving it with a rich and flavorful bagna calda sauce.This Piedmontese favorite is usually a dip for various vegetables yet it is the perfect sauce for steaks, It starts with anchovies, oil and garlic being cooked in a small saucepan. Mash the fillets down with the back of a metal spoon. This ensures that they will melt into a smooth, satiny sauce. Add four tablespoons of unsalted butter and cook for about five minutes. Pour over the steak. A variation is placing the steaks on toasted and buttered white bread. Lobster is another plush idea. Try barbecued lobster tails,These only take twenty minutes on the grill and can be served with just a slice of lemon or with a sprinkling of pepper flakes for a spicy turn. Bring in scallops and crab for a total seafood feast. What to end it with? Try a dessert of chocolate stout ice cream which is an easy cook and freeze. It's heating whole cream and adding dark chocolate chips and sugar . When the chocolate and sugar are all melted , then add a pint of Guinness,. Put through an ice cream maker and freeze until ready to serve. Add hot fudge sauce and whipped cream along with crumbled bacon for a read "dad" dessert.

Fathers treat their families all the time. Treat them with a day full of delicious foods and drinks. They 're worth it.

Parties To Chase The Winter Away

January may be a month to detox and chill out after all of December's holiday parties but it can also be a bland month too. Amp up the weekends with fun get togethers to chase the chill away. It'll liven spirits during the cold nights.

One of the most obvious and most fun is a fondue party. This is great for those who were lucky to receive fondue pots for Christmas. Fondue itself is an easy recipe.Most do think it's just dipping stale bread in cheddar, It's more subtle than that. The fondue itself is a mix of Gruyere and Emmenthaler  along with dry white wine and even nutmeg.It's simmering the  wine first (and keep in mind you can serve this too) and then adding the cheeses and nutmeg.  Cut a baguette in rough edged chunks . You can also use boiled potato chunks too.Many Piedmontese from northwestern Italy will tell you the winter is a great time for bagna calda. This is a fun dish, that uses the fondue pot in a different way. Bagna cauda or hot bath is a phenomenal blend of anchovies cooked with a mix of olive oil, butter and garlic .Some recipes call for sardines, but it's more of a taste thing,Savoy cabbage, native to Piedmomte is always used although you can add rare cooked London broil pieces . This variation originated in Paterson, New Jersey with the Piedmontese silk weavers who ran the Paterson mills. Adding meat to the anchovy sauce is amazing. The juices blend perfectly with fish sauce. End it with everyone dipping hunks of Italian bread in the pot. You can also go the sweet route and have a chocolate fondue party. Use the best bittersweet chocolate you can and heavy cream. Then put out a buffet of all sorts of fun dip ins such as cake chunks, marshmallows and of course, fruit.

Fondue parties are more for smaller,, more intimate get togethers.If you want a bigger do, then think a buffet. A Caribbean themed one can be fun, full of spicy foods and rum spiked drinks.Jerk chicken is always a favorite and it's a combination of sweet , spicy and fiery thanks to the addition of Scotch Bonnet peppers. Make up platters of both legs and wings for easy eating. Another fun finger food is a pastelito, an empanada that can be stuffed with meat cheeses ,or veggies.Croquetas are also a tasty addition. These breaded beef and parsley croquettes are a nice change up from the usual appetizers and party bites.Fill a punch bowl full of rum punch, a mix of golden rum, pineapple, orange and lemon juices. Craving warmth and margarita? Then head south with a Saturday night taco party. Set up a taco bar with both soft and hard tacos and different fillings. Try a variety such as chicken , ground beef and a sauteed veggie mix of onions, broccoli and tomatoes.Make sure there's plenty of guac and sour cream along with fixings of shredded lettuce, cheddar and red and green peppers. Scatter around buckets full of Coronas and ice along with bringing out a slushie maker for margaritas. End the night with cups of cinnamon spiked cocoa and churros. The last can be cut up and dipped in caramel and chocolate sauce.

Chase the January blues away with a rousing party. It can be a few people or a houseful. Just have fun coming together with good food and great people.

The Flavor Star

How do chefs get the flavors right? How do they balance sweet with sour? Or add a dash of unami in a dish? They may have help - not just from the spice rack but also from the flavor star. It's appropriately named because for many chefs and home chefs it's their guiding North Star.

The Flavor Star is a chart showing the five flavors - salty, sweet, bitter, sour and unami, that savory taste usually associated with meats. namely steak.Using the chart can help in leveling a recipe's complex array of flavors , along with improving a dish's taste.Flavors can enhance each other. For example add a dash of salty to sweet and you've got a sensation. Home bakers for centuries have known that a pinch of salt brings out a cake's sweetness, Ramp that up a notch - add a dash of sea salt to chocolate chip dough or caramel and their sweetness plus other flavors such as chocolate and butter intensify. Here's an experiment you can try that exemplifies it. Take a heaping teaspoon of a caramel, topping - Smuckers is the best - and sprinkle some small nuggets of sea salt on top. Now eat the whole dollop, Yes, you do taste the salt, it's the first thing that hits you  - but you also taste the sugar and cream as if for the first time. Another example is the addition of something sweet to a salty tomato sauce.Without sugar, honey, or even carrot slices, the salt might be too tangy and even unpalatable.With the sweeteners, the sauce  is mellowed, savory without any lingering harshness of flavor.

You can download and print out the chart if you want. It's easy to remember what to do. If a savory broth  is too blah or bland, then give the dish a dash of soy sauce or miso. Anchovy paste is both unami and salty It is wonderful on steak (as any Piedmontese chef will tell you) . It brings out the meat's rich mineral flavor. It also brings out the flavor of vegetables, such as Savoy cabbage and Swiss chard. For a tasty sauce for these and even London Broil, make bagna calda, a Piedmontese "hot bath" primarily made of anchovy fillets., butter, olive oil, and garlic. The food's flavor will be the best you've ever had and you'll wonder why you didn't try this sauce before. As for foods being too bitter, a dash of sweetness helps. Even vinegar such as balsamic and apple cider can cut a savory dish's sour taste. You can also stir in a drop of maple syrup or dark honey too. If you don't have those then ketchup or barbecue sauce will do. Sour balances out spice and sweetness. If a dish is just too hot them  flick a teaspoon of sour cream or yogurt on top of it. As we all know spicy also helps both sour bland and even sweet bland. A chocolate cake with a kick of chili pepper makes for an exciting dessert. It just using the flavor star for a memorable bite.

 Make the Flavor Star your North Star. Use it to create memorable meals, desserts, and treats.  They'll be remembered for their incredible tastes.

Time For Those Bumper Crops

It's getting close to late August and we all know what that means - bumper crop! We'll be inundated with extra tomatoes, zucchinis  and peppers thanks s to our gardens or ones that belong to neighbors friends and family.  What to do with them? There are dozens of recipes that can be used.

New York Times Food writer Julia Moskin had an excellent idea for vegetables gratins in her column in Wednesday's New York Times Food section. Fresh grown veggies are their tastiest  in this layered dish. It's similar to the winter dish potatoes au gratin in the sense it's layers cooked in a skillet. The summer one has a base layer of onions and peppers.A second layer has zucchini and squash along with Parmesan cheese and pieces of fresh  French or Italian bread.(stale just won't  do). Also cook the veggies either by grilling or broiling before hand  otherwise you'll ind up with a watery half cooked pan of veggies. Another great idea is getting a spiralizer if you don't have one already . You can turn all those zucchini into healthy "green" pasta, whether making it with a pomodoro sauce or a healthier version of pad Thai. The zucchini noodles are just good sauteed with only garlic, olive oil and some butter or margarine. Stuffed zucchini is another great meal and treat. These can be filled with chopped meat, a mix of bread crumbs and tomatoes or a spiced rice mixture. Another idea that's sure to be a classic is zucchini crust pizza. This is when shredded zucchini is mixed with egg or egg whites to create a kind of crispy omelet and a base for tomato sauce and cheese.

Tomatoes are also abounding right now. What to do when the farmer in your life drops off  more than a few? Think sauces for the fall and winter. You can make it for anything , from pizza to pasta. Cooking the sauce is probably the most labor intensive which usually takes anywhere from half an hour to ninety minutes.Keep in mind that the shorter the cooking time the thinner the sauce but with a fresher tomato flavor.The longer the cooking time, the thicker the sauce and the flavor is more of a cooked taste. Tomatoes can be served in an easy crudo sauce for now. It just cutting up tomatoes, letting them marinate in olive oil and garlic as the pasta is being cooked. Orange zest, capers and hot pepper flakes can be added too for extra flavor. Extra tomatoes and peppers can also be turned in a fresh salsa, perfect for pool parties and barbecues. Toss in some chopped jalapenos for fire  or if you want a milder one, add some pineapple chunks or a dollop of honey. Those extra peppers can also be stuffed too with beef, chicken or even turkey.Mix the meat with wild rice  and herbs for extra flavor. Peppers can be charred and served with an anchovy or bagna calda sauce for a Piedmontese summer favorite.

Don't freak out at getting a bumper crop of fresh veggies. There's a million good recipes out there that can be made with them. Enjoy the bounty and the good food that comes from them.

An Easy Summer Birthday

Everyone loves a home cooked meal for their birthdays.Even summer babies are excited over a favorite dish that's been lovingly made. Unfortunately the season brings about hot days when no one wants to be in the kitchen. The solution? Keep it cool!

If the honoree wants a home cooked meal, then think  barbecue.Grilled chicken or salmon with grilled vegetables is a nice treat. If you have a Weber egg  grill, you can roast an entire chicken. A birthday party needs a festive dish so why not grill beer can chicken? This is easy to make.It's taking the chicken , rinsing it and then patting dry with paper towels. Sprinkle with sea salt and freshly ground pepper and any kind of rub.It's then plunking the bird down on an open beer can . The can and the legs will act as a tripod as the bird is being cooked.It usually takes about an hour and fifteen minutes. Serve with a fiesta salad that has cooked corn niblets mixed with diced red and green peppers along with halved grape tomatoes. Sirloin burgers are another celebratory  meal. To grind the meat, first cube the steak and grind in batches in your food processor or meat grinder. You can add egg for richness or butter. The burgers can be served Piedmontese style with bagna calda  sauce on them. Use flattened toasted Italian bread instead of the usual buns for this. Grilled salmon Oriental style with soy and ginger or Mediterranean style is also a lovely birthday lunch or dimmer.. The last can be served with a fancy couscous studded with almonds and raisins.

Nachos are always a fun party food no matter what time of year. The dish outside is extra fun, especially at a pool or even beach side party.Make it really luxurious  with  layers of steak and chicken or fresh roasted pork. For color have both black and green olives along with extra helpings of  guacamole, sour cream and pico de gallo. If  you're hosting a large crowd you may want to try a taco or quesadilla bar where guests can pile on a variety of toppings. A cool idea is a salad loaded with tasty bits and pieces. A taco salad can be fun, It's just a quick cook of and then the meat or soy fake meat can be added to iceberg lettuce along with crumbled tortilla chips and shredded Monterey jack cheese. Buffalo chicken salad is a nice birthday lunch or dinner meal. Making the chicken is the most labor intensive. It's just creating a spicy , chili infused marinade and letting it marinate for a few hours  before cooking and adding it to  a salad , full of  diced celery and Romaine lettuce. Serve with a cool blue cheese dressing.One of the most luxurious and perfect for a birthday lunch or dinner is a seafood salad, chock full of lobster crab and shrimp.Use butter lettuce as a base and also toss in cherry or grape tomatoes. Dress with a simple vinaigrette which will accentuate the sweet flavors of the shell fish. Serve with crusty rolls and  chilled champagne.

Cooking for a summer birthday honoree is actually a cool and easy idea. Try a lush salad or a rich sirloin  burger for a sumptuous meal. It's a great way to celebrate a summer baby's special day.

Summer Party Ideas

Summer is the time for entertainment .It's getting friends together and just celebrating the balmy nights or days by the pool.There's even room  to throw in an old fashioned clambake or fish boil. Whichever you choose will always be fun.

Of course there's the barbecue. That American classic will be the backbone of many warm weather gatherings. Give it a more sophisticated turn by serving grilled filet mignon on brioches.For a true lux  idea make a bagna cauda sauce  from anchovies cooked with olive oil, butter and garlic. If you want an even more decadent barbecue, then think burgers made from this expensive cut. Serve with sliced , grilled portobello mushrooms. Another party dish is champagne marinaded chicken. This is mixing the champagne with olive oil, garlic and seasonings and letting it marinate for anywhere from eight hours to overnight, It's grilled for fifty minutes to an hour over hot coals. Lobster can also be grilled too and it's a nice change of pace for a summer get together. Served with asparagus salad and a tomato basil mousse for a truly elegant warm weather party.Don't feel like cooking? Then have it catered. Many restaurants can roast up chickens and even turkeys along with a variety of sides if you;'e throwing a large (anywhere from fifteen to thirty people)They will also set up and supply you with servers too. As for dessert, try an ice cream Charlotte. It's a striking end to any dinner  and all it needs is lady fingers, fresh fruit and vanilla ice cream.The lady fingers are pressed against a spring form pan creating a shell, then  filled with the ice cream and fruit.

If you want something a bit more down to earth then think luau, clambake or fish boil. A luau is a great idea for a pool party. Start with the basics of this South Pacific feast, chicken, fish and pork.If you can try to get luau leaves however surprisingly collard greens can  be a substitute for them. Most luaus use the Hawaiian butterfish againrif you can;t find it in your fish store, then use pompano.A fun crowd pleaser is huli huli chicken, a marinated dish that artfully combines pineapple juice , white wine and soy sauce.Poi is a staple too but it is hard to come by , especially in the continental US , Sub in a mix of mashed banana, lemon juice and coconut cream. Make sure guests have fruity cocktails to sip as well.Clambakes can be fun too, even if you're miles away from any ocean. It's primarily a variety of seafood boiled together. Add what you want .Mussels, clams and lobsters are the most popular. Sometimes whole potatoes are added as is corn. Butter is melted, preferably in an old coffee can  and the seafood and the veggies can be dipped into it. Beer or cider is usually the beverage of choice. A fish boil is the Midwes';s version of a clambake.It's usually whitefish steaks boiled with potatoes and onions.served with a side of melted sweet butter. The meal ends with a cherry or blueberry pie a la mode ad strong, hot coffee.

It is the height of the summer party season. Throw one that suits your tastes. Go elegant or go down home. No matter what you choose, it will be a memorable one with good food and good drink.

Food Fit For Francis I

Pope Francis is here in the States  and many are probably wondering what does he eat. What's his culinary background? He comes from a good one, His parents and grandparents are from Piedmonte  and Genoa,Italy so there's excellent meals on that side and a bevy of good Argentinian dishes that he also grew up  eating. It makes for a rich and  flavorful food history.

Pope Frances I was born Jorge Mario  Borgoglio in Flores , a barrio or neighborhood of Buenos Aires. His mother's family was Piedmontese and Genovese, probably coming over during the crossover immigration of the late 1800's His father 's family left in the early 1930's.He surely had to grow up on bagna calda , made with good Argentinian beef . This really is pure heaven, a dipping sauce made with anchovies, garlic butter and oil is heated in a fondue pot. Beef  and various veggies such as Savoy cabbage  is dipped into it and cooked. Its' usually served in the winter months and for New Year's Every Piedmontese kid grows up on polenta   and it 's usually made a variety of ways, from cooked with eggs sunny side up to chicken and mushroom gravy, cacciatore style.Risotto or risott (as my family on both sides of the Atlantic call it )is another kitchen must. have. We make ours with tomato  and porcini mushrooms.. How do the Piedmontese end their meals? With the ethereal eggy custard  sabayon. This is a  simple mix of egg yolks , Marsala and sugar cooked over a double boiler. The sweetness is cut with delicate espresso cups full of strong espresso laced liberally with grappa.

Pope Francis ' also grew up with Argentinian food . Since the country is known for its' beef asado or barbecue is popular and often made at family gatherings. Sausage or chorizo  is also served as is morcilla or blood sausage. Other animal parts  like chitterlings are also cooked and served with chimichurri,a take on the Piedmontese salsa verde, made with parsley ,garlic and olive oil along with white vinegar.(it 's big in Piedmonte , usually served with beef tongue).Noquis , the Argentinian version of gnocchi is also made as are fettucini and tagiatelle. Buenos Ayres  enjoys Argentine style pizza but it is baked with a layer of chickpea flour dough on top to create a version of pizza rustica a covered or smothered pie.Argentina also has the Mesopotamia section in its' northeast section of the country offers many different kinds of indigenous fish and papaya dishes.Pantagonia, the rugged southern part that's pointed towards Antarctica  features mutton and lamb along with both freshwater fish such as trout and seafood. Berries grow in abundance here, providing the country with strawberries, bilberries cherries and rosa mosqueta, or sweet briar The country is also responsible for the culinary phenomenon dulce de leche which is poured over cakes and even pancakes.

Pope Frances is a humble man with simple tastes. Yet one can't help but wonder what lush Piedmontese or Argentinian dish is his favorite. There is so much to choose from and hopefully he treats himself to one  of them from time to time.

If You're Tired Of Barbecue

We're into our fourth month of barbecuing and by now even the most stalwart grill lover is looking for a change.It's time to head back to the kitchen for some easy meat recipes.They're a snap to make ,especially in these steamy times.Not only that, they 're even better tasting than those dogs and burgers.

Ratatouille is usually just a veggie dish however meat can be added for more flavor and impact. Try it with cut up chicken breasts or Italian sausage. It's a tasty spin on the Provencale classic.Chicken breasts can also be done in a light garlicky- white wine saute. Use medallions when making this and serve with angel hair pasta or rice. Another idea is a quick stir fry. Punch it up with sliced ginger along with sliced zucchini , onions and green peppers. All of these recipes are good for leftovers too, so you've taken care of two nights. If the family is still craving burgers, then make chicken burgers. These are easy to make  as you can easy give them a quick fry in the frying pan.Serve with breaded zucchini sticks and tomato salad for a festive, colorful dinner. You can also make turkey burgers, which are,frankly, better cooked in a pan than on a grill. They're juicier cooked indoors and you can get that full turkey flavor too.

If you're still craving beef , then think pan fried steaks. These are a  snap to make and  simple but filing meal if served with salad. You can even cut it up and mix in the greens too. Fileto Piedmontese is also a no brainer  . This is cooking steak  in a variation of bagna cauda,, the Piedmontese anchovy dip. Make the sauce  first, it's a simple sautéed blend of anchovy filets melted down in a combo of butter and olive oil. Add a small minced clove of garlic and when it 's all melted, stir,  add the meat and cook until done. Serve on toasted bread slices (and have plenty of extra bread too for sopping up the sauce later).For those craving the taste of chopped meat, why not make sloppy joes or fajitas.Both are simple enough to make thanks to the sauce packets and fajita kits.Both are a refreshing change from the over grilled patties we're beginning to tire of this season.Another idea - is steak tartare, the exact opposite of any barbecued. This is mix of raw minced beef tenderloin and one raw egg mixed together with salt  and pepper along with a splash of brandy and Worcester sauce.  It 's served like a pate on rye bread but it can also be served on a toasted baguette too.

Kitchen cooked meat dishes are a refreshing change from the usual grilled fare. Try any of these recipes for an escape into good stove top cooking . It's a nice change up and doesn't require all that much work.

Piedmonte''s Fall Feast

One of the best places to be in autumn is Piedmonte in the northwestern corner of Italy. This is where fall comes to life, with bright colors and bountiful harvests.It''s also a time for the dishes of the season , both hearty and delicate.

Truffles usher in the change of season and they are abundant in the specifically designated forest lands.These fungi , the diamonds of the food world, are used in pasta dishes as well as in flavoring oil and make a fine meal on a crisp October Sunday. Another cool weather favorite is bagna calda,literally hot bathin both the French influnced dialect and Italian.This is a savory and addictive blend of anchovies , butter and olive oil. cooked with garlic to create a bubbling sauce. Various veggies form mushrooms to Savoy cabbage are dipped into it and cooked. London Broil or any steak can also be cut up and the pieces cooked in it. The highlight however is soaking chunks of Italian bread in the sauce and then devouring them.

Fall desserts in the Turino and surrounding countryside are also wonderful. The Piedmontese are fond of fritters an make them using apples or even chestnut flour.Zabaglione or sabayon, a rich egg yolk custard made with Marsala wine often finishes a meal. The best dessert, though, is bonet, literally bonnet, a tasty treat harking back to the Renaissance,This is a slow baked creme caramel, made with crushed amaretto cookies , along with rum and cocoa powder.It can be made without the chocolate powder to emulate the original 15th Century recipe. The name means "hat' and could refer to the dessert's shape or that fact that like a hat it's the last thing considered. Either way it's a lovely dessert , served with espresso.

Piedmonte is beautiful in the fall. It is full of colors, flavors and aromas of good food. This is the season to enjoy it and its rich, culinary history.

Summer Treat Anchovies

Not many fish translate into a summer dish,Usually it's just salmon and shrimp  and possibly cod. Yet there is one kind that goes well with  everything from grilled steak to a fresh salad.It's the anchovy, that silvery, shimmery fish  with its' sweet briny flavor.It adds to both hot and cold dishes  , making it an excellent choice year round.

Anchovies are a staple in Mediterranean cooking from the Riviera to the Italian Piedmonte. In Piedmont they;re mostly a main ingredient in winter dishes namely the delightful hot sauce bagna calda. however one Piedmontese winter dish can easily be translated into a summer one. It is filet mignon with anchovies. For the winter it's the meat cooked in a skillet with butter and then the anchovies are added to the drippings. This is them poured over the beef as a sauce The summer version can be  filet mignon grilled over wood and then with eith, theer a warm or cold sauce , the anchovies are then poured over it. The taste is still the same, a union of sweet tender meat and flavorful fish that is palate blowing.

Of course anchovies also shine in a nice salad. You can create the Provencale classic, salad Nicoise with them and tuna. It's a hearty  and healthy mix where you can improvise  by adding all sorts of veggies along with hard boiled eggs. Peppers and anchovies are another great mix, and a favorite in Torinese cafes. Char green peppers and serve cold, mixed with anchovies ,olive oil and garlic. Anchovies can also be added to just a regular salad to give it more oomph too. The only caveat is don;t mix it with a "heavy" dressings such as Russian , French or Thousand Island.Only have it with a vinaigrette made from olive oil and red wine vinegar.

Anchovies can easily be used either winter or summer. They're great in warm weather dishes from the grill to the salad bowl. Try them for a tasty surprise!

FinallyThe Bagna Calda Entry

I finally feel well enough (OK so almost well enough) to actually write about bagna calda. this is a gourmet and foodie treat that my Piedmontese relatives make during the winter months. It's an interesting melange of anchovy with beef or veggies.

Bagna calda means hot bath in Italian (it's bagna caoda in Piedmontese) and it's definitely that. Savory anchovies fillets are melted into a mix of butter and oil in a fondue pot. Minced garlic is then added for more flavor. Traditionally Savoy cabbage was put in to it to cook up and soak up the "bath" however a Paterson NJ version also was created. Paterson was the East Coast's home for silk and it lured the silk weavers from Piedmonte's towns such as Biella . The workers brought their own spins to traditional recipes such as bagna and pascoi (stuffed Savoy cabbage). One was adding raw London broil to the dip. It cooks up beautifully adding a rich red meat juice. This blends perfectly with the anchovies' saltiness. (if you;re wondering how anchovies got to the landlocked region, it's because of the Genovese fish merchants, directly south of Piedmont, who used the alpine hills and valleys as drying spots for their catches. This was done during the winter months).

Of course bagna wouldn't be complete without a long crusty loaf of Italian or French bread. use it to sop up the dip from your plate or take a hunk and let it cook up in the pot. This is a treat until itself especially when you're able to get your hands on the heel .


Bagna calda is a fun and tasty winter dish. It's the best thing a bout the New Year!


My family's recipe

1 tin anchovy fillets.
3-4 tablespoons of olive oil

2 cloves garlic minced,

Sliced raw London broil or steak, cut up Savoy cabbage and mushrooms.

In a fondue pot add olive oil anchovies and garlic Stir until melted. Toss in meats and veggies. and cook until done.

I Still Need More TLC Tender Loving Citrus

Sorry guys, I still feel like sludge. Monday should be a better day and a longer entry (especially about bagna calda)



Hopefully the grapefruit juice my Mom has given me will kick in. I need more tender loving citrus