Little Luxuries

 During this time of food hardship and high prices it's time to indulge in a little luxury. It's easy if you use what you have on hand. Any dish from savory to sweet can be elevated and turned into something special.

One of the simplest and in a way cheapest of luxuries is a lush butter sauce. This is an easy make. All you need is one stick of butter or plant based butter cut into pieces.Minced garlic and lemon juice are also added along with a tablespoon of parsley for color and more flavor. This is a great sauce for any pasta ,especially for angel hair and spaghettini. This is also great for any seafood like filets.It  is delicious on spinach and Brussels sprouts too. Kids and veggie haters will change their minds once they taste this over any green.Another budget friendly sauce to make is Hollandaise. This is an easy blend of a whole egg lemon juice and  butter whipped together with a pinch for salt, water and a dash of Cayenne pepper. You can make an easy Eggs Benedict or Eggs Florentine. It can be used on chicken and fish too.It elevates asparagus to a special side with it's creamy tanginess. What can be better than  sauce over veggies? The addition of almonds. You can easily get an inexpensive bag  for as low as $2.99  at Acme and $4.69 at Target. These also elevate such fish as salmon and add crunch and taste to all sorts of salads.

Keep in mind that luxury eating can also apply to baking and cooking. Baking a loaf of brioche bread is as easy as baking a loaf of white bread. What it needs is butter and eggs Warm milk instead of an egg can also add richness.Another buttery baked treat to make is a tray of croissants. Some home chefs might fight the recipe intimidating however it's not as complicated as thought. What makes a batch of them a success is using chilled butter. The recipe calls for flour any kind of milk, whether dairy or plant based along with sugar and the all important yeast. Once the dough is made then it's a matter of chilling it and rolling it out  and then folding ot about four to six times. It's then popped back into the fridge for an hour. Once out again. it's rolled out again and cut into triangular pieces. These are curved into a crescent shape and left to riseThey're then baked. What is great about croissants is that you can add chocolate for pain chocolate or almonds. These make for luxurious breakfast treats. However the simple croissant sandwich elevates the brown bag lunch to new levels. It also makes a great afternoon snack slathered with Brie.

It's easy to make littleluxuries for yourself during these hard times. You deserve good food. Make it.

Tail Gating Fancy Or Fun?

 Tailgating parties can either be downscale or up.It's up to you on how you what you want . A down home  tail gate is fun .Yet one thar's fancy and full of glam food also is a nice way to celebrate your team.It's all depends on your tastes.

What would a fun tailgate menu consist of? There would be wings. These are easy to make especially if you have a mini air fryer and there's some kind of outlet(there always is)> Wings and drumsticks can be marinated in different flavors like soy sauce and ginger or lemon and thyme. They can also be slathered with messy barbecue sauce for finger licking later. Dips are another fun dish to make and take to any tailgating party. One special favorite is the  spinach artichoke one in a bread bowl. You can buy special boules anywhere although Panera has the best. This is a mix of chopped artichoke heart,s, fresh or frozen chopped spinach, mayo, cream cheese and either mozzarella or Parmesan cheese Sour cream give sit body while garlic adds flavor. For added zing, try a dash of hot pepper. its then taking the scooped out bread and cutting it into bite sized squares.Any bread like sourdough or rye is good.Another dip is seven layer.This is a tasty strata of refried beans, sour cream ,guacamole,salsa ,Mexican beef (think taco filling)and lettuce. Serve these with warmed tortilla chips and a cold frosty margarita slushie.

Of course you can have elegant foods at a tailgating party too. Lidl sells trays of frozen escargot that can be easily heated up. However you can also make them from scratch using fresh garlic, good white wine, shallots and good European ,preferably French.It's first making the garlic butter using all the ingredients except the snails. Ground fresh parsley is also used. Press the drained escargot in the shell. Add a good blob of butter and press it down.Bake in a 400 degree Fareneheit oven for twelve minutes. Snails may be a bit much for some them try something equally as luxe. - filet mignon sliders. First marinate the steaks in a blend of olive oil, alt and pepper then grill on a barbecue. You can add onions or a slick of Boursin cheese on top. THey're good plain ,just as they are with their juices soaking the bun. As for the buns, brioche is the best choice for this. Another luxurious fancy sandwich is a lobster roll.  Ditch the mayo and  mix it with a melted butter/Serve warm on a brioche or French bread. Should you bring champagne to a tailgate party?You can also combine it with stout for a Black Velvet  - a take on the usual party brews.

A tail gate party can be fun and fancy - or even a bit of both. It's your party .Make it whatever way appeals to you.Bith are tasty and a great way to celebrate your favorite team playing.

The French Influence

It's hard not to think of the french on the Fourth of July.after all they supported us during hte American Revolution and gave is their best the Marquise  de Lafayette to help fight the war. Yet it's their cuisine that's had a lasting mark on the American table.

Our founding fathers from Ben Franklin to Thomas Jefferson spent time in the country namely Paris. Franklin was a notorious oenophile and had many good french vintages in his Passy home outside of Paris. Tom Jefferson was a farmer at heart and brought a variety of plants to cultivate here on his Virginia estate. He also had a French chef and made sure that Gallic fare was served during White House banquets. He introduced crepes, French fries (orignally Belgian but adopred by the French), meringues, ice cream and macaroons.By 1824 la cuisine francaise  or haute cuisine was de rigeur in the better kitchens. During America's Gilded Age  the wealthy would bring their chefs to Paris to pick up recipes and tips. They brought home such dishes as Hollandaise sauce,potatoes Lyonnaise ,omelettes souffle';s bisques and sweetbreads. it wasn't unusual to see omelets being served in South Carolina buffets or have a Mississippi paddle wheeler cooking up potatoes Lyonnaise for hungry gamblers.

We still adoreFrench cooking. Croissants are part of our lives, being sold everywhere from Dunkin Donuts to fancy patisseries. Macarons are such a part of our dessert table, being a standard now at brunches and showers. Then there are those frothy  sweet bites meringues which are fun to make. Brioche, once hard to get is everywhere. There are brioche hamburger buns and even bread companies like Sara Lee are selling brioche loaves.Of course there is Cajun  cooking coming from the Acadian area of Nova Scotia. These were from the French Canadians who were displaced after the French and Indian War and settled in Lousiana. then French owned. Cajun cooking has influenced many cooking emthods. They'r e big on barbecuing and injecting eats with liquod for fall off the bone tenderness. This was also the cuisine that gave us mirepoix or the holy trinity of Cajun cooking, bell peppers, onions and celery. Thanks to its' marriage with African cooking and ingredients its' give the Amercan table gumbo and boudin, a sausage made with sausage onion and green pepper.

The French have long been a facvtor in the American experiment. However it's their cooking that is a big part of our lives. It has been a strong influence for over three centuries.

Your Oscar Party Lush Or Simple

 The Oscars are this Sunday, March 27th and it's time to celebrate. Will you have a lavish Hollywood type of do or one that without all the drama? Will  it be a party for many or for one and two? either way , you can have a fun night ,full of delicious foods.

Even though prices have gone up, you can still have create a lush spread. Just cut down on the variety. You can have shrimp or lobster but not both. Pick the one you know your guests will enjoy more. Another fun bite are steak sliders.This is just cutting up grilled steak and  placing the cutlets on toasted brioches.What about sides. Stuffed artichokes would be a nice idea or asparagus drizzled with lemon butter.A fun idea for a cold dinner is the classic charcuterie platter.Have boule, those crusty rounds of bread instead of the usual baguettes.Also have a variety of crackers or savory shortbread.This is an easy bake with omitting the sugar in the recipe.Cheese and herbs are added in instead.As for the meat, think prosciutto, thinly sliced ham and dried salame.,You can also include black and green olives along with cornichons. Cheeses can be a richy runny Brie or a tasty Gruyere. Cheddar slices also work here as well.Have wine and champagne for drinks along with mock tails for those who don't drink.

What about when it's just you and another film buff? Think small but tasty.Homemade French bread pizzas are always a fun treat.It is also an easy make.Just split a baguette, hollow out the loaf and add olive oil, sauce and mozzarella cheese.Top with whatever you want. Try veggies like broccoli and peppers or meats like pepperoni, ham or even bacon. You can even do this with bagels or English muffins too.Homemade chili over cornbread is another fun dinner and best of all you can have the leftovers through the week.Another idea is air fryer chicken wings or nuggets. Serve these with ramekins of different sauces like honey mustard and barbecue.Keep in mind that you can also do this with batter dipped cauliflower too.Use your air fryer or toaster oven for making kale chips too.Of course popcorn would also be good too. Think about one popped in olive oil and sprinkled with dried rosemary.Cheddar corn is a tasty treat too. Finely grate a good ,solid cheddar over the cooked popcorn. Add bacon for a kind of a loaded snack. What to drink?Go with what you want. Beer, cider or even an ice cream soda woeks.

Celebrate lavishly or comfortablIty.It s the Oscars . Enjoy them with a good bite.

A,

B Nutty Peanut Butter B Good

Can peanut butter be improved? Surprisingly yes. A new company out of Indiana has come up with gourmet peanut butter.that not only honey roasted peanuts but such yummy addins such as blueberry, chocolate, caramel and even pretzels.

I decided to try B Nutty since I like crunchy all natural peanut butter. 

The first was the blueberry flavored one, made wit real berries and has a PB &J flavor.

This is the blueberry which also has milk chocolate added. It's good on a sweet bread or bun like a brioche roll. The blueberry flavor is strong and it makes for a good lunch.

I also ordered pretzels and white chocolate

This has large bits of gluten free pretzels mixed in along with white chocolate.It's good on a sweet bread but even better as a dip for pretzels and Social Tea cookies.

These are the bits of  pretzels. Imagine dipping pretzel rods in this.

Then there is toffee, milk chocolate and almonds.

Again, it's good slathered on brioche bread, but also good on pretzels too. It would be a great layer in brownies too. B Nutty also has plain and one loaded with cranberries. There are seasonal ones too such as Cinnamon sugar cookie and Peppermint Brownie ???.

BNutty amps up peanut butter a few notches. It's a neat spin on an American classic. It will also make you never want just plain old peanut butter again.

Melissa Clark's Thanksgiving Issue

Thanksgiving is just around the corner and with it brings recipe anxiety. Many home chefs are wondering what to cook and how to cook it. There's also the problem of finding new dishes to liven up the meal. Not to worry. Melissa Clark comes to rescue,

She was the star  - and rightly so - of today's New York Times Wednesday Food section. She has contributed some of the paper's best recipes along with great advice for several years.It's no wonder.Cooking  is in her veins. Her chief influence were her parents who were also creative with recipes. The one that has her father's influence is her roast turkey with garlic, rosemary  and anchovies. He didn't like cooking a bland bird, threatening to sub in something else like a leg of lamb. His daughter takes it a step further and treats the turkey as if it were a leg of lamb. She pierces the legs all over  and stuffs the tiny  slits with a paste of garlic ,rosemary and anchovies. This is also rubbed all over the rest of the bird as well.  This also makes for a more fragrant gravy too.The bird sits for an hour before being popped into a 450 F degree oven.Of course stuffing has to come with it. Hers is made with rich  buttery brioche and roasted peeled chestnuts. As with any stuffing, sage and  thyme are added. Ms. Clark uses fresh for maximum flavor. Another must is chicken or turkey stock,It has to be homemade for the best taste. Season it with leeks and parsley tops .

Sides are always important to the Thanksgiving meal.Again Ms. Clark knows how to elevate the humble cranberry, turning it into a  dinner table star. She takes her Aunt Sandy's recipe, originally from a magazine and updates it. Gone is the orange that gave the berries some tang. In its place is pomegranate There are also pistachios for crunch and more color. Instead of sugar she makes it healthier by subbing in half a cup of honey.Other dishes are mashed sweet potatoes with bourbon(!) and brown sugar along with broccoli with fried shallots and olives. These would definitely be eye openers at any table, thanks to the different spin on them.Every holiday table has to have potatoes and salad. Again, Ms. Clark does not disappoint with her recipes.The potatoes are slathered in a duck fat confit , made fragrant with thyme, sage and garlic. The result is a crisp on the outside, fluffy on the inside potato that will sure to be a hit. Her salad has anchovy  - again-blended with lemon juice and parsley. This is a great dressing to make for weeknight salads too. Pie is de rigeur . Her pumpkin pie is laced with rum along with ginger and star anise.Four egg yolks give the filling richness. To gild the lily even more there is a ginger ice cream recipe, zinged up with fresh ginger and cinnamon.It's perfect with the pie, as it's decorated with candied ginger.

Follow Ms. Clark's recipes for a fun twist on a classic holiday meal. The result is a tasty dinner , from beginning to end. Try all of them - or just try one or two for a unique Thanksgiving.

Cool And Calorie Free Frozen Fruit Treats

Is there a low cal alternative to ice cream for a summer treat? Yes, and they're even more delicious than a scoop of butter pecan. It's frozen fruit which is not only good for you but refreshing.

Fruit popsicles are a tasty and cooling treat on any muggy , not day,. They're  tasty as either a snack or a dessert after a barbecue. Take advantage of June's harvests. Cherries, strawberries, blueberries and peaches are out in abundance at farmer's markets and supermarkets.Use them to create sweet treats. Coarsely chop the fruits and pour into popsicle molds (there are some cute ones out there).Add low sugar grape juice or fruit punch to give them body. For a more festive look sub in fizzy flavored seltzer that will give the pops  "frozen" bubbles. These can also be dipped in dark chocolate for added flavor .A more sophisticated take is granita, the easiest ice to make. This is an Italian classic, even being served with a brioche for breakfast in Sicily. Try a lemon one for a cool, summery break from hot temps. It's cooking the lemons down with  both the  juice and zest with water and sugar and then freezing in metal pans.Let the liquid  sit for thirty minutes,take the pan out and stir the ice crystals, Repeat  this every half hour for three hours. The final result is an icy  slush that's served in goblets or bowls.

If you don't have time for this don't despair.There are some very tasty pops out there  that are chock full of fruit and goodness.A caveat though before shopping. Look to see what the ingredients are Avoid those with fructose. Outshine is a new company but it's giving the more traditional brands a run for their money. They have such delicious flavors as grape, watermelon and a host of berry flavored popsicles.. Get their variety pack to please the whole family. The company has also gotten on the coconut water bandwagon and is offering one made with the milk.It's also loaded with large pineapple chunks. Dole has put out a yummy treat  Dippers. The fruit company is dipping a toe in the froze treat department with their low calorie but sinfully good dark chocolate dipped frozen strawberries and bananas. The strawberries are the best and there are two slices one to a pack. It's a marriage of two great flavors in a refreshingly cold treat. Add them to low cal frozen yogurt for a fun sundae.Diana's Banana's  are another frosty treat  that perfect for the dog days ahead. They are  dark chocolate covered banana slices which make for some good snacking on a sweaty night.

Don't turn to ice cream when the temps rise. Go for frozen, fruity treats instead. They're healthier and goo for you , both for cooling off and for getting better nutrition.

Bread Puddings Savory And Sweet

Bread pudding is one of the most versatile and easiest dishes to make. It can be a savory casserole like strata or a gooey dessert like a brioche pudding;Best of it, its' hearty and satisfying ,the ultimate comfort food for combatting the crazy days ahead of us.

Savory bread puddings are the perfect weekend meal. All you need is stale bread for starters and the  rest is up to you. One of the best recipes is the zuppa montagne , a Piedmontese winter dish made with stale Italian bread, chicken or vegetable broth and Swiss or Fontina cheese. A more textured version is subbing in breadsticks (the Stella D'oro kind works best here) and layering on the bottom of a casserole dish. If you want crunch and texture added shredded cabbage , preferably the Savoy kind , cooked in butter , as a second layer. The cheese is then layered on followed by the broth. Use three to four ladlefuls of this , reserving some of the broth to pour over later. Cook at 325 degrees Farenheit for forty minutes. You can also microwave this too for a quick five to six minutes.There is a popular rosemary and bacon bread pudding circulating on the web right now.This is a custardy version , involving eggs. along with sharp cheddar and of course, bacon. Sauteed onions are also thrown in for sweetness.After baking in a 375 degree oven for forty minutes, it's all set to come out, golden and puffy like a cheese soufflé. For those who love something more exotic , try strata which means layers. Stratas can be made for any meal, breakfast, lunch or dinner. It's layers of bread,peppers. bacon and onions with milk and cream added for pure custardiness.

Sweet bread pudding is a nice change of pace from the usual cakes and pies.It's also a homey treat at a tree trimming or holiday party. One recommendation is using stale baguettes or Italian bread instead of regular white bread.It gives the pudding chewiness and texture along with a mellow yeasty flavor. Still use three or four eggs but cut back on the sugar. Many recipes call  for a cup of white sugar. I'd halve that or use a more earthier tasting brown sugar. Milk or cream can be used . These can be mixed., because using just cream can make the dish heavy and dense. Purists will want raisins for more sweetness. Many (including myself) are not fans of this. If you want extra sweetness, try a  dollop of salted caramel drizzled on it.A truly decadent variation is New Orleans style which uses a buttery whiskey sauce as an accompaniment. If you want something decadently Gallic , try a brioche bread pudding. Brioche is a yummy French roll, egg and butter rich.It is the perfect ingredient in a decadent dessert. Add cream, and butter along with eggs, sugar and brandy to bake with it into a lush pudding.Lemon or orange zest can be added for more color and flavor. Serve this with whipped cream or crème Anglaise, a sauce that combines cream, sugar eggs and Armagnac brandy.

A savory or sweet bread pudding is a great slice of comfort during this hectic holiday times ahead A slice of strata is a great weekend meal while a brioche bake is the perfect dessert for a holiday party.Make the traditional or create your own for some yummy fun.

Ice Cream Sandwiches Yoru Way

Everyone loves a good ice cream sandwich. What's not to love? It's a great marriage of creamy coldness surrounded by crunchy (0r at least chewy) wafer or cookie. Now there's a new book out that indulges our love of these summery treats. There's all sorts of combos , all mouth watering good.

I Scream Sandwich!(Stewart Tabori &  Chang Publishers) is the ideal gift for both ice cream and cookie lovers. Food writer Jennie Schacht wrote this truly lovely valentine to America's best loved warm weather snack.  I love the fact that she includes the sandwich's history along with the invention of the various types such as the Harbor Bar a Maine treat, coated in chocolate and the San Francisco version the It's It along with the classic and elegant Sicilian version  granita stuffed in a buttery brioche.Another plus is that she offers easy alternatives for those who don't have an ice cream maker or just don't have the time.All recipes are pretty simple to replicate  so both pros and novices can feel comfortable with creating them,

Her recipes for both the chilled  fillings and the wafers that encase them are just scrumptious sounding. There is the cookies and milk one, taking a nod from the famed Italian latte gelato. This is  a simple milk flavored ice cream placed between homemade chocolate chip cookies. For fruit and yogurt lovers a plum flavored frozen yogurt is sandwiched between two lavender walnut shortbread rounds. Ms. Schacht even has an entire chapter dedicated to ice cream sandwich of the month. The holiday ones are the most interesting. There is a pumpkin pecan  ice cream with maple flavored shortbread for Thanksgiving while Christmas is the ultra fun mint chocolate ice cream with a brownie crust. these are cut out with gingerbread forms so they're super cute. There are even add in recipes  such as a salty caramel sauce or fudge for creating ripple effects in the ice cream.

For those who love their ice cream sandwiches. I Scream Sandwiches is the book for you.It is chock full of interesting cookies and ice cream combos. Each one is flavorful and unique  - perfect for a summer treat.

Sur LA Table An Online Passion

Lately I;ve been doing a lot of ordering on line. Thanks to yesterday's Sunday's Daily News Food section I came across Sur la Table a neat and extensive online and regular cooking themed store. It was when I saw a pair of colander ladles that I just had to have.

Along with the colander ladles, I also bought an olive oil mister. This will come in perfectly when I need to fry or saute veggies or even reheat. It will give me the perfect amount of olive oil (inbstead of just pouring it in and over soaking the food)There were also tomato savers which I had to have. these are tomato shaped containers that can store half cut tomatoes. They also have garlic, onion and lemon containers which I'm sure I will buy.

What else did I love? Brioche tins! I love this sweet yeasty French mini bread and have always wanted to make them.The problem is that they need the exact molds to give them that fluted bottom and puffy popover like muffin top. This may be a future order as well. There are also other molds and cookie sheets that give me a rush. I also love the Tuscan crockery that would go well in any kitchen. There's also a le Creuset braiser that I've only seen on this site. Now this would be perfect for my cooking style, being big on stews and braising.

I have been doing a lot of online shopping only. I know the sites and yes I like them. yet I haven 't been excited by them like I have by Sur la table. This is a foodie's perfect site. I think I will wind up their biggest customer, and probably a loyal one at that too.