The Old College Try

 College can bring many memories with it. Awesome professors, Interesting classes and fun activities. Yet what about the food? Many barely remember what they ever ate during those two ro four years. Why? Maybe colleges need tutoring in what to serve.

THis was apparent wen I went to my college;s cherished tradition of  breakfast night., Fairleigh Dickinson University has this on both their Florham-Madison and Teaneck-Hackensack campuses. It's where University staff, proffs and office workers alike get together - with the help of cafeteria staff to serve a hot breakfast the night before the first exam.(It wasn't there when I was an undergrad.) It's fun  - and tiring. I served my students and others  all sorts of first meal staples and treats. There was herbed scrambled eggs, Tater tots, French  toast - so popular, - pancakes and two kinds of meat sausage -turkey links and pork patties. I'm sure the starch and sugar rush helped in studying - although it was more of a party with music and dance-offs.Yet it got me thinking. FDU always had good cafeteria food in my day. I can still remember the creamy scrambled eggs and crispy ,crunchy bacon. Yet kids today are smarter than we were. WHy weren't they demanding more fruit and even veggies in our cafeteria year round.

Processed food and the college diet go hand in hand.It;'s easier for cafeteria to buy it in bulk.It's quick and easy to prepare especially for a large crowd. The cafeteria in our Student Union Building has a relatively good salad bar. Our other does not. Kids can get bowls with healthy chicken and quorn yet I feel they can do more. Even community colleges  -I've also taught in one - Passaic Community College - can offer more healthier choices. PCC has a varied menu - one of the best I've had with Jamaican chicken jerk and tasty empanadas yet I don;t recall salads. More progressive colleges such as Bowdoin College in Bowdoin Maine offers fresh ,organic veggies WHy fresh? The campus has it's own gardens and many of the veggies find their way into soups and salads. There are vegan and vegetarian options as well as gluten free. Cornell University in upstate New York actually has a food court counting twelve eateries. Students can buy fresh baked goods along with fresh veggies and fruits. even their ice cream isn;Lt processed. It's also made fresh at the college creamery.

Schools have a lot to learn from their students. Hopefully Faiirleigh and other schools can learn from these other colleges. It's time to take eating seriously as studying on campus.

The Importance of A Hot Meal

Everyone has busy lives these days. The problem is that that means certain aspects of or lives suffer, especially our diets. What can help ? A hot meal.There are so many benefits in having at least one warmed plate a day.

It is tempting to grab some easy and quick at any time during the day. The problem is an energy bar or even a sandwich isn't that great on a chilly winter day. There are also other benefits in creating a hot comforting meal, whether it's breakfast , lunch or dinner. A not meals also improves digestion, strengthens immunity , increases energy and even regulates elimination. A warm meals is a big help to the spleen which helps in digestion. If you keep putting cold food in your stomach, you'll feel fatigued and weak, along with having puffing eyes and bloating. A warm meal helps. It's also a great comfort for a stressful and busy day. Start off with a warm breakfast.if you;re rushed , then think a simple scrambled eggs and air fried bacon. Put this on toast for a tasty open faced breakfast sandwich. Another easy cook is oatmeal. Add warmed cream ro milk and maple syrup to start off the day, For a Sunday brunch go whole hog with fresh form the oven quiches  and waffles fresh from the waffle iron.

Most lunches aren't hot. This is Ok for the summer months when all you want is a salad or a sandwich along with a cold drink.Yet a hot lunch is a perfect break from a busy work or school day. Think hot sandwiches like grilled cheese or the fancier Croque Monsieur. Soup is always good too. What you can do is make  up a plot the night before for dinner and serve the leftovers for lunch.Warm up some rolls for a more filling plate.Keep in mind that those breakfast eggs can easily be turned into a lunchtime omelt or fritatta. Just add some cheese and ham for a tasty Denver omelet or some spinach and mushrooms for a flavorful fritatta slice. As for dinnr, yes you can order in or go out. It's fun to eat out mid week, However get out the air fryer if you want to eat in. This helps in quickly cooking up chicken nuggets or potato skins.Keep in mind that you can also cook chicken breasts and different cuts of steak. Also pasta comes in handy here. Jarred sauce works just as well as homemade if you're pressed for time. Add garlic bread for a fun treat.

A hot meal is not only a comfort but it's vital to your health. Try to have at least one hot one a day, YOU'll feel better anbd hav a better lif too.

Celebration Weekend

 It is a weekend of pure celebration thanks to Cinco de Mayo, the Coronation and the Kentucky Derby. It is a weekend of fun food and fun activities. What will you be eating?

It's still the fifth of May. You can easily go to Moe's or Taco Bell for a quick burrito. You can also make tacos at home with a variety of fillings. You can easily create a beef, soy , shrimp or chicken filling with spices.Throw in chopped onions, tomatoes and peppers in. Add some shredded lettuce and cheedar cheese for more flavor. If you want a quick snack then think of guacamole and chips with maragartias to wash them down. Funny enough one of the coronation dishes is shrimp tacos with pineapple salsa. You can serve that tonight or for tomorrow's lunch. Tomrrow also brings thousands of American's waking up to the crowning o f a new king. Start with a fancy breakfast of mimosas and eggs Benedict.You could also go the British way  and have  a hearty English fry up one, loaded with bacon, sausage, baked beans , fried eggs , mushrooms and tomatoes. Serve with fried bread and a good strong cup of English breakfast tea.

The day ends with the famed and much loved Kentucky Derby.Of course you have to have a mint julip - a blend of bourbon with a simple syrup( a stove top cooked syrup of just granulated sugar and water) muddled first with eight or nine mint leaves.it's made in a special cup that becomes frosted thansk to the ice added and sipped slowly through the crush iced. You can add a splash of bitters and an extra  mint leaf for decoration. What to eat? Freid chicken works but there are special Louisville dishes to make too. You can create a Hot Brown sandwich.it's an open faced hot turkey sandwich drenched in a Mornay sauce. This is where flour and butter are cooked to form a roue.Milk and Swiss cheese are added to it along with a pinch of nutmeg. it can be served with a slice of Roma tomato too. Burgoo, that tasty spicy version of Brunswick stew,a fiery mix of chicken, pork lima beans and potatoes. Cayenne pepper and barbecue sauce give it kick.

What will you celebrate? Cinco de Mayo? The coroation of Charles III or the Kentucky Derby. You have a range of food to party with.

Supporting The Smaller Markets And DIners

 This pandemic is still hitting the smaller markets and eateries. It's tough for any place to come back . Even the bigger establishments have troubles , struggling to make a profit.It;'s worse for the mom and op places.

Visit the smaller fruit and veggie stores or farmer's markets if you can. They usually sell produce for a fraction of the cost the chain groceries do. You can easily pick up a bag of plums for two to three dollars cheaper or score two heads of lettuce for only a dollar. Many of these smaller greengrocers also offer other products like breads, pasta and cookies. Some even have a small deli section like The Farmer's Market in my town, Saddle Brook, It's a great place to pick up a quick lunch or get the ingredients for a spaghetti dinner or stir fry. A few of these markets offer ethnic specialties too , such as tortillas or halvah, depending on the neighborhood.

Diners ,, such as The Bendix in Hasbrouck Heights, New Jersey also rely on loyal customers as well as take out orders,These places are wonderful if you're too tired or it's too hot to cook. They have a wide variety of different dishes, sure to please everyone's tastes. Diner burgers are actually better than the ones served than what the fast food joints have. The French fries are definitely better, since they're usually hand cut and fried up with each order as opposed to just sitting there in old oil. Many places also offer alternatives like sweet potato fries or a side of veggie and dip. You can also get French toast or eggs there at any time of day. Again McDonald's and Wendy's usually cut off the breakfast menu at noon.  Also diners customize lunch orders and throw in extras like cookies or rolls for loyal customers.

The smaller groceries and diners need our business. Help them out with regular visits.They'll greatly appreciate it> Not only that you'll receive good food at good prices.

Burgers And Buns For Your Barbecue

We need barbecues right now. There's something about grilling burgers and then putting them and all the fixings on them that's soothing. Patties on buns are the ultimate comfort food. Now there's a new cookbook that's all about the marriage of bun and burger. It's the perfect book for these times.

The appropriately named Gregory Berger wrote Buns & Burgers : Handcrafted Burgers From Top To Bottom (Mango Press 2020). This book has everything in it, from how Mr. Berger got into bread baking, which won him prizes at state fairs to vegan choices.The book starts with the chapter titled Tools which basically explains ingredients and equipment. The last is mostly for bun baking. He also has a page of tips for baking which is a boon for beginner bread makers.What is interesting is the Buy Versus Make page. Should you buy or make fillers such as ketchup - no - or mayo - if you want.He does give an easy pickle recipe that could be served at any barbecue or beach picnic. He also gives a recipe for Dijon style mustard. Mr. Berger also recommends going to the local butcher for meat instead of the grocery store and local farm for fresh, organic veggies.He is also a big advocate of bread being made without preservatives which are what his recipes are. The book starts off with simple recipes to more advanced ones. However you can mix the buns with the different burgers.There's also a fun ice cream burger at the end for a sweet dessert served on homemade mini cinnamon buns.

I love this book. There are so many non-vegan and vegan recipes. Beginner bakers and novice chefs can  start off with simple sesame milk buns and the classic burger to Greek pita bread and English muffins encasing Greek burgers and breakfast for dinner patties. There are some unusual ones too, sure to be the highlight of any backyard get together. Try black charcoal buns made with activated charcoal that  you can buy online at Amazon. The burgers topping them are rather unusual too.Cod flavored with basil and pine nuts, with the patties being topped with avocado, sweet pickle remoulade - the recipe is also in the book and mango slices. There is a recipe for soft pretzel buns that will be topped with a homemade nacho cheese burger. Mr. Berger also includes pickle jalapenos and a nacho cheese sauce made with smoked paprika! There are vegan burgers too. One is made from plantains, forbidden or black rice and sweet potatoes. It give it a Latin American vibe  as it's served on honey corn bread buns.nThere are also white bean and pea shoot ones along quinoa  with bean and corn burgers. The last is served on a sweet topped Dutch crunch bun. For those who love waffle burgers Mr. Berger has those too for a really different take on this classic sandwich.

Buns I Burgers :Handcrafted Burgers From Top To Bottom is a great book for these unsettling times. Make the ultimate comfort food, a hamburger om a bun, whether for lunch, dinner or even dessert! They're tasty and different, fun and soothing!

Valentine's Meals For Your Sweetie

One of the best Valentine's Day gift is something homemade. Any sweetie will appreciate either a homemade meal .Even if you can't cook you can come up with an easy and delicious table for two.

A lux breakfast in bed is always appreciated. A simple dish would be scrambled eggs with ham . Put it on croissants for a richer look and taste. Another easy breakfast dish is eggs Benedict. This is simply poached eggs on English muffins with a lemon- butter sauce. It's mixed with egg yolks for richness.It's the perfect dish to serve with mimosas , or Bellinis, peach nectar blended with champagne. If you're lucky to have lunch together, then think of a charcuterie platter. This is one for the easiest but also the richest tasting of all lunch time dishes. Start with buying a beautiful wooden charcuterie plate. (you can always reuse it at parties and holidays). Have an array of good Italian cold cuts such as mortadella, hard salami and prosciutto. Sopressata, a spicy Southern Italian dry salami is another good meat, perfect on sliced Italian or French bread. Cheeses are a must. Brie is perfect, especially on French bread but Gruyere and smoked Gouda are also good choices. Have a chilled Cabernet or Zinfandel  to sip with this tasty mix. You could also go old school with grilled cheese and tomatoes. Cut the grilled cheese into a heart . Get creative and drizzle sour cream into a heart shape onto the soup's surface.

Of course a Valentine's Day dinner is a big deal. Just remember that's it's just as easy to make surf and turf at home than ordering it at a restaurant. Keep in mind that the seafood could be anything from shrimp to lobster to crab. As for the beef, any cut will do, from a flank to a T-bone. Serve with a side of buttery string beans almondine and/or sauteed spinach. Cornish hens are another tasty and romantic night dinner. Spike up the flavor with a rub of powdered garlic and paprika and serve with brown rice. Want to impress with a night of exotic flavors? Then try tagine, the Morroccan hot pot of different ingredients and spices. The recipe does call for tagine pot , a kind of skillet with a triangular lid but you can also use a deep skillet or even a crock pot. A chicken one calls for a whole roaster cut up  and cooked with tomatoes, peas and carrots. Almonds and dried apricots are also essential to give it a true Moroccan vibe. You could also make a veggie tagine by subbing in chickpeas and butternut squash. If your sweetie is a vegan, then think about a Beyond Meat burger with all the trimmings. Use a cumin spiced Nayonnaise , vegan mayo with tomato slices and soy bacon. Serve with a big helping of air fried sweet potato fries with a home made tomato paste based ketchup.

Nothing says love more than a home cooked meal.It could be breakfast, lunch or dinner. As long as it's home cooked by a home chef with a heart and a kitchen full of love.

Snowstorm Scrounging

Any sudden snowstorm can throw anybody for a loop/ There's the craziness of trying to get home on icy roads along with unexpectedly being snowed in. What happens when you can't go to the store? Scrounge. It's time to get creative in the kitchen.

Every home kitchen should have the basics - bread, milk, and eggs.Of course these three make up the backbone of any French toast recipe but they're multipurpose on their own. Bread can be used to make croutons for soup, along with the crumbs being used as thickener for soups, stews and even gravies. Toasted bread drizzled with oil and grated cheese makes for a tasty lunch or dinner. Keep in mind that any Italian or French bread is the perfect base for French bread pizza. If you don't have pizza sauce ,  drained stewed tomatoes can do the trick. Pita bread is another versatile bread that can have a variety of uses in a pinch. Yes you can stuff it with salad, veggies and meats for a quick, low calorie lunch or even dinner. It can also be turned into a grilled cheese pocket. Raid the fridge for any kind of cheese, from cheddar to mozzarella along with  ham or Taylor ham to stuff into the pitas. This is a great snack ,especially when you're stuck indoors, watching movies. Also they make great breakfast pockets too.Fill with eggs, ham or bacon.It's the perfect breakfast before tackling shoveling snow.

Milk is another multipurpose ingredient. Use it and whatever fruit you have around to make smoothies. Apples and pears, usually not associated with the drink, can be tossed in if you don't have the usual bananas or strawberries. If you have any leftover pumpkin puree from Thanksgiving, blend it into a pumpkin spice smoothie, a nice change up from the berry based ones. Yogurt is also versatile too. Add fruit bits or chocolate chips for a fun dip with any kind of shortbread or plain vanilla or chocolate snaps. If you do run out of milk during a sudden snow storm, then hit your freezer. Melted vanilla ice cream can be used if you need it for coffee or cereal, however be warned. The melted stuff can be a breeding ground for bacteria because the sugar in it feeds the microbes. Use it sparingly. Eggs can be your best source of protein if you have no meat in the house. A favorite is the Italian frittata. Use any leftover veggies to create a delicious breakfast , lunch or dinner. Also break into your spice rack for extra flavoring. A pinch of turmeric or garlic salt elevates any egg dish. You could also make scrambled eggs with the addition of tomatoes , peppers or onions too.

Sudden snowstorm happening? Don't panic. Scrounge around your kitchen. You'll be amazed at what you'll come up with - delicious dishes that will be family favorites and classics.

Super Bowl's Super Restaurants

Atlanta will be buzzing this weekend, thanks to the Super Bowl. The town will be filled with  not only Patriots and Rams fans but with fans of the city's sparkling dining scene. Down home Southern cooking will have its' own battle against Nouvelle Southern cuisine.

A Southerner herself, Kim Severson wrote about this vibrant city in today's New York Times Food section. Atlanta, she writes, has always been a city about money. It's a thriving metropolis, not a sleepy Southern town and it attracts all sorts of workers from around the globe. There are immigrants from Mexico, India, South Korea and Vietnam. The influx feeds a mix of cuisines many of them represented along a stretch of road, Buford Highway. Two favorites are Yet Tuh where diners can feast on homey Korean grandma food such as bubbling pork soup and Food Terminal where diners can have a wide variety of Malaysian soups and barbecues. Next to it are a Chinese barbecue joint and a Viet-Cajun seafood restaurant along with a tofu house So Kong Dong that features Korean soups and barbecues. Atlantans also go mad for the heavily Cuban influenced seafood heavy Watchman's

Many of the city's biggest names in food have a presence here, Hugh Acheson,a Canadian born chef who adapted well to Atlanta has Georgians hooked on his coffee and fat squares of toast slathered with fresh local cow's milk cheese and jam at his Spiller Park. There is Anne Quatrano who brought  the farm to table movement to Atlanta  twenty-five years ago who now is bringing Gulf seafood to the area thanks to her second eatery W.H. Stiles Fish Camp. Atlanta is also a big breakfast town. Ms. Quatrano will open Pancake Social sometime soon but there are also much loved Java Jive, Highland Bakery and Homegrown, the last serving the ever popular pancakes and chili cheese grits. There is also the classic Waffle House. The original has been turned into a museum in nearby Avondale Estates. There is still traditional Southern food.For those who crave barbecue there is B's Cracklin Barbecue where pit master Bryan Furman turns out whole hog barbecue using heirloom breed hogs. Traditionalists will like The Busy Bee Cafe which has been around since the 1947 and has every kind of down home dish from fried chicken to peach cobbler.

People will be heading to Atlanta for the big game this weekend. They should take a break ad discover the city's vibrant restaurant scene. The town is chock full of amazing restaurants from traditional to exotic  a sure victory with food and restaurant lovers.

The Breakfast Book For You

Breakfast is undeniably the best meal of the day. That explains why we have brunch , and the evening meal breakfast for dinner.Now there's a new book that  has all things first meal. It's a recip e book, history book, and encyclopedia all in one. It is the epitome of  breakfast.

Breakfast :The Most Important Book About The Best Meal Of The Day (Oxmoor House Publishing 2018)was compiled and written by the editors at Extra Crispy, a blog about what else - breakfast. The site is rife with celebrity interviews and where to find the best hot chocolate along with recipes on how to turn leftover tinned popcorn into breakfast.It's a fresh approach to eating fun, healthy and/or traditional and the book also reflects that.I love this book.It has a plethora of really good recipes along with the why of what we eat in the morning  or afternoon  or evening. The history of the egg is fascinating, starting with the CroMagnons. Another interesting section, written by Jim Behrle. is the one on Taylor ham, why it's call what it is and why we cook it with four slits in it. Following it is an essay on livermush, a North Carolingian breakfast specialty. Coffee and , especially cappuccino affectionados will love the chart detailing the amount of espresso, milk and foam that go into our must have morning joes. There is also an excellent section on the mimosa, that ubiquitous brunch must have along with eight variations on it.Contributors have also written reminiscences about the breakfasts that defined their childhoods along with an eye opening essay on Anita Bryant, she of orange juice and old fashioned homophobia fame.

What about the recipes themselves? There are so many that I am going to try during this holiday season and well afterwards. I love the advice for making the perfect poached egg. There is also the perfect Hollandaise sauce to go with them, explained with such exactness that it'll be your go to recipe for this delicious , lemony sauce. The chart for five easy  smoothie recipes will come in handy for those who want a healthy "green" start to the day. All of them just have five ingredients which makes for an easy blend.Then there are the decadent Dutch babies, those puffy oven baked pancakes that feed four or five. Want more baked goodness? The Extra Crispy writers have a chapter on such tasty AM classics as DIY toaster strudel, made with phyllo dough and sticky toffee cinnamon rolls, based on the English sticky toffee pudding. Home bakers will love the recipes for buttery brioches and old fashioned fruit filled muffins. International breakfasts are also featured here.Dal pakwan ,a  fiery standard in Indian household would be perfect on a cold winter's morn along with the yeasty, sweet Shibuya honey toast, popular in Chinese and Taiwanese households. The best recipe by far is their take on a gingerbread house constructed out of Pop Tarts and decorated with a variety of breakfast cereals.

Breakfast  The Most Important Book About The Best Meal Of The Day is the must have holiday gift for breakfast lovers and foodies alike. It is informative and entertaining. Best of all it is chock full of yummy recipes that you can create for any meal, breakfast lunch or dinner!

A Variety Of Breads

We eat it  almost every day of our lives  but we probably don't give it a second thought. What is this food we take for granted? Bread.One of the most ancient foods is literally the staff of life yet the average foodie or even home chef knows little about it.

Bread is one of the world's oldest prepared foods. There is evidence from 30,000 years ago in Europe of starch residue on rocks used for pounding plants.It is speculated that ferns and cattails were spread on a flat rock and then cooked over a fire.Around 10,000 BC, with the Neolithic Age also came agriculture. This brought grain farming which brought bread into the human diet. Yeast was introduced  then giving early bakers leavened dough. Yeast wasn't the only rising agent. Romans used a combination of grape juice and flour along with wheat fermented with wine. In Ancient France and Spain early bakers  used the foam skimmed from beer called barm. Wheat is the most common grain used to make the loaves however ancient grains such as spelt, einkorn, emmer and kamut.That crackly, chewy crust, usually the best part of a bread is created though the Maillard reaction, using sugars and amino acids to create a browned, delicious coating or crust.It's actually healthier than the loaf's interior simply because it has antioxidants along with having more fiber too.

There are so many breads out there/ We Americans grew up on white loaf. More adventurous parents bought the butter split loaves where the tops were ridged and melted butter drizzled on top before baking.wheat bread has always been a favorite along with multigrain.A deli favorite that has been in many a lunchbox is rye. It's a loaf made from rye flour and can range in color from a light brown to a rich chocolate-y hue. Delis also sell pumpernickel . This is another rich brown bread, made with a sourdough starter and rye.It started out as peasant fare, originating in the northwest region of Germany called Westphalia. It 's the perfect foil for the thin , buttery slices of Westphalian ham.One of its' components  sourdough is a popular bread here in the States.French bakers brought it with them when they went to California during the 1849 Gold Rush.It's a white bread with a pleasantly sour taste thanks to lactic acid bacteria or lactobacillus.It's popular at such places as Panera bread Company where you can get in loaf ,roll or bread bowl form.Most people love Italian and French baguettes. These long batons are tasty for breakfast, lunch,and dinner. They make for the best picnic sandwiches and accompaniments with soup. They also turn into the chewiest and tastiest French toast too.

Bread has always been a big part of the human existence. It connects us with our earliest ancestors along with sustaining our lives.It's not just a loaf  - it's history.

Monkeying Around With Bread

One of the items on my New Year's must bake list is bread. I haven't baked a loaf or roll since high school -yikes - and would like to start up again./One recipe in yesterday's New York Times intrigued me. Monkey bread. It looks like a fun bake for when friends stop over.

Julia Moskin wrote about this popular loaf that is only about thirty or thirty-five years old. It was Nancy Reagan, former First lady of the nation and California that made this Golden State creation popular. Mrs. Reagan's recipe called for a dinner roll recipe in which two layers of  butter dipped dough balls were placed in a pan and baked. Beaten egg was brushed over the surface to give the top layer a burnished brown color.This version could be used for breakfast with the rolls slathered with butter or jam or a Sunday lunch or weeknight dinner where the rolls could be dipped in gravy. Thirty years later extra's have been added . One of the first combinations were sugar and cinnamon, taken from Hungarian coffee cake that many bakeries made at the time.American home bakers have gone crazy and creative with the recipe. There are savory versions that feature pepperoni in one recipe, while peanut butter figures prominently in another. There's even a gorilla bread that includes cream cheese and canned buttermilk biscuits/ Pastry chef Claudia Fleming of  The North Fork Table and Inn  on Long Island's North Fork gilds her with a maple bacon glaze.

Ms. Moskin  prefers a simple version, opting for the modern classic. Hers is one with  the sandy sweet filling of a cinnamon roll and the coating of pecans and caramel of a sticky bun. It also has the plump majesty of a Bundt cake, resembling an edible crown. It will also be a scratch bread. She advises not using those buns such as Pilsbury's.. It may be an easy and convenient way to make the bread however keep in mind that there will be  that salty flavor, a dough loaded with preservatives and a funny chemical aftertaste. Ms. Moskin uses fellow Food writer, Melissa Clark's, of  A Good
Appetite column bread recipe. It seems simple enough  It's a basic white bread dough. There's no need to go on a hunt for a starter. There are no long risings or unfamiliar flours. It can even be transformed into a pull apart garlic bread with melted garlic butter for the coating and Parmesan cheese and parsley for the filling.As with any bread recipe , it is a labor intensive one.that involves a lot of kneading and proofing. The caramel sauce Ms Moskin gives looks like a fun and tasty one, especially with the addition of a  lot of heavy cream and butter.

Monkey bread is definitely on my radar in the New Year. A sweet version would be great for breakfast or brunch. A savory version would be great alongside pasta or homemade soup. Either way it'll be an interesting bake,

Your Last Minute Christmas Dinner Check List

This is probably the most hectic weekend of the year. Home chefs are probably stressing about the big Christmas Eve dinner tomorrow or the one  on Monday >Now is a time to good to write up a list and check it twice - to ensure a hassle free meal full of good food and good cheer,.

First of all make sure all the holiday table linens are clean and up t snuff.If you want set the table tonight or tomorrow. Enlist your bored teen or tween to roll up the napkins and slide the  napkin rings on them. . Also check the good silver or gold cutlery to make sure that nothing is tarnished. The same goes for the matching ladles and serving spoons. Once you've done that it's time to assess the pantry and fridge.Do you have enough butter for both cooking and the table? Ditto for the margarine. Do you have enough spices such as sage for the dressing if you're serving turkey and cloves for the ham?
If you're making bked beans from scratch is there plenty of brown sugar or molasses? Are you low on garlic,or oregano? Now is the time to run to the store to get them.Make sure you have enough canned veggies if you;re going that route for sides. Eggs always factor into the holiday cooking equation too, whether as an ingredient or the star of a holiday brunch or breakfast. Buy enough so that you don't suffer a shortage..As far as rolls, they'll keep so get them now if you haven't already  The ham and the turkey should have been bought already. Waiting until the last minute could result in getting a smaller bird or  a canned ham as opposed to a fresh one.

Seafood has to be bought fresh if you're planning to celebrate Christmas Eve the  Southern Italian  way. However shrimp can be bought frozen and then thawed out.It can be done by either letting it sit in the fridge for twenty four hours or placing them in an airtight bag and running hot tap water over them.If you're planning on serving them as an appetizer, then also make sure you have enough shrimp cocktail sauce or the ingredients to make your own. Another question is  - do I have the proper pans for roasting? if not  now is a good time to head to the grocery and pck up a disposable f oil one (you can buy the read deal after the holiday during the January white sales) Make sure that your carving knives are all honed and sharp. The next step is looking over the smaller pots and making sure you have enough to cook the sides.Also check the sizing on your microwave ones too. You may have to use the old nuke machine if you don't have enough burners. For those planning a Christmas buffet make sure your sterno cans work, If one or more has dried out , then get new ones today. Luckily they can last twelve to fifteen years.


Keeping abreast of your Christmas dinner is important. it will make for smooth prep and cooking.. It's one less headache you have to deal with during a busy day in the kitchen.

Tasty Sunday Suppers

One of the best times to sit down to  a meal is Sunday night. The hustle and bustle of the weekend is over and it's a time to relax and catch up.It's a time when families can gather over a good meal and chat about their lives. Now there's a new cookbook that has a whole slew of  great Sunday night suppers and desserts.

  Southern Living  contributor and James Beard Award winner Cynthia Graubert wrote this interesting cookbook Sunday Suppers: simple DeliciousmMenus For Family Gatherings (Oxmoor House Press) about a southern tradition, the Sunday supper. This is usually a light repast, followed by a luscious dessert. Hers is just that along with tips and "Southern advice"  about guests and invites. The suppers shouldn't be relegated to just Sunday night. I can see making these for a Friday or most definitely a Saturday night with a small cadre of friends. Another plus is that she sprinkled interviews with famed southern chefs (including one of my Facebook friends, the great cook, Damon Lee Fowler) and their memories of Sunday suppers and what they do to carry on the tradition. I love her little advice paragraphs that are also sprinkled throughout the book. There's one on being tardy - being fashionably late is not acceptable. along with the day after thank you note - do write out one and mail - not email it. She even addresses the overnight guest and what gifts they should bring to thank the hosts.

What of the recipes themselves? First of all, they 're not all Southern.Yes, there are some Low Country and grits recipes but it's a good mix of Mexican and Italian. She has slotted into seasons along with the fun breakfast for dinner. As Ms. Graubert states the menu plans aren't set in stone. A recipe for one meal can easily be the main one for another.It's kind of  like a mix and match. Again, many of these would make fine Saturday night dinners such as the slow cooker pork and baked mac and cheese, followed by the yummy white chocolate chip cookies. Some of the breakfast for dinner recipes would be perfect for a Sunday brunch. Imagine making Spring vegetable frittata and cheese grits casserole on a cozy Sunday morning and finishing with breakfast cookies and coffee. The recipes can also be adapted for tailgate parties too such as the mini muffulettas and apple cole slaw. Finish with any of of the cookie or many brownie recipes.

Nothing beats a Sunday supper shared with family. Luckily Cynthia Graubert has written a fantastic cookbook that offers some tasty dishes , sides and desserts. This is the perfect cookbook for those that treasure lazy Sunday suppers with friends and family.

Fine irish Eating

Mention Irish cooking and most will think of gallons of beer and fatty lamb stew.Yet  Celtic cooking is actually very refined.It's full of fresh ingredients, coming directly from the sea and streams that lace through it and the farms that dot it.It is a diet , that's actually quite's elegant.

Most Irish start the day off with a hearty bowl of steel cut oats. These are different than regular oats because the whole grain or groat is used.They also healthier too, preventing such diseases as high blood pressure, heart disease and obesity. For a lusher, tastier first meal the Irish love to fry up slabs of Irish bacon, a cross between American and Canadian bacon, blood sausages and black and white pudding. This last is a marriage of oatmeal sausage or white and blood pudding, usually a sausage created from pork fat, ground beef and pork blood. Eggs are added as are vegetables such as tomatoes and mushrooms to round it out.The British aren't the only ones who serve high tea. The modern Celts are fond of the practice and many Dublin hotels offer it.The Irish have tea three times a day, the first at eleven AM, then at three PM for afternoon and six PM for high tea. Teabreads and scones along with fine jams and lemon curds are also served.

Irish dinners reflect both the sea and land. Fine dining in the Emerald Isle can feature the catch of the day. Salmon is abundant here and dinners may include the fish with leeks or made into elegant croquettes served with a cream sauce, Mackeral is another fish , popular in dining rooms.It's cooked a variety of ways, some involving local ingredients such as leek and rhubarb There is also the wildly decadent Ballymaloe Hot Buttered Lobster where the shellfish is served with a wine laced butter sauce and herbs such as parsley,watercress and fennel .Lamb and mutton are other staples , long used in Gaelic cookery. Crusty lamb shoulder is popular, as it is wrapped in a combination of breadcrumbs, pinched herbs and butter. The Irish make a rack of lamb fit for a Celtic king, with three sauces : mint chutney, onion sauce and red current sauce. This newest generation of Irish chefs are discovering a country classic, dulse seaweed that fed many of the  Irish during the Potato Famine of 1840.It's now a ubiquitous ingredient in many upscale restaurants in Dublin and Cork. Meals are finished with fruits and cheeses , products of local farms.

Irish cooking is full of lavish and rich ingredients and flavors. The Irish create magical and amazing dishes from these ad turn them into unique and elegant dishes .It is the food of kings  = Celtic ones.

Thanksgiving Eve Prep Time

The night before Thanksgiving is always a fraught time for home chefs.Not only is tomorrow a time for tears and triumphs, the night before can be crazy too. However, the insanity can be lessened just by being orderly and doing some of tomorrow's prep tonight.

This is the time to assess all your ingredients and make sure you have enough and then some. If not, make that trip to the grocery for anything extra, whether it's a couple of bottles of soda or more salad. Also, ask family and guests if they're bringing any last minute plus ones. An extra plate at the table could mean shortages. It's better to have overage than be short and now is the time to go out and get enough for tomorrow. It's the night to make pies too. If you're too tired, always get help. You could make a night of it with friends and family turning the night into a baking party.(just be careful with the libations - no one wants a pumpkin pecan mash up pie). Also prebaked crust or pre made pie dough is a huge help.The same goes for any dessert, from pumpkin mousse to sweet potato pudding. It's also a good time to whip cream and put the butter onto the fancier butter dish. The less smaller chores can be done tonight. If the kids aren't too engaged with their devices they can also help out with polishing the silverware and setting out the plates and utensils. They can also help with decorating the table too along with any last minute dusting and cleaning.

Many home chefs wonder if they can start prepping the night before to save time in the morning.The answer is yes.Veggies can be cut tonight for use tomorrow. Keep them in a bowl of ice water until they're ready to use. This also works perfectly for iceberg and romaine lettuce  too. Any lettuce can also be kept fresh by wrapping a cold damp paper towel around the leaves.It's also a good time to make the vinaigrette or any homemade dressing too, storing it in a cruet  in the fridge. Another must is tearing up the bread for stuffing and then storing it in airtight plastic bags.This will cut down on the time spent making the stuffing and let home chefs move quicker onto the next dish. Pots and pans should all be out tonight too. That way it's easier just to grab them instead of spending minutes searching for them .Breakfast is another meal to think about tomorrow.Unless there are guests staying over, keep it simple.  A bowl of cereal or oatmeal is always a good way of starting .If the whole family is together then just have a bagel brunch where there's a minimum of fuss and bother Let the family cook and clean up after themselves if they want something more involved like scrambled eggs and bacon or French toast.

Don't turn Thanksgiving Eve into a night of panic and craziness. Keep it cool and calm by doing prep time tonight.It makes for an easier holiday tomorrow.

A Tweak Here, A Tweak There

Sometimes even the most delicious of recipes needs a little oomph.A tweak here , a dollop there can elevate any recipe from tasty to memorable.This is what makes a good cook, whether in a restaurant kitchen or in a home one.

This is my mantra.If I can make a recipe better,I will. Dishes and meals should not only be filling and nutritious but extraordinary . Even simple breakfast dishes can be turned into ambrosia with a tweak. Takes eggs for example. Even the simplest dish involving them can be boosted up by a dash of tarragon. Add this versatile herb to scrambled eggs for a nice brunch main dish. It can work wonders in an omelet au fine herbes. too.One of the best tweaks is adding club soda to beaten egg before scrambling. This results in the lightest, fluffiest scramble ever.I've also added whole cream to eggs which resulted in a more dense, custardy but insanely delicious dish. A cup of chopped ham also added oomph too.Waffle and pancake batters can also benefit from tweaks. Add a healthy dose of nutmeg or cinnamon  for a spicier , earthier flavor. Almonds and pecans are another great add in, giving both crunch and texture. Syrups can  be made special too. Add a squeeze of orange juice or  for a different spin. Drop in some blueberries and strawberries right before serving for color and flavor.

Lunch and dinner recipes always benefit from a tweak. Everybody loves a grilled cheese however make it like a croque Monsieur for a truly memorable meal. Instead of baking it in an oven or broiling it, fry it in butter . I do my own spin on it by buttering the inside, subbing in Gruyere along with a layer of sliced ham. The traditional recipe claims that  bread should be dipped in a flour and egg mixture before assembling but I feel this takes away from the crunch and flavor. Another favorite to tweak is the savory Italian bread pudding.The recipe has been in my family for decades. It's a flavorful layering of Italian or french bread,and Swiss cheese , baked or steamed with a good helping of beef broth. The last has been replaced by vegetable broth to be more vegan. Cabbage is added for crunch and color. Now I've been experimenting with aged Swiss will will give this usually mellow dish bite. Homemade Italian sauce is always deserving of a little twist. With mine , there comes a generous amount of oregano and vegan Iitalian sausage. The last is loaded with peppers so it gives the sauce a great zing.I love it on refried polenta but it can be perfect gracing rotelli too.

Tweaking here and there is perfectly fine.It add zings to everyday recipes, giving them pizzazz and zing. Go  off the beaten path and revamp that family or favorite recipe.

Your Healthy Holiday Food Guide

It's December and that means only one thing - a month of party food. Yes it's that time of year when pigs in blankets are considered nutritious  and sugar cookies are known as a healthy snack. Eating junk  is not good for you, especially if it's consumed for a straight month. The best antidote is having healthy food and retaining  a normal diet. By Christmas you'll not only feel better but look better too.

One of the best ways keep your normal routine is eating three meals a day. This is the season for rushing, rushing to the mall, rushing to the office party , rushing to the family tree trimming party. Unfortunately that means skipping a meal or speed eating. Take it slow. Take time to consider what you want to eat. A bowl of hot oatmeal followed by an orange or a banana is a better dessert than those food courts McBreakfast sandwich. Those bear claws or cronuts may be tasty and quick, but they're overdosed with sugar and fat along with grease. If you have to eat breakfast on the go, then think about a piece of fruit or a slice of home toasted whole wheat or whole grain bread. If you have to have a hot drink, nix those creamy sugary lattes and mocchacinos. Stick with herbal tea or regular coffee with skim milk,

Lunch and dinner can be dicey affairs too ,especially if you plan on going shopping too. Aim for the salads and plain sandwiches . Stay away from the salty , oily stuff. A simple and cheap solution is make your own. You can create a healthy sandwich with just slices of  chicken , turkey or even roast beef on either a baguette or plain bread . Add an oil and vinegar mix or  mustard for more flavor . If you want a bought sandwich, stick with Subway or Blimpie , They can custom make heroes to fit your tastes and health needs.Another lunch must is a good mixed salad. Luckily this is the main stay of many supermarkets and you can create a healthy mix of veggies, greens and proteins. Buy a small bottle  of light Italian dressing  and keep it at your desk for those  busy end of year days when lunch time is whittled down to fifteen minutes or half an hour. As for dinners , buying from your supermarket's deli is a time saver letting you have extra minutes for shopping instead of cooking. Get a couple of instant sides such as kale salad or creamed spinach A roast chicken is a good idea because , on eit can be your family's dinner one night and leftovers for sandwiches and salads the next. 

Yes it's the holiday season, but that doesn't mean you should have a holiday diet . Continue eating healthy during these next few weeks. You'll feel better  munching on pure nutrition instead of pure party junk food.

Gourmet Goodies For Mother's Day

Tomorrow is the day when all mothers across the US should expect to be served with a special meal.It could be breakfast, brunch , lunch or dinner.Most kids (and hubbies) wind up making the same old stuff.Don't !!!A unique lady deserves something unique.It's time to put a dash of gourmet in those Mother's Day meals. Most moms wake up to a breakfast of pancakes ,a few pieces of bacon and a somewhat scrambled egg.Instead of the ordinary make it special.Start the morning off with crepes or blintzes stuffed with fresh cut fruit and if you can clotted cream( you can also try fresh whipped cream which is a snap to make ).Eggs deserve a decadent turn with Eggs Benedict.You can make it even easier by buying a packet of Hollandaise sauce mix.For variety, sub in spinach or crab meat for the Canadian bacon.If you're going more for a brunch vibe, start off with a mimosa.This is simple blend of champagne and orange juice. Then think a delicate omelet with minced ham or crumbled bacon added.As a dessert try a waffle cake made with two or three waffles,layered together with a tart apricot or nectarine conserve .Add a puff of whip cream and some fresh flowers on top.Another treat is an assortment of bagels or croissants with different spreads from a savory herbed butter to a berry infused cream cheese . Both lunch and dinner can be just as fancy and even exotic.Since the weather is gorgeous and balmy, think barbecue.However don't make it a dad- centric one with steaks and burgers.(unless mom is a true carnivore). Think chicken or shrimp on skewers intermingled with pepper and onion chunks along with grape or cherry tomatoes.Serve with a spiced rice or couscous..Seared chicken breast or tuna are other choices.Make a coconut marinade for the poultry and for the fish , a mix of fresh orange juice soy sauce and garlic.Another idea is a salad of grilled vegetables. Start with a base of spinach or Spring greens, then add grilled asparagus, eggplant, onions , corn niblets and tomatoes.Add a light vinaigrette as a dressing. Of course nothing beats a cheese platter with a variety of savory cheeses and crackers. Mix Brie with blue ,along with slices of cheddar and pepper Jack. Have extras like grape tomatoes and gherkins too to nibble on.Pasta is an another easy meal to fix.Try a light sauce,with chicken and lemon or a medley of veggies and garlic infused olive oil instead of the usual heavy tomato sauces. Mother's Day should be full of special treats .Make mom a gourmet meal she 'll be proud of and enjoy .Wow her with the best foods and dishes available.

Dr. Bialik's Vegan Diet

Turning vegan is not always easy.For one thing some of our favorite foods are made with meat, dairy and eggs.Another headache is that sometimes it just isn't flavorful or appealing.Luckily Dr. Mayim Bialik has come out with a new cookbook with a huge variety of all sorts of vegan dishes and advice. This is a great book( and I'm not writing this because I'm a huge Big Bang Theory fan and love her character Amy Farrah Fowler). .What really stands out is the advice given by Dr.Bialik and her coauthor ,Dr.Jay Gordon. I like what Dr. Gordon has to say about going from cow's to soy ,almond or rice milk. add it to regular milk until you develop a taste for it.Other good points are breakdowns of dairy and eggs and why we should never eat them.Luckily the recipes have good sub INS . The cookbook also has an excellent list of what ingredients , and tools to have. having these makes for an easier transition into vegan cooking. It is published by Da Capo Press and can be bought on Amazon. Dr Bialik breaks the recipes down into different sections,from breakfast to sides to main meals.She also has a section on breads ,unusual for a vegan cookbook.She also has classic dishes like a true dairy less baked Mac and cheese made with Daiya cheese and even pasta salads.I am definitely trying her Thai pasta which reminds me of a lo mien along with dilled chick pea burger.The book also has my favorite snacks ,kale and Brussels sprout chips .These are super easy to make and are perfect for novices .Dr Bialik includes desserts too and these are great.There are cookies from oatmeal to a dense chocolate kind along with a have to make chocolate peanut butter pie.Dr. Bialik also includes recipes reflecting her Eastern European Jewish background with latkes and tzimmes. Veganism is not an easy lifestyle , especially after a lifetime of eating bad.The first step towards it is buying Dr ?Bialik's book.It's a step in the right direction.

Oatmeal Your Winter Friend

One of the most versatile cold weather dishes is oatmeal.It makes for a great start to the day along with being a neat and unusual ingredient for main meals.It is also loaded with all that good stuff to keep you healthy and happy during these bitter cold snaps.Best of all this centuries old classic is one of the easiest to use. We actually have the Egyptians to thank for this grain however it was the Scots who truly integrated it into their cuisine.Oats were a main ingredient in the New Year's dish ,haggis.In this country oatmeal was and still is the healthiest breakfast there is.It lowers cholesterol as well as helps to keep the heart healthy.It also lowers blood sugar and regulates diabetes.A hot bowl of oatmeal is one way to chase the chill.You can get the already flavored or make your own using either cinnamon or maple syrup for sweetening.You can also add fruits such as sliced banana or dried cranberries or blue berries.A weekend treat is oatmeal cookies.They"re not only fun for the kids to make, they're also good for them too.Add to the goodness by using whole wheat flour instead of usual white and brown sugar instead of the refined. Now here's a surprise - oatmeal can also be used as a savory dish - and not only in haggis.There are several recipes from breakfast to dinner that features this grain.You can try it with a poached egg for breakfast,breaking the yolk so that it mixes with the grains.You can also add mushrooms and onions to it as a side.For a quick lunch add any shredded cheese to plain oatmeal.For a thickener you can add oats to a watery curry to make it thicker.Oatmeal bread is one a fun thing to do on a snowy day and two, a great way of making a sandwich healthier.You can use other all natural ingredients like dark wildflower honey and whole wheat flour along with tossing in some sunflower seeds too. Oatmeal is one of the best 'winter' foods to have.It is versatile ,going from breakfast to bread along with being super healthy.Make it a cold weather must have.