Fall Excitement

 We  are quickly striding towards autumn. That means a whole new way of cooking plus using comforting and warm ingredients and flavors. It's a time to cook and bake old favorites while exploring new possibilities.

What am I excited for?  Pasta, as usual but with different spins, namely my sauces.I want to create a spinach and mushroom one with the addition of plant protein based chicken or beef.Pasta dishes are the easiest but also the heartiest dish.Its a quick boil of pasta and creating a rib sticking sauce in the skillet You can also use really chicken and beef.Most recipes do call tomatoes but you can omit them if you want.Many people are getting excited about making all sorts of meat pies.These are great weekend dishes, comforting and fun after a busy Saturday and Sunday. Yes these can be bought but the home made ones are just so much better. Besides home chefs can home their baking shills by making the crust. This is an easy make with only a buttery crust and a creamy mix of meat, sauce and various veggies. Add heavy cream for a richer sauce. Some add a splash of brandy or cognac for a richer sauce,It's added after the veggies are sauteed to deglaze tqwghgbve pan.

Of course this is the season for baking. Many home bakers are stocking up on boiled apple cider. This is when regular apple cider is boiled and the water evaporates to form an intense flavored syrup.Its used un anything apples but especially apple cider doughnuts It s also a great taste booster in apple pie and apple crisp. Pumpkin spice is the other popular flavor  of the season and it;s not relegated to pie.Think a loaf cake which is perfect sliced into mid morning snacks or dessert with vanilla ice cream.Keep in mind it;s also pear season and there are some yummy dishes that can be made with these.Poached pears is a lovely dessert for a small dinner party.They're usually poached in red wine for more flavor but you can also use water too. As for spices think warm fall ones. Add a pinch or cinnamon or nutmeg for more flavor. Some add garam masala or ginger to shake things up but that takes away from the pears fruity sweet flavor. Top with vanilla ice cream or for a more sophisticated twist a puff of marscapone cheese or creme fraiche.

It;s fall. Be excited about cooking and baking. Have joy to use familiar ingredients and spices again.Create something wonderful this autumn,

A Kiss Of Dumplings

 The Lunar New Year brings all sorts of good things, from celebrations to various foods. One is the simple dumpling. It's an easy make but full of complex flavors. A hot dish of them on a cold Frebruary night is such a treat. They are perfect, especially if they're homemade.

Regular contributor Genevieve KO amassed a good deal of dumpling recipes for the second annual Dumpling Week in yesterday's New York Times Wednesday section. The recipes were created by longtime New York Times cooking contributors.The recipes are built upons classic foundations and fu=filled with all sorts of stuffings and spicing. Sue Li gives a more traditional recipe in her pork and garlic chive pot stickers. This is a pan fried dumpling based on the ones that she would buy at the base of the Elephant Mountains in Taipei.It's a simple ground pork, egg  and garlic while the dumplings themselves are a simple blend of all purpose flour and baking powder. Eric Kin gives an untraditional one with a Korean dumpling. The wrapper itself is layered mix of yeast flour and sugar. The beef filling has a kick of jalapeno and large stemmed shiitake mushrooms Gochugaru is added for more zing. The dipping sauce redolent with jalapeno and egg yolks is even spicier. A pinch of sugar tempers it all.

Hetty Liu Mckinnin gives  the dumplings a different spin by making them vegetarian These are eaten throughout  Turkey ,Armenia and Central Asia. These are filled with Herby mushrooms and dipped into both a sharp ,garlicky yogurt and a spiced tomato sauce.There are also onions, love and the eye watering Aleppo peppers added to this.  As for the mushrooms use cremini button or shiitake. These can be mixed together.The yogurt sauce is simply Greek yogurt mixed with two grated garlic cloves while the tomato is a canned crushed tomatoes blended with mint and Aleppo peppers.The Thai's are also known for their dumplings too.China and Thailand have been trading for centuries and recipes also are swapped too. Genevieve Ko gives her interpretation on this with Napa cabbage and shallots and a different filling - chicken  namely all dark meat for more flavor . Basil is a big part of Thai cooking and it;s used here along with Serrano chilies for bite .There is also fish salt and sugar for a savory sweet flavor. The sauce also has sugar mixed with bird's eye Chiles, distilled white vinegar and two garlic cloves.

This cold weather calls for festive and comforting food. Make any of these dumplings for that. They are tasty and perfect for the Lunar New Year.

Hearty Quick Meals For Dinner

 Everything is more or less back to normal. There are no more vacation days where everyone is home. Yet it's still cold. Everyone needs a hot dinner to come home to. This is where hearty and quick come in.

A hot dinner is a comforting relief when everyone comes home from a full day of school and work. Yet there's always not enough time to create a full  meal. This is where frozen food and shortcuts come in handy. Take advance of your frozen food section. Frozen lasagna comes in handy and it can be heated up quickly in the microwave. There are two types. the red with meat and the white ,usually with veggies. Lidl has both and both are great for an enjoyable hot supper. Stouffer's is the classic that everyone grew up on and it doesn't;t disappoint. ut;s still meaty and saucy. For a more authentic taste then buy Rao's which comes format eh restaurant of the same name. Have hot rolls and butter along with a simple tomato and lettuce salad as sides. Chili is another hearty and quick meal that just requires a few opened cans and a crockpot. This also can be made with it's to red, depending on taste. The white is usually made with turkey or chicken while the red is almost always made with beef pork or even plant based meat. Add a few beans such as kidney and red for a tasty spoonful. Tomato sauce is always needed for the red. You can add a can of fire roasted tomatoes too.

An easy hot stew can be rustled up in a few minutes thanks to a crockpot. Pick your meat. Toss in a few veggies along with broth and spicings and  in a few hours you have a great ,hot meal with leftovers that can be heated up for the next day. A beef one is especially rib sticking.Use  a good cut such as sirloin or brisket cut into cubes. Sliced Yukon potatoes are a great addition because they thicken the sauce. Carrots and peas add not only color but nutrition and flavor too.As for flavoring a dash of garlic powder does a lot but you can also add a chopped white onion, first sauteed in butter and oil. Again a simple salad is a great side and have warmed up slices of sourdough bread for dipping into your bowls. Chicken stew is an easy make .It's the same as the beef except you add some chicken stock.If you want a thicker stew then make a slurry of cornstarch and water. Add some homemade dumplings which is a simple mix of flour, baking powder, milk and butter.The dough is added to the top of the stew where it' bakes over the bubbling stew.The dumplings  are ready when a toothpick is inserted and comes out clean. This stew doesn't;t need bread or rolls but consider a salad on the side.

Hearty and quick are the requirements for January dinners. They provide nutrition and flavor while keeping stomachs filled and bodies warmed. They are perfect for these chilly nights ahead.

Nibbling Around The Christmas Tree

 One for the most fun parties of the season is the tree trimming one. friends and family come over for good food and good stories. Unlike other holiday get togethers this is an informal one. dress can be pajama pants or a goofy tee shirt. The food should be as casual too.

You can never go wrong with a charcuterie board. Try a Christmas one in the shape of a tree or wreath. They both have the same ingredients as a regular charcuterie board  - well except there may be more red and green. Serve cold cuts that are perfect with French or Italian bread rounds along with crackers. Salami is perfect here along with pepperoni and folded over mortadella and prosciutto. Cheese is important too. Try a mix of hard and soft ones. Brie is excellent here  but you can also have Camenbert too. As for the had cheeses Swiss and Gruyere are great options and perfect just on their own. You could create a flavored cream cheese, perfect with crackers or pita chips. Make a chive and onion one or Boursin style with garlic and herbs. For zing add jalapeno along with cheese for a take on those fun jalapeno poppers.A tablespoon or two of presto stirred in creates a Northern Italian flavor, perfect on plain focaccia. What about adding red and green? Cherry and grape tomatoes are festive along with being refreshing. Add some broccoli , another fresh flavor for tree or wreath greenery.

A tree trimming party can also have hot food too. Keep it fun with a choice of chilis. You could serve the traditional red , made with beans and chopped beef. or white , usually made chicken and green chilis. Serve both with fresh made or bought (try Acme's) cornbread or even rice. Another hot dish that's both filling and fun is the classic bricklayer nachos. These are layers of tortilla chips filled with beef, bacon and chorizo along with queso, creamy avocado and crunchy scallions  , add fire roasted tomatoes (try Lidl) for this , giving the nacho a sweet , earthy flavor.Hot nibbles are a must too. Think pigs in blankets and a variety of dipping sauces  like barbecue and hot mustard, to add to them. Chicken wings, both hot and mild are fun. Although with these have plenty of wet napes around so that ornaments aren't ruined by grease marks. What about drinks? Egg nogs and hot toddies work afterwards as a kind of dessert. Cranberry cocktails and mock tails are perfect for these. A fun cranberry punch has the juice or a cranberry-fruit mix, flavored seltzer and chunks of orange and lemon. Add plenty of ice for a cooling sip.

A tree trimming party is a fun one. Have  fun foods and a tasty punch t make guest feel festive. They'll have a great time , creating more holiday memories.

Feasting After The Fast

 After  day of fasting the foods of Eid al-Adha  are not only nourishing but also delicious. They celebrate when the willingness of the prophet Ibraham to sacrifice his son Ismail. It is a holiday of sacrifice but there is also a side that shows love of family and heritage.

Fasting is one of the important factors of the holiday.It's an actor worship that brings Muslims closer to Allah.It's also empathizing with those who don;t have access to food. Charity is also a must .Muslims mist also share or give food to those in need. Not only is food not allowed but also water, and medicine (although this doesn't apply to the elderly and sick). At sundown the food comes out and there is feasting until daylight. lamb is very big during these night time dinners. Families can make a spiced lamb curry tat's ripe with apricot and saffron.There is also the Palestinian qurbani which can be beef , lamb or mutton. There is also the choice of kababs. A popular one is galouti which iOS made from minced meat, namely lamb. The shami one is Pakistani has dal or lentils added to it and made with beef. Masala flavoring is added to it.There is another kabak from Pakistan , the seekh and it is fried beef . lamb ro chicken mixed with onions and chili peppers for a hot flavorful treat.  Haruyali type of kebab has a green curry sauce on it and it's usually chicken.

Every meal ends with a sweet feasts of various desserts. Many home bakers will make ma'moul , a kind of shortbread ring filled with either pistachios, dates or walnuts.Some dinners will end with makrouta, a flaky cookie filled with dates. Cardamon and anise flavor the dough giving it a rich scent and taste. Stuffed dates are also a good dessert after the highly seasoned foods. These treats called Tamr mahshi throughout the Middle East are filled with different nuts like walnuts,pistachios and almonds. Chopped fruit and cream can also be used as fillings.A creamy rich dessert is Muhallibi, a mixture of milk and sugar thickened with cornstarch or rice.I's cooked and poured into molds to set.It can be topped with pistachios, shredded coconut, cinnamon or raisins.There is also a rolled cookie not only made for Eid but also for weddings.The dough is made with flour butter and yeast with fennel  and Nigella seeds for flavor. They can be filled with either walnuts or dates and both fillings are rich with cinnamon and cardomom along with butter for the dates.

The day is for fasting. The night is for celebrating. Both savory and sweet dishes make for a perfect Eid Al Adha meal.

Can You Diet In Winter?

 Diets are usually summer things, maybe even Spring or fall. Yet a winter diet?It's hard when everyone is pushing dense  meals, rich with sugar and starch . This helps in keeping you warm against frosty  arctic blasts. Yet what happens when you have to lose weight? Can veggies and fruit help when the temps drop.

It'sa good question and yes, there is an answer. Surprisingly roasts can be low calorie.Roast chicken and turkey can help in dropping pounds. A simple roast chicken with lemon, thyme and garlic is not only healthy but also flavorful.Use heart healthy olive oil to rub all over the bird. You can also use sunflower oil which has Vitamin E and antioxidants along with grape seed oil, also rich in antioxidants .It' also milk tasting so you don't have to worry about any "oily" flavor lingering on the chicken. Another good choice is turkey breast which is low in fat but big in protein.Any roasted turkey is a perfect meal, rich in taste. Don;t make the thick gravy that goes with it. Keep it to a thin one. Also rethink that side of mashed potatoes. They're made with a ton of butter and whole milk or cream.Try roasted potatoes that will pair well with the thinner turkey gravy.What about a roast beef dinner? If you buy an eye of round roast that low in fat but big in protein. It does have a caveat.The meat can be tough and chewy. To avoid this, slow cook the cut and cut against the grain for a more melt in your mouth piece.

Veggies and fruits play an important part in any diet. For veggies think the easy sheet pan. You can have fun creating different variations. You can even add meat, poultry or fish to them as well and cook everything at the same time. Try a mix of sweet potatoes, beats carrots and parsnips for a colorful and flavorful sheet pan dinner that can be a main or a side. A good drizzle  of  olive oil will help caramelize them and keep them from charring and drying out. To flavor them you could add cayenne pepper for some kick or if you want a citrus-y flavor them squeeze lemon or orange juice over them. For a more Italian vibe season with garlic powder and oregano. Salads are always important to any diet. Warm them up by adding leftover and reheated meat from your roasts.Chicken , turkey and beef can be cut up reheated and added to any salad. The same for any leftover sheet pan veggies. As for fruit, there's an abundance of bananas and oranges right  now.frozen fruits can also be added to a winter diet. They're still good for you and perfect if you're craving out f season ones like strawberries and blueberries.

Yes you can diet during the winter. It just means getting away from all those heavy  calorie rich foods and desserts. Stick to lean meats and produce. You'll feel better even if the middle of a chill season.

Welcoming Dumplings

 The Year of The Snake has arrived!It's time to celebrate with all sorts of goodies to ring in the  Lunar New Year! Think dumplings both sweet and savory to feast on.

REgular contributor Genevieve KO writes and gives all sorts of variations in today's Wednesday's New York Times Food section. For some Asians these gems full of flavor and happiness represent wealth and prosperity for the year ahead. Five contributors have given their best recipes. Keep in mind that these recipes also work for any time for the year. They're great for parties and even barbecues but they could also be a fun weekend meals in with family.Eric Kin gives his for the Korean New Year(all Asian countries celebrate at the same time) Seolail ones that are made with wonton wrappers.It is loaded with beloved Korean flavors like kimchi and gochugaru.Fish or soy sauce can be added for brininess and flavor. Vegetarians will love the CHinese Zhongshan Gok Jai .They are also called crystal dumplings because you can see through the skins the dough is a combination of wheat tapioca and potato starches instead of flour, hence the transparency. The fillings has two kinds of  mushrooms, shiitake and dried wood earm, alongside with carrots celery and water chestnuts. Tofu give its more solidity and weight.

For a different taste try Sue Li's chili oil wontons. These are highly flavorful, being packed with ground chicken or pork along with shrimp. Shaozing wine or sherry can be added for more flavor. The sauce here is the most important It;s made with garlic, scallions and red pepper mixed in vegetable oil. Bay leaf is added. The dumplings should be served with peanuts, peppercorns and scallions.Kay Chun gives her recipe for beef wontons  with zucchini and buchu, a highly flavorful allium. Tofu and garlic are also included for more weight and taste. The dipping sauce is unusual in the sense that it uses pine nuts which are mostly used in Southern European baking along with soy sauce, white sugar and white vinegar. Dumplings aren't usually sweet however Ms KO, a renown baker gives her spin.Her filling is a kind of ganache , made with a bittersweet or semi sweet chocolate bar or dark chocolate chips and quarter of a cup of condensed milk. Sesame oil is added for silkiness along with salt. The wrappers is more doughy than the average dumpling. Ms Ko uses glutenous rice flour and sesame oil. It has to be kneaded and rolled like bread dough and then proofed.It's then steam over water.

It's the New Year. Celebrate with these savory and sweet treats. They're perfect for ringing in the Year of The Snale!

Hot Meals For A Blustery Night

 With March comes blustery winds and cold nights. This is the time for hot meals that are ribsticking and tasty. What to make? Anything from soups to casseroles,

Stock your pantry with a variety of different broths. These will act as the base for soups and chowders. You can make chicke, beef  and/or vegetable broths if you have the time. Store them in the freezer until they're ready to us. What is a good soup? Try a fragrant leek and potato soup.  This is an easy cook. You can add either freshly boiled potatoes or canned. Leeks are abundant right now. Use all parts of them for a tastier potage. A baked potato soup is also a good recipe to make, Top with shredded cheddar or a blob of sour cream.A good miestrone soup is another hearty broth to try. Add a variety of different veggies, from tomatoes to parsnips and carrots. Add beans for more protein. Try a mix of cannelini and kidnesy beans for color and flavor. Do you add pasta? Yes! Try smaller pasta like ditalini or shells. for a heartier fare try stews.Like soups all sorts of ingredients can be added. Try a beef stew with carrots and parsnips along with potatoes and corn. A chicken stew can resemble a pot pie without the soggy pastry bottom. Have a rich creamy gravy that's perfect with dumplings.

Cassaroles are a tasty and filling dish on a cold March night. The most famous and well liked is lasagna. This can be made several different ways. It can be filled with beef crumbles or it can be vegan, Add plant based crumbles or sausage for a different flavor. Ricotta gives it a creaminess but you don;t have to have it. Try a layer of vegan or regular Parmesan for a different flavor. Try adding sliced eggplant, and bell peppers. Another crowd pleaser is baked Macaroni and cheese. Again you can bake the classic or. vary it. The traditional recipe calls for elbow macaroni and a good sharp cheddar. Butter flour and milk gives it a creaminess and velvetiness. A layer of breadcrumbs is added to give it a nice crunchiness and crispness. You can  vary this with crumbled bacon or have laors of bacon between the macaroni and cheese sauce. You also can sub in other cheeses like a mix of Parmesan and Asiago  - sort of like what Panera offers. If the family is craving breakfast for dinner then try a cheesy strata. This is layering French or Italian bread with egg and cheese. You could add strips of ham ro bacon to it for a more flavorful bite.

A cold March night deserves a hot , filling meal. It can be a soup, stew or cassarole.Try any to warm up the family.

The Classic Patty Melt

 A diner classic is making a comback and in a big way.It's the patty melt and sudeenly New Yorkers are going wild for this vintage sandwich. To be nones tit';s a tasty departure from it's cousin the hamburger.

Pete Wells wrote about it in yesterday's New York Times  Wednesday Food section. He even included a recipe that's makes for an easy replica. MAny of the trenider eateries both in New York and on the West Coast in Malibu are making their versions of it. It's a classic beef patty(hoemamde  - not one of those frozen kinds), cooked and placed on butter  and fried rybread. Cheese is added along with carmelized onions. It's basically an old fashioned hot snadwich, soe =rto f like that other diner classic the tuna melt (this is tuna sald placed on toast then topped with cheese, usally American. It's then popped into the oven or broiler untile the cheese becomes all melty and bubbly). The famed Commerce Inn, a West Village restaurant that explores American farmhouse cuisine has added it to it's menu. S & P lunch, also in Manhattan gives it a bit fi Forties quaintess with a cherry lime rickey to drink.Revelie, alunceonette with French leanings serves their with a true New York classic - the egg cream. They also serve a vegan one too.

Mr. Wells gives the Commerce Inn's recipe which is probably the most authentic.You need good ground beef..It should be iberall salted and peppered on both sides  as you would do with a steak, Each patty should be bigger than the bread slice because the meat shrinks down when cooking. The onions should be thinly sliced and cooked with butter and rosemary. The bread should be  buttered and fried on the griddle. If you don't have a large enough griddle then use tow skillets instead.The cheese along with a mayo and Dijon . mustard mix should be spread on them. Smash the burgers with a spatula and then cover them with the onions Layer the meat and the onions onto the bread and then serve as hot sandwiches.  For a sub in  you can use sourdough which is what the first patty melts were served on . They were first created at Tiny's Waffle  Shop on Powell Street in San Francisco. Funny enough the sourdough wasn't popular and rye was put in in its' place.

Make a patty melt for a classic American taste. It's a gooey , tasty marriage of cheese and beef with onions and mayo. Nothing beats it.

Power Up With Power Bowls

 Now that the schools from grammar to univeristy are opening up it's time to start think about nutritious meals that are easy to prepare but packed with good nutrition.This is where the power bowl comes in.It can be made for breakfast lunch or dinner. Whatever meal you make it for, it is satisfying and filling.

I 'm a big pan of any power bowl. Right now I like Tattooed Chef's plant based beef burrito bowl. it also comes in plant based chicken too. This has everything a  vegan burrito has, the plant based cheddar with corn and riced cauliflower with a jalapeno infused crema.

This is the chicken with comes with a salsa verde, plant based chicken and roasted corn.

               

This was pretty tasty and it made for amnfilling , good for you dinner. A  homemade power bowl could have allmof these ingredienta or it could have some of these. That's the beauty of them. Tasty combos can be created depending on everyone's taste/A breakfast one can be sweet with a base of chia seeds, various fruits and a good drizzle of honey or vanilla Greek yogurt. A savory breakfast bowl can have layers of hash browns. eggs and avocaodoes. Strips of turkey bacon can be put on top. A lunch or dinner one can have rice , chicken or shrimp and a  variety of multi colored veggies. Use those late season tomatoes and peppers along with fresh corn for color and vitamins.Dress with a simple viniagrette. A heartier one could include left over grilled steak and tomatoes over any kind of bean, such as a red kidneys. Drizzle any hot sauce and cotillo cream over it for a tasty Mexican vibe.If you want a true portein power bowl, think shrimp mixed with crab. Add green veggies like bell peppers and broccoli over rice or quinoa. Top with a lemony vinaigrette for flavor.

Power bowls come in handy during now busy days. They're perfect for any meal. Be creative along with being mindful about putting together one that packed with flavor and nutrition.

A Low Budget Barbecue

 It's grilling season and that means barbecue and outdoors parties. There is a problemwith them. The rising cost of food. Can you have a decent and satisfying time outdoors.? With the right budgeting , yes.

Befire any barbecue you have to ask are there items that you can do without? Steak is one of them, with it coming in at $16  cut. Buy four of these and that's eighty dollars gone.even that money saver Costco, is selling a pack ofr four for a whopping $55, It's ridiculous.  Forget Wal-mart . Their ribeyes comes in at $23. Your only bet is sticking with hamburgers Acme is selling a pound of ground beef for $14.97  while wal-mart s brands are a few dollars cheaper. You can jazz up ground beef too  by adding butter or ground onions for a more flavorful bite. Are the already made burgers worth buying? Yes, if you don't have the time to make your. The best proice are the inhouse brands. Look to Acme's Signature which also has tasty turkey burgers and Stop and Shop's organic Nature's Promise one. Another idea is to go plant based. These are relatively cheaper than the real thing and they do taste like beef. Think about getting Beyond Meat's package of patties.

Keep in mind that turkey is also the way to go too.It's usually half the price of  red meat and is better for you healthwise. You could even served it on an opened faced bun with jarred gravy if you want to make them special.Is chicken a good buy for your barbecue?Most of the time chicken wings are the same price as red meat. Target does have the occassional sale with a pack of their Good & Gather wings selling for only $3.99. They're perfect if you are having a lot of people over or just love wings. What about chicken breasts? They're just as expensive as red meat.Acme is selling a pack for $17.45 for a three pound pack. Reserve these for a special occasion. If you really want togo cheap, then think of veggies. You can do a lot more with them than meat. Another plus about using veggies? Taking them from your garden for a fresh off the vine taste.Also leftover grilled ones can be put into salads the next day.You could even make them into a roasted version of ratatouille too.

You can have a bountiful barbecue without spending too much. Shop wisely. You'll wind up with an ourdoor meal that's both filling and tasty.

Hearty Recipes From Canada

 The two things Canadians know by heart is snow and frigid temps. That means a winter full of  hearty high in calroie and carbs dishes and dessert. They will not only keep you warm but stick to your ribs. There's nothing better than winter foods offering this.

One of the most famous is poutine. This can be considered a filling snack or a dinner and there are many versions that are served through out Canada and even the US (check out Cranford, New Jersey's  Cranford Hotel's duck poutine which has pulled duck soaked in a rosemary and shallot gravy)/ The dish is fairly recent , first being made in the late Fiftie s in  the Centre de Quebec. It's a mix of crispy fries and gravy with the addition of cheese curds. These are long Cheez Doodle looking curds that you can find at Target. You could add steak or chicken to this, Not surprisingly there are vegan versions as well and you can use a mushroom gravy instead of a meat based one. Poutine is an easy recipe  with the fries being cooked in an air fryer  while the curds and gravy be warmed in the microwave. The Atlantic kissed provence of Nova Scotia has a good hearty recipe to try.  Nova Scotia  donair actually has Greek origins and was created by a Hellenic chef. It's taking a mix of lamb and beef spiced with cayenne and chili for heat. A sweet garlic sauce is poured over rhe slices that also have tomatoes and onions on top.

One fo the most satisfying dishes is the tourtiere, a French -Canadian meat pie. The filling is a combo of beef pork and mashed potatoes , spiced with a heady mix of different spices, from cinnamon to sage and thyme th nutmeg. There's even a pinch of cayenne pepper for some heat. You'll also need potato water from boiled potatoes to give it some starchiness. The crust  is made with  flour , cold butter and salt.  A mix of water and vinegar is also added. It's kneaded, rolled into a ball and then chilled. after this is the mix fo the spices. The fillign is sauteed , with the onion then the spice mix and meats being sauteed in butter.It's stirred for forty five minutes with the potatoes being added in the end. The dough is rolled out and the bottom is put into a pie tin. The filling is laddled in then the crust is put on it. Brush the top with an egg wash and bake in a preheated oven  for 40 minutes at 375 degrees Farenheit. What to serve for dessert? The famed Canadian butter tarts. This is a mini tart filled with a rich and buttery custard. The crust is a simple one and the filling is reminscent of a pecan pie without the nuts.

The Canadians know how to do winter. They create filling and delicious meals ,perfect for a cold winte'rs night. You can als have this hearty goodness too.

Preserve Us!!

It's time to think about a cost effective way  to eat. There's no better way than looking to how our grandparetns and great grandparents found ways to eat cheaply. It comes in the form of preserving and smoking foods. 

Preserving foods can be done. Many home chefs have qualms because they afraid - and rightfully so - about salmonella and botulism. However canning done right can be a great help. You can not only store the best of harvest but also keep feeding from it until the holidays. You will need a canning pot - although any large lobster pot will do - along with canning jars and lids.  The last can come in all shapes and sizes. There are two kids of lids a one piece or a two piece lid or band combination. There are also special tools you'll need to get too. All are stainless steel and they range from a canning funnel to a magnetic lid lifter and bubble remover along with a stainless steel ladle, tongs and canning jar lifter (the jars will be red hot after the preserves are poured into them.Most veggies can be canned as most fruits too. However it;s the canned veggies that will be used for sides  - even for the holidays. Canned produce also make for nice gifts for the holidays especially for those family who are food challenged.Think of them when you can so you can increase the amount of fruits and veggies used.

Another way of preserving food is smoking meats.A perfectly smoked and wrapped piece of meat can last for three months in the freezer.Smoked meat can last four days in the fridge. Beef and pork are the two most popular meats that are smoked.One of the most is a beef brisket which can be flavored a variety of ways. You can try it with garlic Texas style or one with an onion powder sea salt and freshly ground pepper rub. Smoked pork paired with apple is a great October dish.Try one that's been bene first rubbed with olive oil then spritzed with apple juice and apple cider vinegar.Keep spritzing the meat with this as it's smoking.It's usually smoked for two hours at 225 degrees Farenheit. Smoked turkey breast is another great meat that can be smoked and frozen.Keep in mind that it does need to be thawed out for at least three days ( a week is the best). Unlike with roasted turkey, you don;t have to brine it,Just rub either olive oil or butter on it for a nice crispy skin.Season it with salt and pepper. How to thaw out smoked meats?  By letting soak in ice water for two to three hours , Refresh the water once.

Preserving and smoking food is a good way to prepare for the upcoming fall. You can save a ton of money this way. It;'s a great way to pinch pennies while stille enjoying good food.

That Meal Out

 It used to be a night out at a good restaurant was an affordable occassion. Now it's an expesnive trip out. why? Because a restaurant is a business like any other. They have expenses too and workers that have to be paid. It also costs to produce a steak dinner or a plate of pasta - just like any other business offering products.

Regular contributor Priya Krishna and Lia Syam explored this in today's New York Times Food section. There are many factors , the most importnt being food prices.They've skyrocketed , especially pork and beef. Restaurant owner Bruce Moffett used to charge twelve dollars for his Korean beef with crispy rice back in 2019. Three years later the dish now costs four dollars more. scallops are up 118 per cent, Keep in mind that sunflower oil comes from  war torn.Russia and the Ukraine. production is spotty hence the high price. On the Americna front, fuel and fertilizer have also gone up which factor into the wholesale cost. After food comes labor costs. Many eateries also give their employees health insurance and that can cost. Salaries have also risen. Even a Manhattan dishwasher can make close to a thousand dollars a week. Hiring a top chef can cost thousands a week. A no name executive chef can pull in $1200 a week. However being generous can affect the restaurant. Mr Moffatt has cut his days open to five instead of the usual six. That could mean thousands of dollars not being brought in.

Of course there are the extras. Liquor surprisngly is one of them. Yes a place can be a BYOB however if it has an extensive wine list anf good bartender then it elevates it. A 765 ml bottle of Laurent Perrier champagne is $38  when it was only $39 in 2019. Even wines have gone up.Sauvignons are now going for $50 as opposed to $45.Luckily bourbon and whiskey are not that expensive. The worst is the utiltiies. Again thanks to Russia invading the Ukraine has disrupted gas production, The natural gas that fuels water heaters and ovens has risen eighty-five per cent.The Good Food restaurant is upgrading its' water infrastructure and is passing the cost down to customers. Then there's new equipment and landscaping and the cost of that upkeep. Even though we don't think about it there;s the cost of dinner ware. Dishes and glasses, especially wine glasses ger broken all the times. Forks get lost in the laundry. It costs to replace them, epsecially wine glasses which can be sold for as high as $36  a glass. Takeout also is another rising cost.  To go boxes are about $120 a case. Then there's the utensils and straws (altough many places are forgoing the last).

Consider all this when you're eating out.Is it worth spending estra bucks for a good meal out? the answer is yes if you really feel you really deserve it. You can't put a price on a fun meal out.

Hot Dogs Dragged Through The Garden

 Chicago is a foodie town. It has deep dish pizzas and hearty steaks. It's also known for its' Dogs dragged through the garden"> This is a filling take on America;'s much loved quick meal. There's also a right and wrong way to eat this treat.

Regular contributor and chef Eric KIm wrote about this CHicago specialty in today's New York Times Wednesday Food section. What is a dragged throught the garden hot dog? You start with the bun.It has to be a poppy seed one stuffed with an all beef weiner. Chopped onion and sweet pickle relish are piled on.There are also  pickle spear and chopped tomatoes. Soirt peppers , a kind of pickled pepper is added to the bun. Then there's that squiggle of mustard and mustard only. Heaven forbid there should be ketchup. Kids are allowed to put some on it but many stands and restaurants refuse to add it to the hot dog.The whole thing  represents a love that connects all CHicagoans of all ages sexes and backgrounds.The only difference is who makes the best. Everyone  has a favorite spot. What makes any garden dog taste good is the hot dog itself.Many of the eateries use the ones made from localcompany Vienna Beef founded in 1893 by Emil Reichek and Samuel Ladany, immigrants from the former Austro -Hungarian empire. Their brand has more snap when boiled (they are never char grilled - which would give the whole sandwich a more interesting taste).According to Vienna Beef, senior vice president , Tom McGlade, there are more hot dog stands in the Chicago area than there are Wendy's McDOnald's and Burger King.

Chef Kim give the recipe for them . You can use vegan ones (which is what KIm Basile who runs Kim and Carlos'  carts sell outside the Shedd Aquarium and Filed Museum) if you want to skip the meat part.Chef. Kim cooks both the buns and dogs in butter - which is my game plan. It gives beef and vegan ones that nice crispy exterior. As far as the buns, I may use potato buns or Italian rolls which can also stand up to those veggies. There are no specific kind of tomatoes suggested but sliced vine ripes can give that added touch of sweetness.Place these on one side of the dog, The pickle spear goes on the other. Then add the sweet pickle relish and chopped onions. If the chopped onions are a bit strong then think about just a dusting of onion powder. It called for pickled or sports peppers for a truly authentic flavor. I think these may be too tart and may omit them. As for the mustard it's the yellow kind. Adding a squiggle of  Dijon mustard instead probably wouldn't hurt it.  Celery salt is also sprinkled on top too. Most Chicago eateries serve a generous side of fries but plain potato chips would also work too.

A dragged through the garden hot dog is perfect for a summer's meals. It's the best of Chicago. It's also has the best of flavor.

A Very Stout Burger

 Can a burger's taste be improved? The answer is most definitely yes. Surprisingly even a drop of alcohol can do wonders to add to the meaty and unami flavors.it does'r have to be a teaspoon of ground onion.

I recently discovered the stout burger during a visit to Paragon Tap and Table in Clark New Jersey. To be honest I was kind of hesitant to go in, expecting the brew house to have a limited menu. It didn't with an abundance of choices. One item from the menu caught my eye.

Their stout burger. This was something to be tried and it didn't disappoint. This was a thick patty served on a buttery brioche bun.A huge slab of bacon along with sauteed  and fried onions(!!) mushrooms and a stout aioli graced it but it was the burger itself that stood out. The waiter was kind enough to give me the recipe.

The stout is Guiness , that  famed creamy velvety brew from Dublin, drizzled onto already made patties and cooked quickly on a hot grill. Instead of the stout's flavor being mixed in and absorbed by the meat as in other stout burger recipes, it stood out on it's own, hence the purer flavor. It was really wonderful, marrying with the beef perfectly. The kitchen used just the right amount  as to not smother the hamburger's own taste. Even without the extras a  plain stout burger  on its' own with just the bun  and an onion would be good. Paragon also offers hanger steak and filet mignon. I wonder how those cuts would taste with a quick splash of stout. Their lamb burger with red wine sounds good too and I may try that on my next trip there.I am planning on using their stout recipe for my Beyond Burgers just to see how the drink holds up against plant based proteins. Will they taste the same?Or have a different taste vibe because real meat wasn't used.

Beer and burgers are always good together, Burgers with a splash of stout added to them are way better. Try one  today on a fun trip to Paragon Tap and Table.

Paragon Tap and Table is located at 77 Central Ave, Clark NJ. It shares the same parking lot as the Clark Target and Marshalls. It's right off the Clark Exit 135 on the Garden State Parkway South.

The Meat Crunch

 It's no secret that our groceries have gone up in price. The worst is the price of meat. A simple pack of coldcuts is close to ten dollars. Lamb chops are almost twenty dollars for a pack of four in New York City.Is it the time to embrace plant based meats? 

The answer is yes. They're somewhat cheaper than the real thing and way more healthier for you and the planet. These days there are many choices and recipes so you and your family don''t have to miss any animal protein, I recently discovered Rebellyous Foods that specifically deals with plant based chicken.

I air fried these tonight and to be honest they taste almost like chicken. The nuggets were even juicy  with a moist inside and a crunchy exterior. I'm looking forward to trying their tenders and patties.They;re mostly soy as the Morningstar Farms ones. If you want more variety with faux poultry then go to Gardein. They have great tasting chicken strips and wings, complete with sauces. They also have turkey cutlets which come with gravy and taste exactly like the actual bird. Both Rebellyous and Morningstar Farms can be bought for under five dollars at Walmart.

It is a hard time for beef eaters and even plant beef ones too. Right now Beyond Beef is on the same price par as beef however there are less expensive alternatives.Try Quorn which is one of the rare non meat products no derived from soy, It;s made from a fungus, Fusarium venenatum. A pack of four patties is only $5.79 for four (about a $1.45 a burger - much cheaper than any fast food offering). there is also the long standing favorite Morningstar Farms which has a pack of four for $4.59. Their bacon is a dollar more but two or three dollars cheaper than pork bacon. Another plus about Morningstar Farms bacon is that it crisps up perfectly, providing the right amount of salt and crunch. It's perfect in BLTs and accompanying a tomato and mayo sandwich. As for fish, Gardein is your best bet. Again go to Walmart for their fish filets that cost less than four dollars for a package of four.

It is tough times for everyone. Meat lovers have it the worst. Yet they can switch over to non meat products and save a few dollars. That's a good thing these dsys,

A Savory And Sweet Valentine's Day Meal

 You don't have to go to fancy restaurant for a delicious Valentine's Day meal. Everything from the main to dessert can be made in your kitchen. It's a fun cook that both can enjoy making.

Regular contributor , cookbook author and chef, Eric Kim created a menu in Wednesday's New York Times Food section. It's the perfect cooking for two, let new lovebirds get to know each other while long standing couples a nice reminder to check in on each other. His first course is a radicchio salad not cold, but warmed, perfect for a chilly February night. It's spiked with gooey cheese choices that melt well, You can either try Camembert, Brie or Taleggio cheese from Lombardy.It's very similar to the other too and cooks nicely. The radicchio will smell like Brussels sprouts or kale and the greens are taken off the stove top before the leaves wilt. A drizzle of sherry vinegar and honey gives it bite and sweetness, perfect with the cheese and counteracting the radicchio'd sharpness. The next dish is the luxurious beef Wellingtons' These are individual loafs not the grand one with a decorated crust.It's taking two filet mignon cuts and enrobing them in pastry. They cooked first and then brushed with Dijon mustard for extra flavor. Instead of adding pate de foie gras and prosciutto, standards in the traditional Wellington., Chef Kim subs in cremini mushrooms which are cooked in a combination of honey, an acidic red wine such as pinot noir or cabernet franc and cream. These and the filets are then encased in either homemade or store bought pastry dough and baked.

As with any Valentine's Day meal, the dessert is the star .Of course it has to be chocolate-y and Chef Kim does not disappoint with this recipe for no churn olive oil ice cream and hot fudge sauce. It's a riff on Atlanta's Ecco restaurant's sea salt olive oil ice cream. Use extra virgin olive oil for the oil to give it a fruity flavor.It's whisked with the sweetened condensed milk and sea salt. In another bowl beat heavy cream until it forms stiff peaks. A dollop of this is added to the condensed milk and olive oil mix and folded in. Repeat this folding to keep bubbles form forming. Once blended it's put into a container in the fridge. The hot fudge sauce is again made with sweetened condensed milk and two ounces of coarsely chopped dark chocolate. Microwave on high for thirty second increments. After the first time add a tablespoon of fruity extra virgin olive oil for smoothness. Transfer to a saucepan and cook over a low flame, stirring until smooth and glossy. Let the ice cream thaw for ten minutes before scooping into bowls and adding the sauce. You could add candied rose petals for more romance.

Celebrate your love and your love of cooking at home. There's nothing more romantic than a home cooked meal. Enjoy it and each other.

Supply Chain Holidays

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

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

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

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

Healthy And Delicious Instant Pot Recipes

 The Instant Pot has become a large part of a home chef's arsenal. There's a million recipes you can make with it. Now there's a new cookbook that features the healthy side of Instant Pot cooking, America's Test Kitchen Healthy And Delicious Instant Pot Inspired Meals With A World Of Flavor.(Penguin Random House 2021)

America's Test KItchen, PBS's highly informative cooking show has come out with another of their cookbooks, this time featuring healthy recipes cooked in this wonderful device.What is great about this compilation of recipes is that combined with the Instant Pot , you have healthier recipes made easier. The machine will brown and simmer. It also cuts the long cooking times of such food as black beans to a fraction of the  hour needed. There's also less clean up time too. The book also has tips for using older models as well as what other tools to use.  The authors point out that older Instant models have what's known as a moat at the pot's bottom. any oil used has a tendency to draw away from the center and get stuck in the sides. They recommend stirring to get a well blended sauce or gravy. They also explain the differences in release techniques and why it's important to adhere to the recipes.There are also pages demystifying the Instant Pot for beginners and a troubleshooting page.There are pages featuring how to create a tasty bowl from the base to the crunchy toppings.There are also tips for cooking proteins and how to present them, Home chefs should definitely follow the suggestions for adding flavor to the braising liquids and browning.

These recipes are great for eating healthy. The book starts off with healthy salad dressings and sauces with such recipes as pomegranate vinaigrette, pesto and harissa. There are also recipes for crunchy toppings like an everything bagel blend to quick pickled vegetables. The main recipes are not your typical healthy food fare. They are divided into the different meats and fish along with an extensive vegetarian section. There are shredded beef tacos made with chuck and spiced with ancho peppers and lager. It's served with a jicama slaw, Chicken lovers will enjoy soy sauce chicken cooked with Shaoxing wine and star anise. For a different change up try abgoosht , the Persian rustic stew of lamb and chickpeas. It also has the Persian add ins of Persian limes and tamarind. The only hard part is brining the chickpeas for eight hours. This is the perfect dish on a chilly fall day, as its' rife with a variety of flavors from saffron to turmeric.  The Instant Pot fish dishes are tasty as well. Mussels with red curry would be the perfect Saturday night meal while Salad Nicoise would make a nice Sunday lunch. Vegetarians will appreciate the braised tofu and lentils zinged up with Thai curry paste and the Korean influenced sweet potato glass noodles with portabellos and spinach, There's also a fiery chana masala too. The book ends with nutritional values for every recipe.

America's Test Kitchen Healthy And Delicious Instant Pot Inspired With a World Of Flavor