A Good Treat - Scratch Cake And Frosting

This is definitely the time of year  for sweet treats and one of those is a slice of cake drenched in frosting. What's even infinitely better is cake made from scratch and frosting that's not from a can. YThere is nothing  like an old school cake with an airy mound of sweetness on top.It just takes some savvy to create both perfectly.

Regular contributor and top baker Genevieve Ko knows this and contributes both advice and recipes in today's New York Times Wednesday Food section.After several years of create the perfect slice she offers her knowledge to both expert and novice bakers alike.Ome of the most important gadgets a home baker should have is a good scale. Don't use a liquid measuring cup for measuring dry ingredients like flour or baking powder. Get a cheap digital kitchen scale; then use a spoon or scraper to push the dry ingredients into a cup. Using a measuring cup for liquids could throw off a recipe. Too much cocoa in a recipe such as her chocolate peanut butter ones will make for a crumbly crumb and a surprisingly bitter flavor. Another must is mix the batter differently Ms. Ko follows Rose Levy Beranbaum ,a uthor of the famed "The Cake Bible"in which reverse creaming is used ,This is when room temperature butter is mixed with the dry ingredients. This gives the butter's fat the chance to coat some of the flours proteins and as a result stop tough gluten from forming.After the flour is coated and the butter is evenly dispersed then add the liquid ingredients. This results in a much more tender crumb.(It also makes for easier slicing too).

One of the most important aspect s for home bakers is knowing their ovens Ms. Ko recommends thinking about your oven's capacity How long does it take to preheat? Thirty minutes instead of the usual fifteen.Does it run hot or cold?Is there a significant temperature drop when the door is opened? Is it smaller than average like an apartment oveN? These tend to brown baked goods quicker than larger ovens.Ovens may have to be set twenty-five degrees higher or lower.One way to find out is to set white bread slices in different spots and see how they brown. Make a note of the results Another must do is use bake times as guidelines. Set the timer for a little before the lowest time marker and take a look without opening the oven.Test for doneness before it's too far gone. The perfect bake is a cake that has a light golden brown color. Before baking  understand a cake's anatomy along with having the right pans. As for the cakes themselves.Ms.Kp give three yummy recipes, the classic confetti cake with cream cheese frosting. chocolate peanut butter cupcakes and yellow sheet cake with chocolate cream cheese frosting. Tint the frosting orange for a Halloween party . Save these recipes for Christmas dessert too instead of cookies.

Nothing beats the perfect scratch cake with a scratch frosting. The result is a deliciously light bite full of flavor. This is the perfect Halloween treat.

Roast Season

Now that the weather is cooler it's time to think about roasts. These are the perfect Sunday meal.It brings about hearty food that's perfect for the chilly afternoons ahead. Yet many home chefs are sort of in the dark a botu roasting. Are they using the right pan? Do they need a meat thermometer/ How to flavor a roast? There needs to be a simple guide to follow.

The first question is what kind of roasting pan to use? The best kind is a straight sided stainless steel one with a V shaped or curved rack. This type of pan works well with  large roasts.It also works wonders to caramelize veggies and making sauce in the pan. This can easily be bought at such stores as Kohl's Target and Wal-Mart. Can you use a baking pan instead of a roasting one?Not really. Both serve different purposes and are constructed differently too. The roasting ones are generally larger and deeper with high sides.They're designed to accommodate large joints of meat and poultry.Baking pans are usually shallower and come in a variety of sizes and shapes.Their primary goal is to keep an even heat and hold in the batter or other liquid ingredients. What is the point of investing in a roasting pan?It's mainly to roast larger pieces of meat  and poultry like turkey easily.It;'s also good for racks of lambs and crown roast. Can you use something other than a roasting pan? Chicken and vegetables can use a rimmed baking sheet. You can also use a deep Dutch oven or aluminum roasting pan to do the job.

Will you need a meat thermometer for your roasts?Yes.it will result in well cooked roasts and lead to juicy chicken and turkey. You can buy them anywhere from Walmart to Target to any kitchen shop. They usually run around fifteen dollars and can also be used for hamburgers and ribs too.If you don't want to buy one there are ways to see if the meat is done. The juices will run clear.It's piping hot all the way through and the meat should be steaming.There also should be no pink meat left. Another good gadget to have is a baster. This sucks up the juices from the pan's bottom. and then you can squirt them all over the meat. This is a super cheap buy with one costing around two dollars for the cheapest and around ten dollars for the most expensive.Now what about marinades? What makes for a juicy interior and a crusty, crispy outside? Some  chefs recommend just rubbing it with olive oil and then a good sprinkling with freshly ground pepper and sea salt. As for chicken, rubbing butter or plant based butter under the skin and just a light seasoning of salt, pepper and some rosemary  should create a flavorful bird.

It's roasting season.Are you ready? With the right equipment you can create a tasty Sunday roast that's both flavorful and moist.

Your Summer Kitchen

 Thanks to climate change it;s now virtually impossible to use your kitchen during the summer months. Yet you have to cook. What to do? Pare it down to a few appliances and foods.The simpler the better.

You don;t have to use the oven during this time. It'll just heat up a kitchen , even an air conditioned one.An air fryer can do the work of an oven. It's an easy cook with foods being perfectly done in just minutes. Burgers and hot dogs actually taste better in them anyway. You can also make better and crispier bacon too along with Taylor ham and Canadian bacon. Fries also come out better in an air fryer too. Keep in mind larger air fryers can also be used for baking if you want to bake anything. The microwave should be your best friend during this time too. You can even use it for breakfast instead of your stove top.It's an easy cook but keep in mind that eggs only take anywhere from a minute to two minutes to cook. Another must is an immersion blender. This works better than a traditional one. It's perfect for making gazpacho along with smoothies and malteds. You can also create fruit purees perfect for ladling on ice cream or mixing with plain vanilla yogurt.

As for food, again keep it simple.I always keep some kind of tomato in the house.San Marzano's are perfect for anything and everything. I love using the mini ones to create burst tomato sauce but the larger ones make for a sweeter gazpacho. Garlic is a must too,. The powdered form is handy but there's something about using freshly minced cloves. These are perfect in all sorts of dishes and add a bit of flavor to homemade hamburger patties.Another plus about garlic - if it's sprouting, plant it in your garden.It's fun to grow your kitchen ingredients and to watch something you've planted bloom and thrive.eggs are another must have .They're easy to cook, especially in a microwave or even on a stove top. Think a frittata ,loaded with ham and Parmesan for lunch or a spinach omelette for a Sunday brunch. vegans and vegetarians can use Just Egg instead to create the same dishes. A favorite is the Piedmontese tomatoes and eggs, made with Just Egg, and two or three chopped San Marzano tomatoes. A small minced clove of garlic along with salt and pepper flavors it. Add thick slices of French or Italian bread - other summer kitchen staples to mop it up.

Keep summer time cooking cool and simple. Don;t heat up the room. don;t over exert yourself. Just chill with what to make and how to make it.

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.

The Master Home Chef

 Prince Harry recently described his grandfather , the Duke of Edinburgh as "a master of the barbecue" This was true of men of Philip's generation. They loved to cook only outdoors while the kitchen remained the domain of the women of the household. Yet as we 've discovered from the last two generations and lockdown that's all changed. Men have become as adept as women and in some cases more so at cooking and baking.

There have been some men who have always loved to cook and bake (namely my grandfather, Poppy, and his son my uncle).it was a chance to get creative and test their skills. High school Home Ec classes even taught what was known as "Bachelor in the Kitchen" where boys learned how to make pizza from scratch and even whip up a buttercream frosting. Now single and stay at home dads are just as enthusiastic at finding the right sourdough starter as moms are. They're getting excited over catalogs from Williams & Sonoma and King Arthur Flour. They're buying air fryers and immersion blenders at Target or Wal-Mart. The best part is they're enjoying it, as they include the kids in various aspect of meal preparation. Kids are learning their their kitchen skills from their fathers as a generation or two ago learned how to throw a baseball or drive a car. Sons and daughters are taking direction from how to make the right pasta dough to basting a turkey. It brings them closer because they can then sit down and eat together and share their day's experience.

What are dad home chefs cooking?Mac and cheese is probably number one on the list. It's a comfort food , harking back to their childhoods. They may have even gotten the recipe from their moms and grannies.Some  are probably putting their spin on it by adding in Gruyere or Parmesan or subbing in rotelli pasta for elbow macaroni. Hamburgers are another must cook. These are not the already made patties but hand made ones, with the addition of  minced onions and bacon bits. The more advanced home chefs may try their hand at Cornish game hens with a wild rice stuffing or a prime rib. Of course the male home chef shines not only at parties but super events like the in house Super Bowl gathering. This is a chance to get creative with those wings, homemade pizza and of course, grilled and smoked meats. They'll probably make all sorts of sauces for the wings like the tangy lemon pepper flavor to four alarm wing marinade. Male home chefs will bake up the kind of guy pizza their friends love with layers of steak and pepperoni topped with mozzarella and Parmesan. Of course they grill. The steaks will probably have a gourmet touch with a medallion of herb butter on top or spiced with chimichurri sauce.

Home cooking concepts have changed from Prince Philip's generations to his grandsons. Male home chefs are expanding their skills and their palates as they claim the kitchen as theirs. They're making  their stand and becoming good at it with time honored recipes.

Food Equals Money

 Right now everyone is probably feeling more than the financial pinch of this pandemic.It's tough when we're trying to make ends meet. What can we do? Turn to food. Not to eat but to make money from. There are ways to make those dishes tasty - in the financial sense.

If you have a specialty or a list of great recipes, then consider a pop up restaurant. The one  good thing about the pandemic is that restaurants are eagerly renting out their kitchen to young chefs. This practice known as cloud kitchen is great for novice cooks and sous chefs who have been laid off. The New York Times food section wrote an entire article on this last Wednesday. If you have a menu, then advertise it on Instagram . Start with a few dishes and advertise either pick up or delivery. The restaurant may even be able to incorporate some of your dishes into theirs if they're similar. They will ask for a rental fee for use of their facilities but in the end it's worth it. Keep in mind it's illegal to run a pop up from your house or apartment (although some have done it and gotten away with it). It's also good to ask the restaurant owner for advice. Even if you know the restaurant industry, you may glean other facts or advice about certain aspects. As for bakers,  who want a pop up bakery, ask any local restaurant owner if you can use their oven and even fridge.  You might even be lucky enough to have the eatery add your creations to their dessert list.

Another way to make money from food is delivery. Door Dash and Uber Eats are always hiring and the pay can be good if you hustle.There will be background checks but Door Dash is an overnight one. The company then send you an insulated tote within a few days. You pick out a route close to your home and them work it. It could just be your town or your town and the surrounding ones. You also can decline any  pick up too if you don't have the time or have too many deliveries. One of the best things about it is you can make as much money as you want. There's no cap so you can easily earn up to five hundred a week. Uber Eats is the same principle, with delivering food from local restaurants to homes and businesses. You can still be a delivery person even if you just have a scooter or bike.  This is great for those living in big cities like New York, Boston and Chicago where it's easier to move around without a car. A plus to all of this is discovering new restaurants and their menus, a definite bonus if you're looking for a new place to order from.Another idea is working for the actual restaurant. The only problem is that you'll be working exclusively for them and that means fewer deliveries. It's not  great and also the owner may not pay as well as Door Dash or Uber Eats.

You can make money from food. Start a pop up restaurant or deliver food. It's a great way to remedy your financial situation with a dash of cash added to the recipe.

The Fall Baking Season

 Now that cooler weather is here, it's time to think about fall baking,. Many of us have been baked out , thanks to the pandemic and the quest for the perfect sourdough. Yet baking is much more than that. It's trying well loved recipes and putting new spins on old ones. It's a whole bake shop of different ideas.

Of course apples are big right now.Everyone is baking pies however apples can be used in a variety of other recipes too. A fun variation are apple dumplings. These are basically apples en croute with a cinnamon laced dough wrapped around them.  They're good with a scoop of vanilla ice cream or whipped cream. An apple galette is another delicious baked treat. Many home bakers balk at creating a fruit galette, thinking it's a fancy tart but it's really a free form pie. An apple galette is the perfect autumn dessert that can end a fancy meal or just a simple one. Apples can also go healthy with being a vital ingredient in muffins. They 're just sliced and grated into the other ingredients. Fall is also pear season. This elegant fruit can be the main ingredient of a tarte tatin, a buttery crusted pie with a caramelized interior. A tasty appetizer is a pear and Brie cheese baked en croute. This is a savory and sweet dish that has a Brie or Camenbert baked with spicy pear compote.

Spices play a big part in autumn baking. Everybody loves a kitchen redolent with the aromas of allspice , cinnamon , ginger and nutmeg .  These can be used together or separately in a variety of different baked goods. Together they create the ubiquitous pumpkin pie spice which is all over right now. Use them for what they were originally used for  - pumpkin pie. It's still a great way to end a meal whether  it's a Thanksgiving feast or just a Sunday dinner. The recipe can be varied. Home bakers can try their hand at pumpkin pie tartlets or turn the filling into a pudding and then fill in an already made crust.  Another spicy treat is a spice cake. Think of a double layered one with a cream cheese frosting (sort of like a carrot cake but without the carrots and raisins). This can easily be turned into a batch of cupcakes too, as a fun treat for a fall backyard barbecue. Cinnamon is another fall spice that's versatile in baking. A cinnamon cake is a nice alternative to a vanilla one and it can be served without icing or just with a simple dusting of confectioner's sugar. Cinnamon bread and rolls take the chill out of a cool morning and are an easy bake the whole family can participate in. Ginger and nutmeg are perfect in gingerbread along with clove and allspice. Add some cocoa powder to truly elevate this classic recipe as NIgella Lawson did with her gingerbread cake recipe.

Celebrate the fall baking season with a buttery apple stuffed galette or spice cupcakes topped with a blog of cream cheese frosting. It's the season to create delicious pies, cakes breads cupcakes, and cookies. Have fun and be creative , as you welcome the cool weather with fresh from the oven treats.

Sweet Treats For Mom

Even though you can';t go to the store to pick up candy for mom , you can still give her delicious gems of chocolate . A homemade treat is not only sweet but memorable. It's easy to create something that will highlight her special day. It can be as homey as fudge or as elegant as truffles. Whatever you make is a gift.

One of the easiest candies to make is fudge. It's a simple mix of chocolate chips, condensed milk, butter and if you want chopped walnuts. Everything is cooked in a large saucepan over a low heat and then poured into a prepared pan. A buttered one would add more buttery flavor but parchment or aluminum foil can be used for easy removal. You can add a few drops of mint extract for a chocolate mint flavor. For mom's who live a nutty treat think a peanut butter fudge.Add  two cups of either smooth or crunchy peanut butter along with peanut butter chips to vanilla and confectioners sugar. This is layered onto chocolate fudge for a strata effect. Haystacks are another easy make. This is a two ingredient candy that just needs melted chocolate and toasted coconut. The coconut is first toasted either in an air fryer or toaster oven while the chocolate is melted in the microwave., You can add a small amount of butter for richness. Haystacks can also be made with milk chocolate and white chocolate chips too. Create all three flavors for more choices.

Surprisingly anyone can create sophisticated candies such as truffles. It's really all about the filling which is a rich ganache. This is simply chocolate and cream but it should be good chocolate in the 60 - 70 per cent. Do not use chocolate chips or chopped bars that can have hardening agents.This can ruin the candy's texture.  Baking chocolate works the best. Use a heavy whipping cream so the ganache can develop a thickness. It's then heating it , in the microwave and pouring the hot cream over the chocolate. Stir to  combine. Then it's whisking it until it's smooth and shiny. After pour into a shallow pan and put in the fridge. To shape the truffles, use a melon baller  and then roll them in cocoa powder, chopped nuts  and sprinkles for a candy box variety. You can fill the truffle balls with candied ginger or a whole almond for a different treat. If mom likes spice and chai tea, you can whip up a batch of chai truffles. It's a mix of cinnamon, ginger, cardamon and cloves. along with star anise and black tea. All of this is cooked with heavy cream. The blend is them mixed with good milk chocolate and more spices are added for zing. These can rolled in grated milk chocolate when they're hardened.

Candy for Mother's Day is always a treat. Homemade candy is an extra special one moms will surely enjoy. Whip up a batch today or tomorrow for a truly tasty gift.

Vegetarian In A Time Of Shortages

Getting food nowadays is akin to our ancestors foraging and hunting for food. The store shelves are scant with good food and nutritious choices. Is it worse for vegetarians? Maybe not.

If there is ever a time to go meatless now is the time. The meat section may be bereft of chicken cutlets and ground beef but there is still Beyond Meat burgers and their version of chopped meat.These taste like the real thing and are just as versatile as their meaty counterparts. You can make anything from your own version of Beef-A-Roni or patty melts, both would be hits with the kids. The company also has sausage patties and sausage links. The first  can be used to make a breakfast sandwich with vegan eggs and vegan cheese. Another faux meat brand is Gardein. The company has a wide array of different types. For a nice family meal try their turkey cutlets with gravy. These kind of are like a  turkey schnitzel  that tastes like the bird itself along with the gravy which has a homemade taste. Pair it with Stovetop  Stuffing or the homemade kind along with yams and green beans. They have excellent chicken strips , perfect with barbecue sauce and a side of fries. The family will love their Friday night fish fry with Gardein's crunchy filets which taste like Gorton's and Mrs. Paul's. Add fries for a real fish and chips experience. The company also produces  faux crab cakes which would be perfect for at home  mocktail parties with the kids.

Butter and eggs are also in short supply right now. Not to worry. You can easily find substitutes on line and in the stores. I've recently discovered Vegg egg substitute and was quite pleased with it. I  bought their egg yolk mix.It's just adding water and microwaving it for a couple of seconds. It produces a yolk-y sauce that you can dip toast into, but I found it makes a wonderful base for Hollandaise sauce. One of their other products is power scramble which creates a curd like scrambled sub in when water is added. It's cooked for a few minutes in the microwave. It's perfect with  Morningstar's Farms soy bacon strips.  Throw in some chopped bell peppers, onions and tomatoes for a Spanish style vegan omelet. The company also sells a French toast mix and cake mixes with the egg substitute already added in. Try the Vegg eggs with some melted faux butter  on toast. Real butter seems to be flying off the shelves too right now. The plant base butters , however, are still there and they're great for cooking and baking. Country Crock has them made out of olive oil. For a real buttery taste go for Miyoko's European Style Cultured Vegan Butter made out of cashews! This is perfect for cooking and just for slathering on  any homemade bread.

Yes, there are shortages right now. Yet if you go vegetarian or vegan, you'll be OK. There are many meatless and plant derived foods right now that can see you through these tough times.

Gimme Some Natural Sugar

We have been hard wired to crave sweets since our Neanderthal days. Yet all that processed sugar, whether in drinks or treats can be damaging. What to do? Go natural. There are plenty of all natural sweeteners that you can use.

It is hard to give up sugar, especially when you have to.Luckily there are many choices to help you go through the withdrawal process. (Keep in mind that refined white sugar is just as addictive as cocaine).Many right now are using stevia as their go to sweetener. Some are even attempting to grow the plant in their backyards which you can if you live in warm conditions where it thrives. Stevia is 200 times sweeter than refined sugar and can help in reducing weight and cavities. There are some great products out there made with it. One, Zevia Soda is a must buy if you want to wean yourself off regular sodas. It's made with 100 per cent stevia and comes in a wide range of flavors. I've tried both their black cherry and cola flavors and really enjoyed them. They also have ginger ale and their take on Dr. Pepper., Dr. Zevia. Can you bake with it? Yes! It just takes eighteen to twenty-four packets to create one cup. There's even stevia confectioner's sugar that you can buy on Amazon. Use this when you want to create fluffy buttercream icing.

Another must have is maple syrup. It has a lovely buttery sweet taste that can work in anything. One of my new favorites is a homemade maple "ice cream."It's taking plain , unflavored yogurt, and mixing it with a tablespoon of maple syrup in one of those Slushie cups.It  turns into a creamy kind of frozen yogurt. You can also bake with it. Just use 3/4 cup  for every one cup of sugar. Keep in mind that it can also be used for marinades for all sorts of meats.Try it blended with rosemary for a different glaze for chicken or salmon. Honey is the original sweetener, going back thousands of years  in first sweetening oat cakes. I like it in sweetening  up tomato sauce  with dark California wildflower honey instead of sugar because it doesn't leave that sweet candy taste. It gives the blend an earthy flavor that melds with the tomatoes and various spices. It's the same reason I use a teaspoon or two of it in my Mom's chili recipe too.Baking with honey is another good idea. It adds a much more mellower flavor than refined white sugar. Keep in mind that honey is a liquid and that's going to throw off any baked good's texture. You'll have to reduce the liquids amounts by two tablespoons to get the right batter and dough consistency.

You can get off sugar. Use natural sweeteners and you'll be surprised at how good they taste and how versatile they are. Try them and seen.

Your Fall Pantry Guide

It's time to rethink and restock your pantry and fridge now that fall is just around the corner. What do you need for cooking and baking? What  veggies should you be buying right now

? There's a whole list of ingredients that you'll need as the temps drop.

Of course pumpkin spice is everywhere, from lattes to even dish washing soap. It's basically a mix of the spices used in pumpkin pie - ground ginger and cinnamon. Each on their own is vital to fall cooking. Ground ginger can be used to give zing to pork chops and roast chicken. It can be used as a rub or part of one for wings and drumsticks and even part of breading for cauliflower. Ground ginger can also be used in sweet recipes and elevates ordinary muffins , cakes and cookies. Cinnamon is the quintessential fall spice. This ground bark from the canella tree graces everything during the cooler months.It's a must for autumn baking and you should be buy a larger containers that hold 8.75 ounces (McCormick sells these in all the grocery stores). You'll definitely use it for at home baking but it will also probably be used to make cinnamon rolls and spices cookies for school bake sales. Another fall must have is the herb sage. It's used in homemade dressings along with flavoring for chicken. Combine it with browned butter for a sauce for pumpkin or squash ravioli.

As far as veggies, what should you stock up on? The aforementioned pumpkin and squash.It pays to have one or two cans of pumpkin puree(don't confuse it with pumpkin pie filling which has sugar an all those spices in it).Yes, it can be used for pies and even tartlets, but the mash has a savory side too. Combined with chicken or vegetable broth and sauteed onions, it's the Piedmontese zuppa di zucca. This is a great soup to make on a Saturday or Sunday night. Remember that pumpkin puree can be used for ravioli filling too if you're into making homemade pasta. You could buy fresh pumpkins too but there's a lot of work involved gutting them and making your own puree. Sub in those summer zucchinis now with acorn and butternut squashes. These are easy to make and one half of one makes for an excellent, filling side. Acorn squash can also be mashed similar to potatoes. Turn the leftovers into puffs or croquettes.Brussels sprouts are on the scene again. Home  and commercial chefs alike love them. They can be turned into crispy chips or served whole, parboiled, topped with melted butter and Parmesan cheese.

These are some of the more vital ingredients you'll need this fall. Stock your pantry and fridge with them. They're important in autumn cooking and baking.

Cooking Shortcuts You'll Love

Everyone loves a shortcut, especially in home cooking in baking. It makes for less stress and less work The end result is more or less the same - without a headache or two.There should be no guilt in not sticking  the original recipes. The chefs and bakers who created them probably had a hack or two up their sleeves as well.

Cooking hacks or shortcuts have been around ever since early man put water in a bowl and boiled it over an open flame. There have been a number of commercial shortcuts created in the 19th and 20th centuries. One of the first was the dessert Jello, followed by instant gravies and mashed potatoes.A easy hot lunch or dinner shortcut, is picking up sliced turkey, Stovetop Stuffing and jarred turkey gravy.Make the stuffing, heat the gravy and serve with the meat. Add a side of steamed veggies for a filling hot meal. One of the most delicious dishes any home chef can make is quiche. However it can be a pain to make, especially the crust. The easiest solution is premade pie crust. Everyone from Pillsbury to Stop & Shop have excellent ones.I just made Ione's Zucchini Pie, from Heirloom Cooking With The Brass Sisters. The recipe is labor intensive, with zucchini being grated and onions being chopped. My days are busy so making a homemade crust is a lot of work and time. I asked the sisters if it was all right to sub in an already made crust. The answer was yes and I used Stop &Shop's brand . The crust was light and flaky which shattered upon biting. I plan on using it when I make quiches for the holidays,

One of the best cooking hacks is the bouillon cube.Instead of cooking chicken and beef bones for hours to achieve the perfect Paleo broth. you can just drop two or three cubes in boiling water for the base of soups, bisques or sauces. A couple of bouillon cubes in water can be the basis for chicken or beef noodle or minestrone.Surprisingly there is even fish bouillon cubes that you can use for chowders and bouillabaisse .The chicken and beef add extra flavor to gravies too, including turkey gravy.Another hack is steamed veggies. Most of us grew up with them being steamed in a pot. Unfortunately one  glaring side effect was mushy, tasteless vegetables . Nowadays  it's bags steamed in the microwave for a few minutes and the result is a fresh tasting carrots, peas and broccoli to name a few. Open a can of cream soup ,  pour over them and you have a tasty side that only took minutes to create. Home bakers have been using short cuts for years.For those who love creating a cake or icing - like myself - cake and cookie mixes are a godsend , especially when there is serious cooking to do also. Icings- and pre made candy decorations are also a blessing , especially around the holidays.

There's nothing wrong with a cooking hack, It saves times and cuts down on the stress.Use one or two to make cooking and baking a lot easier  and a lot less complicated.

The Green Kitchen

Everyone is hyper aware of global warming and what it can do to the planet. They are cutting down on ordering on  line along with buying locally grown produce. Yet to fully go green, home chefs have to rethink the way they clean,and cook. Nowadays that's pretty easy.

Water is always at the crux of conservation. One way to save is only boiling a cup of water for one cup of tea or hot cocoa. Boiling more just is a waste of energy. Another idea is keeping bottled tap water in the fridge as opposed to running the tap until you get cold water. The water is already chilled and good to go. You can keep bottled water in the freezer during the hot days of summer. One you don;t have to keep opening the freezer door to fetch ice cubes. The ice inside melts providing refreshing, thirst quenching sips. (have a few of these ready for those trips to the beach too.) Vegetables and fruit always have to be washed. Instead of rinsing them with running water , just place them in a large pan of water  and use a vegetable scrubber on the skins.Another chore we have to do every day is washing the dishes.If you have only a few from one meal, wait until the next to wash everything. You could also put all the dishes, cups and utensils in the dish rack and spray them clean with your sink's spray nozzle.Also don't prerinse dishes and cups before putting them in the dishwasher. The machine usually does a good job of it.

Not surprisingly how you cook on can also help in saving the environment, One of the easiest actions is using pots and pans the same diameter as the burner. This will not only save energy but also money.  Electric stove owners can save $36 annually while those who have a gas stove will save around $18. Also reduce  the amount of heat needed. Don't force a boil or try to cook something fast. That's what the microwave is for. Also a microwave can take up less energy than any stove.however it does have a lot of drawbacks. A better medium would be conscientiously using the stove and oven. Don't preheat unless you have to Another energy conserving idea is cooking several dishes together. This means one thing - more yummy sheet meals where the mains and the sides are all roasted together on one pan.Then there's the cook's tic of opening the door to see if everything is browning or baking well. Don't. It's a bad habit that allows  heat to go out. Instead always keep the oven window clean so  you can see clearly through it.Check the oven door seal too. A poorly fitted or degraded one can leach heat and energy  A good test is slip a piece of paper between the seal and the door.If it goes through then replace the seal or buy a new oven.

A green kitchen is a good one. You're making an effort to not only save the planet but also money. The ecology is helped and so are you,

Your Holiday Baking Guide

It's that time of year when home bakers start creating all those holiday goodies.A successful bake relies on a well stocked kitchen. Get the arsenal ready now. The end result is stress free prep, without any worries.

Before you even assess your ingredients, take a look at your cookie sheets and baking pans. Sometimes rust sets in  which means only one thing -toss.The same principle applies to cookie sheets and pie plates. Splurge and give yourself the early holiday present of a new bake set. Stores such as K-Mart, Target and Wal Mart have great sales on them right now so it pays to replace the old set. The same goes for whisks and rolling pins too,. along with both plastic and metal cookie cutters.Another pre-baking must is checking your hand mixer and blender to make sure they're up to snuff.If not, then take advantage of the holiday sales and buy a new one.If you're thinking of making candy invest in a good candy thermometer.This will help more in registering the right temperature as opposed to the old fashioned way of dropping the mixture into ice cold water to determine its' stage.Cake icers can also crack so check to see if yours still works. If you're planning on creating elaborately decorated cakes and cupcakes, you may want to get more icing nozzles . These will help in fine tuning the decorating with different squiggles and swirls.

Basic ingredients also have to be scrutinized. Luckily granulated sugar can last indefinitely. Brown sugar doesn't and after two years can get hard, sticky, and lumpy.Replace your flour if its' been in the pantry for more than seven or eight months.Anything baked with it will have a stale taste. Whole wheat lasts even less. If you;ve had it more than six months toss. Keep the vanilla extract. it's good for four years. The same for your cocoa powder - it lasts  two years before going stale.If you have to go shopping for new ingredients, make a list beforehand. Ask yourself if you want to make a holiday treat from scratch or from a mix.You can stock up on mixes  if you're pressed for time. The same goes for ready made icings too,.Also stock up on sticks of butter and margarine because you'll be using these the most. Get a five pound bag of flour instead of the usual two pound bag. (remember extra flour will come in handy for thickening sauces too ).It pays also to get bags of almonds ,walnuts and pecans for both baked goods and candy. Don't forget the holiday themed decorations like red and green  sprinkled and metallic sanding sugars.

The best treats come from a well prepped kitchen. Makes sure yours is ready for the onslaught of holiday baking.Stock your arsenal now so you don;t have to run out later.

The Stove Or The Microwave

Nothing beats food roasted or baked in the oven. The aroma, The taste The texture. Nothing beats a microwave. The convenience. The ease. The thing is which one is better? It's an interesting debate.

Since I had my new stove installed, I have only used the microwave -which was only bought in October mind you - a handful of times. The toaster oven - once used almost every day - now sits  collecting dust. I';ve forgotten the last time I needed it. The stove, a sleek Frigidaire  unit, is like a new toy, I love the computerized oven and the fact that it dings loudly when preheating. I used to think it was a hassle to bake a meat pie in the oven.It took too much time. There was a chance of burning . However,q1 I was wrong about that. Baking a meat pie  does take anywhere from forty-five minute to an hour, but that gives me enough time to finish up the day's laundry and cleaning chores.Plus the aroma. Nothing beats that aroma, the rich smell of chicken, beef or turkey with gravy. Then there's that crust. Delicate and golden, the perfect foil for the lush inside. Another plus is baking again.Microwave cakes tend to be more like puddings. Anything oven baked has a fine crumb and holds its' shaped well. I am excited , especially since I received a madeleine pan for Christmas. The oven sparked an interest in not only cake baking but cake decorating. I've bought a cake icer which I can't wait to use and all natural food coloring.

I do like my microwave. It's a Haier., the company that manufactures all sorts of appliances from televisions to air conditioners to all sorts of kitchen appliances What is great about their microwaves is that the timing can be fine tuned right down to the second. I didn't have this with my previous one. It was hard to program in the half minutes. This one allows me to exactly time the dishes. Microwaves are also great in saving time, especially when there are gnawing hunger pains. I can have a whole dinner done in five minutes. Microwaves are also great in helping to quickly melt ingredients such as butter and chocolate for cake and cookie recipes.I know I'll need it when I make madeleines which require two sticks of melted butter. It'll also be good when I have to melt chocolate chips for fudge. What is problematic is that microwave dishes tend to go either under or over cooked.  . Sometimes the required cooking time is not enough.which results in meals with ice cold centers or it's too much cooking resulting in a black inedible mess. Also some dishes such as meat pies  along with some leftovers don't taste as good.There's a paleness to them as well as a mushiness. I think any leftover pasta and Chinese food tastes's better reheated in a microwave. along with baked apples and poached pears. The last two are quick and easy desserts that I like to make, especially when i want a hot dessert in a snap.

In the end which is better. The stove is good for most cooking. It's the one home chefs should rely o all the time. As for the microwave , use it when there's no time or ingredients have to be melted. They should be copacetic with each other, helping to create excellent meals , desserts and treats.


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The Future Of British Baking

As we all know there's nothing as entertaining as The Great British Baking Show. It's a fun yet refreshingly gentle romp through competitive baking. Unlike American reality shows, there's no cattiness or backstabbing. It as soothing as a slice of Victoria Sponge cake with a good cup of tea. Yet, it's future is being threatened. Will it be the same?Or a blander, less sweet version.

That was one of the questions posed by Melissa Clark who took a break from her A Good Appetite column to write this in today's New York Times Food section.. "The Great British Bake Off "or as it's known here in the States, "The Great British baking Show" (the phrase "bake off can;t be used because Pillsbury has the exclusive rights to it). The show  had good anchors and.hosts, Paul Hollywood and  Mary Berry were fair and sometimes strict judges but in the end, they always chose appropriately. The hosts, Mel Giedroyc and Sue Perkins gave us witty, as only the British can, puns and  sisterly encouragement to all contestants.The contestants themselves were an egalitarian mix of all classes and all races.The last winner was the bubbly and skilled Nadiya Hussain. Even though she was born to Bangladeshi parents  and wore a hajib, this Luton born Brit was just sassy and funny as Sue and Mel. She added pop and fizz to such classics like gingerbread - she added cayenne -and oomphing up croquembouches with such flavors as bubble gum and peppermint.

Now the show is in what could be serious trouble. The show is heading over to Channel 4 from BBC.Only Hollywood went with them. The other three quit out of loyalty to the station. How will this affect the show? Who will replace them? There's no talk or even suggestion of replacements. The show has given the world and Britain a renewed interest in such British classics as the Victoria Sponge and Eccles cakes, More and more Brits are baking and getting back into  cake decorating. There has been an uptick in icing and piping tools at Hobbycraft , a UK version of our hobby shop , Michael's  There are also more baking classes being offered and in such diverse recipes as potato farl from Northern Ireland and Welsh fruit and tea loaf.Ms. Clark includes two recipes the aforementioned  Victoria Sponge and Mary Berry's lemon drizzle cake. Both are relatively easy to bake and construct. The first is a simple plain sponge with a raspberry jam and fresh whipped cream filling while the other is simple butter snack cake with a crusty lemon sugar topping.

There will always be an England. There will hopefully be a Great British Baking Show. It shows the best of the British people and their loves of cakes. Rule Britannia and the Brits who bake.

A Summery Treat In January

As we anticipate the Blizzard of 16  we long for those summery meals , full of of fresh veggies and fresh flavor. We can have that, not surprisingly  with  a California style pizza. Make it ,  have a cooling drink and think  of sun soaked days on a hot beach .

David Tanis thought of this in his A City Kitchen column in yesterday's New York Times Food section. He gives us  the recipe for a California pizza, one topped with fresh vegetables than sauce. The main star is the dough, Mr. Tanis gives instructions on how to make one that will result in a light delicate crust with crispy edges. According to him the best pizza dough is a relatively soft one.Resist the temptation  to add extra flour or the result will be a heavy crust - not the end result you want.Don;t heavily flour where you'll be kneading it. Go for lightly dusting the area. It
is is a great exercise for novice home bakers. It is an exercise in using yeast as well as kneading, discovering exactly what the phrase smooth and elastic means. You can make double the amount . Pizza dough can be stored  for three to four days in the freezer. it makes for excellent calzones and garlic knots, the last the perfect mate for a wintry minestrone soup.

As for the California topping(this type of pie is sometimes called pizza primavera or Spring pizza), Mr Tanis uses sliced bell or sweet peppers. He also throws in a jalapeno one for excitement and heat. All of these should be thinly sliced because they need to thoroughly cook up during their short time in the oven ( the pizza only takes a mere five to seven minutes to cook up )He also adds sliced red onions along with fennel rich Italian sausage,This should be crumbled all over the top so every
 piece has an equal amount. For cheese lovers, don't worry. You can either opt for mozzarella or Fontina with another helping of extra mozzarella for the cheesy topping.It is a layered pie with the grated cheese going on first, then the peppers. The sausage is then sprinkled on , and the pizza is finished off with a mozzarella covering.Fresh marjoram is then dusted over this, although if you want a more traditional taste go with oregano.Vegetarians can sub in soy sausage and soy cheese as regular meat eaters can use chicken or turkey sausage instead.

Bake this California style pizza when the snow is piling up outside.It 's a sunny taste of the garden that will melt away those winter blues. Have a slice, along with a cooling drink, and pretend you're on your favorite beach.

Summer cooking Classes

No one likes summer school. Even the summer college courses attract a small but loyal crowd who want to finish their degrees in three years. However there's are classes everyone loves - cooking and baking classes. It's a great way of spending a vacation or just an evening learning new things.

Research the course and school before signing up. It may have specific courses or general. Also consider the tuition and if you can get some kind of financial help.Another is gauging your skills. If you're a whiz at cooking and baking then think about the more complicated intermediate and advanced courses. Of course, the school's location plays a big part of it. No one wants to drive over an hour. You'll be too tired when the class starts. Factor in  your available days too. If you have a busy social life, a Friday or Saturday night cooking class may not be for you. A better choice would be one on a Saturday morning or afternoon. An evening course is perfect if you have the time after work.It's a great way to unwind and meet other cooking and baking enthusiasts.A fun idea is having cooking classes in your home.Some instructors can organize them, using your kitchen and implements if you can get together a minimum of four people. This kind of course sometimes include shopping field trips as well as tasting tours.

Many hard core foodies schedule their vacations around famed overseas cooking schools.Again there are questions to ask what ethnic foods inspire you? Where would you like to travel?Most foodies usually head towards the Italian and French cooking schools however there are also schools in London ,Istanbul and Ballymaloe Ireland. Being in a big city like London , Paris , Rome or Milan can open up opportunities to meet famous and celebrity chefs as well as side trips to world famous restaurants. Studying overseas also opens home chefs up to how certain dishes must be cooked and served.It also broadens one,s horizons as far as culture and living abroad.Some schools such as Ballymaloe Cookery School offer a twelve week course which is a good chunk out of the year.Another idea is a cooking vacation which combines the best of a holiday with lessons.These are global and you could take a cooking vacation in Umbria where you'll learn the best of Italian cooking to Vietnam where you'll pick up interesting tips as well as visiting the many markets in Ho ChiMinh City. Cake  lovers can even take a bake-cation where they head to Italy and France to learn to create mazing , mouthwatering breads and pastries.These vacations can run to four days to two weeks in length.

Summer is not usually the time for learning. Yet if you do have free time , think about taking a cooking class. It can be a fun and interesting kind of summer school.

Snow Food in The House!

Even though it's mid November, many regions around the world are snowed in. Some even are iced in due to plummeting temps. If your area are under that threat , then there's one thing to do  - food shop.It pays to be ready  as well as prepared to be stuck in the house for a few days. Be well stocked . Be on the alert. Just don't be hungry.

What should a kitchen have in stock? Milk ,bread and eggs, basically the ingredients for French toast.It does make a nice breakfast on a snow day, especially after shoveling. The pantry should be also stocked with stock for making soups or gravies. Canned foods are another must. Buy up a variety of veggies and beans. These are the most versatile and can be turned into everything from salads to side. Olive oil, another basic should be on hand  along with margarine and/or butter. Think about keeping two or three boxes of different types of pasta around too. Placate restless kids with a special lunch or dinner of spaghetti . Also have tins of Spaghetti-os along with lasagna and mini raviolis. These are easy to cook and  not at all time consuming (which is great especially if you have to telecommute). Buy bags of fries and Tater Tots along with frozen burgers like Bubba's or the veggie kind from Morningstar Farms. Also make sure you have enough cereal, both hot and cold, along with orange juice. The mornings will be brutal  so it pays to send the family off with a breakfast that will stay with them.

Snacks are all important for those days stuck inside. The easiest and healthiest is pop corn, of course. If you're lucky to have a fireplace, buy a popping basket (Amazon and Sur La Table carry this) so you can have fresh from the fire  fluffy kernels. If not , the microwave kind or even the old fashioned cooked on the stove is also good. Nothing beats a bowl of it during a movie or game. The unpopped kernels can be used to feed the birds. Pretzels are another healthy and fun snack. Have cheese and mustard around for dipping.Nachos with salsa are another fun snowy day munchie. The fresh garden  taste of the dip will bring back memories of warm summer days. Hot cocoa is a must . It a great reviver, especially after some serious snowball fights and fort building. Also flavored coffees and creamers are nice as are herbal teas.The last is perfect for anyone starting to sniffle or dealing with a scratchy throat. Snow days are also good baking days. Make up a batch of slice and bake chocolate  chips or do a rehearsal bake session with any of your Christmas cookie recipes.

Don't panic when the first heavy snow of the season comes. You should have a well stocked kitchen and pantry all set to go for cooking and baking. You don't have to go out . Stay in and enjoy good food and drink

Cold Weather Charity

Now that November and the cold weather have arrived, it's time to start storing up for our local food drives , pantries  and soup kitchens. Those less fortunate deserve  a good hot meal  to ward off the chills as well as enjoy a holiday meal with all the trimmings.It's up to us to provide for those who can't as we did in earlier times.

One way of helping is by donating cans and packaged goods. Many of us overbuy and we always wind up with extra. Donate the surplus so others can enjoy a side of healthy veggies or beans. Check expiration dates to make sure cans haven't expired  though. Another way is shopping for both your family and any charitable organization at the same time. Some stores such as Stop & Shop and A&P will give discounts if you buy two or three cans. This also applies to certain breads and English muffins as well along with cold cuts. Buy fresh fruit too and donate it . Nothing  helps ward off colds and flus than a dose of apples ,oranges or bananas. The same with vegetables. Buy tomatoes not just for yourself but for your local soup kitchen too.

Another way of helping is volunteering. Of course there are the holiday soup kitchens but which is a good way of donating time. You can also go there on weekdays or any day off also. If you bake , then volunteer to make cookies or cupcakes. Also baking for the holidays is nice too.Bakers could even have a baking party where three or four get together and make a variety of treats to hand out. (You may want to check with your local pantries to check their policies) Other things like utensils, napkins , even tablecloths  can be bought at your dollar store and given too.

This is th eseason to give.You can donate food or time to  help others. They're greatly appreciate it.