Grilled Cheese AN Easy Sandwich For Any Night

 Nowadays weeknights and weekends are busy. After hard days of work and school along with chock full of activity weekends trying to make a hot meals seems impossible.Yet there's one that's a classic and easy to make.It's grilled cheese and it can be made any way you want.

I made the vegan version the other night. It was the perfect Saturday hot meal. 

Violife Cheddar is the best Vega cheese.It actually gets melty and oozy;Is lathered Melt plant butter on rye bread and then fried it in a skillet until the bread was golden and toasty.

It was the perfect bite however it did need more.

Morningstar Farms came out with  their extra thick cut Apple wood  pepper laced bacon slabs. You could also add sliced tomato this for a diner style grilled cheese. However this sandwich calls for variation. Use pepper jack or a Gouda for something different and tasty.

The perfect hot and easy dinner is the perfect hot and easy grilled cheese.It;s a simple cook no matter what night you make it. Just enjoy it with its' gooey texture and rich cheesy flavor.

That Other Holiday Bread Pandoro

 Everyone knows that seasonal favorite panettone.It's that large Northern Italian based sweet bread. People either love it or hate it's slices dotted with raisins and orange peels bits. Most pick those out. However there is bread's simpler version  - pandoro or "golden bread". This elegant  bread is simply heaven on earth thanks to the amount of butter used in it.

Fashion designer and New contributor Christopher Petkanas wrote about this leavenly bread in Wednesday's New York Times Food section. Pandoro is  a favorite treat  during the holidays (there is an Easter version 'Colomba Pasquale a dove shaped bread filled with creme Anglaise.)Ot is a tall star shaped bread that is meant to be sliced horizontally and dusted with the powdered sugar that comes with each b read.It's more like a giant brioche, both in crumb and flavor.Few bakeries bake it .There is  Settipane's that has branches in Brooklyn, one in Harlem and Bruno's in Freehold ,New Jersey . They create pandoro as well as panettone, however they only bake about one hundred of one while they mass produce about four thousand loaves of panettone this season.Pandoro is not as known as its' cousin,.The company's chief baker, Bilena Settipane wishes more people would come to appreciate it. She suggests serving ti with marmalade, nociola, pistachio spreads vin Santo and even gelato. To be honest pan doro is just good sliced as a luxurious breakfast or snack,

.Can it be made at home? Yes , but it is is difficult according to Roy Schvartzapel whose company From Roys' supplies panettone in California and will be introducing pandoro shortly. It shouldn't even be a recipe because it has no leavening. The delicate enriched dough uses a starter or biga , a mix if yeast and flour that has to be mixed with a few drops of water. The second dough or the bulk of the bread is made from flour granulated sugar,honey egg yolk and lemon zest. Vanilla and salt are also added   . After this is mixed  half cup of melted butter is slowly added to the dough and mixed in.The special pan also has to be buttered and then the bread has to be proofed two times There is also factoring in the right ambient temperature and humidity.this could result in a gummy texture and an informed crust. It takes seven to nine hours in total but two days  or more is more traditional according to Iginio Massari, the universally known high priest of panettone. Home bakers also don;t have access to vanillan, one for the preservatives that can lengthen pandoro's shelf life.

Pandoro is best when  bought and it still can be during this time of year. Buy it for its' truly heavenly taste. It is a different, more buttery spin on panettone.

Family Classic For Summer

 Family recipes and a fresh harvest always make for a delicious meal. This is true for tomatoes provencale. They're made a variety of ways from oven baked to skillet cooked. Anyway they're made , they're just plain tasty, full of so many flavors melded together.

Skillet made ones are a family recipes and one of the first recipes I learned how to make.It;s one of the best ways to use ripe, sliced tomatoes.

I used sliced beefsteaks from the local farmer;'s market. You can use any size but one or two of these slices constitute a whole meal.

Saute them in about three to four tablespoons of light olive oil and a big dollop of butter or in my case I Can't Believe It;s Not Butter. .It;s then topping them with a thick layer of breadcrumbs mixed with oregano.

I used Acme's Signature brand. They're light and produce a good crisp when cooked. You can make your own using steak=le Italian or French bread , pulverized with oregano and rosemary if you want.

Put the butter between the slice before  you add the breadcrumbs.Again I love a thick topping but if you want a thin layer, then sprinkle on a thin layer

Cover the skillet and cook down until the tomatoes look wilted and the breadcrumbs looked soaked with the tomato  juices. This takes about around ten minutes.

I know it; gilding the lily but I had mine with a large hunk of Italian bread.

Tomatoes Provencale are good on their own (especially the breadcrumbs left in the pan) however you can serve with with any meat or fish too for a heartier meal. use smaller tomatoes like the vine ripes if you plan on doing this.

It's tomato harvest time. Make this delicious recipe to enjoy the fruit;'s sweet taste. It;s the perfect summer time meal.

The Lure of Lobster Rolls

 Everyone who loves lobsters and summers' loves a good lobster roll. This quintessential American sandwich is now popular the world over. why is this? There are so many reasons?

Regular contributor and restaurant critic for The New York Times delved into this in todays' Wednesday;'s food section of the paper. Thanks to various platforms lobster rolls have become international sensations. One "lobster shack"  Luke's Lobsters sell them in  even in Singapore and Japan along with selling them in twelve states, Why is this taste of summer on the rise.It could be due to lobsters' lower wholesale price which is perfect for a large profit margin. Most sandwiches sell for a whopping twenty-eight dollars. way above the average burger or hot dogs that these places also sell. Years ago , even as recently as 2012 lobster rolls sales were not so high and the sandwich was not a popular as it is now.Nowadays that's changed McLoons Lobster Shack of south Thomaston ,Maine sells a whopping five hundred a day.Manager Bree Birms at first worked alone but now has a staff of ten full time workers and sixteen part time ones to keep up with the demand. LUke's sells over a million lobster rolls a year throughout the US. For some foodies it's the ultimate stop. Years ago it was go on vacation get a lobster before going home. Now it;s eat a lobster roll and talked a pic of it for social media.

The sandwich may be easy to make and certainly eat, but catching the lobsters is entirely different . Blair Drinkwater is one of the dozen lobster men who catch the sea creatures out on his boat Good Scout. It's about one of the dozen who supply lobsters to Mc Loons. Being a lobsterman is an inherited business, going back generations.There are also restrictions as well as discouraging newcomers from entering the trade.Heading into another fisherman's family waters can result in a dispute , usually settled on the water. However there are times when the disputes have to be settled on land in a courthouse. The breeding grounds are changing with the crustaceans heading to deeper waters. The boats have been following them, setting their taps far from land. This means longer trips, rougher waters and more diesel used to power the boats. The lobsters are lured with salted pig hide ,surprisingly. Once caught they're sold for the surprisingly low $5.50 a pound for the newly molted ones. The ones with older shells go for $6.50 a pound. They're then cracked open, cleaned and portioned out to shacks. Here they're put on buttered, toasted and mayo slicked buns to be served to hungry crowds.

Lobster rolls are a big thing not just for summer but for year round eating. There is a lot of work , form catching to preparing. They are worth every buttery, briny bite.

It;s Berry Season

 The one aspect of June is that it's berry season. Strawberries, blueberries and blackberries are in full bloom right now.They can be turned into all sorts of sweet and savory treats.use them in baking. Use them in even barbecuing.Ir's your harvest.

Scones are an easy bake and there;s nothing better than a berry rich scone.Keep in mind that strawberries are water dense fruit and baking with them can lead to a soggy crumb. It's best to slice them and let them drain out  on paper towels for a few hours before using. You'll have a crisper crumb for baked goods and a thicker frosting.Can you make a strawberry croissant? Yes  but it's usually stuffing. Make it with a cream filling. You can have a creme anglaise or a simple whipped cream one put into the croissants right before serving. Another treat is berry butter, made with all three berries or just one or two.It's just taking a half cup of strawberries and a half cup of any other and then mixing them with a half cup of butter. Shape intoa log and chill in wax paper. Add rounds to pancakes and French toast for a fruity and fun bite.Fruit butter is also good on plain or raisin bagels and of course croissants. Another use of the  berries can be boiled down into a syrup. These make for a great natural soda ,especially if you use Soda Stream for the soda.It's just boiling them down with sugar and water into a simple syrup and then straining.

One of the best recipes for fruit is making tasty vinaigrettes. A strawberry vinaigrette is perfect for a grilled chicken salad. Add some creamy feta and almonds to the greens for a very delicious summer salad. Blueberries also make a great vinaigrette.It;s just taking the fruit and mixing it with lemon juice along with olive oil and apple cider vinegar. Again this is a great with a grilled chicken salad or even a julienned  ham salad. Blackberry dressing is another tasty berry perfect for a dressing. Use good olive oil along with apple cider vinegar. It''s even more delicious with chunks of blackberry in it. Use it for a steak salad with a mix of different greens. Berries are a mouth watering addition to any barbecue marinade One of the best is a blackberry one thickened with ketchup and zinged up with vinegar.You can add Dijon mustard and sriracha for heat if you want.everything is cooked up and then the berry mash is strained out. It can be brushed on the meat before grilling. Strawberry glaze is perfect for chicken.Combine fresh , pureed strawberries with honey sugar and balsamic vinegar in a saucepan.Add some garlic and rosemary and cook until thick. You can brush it on before grilling or save it as a dipping sauce for legs and wings.

It's berry season! Take advantage of the harvest and create something sweet or savory!Strawberries, blueberries and blackberries are perfect ingredients to any recipe right now!

Fish For Easter

 Many will be baking ham or lamb this Easter Sunday. However for something different try fish. There is the religious symbolism of it but there's also a fresh flavor to it .It's also easier to prepare and cook than the other two traditional meats. It's a different spin fitting in with the lightness of Spring.

Regular contributor and chef Genevieve Ko gave this recipe in yesterday's New York Times Food section.It is a refreshing turn from the over saltiness of ham and the sometime dryness of lamb. It may be hard for some to switch. Ham for Easter has been the mainstay ofr many German and American families. Pigs were slaughtered din the fall, Their haunches were brine cured and ready around Easter. Lamb also is a hard meal to give up.It has religious significance and baby lambs were sacrificed in the Spring. Yet these are also labor intensive to prepare and cook. Fish isn't. salmon is a good choice,It's low calorie and light, perfect for a warmer weather meal.Ms. KO recommends using wild salmon which works well with the butter honey glaze. Home chefs can also use fatty farmed salmon which will give the meat a richer flavor. as with steak season  with salt an hour before cooking. This will draw the moisture out of the flesh as the fish chills in the fridge , giving a firmer texture.It can be salted four hours before cooking or even a few minutes before.

What would go with this? Ms. Ko has pickled Persian cucumber which sits a top of the fish. after an hour the cucumbers still maintain their crisp freshness. Keep in mind that the longer the cucumber marinate in salt and the honey mustard marinade  the soggier they'll become which actually works to their favor.They become tangier in taste while the mustard seeds plump from the honey-vinegar brine. The brine is first put on the cucumbers. Use rice wine or white wine vinegar   for a lighter flavor. Lemon zest is added to it as well for zing and brightness. What to serve with it? Roasted potatoes work along with asparagus. Ms. KO throws a sheet pan of the stalks  in the oven as the salmon roasts at 425 degrees  Farenheit. A arugula salad works here as well along with other fresh greens to welcome Spring. As for a starch think white or even brown rice. It is the perfect side for the fish and cucumbers.

Try salmon for Easter. It's a refreshing flavor that anyone will enjoy. Start a new tradition  with this fantastic dish.

Light Spring Sauces

Spring means lighter eating and that applies to sauces for all sorts of dishes, Think more veggies and lighter oils used as opposed to heavy creams and flour. These can be used on everything from pasta to meats to even veggies.

Any kind of pasta benefits from a light sauce.  Thin stranded spaghetti like angel hair and spaghettini seem to be good match probably because they're not as bulky as other pastas.Think one with equal parts white wine and butter, Garlic gives it more flavor. This type of sauce also benefits from a light meat such as chicken or shrimp. Adding these will make the dish heartier. You can also a spring veggies such as peas . Even carrots and broccoli can be mixed in for color and more flavor. Another light airy sauce is one that has lemon juice and zest in the recipe. A pinch of red pepper can also be added for some zing and color. Pesto is a great Springy sauce however it's not basil season.Broccoli can be a great substitute. Some recipes call for the addition of basil but it can be omitted.Parsley can be subbed in. There is also a handful of pine nuts and olive oil, just like traditional pesto along with Parmesan cheese.

One sauce that you can make in preparation for summer is salsa cruda. This is a light tomato sauce that also as chopped green peppers. black olives, oil and a bit of butter.This is put in a bowl and left out for an hour. Cook any kind of pasta for this and serve the hot drained pasta with the sauce. It'll warm up the sauce. What about chicken and other meats? Chicken breasts with lemon and cream is always a special dish.This is also a one skillet meal. Cook the chicken first and then make the sauce. Combine chicken broth, lemon juice, red pepper flakes and garlic.This is cooked in a skillet .The chicken is added as is butter for luxuriousness and cream. The lemon juice and cream shouldn't;t curdle  if they're whisked properly together.Lemon and cream also go well with salmon. Again the sauce is made more or less the same way  also using chicken broth as opposed to fish stock. The result is a sort of meuniere sauce that will compliment the salmon's flavor. You could also use this on veggies too as a great side.

Spring is here and its' the season for light flavors. Try any of these sauces on pasta or meat. It's a fresh take to welcome in the season

Warm Weather Salads

 This is the time for year to eat lighter. That means relying on that classic duh salad. Yet it won;t be a simple one . It's time to liven those bowls up with different ingredients for the perfect Spring salad.

Of course its starts with a base.Yet instead of Cobb or Bibb look outside the garden Dandelion greens are a different and bright addition to any salad bowl. They're full of probiotics which make for a good gut health. They are also loaded with the antioxidants that aid in liver health. Some people may be  put off by eating a "common weed"/ yet the taste is earthy and pleasantly bitter. You could add sweet ingredients to them to balance off that sharpness. Another different green is the Japanese one mizuna lettuce. The is a mustard green. The flavor is peppery like arugula. You can find in in an Asian grocery store along with the basis of a good dressing - rice wine vinegar. For something really off the menu try nettles. Yes they are those scratchy annoying fronds that sting ankles and feet during a woodland hike but their leaves are another matter. They have a state like spinach = decidedly mild and easy to pair with other ingredients.

W

hat about the other ingredients and dressings? Seafood is always a tasty addition to a salad, especially a warmer weather one. Yes you could add the usual, shrimp crab or tuna. A different spin would be seared scallops. These are an easy cook.Sear in a very hot pan with a mix of oil and plant or dairy based butter. Their sweetness would pair well with dandelion greens and a simple citrus based dressing. Think orange , lemon or lime added to a light olive oil  along with a tiny drop of agave or maple syrup.If you want true luxury the think about chopped lobster tails with a mix of common and uncommon greens.To balance to out and add color add multicolored tomatoes that come in such bright hues as purple red and yellow. You could use a mayo based dressing on this, Think a creamy one with herbs to bring out the lobster's briny flavor . Another idea is a simple vinaigrette but made with a white wine vinegar base instead of a red wine one. If you;re craving poultry, then try leftover Cornish hen. Keep in mind to debone it carefully because unlike chicken or turkey , the bones are tiny and could easily wind up  amongst the greens. A nice orange based dressing would work with this.

It's salad season. Make a different kind using uncommon greens and ingredients.It'll make for a light tasty and invigorating bite.

A Winter Spring Fusion

 Even though it is Spring the temps have a wintry chill to them. You  still need something warm and rib sticking. Yet you can have something satisfying but with hints of spring to it.

One of the best winter Spring fusion dishes is a cream based pasta primavera. This combines veggies with whole cream and milk.You can use the  fresh veggies that your grocery is offering right now or use frozen. TRy it with peas, broccoli and cauliflower. Saute the vegetables in butter or plant based butter and garlic . t Add the cream or plant based milk . You can use chicken , or vegetable broth to thicken the sauce along with cornstarch. A chunky pasta is the best with this, Think penne or bow ties. Another fusion dish would be a homemade veggie soup.Again you can use frozen or fresh vegetables for this. It can easily be turned into pasta e fagiole.Beabs and small pasta like macaroni or ditalini can be added. The base can be beef, chicken or vegetable broth . You can also make pea soup but add mint for a bright, fresh flavor. This is not like a traditional one with ham as a base.This has onion for more flavor along with a clove of garlic.One cup of fresh mint leaves (your grocery can  produce you with these) are the main flavor point here.

Roasts figure into this time as well however there not the heavy ones served on snowy cold days, Think a lighter meat sich as chicken or Cornish hen.The flavor is not as heavy and pares well with such early Spring vegetables as asparagus, Cornish hens can be glazed with orange marmalade for a crispy, salty and sweet skin. You can do the same with chicken too. Lamb has always been associated with the coming of the new season. You could roast a whole leg of lamb if you want, just to do a dress rehearsal for your Easter dinner. Lamb chops are an easier way to go.They can be grilled or roasted with lemon juice and herbs for a fresh flavor.What do you serve with any of these roasts? Nix gravies and stuffing. You can still have mashed potatoes but make try a garlic mash or potato croquettes or gratins (which you can buy at Lidl). Roasted carrots are always good too. They can be glazed or just brushed with butter and then roasted. Asparagus is ccming into its' own . Create a dish of steamed stalks drenched in butter and then sprinkled with Parmesan cheese, You could add sliced hard boiled eggs too.

This is the time of year when there's still a lingering nip in the air.Create Spring forward dishes that are rib sticking yet fresh. It's a nice way to keep warm but have a Spring greenness to it.

Your Favorite Quick Meals

 Everyone has that one go to easy meal.It could be spaghetti with jarred sauce.It could be turkey or eost beef or London Broil roll-ups filled with Stove Top Stuffing.

Mine is Lidl's Riced Cauliflower that's stir friend in a mox of olive oil and plant based butter.

It'[s paired with this 

Impossible CHicken Nuggets in The Lion King shapes.Yes, it's cute and kiddish but they 're awfully good air fried until they're golden and crispy. The whole meal only takes fifteen minutes to cook and serve.

What's your favorite go to quick meal? Is it something similar or even quicker.?Give us your answer.

Best Of The Irish

Ireland is known for it';s beautiful cliffs and country side, it's pubs and parishes. Yet it's also it's food that makes this Celtic gem stand out. Thanks to the amount of natural resources an Irish diet is full of rich, flavorful food.

One of the best Irish imports is butter. Home chefs and bakers alike rave about Kerrygold, an Irish but from grass fed cows.It is higher in butter fat than American butter, eighty-two per cent to the American eighty.The cows graze on beta carotene rich grasses which affects the butter's flavor.It also has a smoother ,creamier texture too which makes it perfect for spreading on any hot slice of toast or muffin. Aldi also sells an Irish based butter Countryside. NO matter which you wind up with  use in in sauteed or just to top veggies.Irish cream (not the whiskey of the same name) is very good as well. Whip the cream and use it as a special side to any plain cake.Do the Irish have good cheeses thanks to all these rich dairy? Yes! Most of the counties do produce good qualities of various kinds. Cheddar is big but there is also the Gouda like Wicklows Farmer's Cheese.Cashel Blue is another popular cheese, similar to Blue cheese with its' veins of mold.

Any breakfast lover knows that Irish steel cut oats make the best hot breakfast. They're made from whole oats groats which are the cats with the kernels intact. They make the oats more nutritious.They're coarsely chopped into pieces  resulting in a more chewier texture and a nutty flavor.They do cook longer than  the regular kind but are great with lush ingredients added to them. Add whole cream and stir in brown sugar or maple syrup.Yes you can bake with them. The final products will be a denser chewier product. Think using them in chocolate chip cookies. They'll pair well with the brown sugar and dark chocolate chips. Ireland has another home grown product - not of the land but of the sea.Irish sea weed is becoming a culinary must. It is used in everything from recipes to cold remedies and beauty products. There are three types, dulse, which is the most popular along with  carrageen moss, bladderwrack sea spaghetti and sugar kelp.They can be cooked, into side dishes , salads and baked into different products.

Ireland has the best products and produces the best foods. From their butter to their seaweed there's a range of flavors. Try them to experience Celtic goodness.

The Perfect Bowl

 everyone has their idea of their perfect soup.Jt should be brothy with the right amount of veggies and add in such as beef , chicken or seafood. It can be thick like a chowder or thin like a potage. Yet we all dream of the perfect bowl. Do we know how to make one?

Regular contributor and chef Ali Slagle comes to the rescue in her piece in yesterday's New York Times Food section.She gives excellent tips and advice for making a memorable pot of good homemade soup. each smart trick delivers optimum taste in just under forty minutes too. The first step is start by blooming big. A sturdy foundation calls for a good array of spices and pastes along with the necessary main ingredients. These should be sizzled first , giving the soup more umani flavor. Contributor to NY Cooking .com Jocelyn Ramirez browns everything before adding it to her vegan chili. she first browns the onions then mushtooms, hot and sweet pepper and garlic Dried spices and chiles are blended into this. This intensifies their scent so the whole kitchen is filled with their spicy aromas. Bloom a few choice ingredients, ones that have distinctive flavors such as chickpeas and spices such as Berbere spice. Fats also add flavor. Use butter and olive oil along with coconut creams. The liquid evaporates from the last leaving a rich fat behind to soak up the other flavors.

Of course liquid is important. what else makes soup soup? As fellow contributor and chef too,Samin Nosrat points out  that water is essential but you can also use broth stock and even wine! dairy and pickle brines can also be included for a flavorful spoonful. Keep in mind if you don;t want to go with water then rely on stock and broth.Chicken beef and mushroom are all great but consider dashi, made from seaweed and bonito flakes. Most people love a good thick soup yet really don't know how to thicken it. Rice is a good and mild addition. The tender grains will fray at the edges releasing starches into the broth. This is evident in Melissa Clark;'s take on the classic Greek soup avgolomeno, a rich, lemon infused egg soup with escarole. red lemtils are great and make for a wonderful dal, Priya Krishna another Food section contributor and master chef uses then. Mixed with turmeric they produce a smooth silky broth perfect with naan. Two starches can be used,. Think pureed beans and noodles in a sopa de fideo y frijoles. or think of pasta e fagiole - a perfect marriage of white cannellini beans and ditalini pasta.

Soup is what you make it. Make it a perfect one. Use the right ingredients and the proper methods to create a steamy, fragrant bowl of goodness on a chilly day,.

Easy Dinners

 This is not the time for elaborate mails. we're either too tired from work and end of year reports. There's shopping and exams. The easiest meal to come up is one with the simplest prep.

Tis was my Saturday .I  knew during my  weekly  Lidl trip. I deiced for a meal that is hot and tasty but a snap to put together. I tried Umpossible CHicken nuggets which are so good.

It was twenty nuggets which are air fried for eight minutes at 350 degree Farenheit. It was a perfect cook.

The nuggets needed a side .Lidl has excellent riced cauliflower. I bought their herb and garlic flavor. Another quick meal.

it only cooked in six minutes in the microwave. You could add a bit of butter to it but it's tasty on it's own.

This was the perfect meal. Hot ,tasty and delicious. It was also filling too. You could add a salad if you wanted to make it more satisfying, but together these two are fulfilling enough.

A cooked meal is good right now. Yet it can be a pain to create with everything going on. Create something that can cook in minutes and is satisfying during these crazy times.

Roast Season

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

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

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

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

Texas Toast Your Way

 Everything in Texas is bigger including their toast. THis is garlic bread on steroids and can be used not just for Italain dish's but makes a nice base for sandwiches like roast beef au jus. Like garlic bread it's a simple make.

Regular contributor Christina Morales wrote about this treat in yesterday's New York Times Food section.This is a big  slice of bread with a buttery and garlicky top. Where it came from is iffy. Two outposts of Pig Stand, a popular barbecue stand throughout the state claimed to have invented it in either Denton or Beaumont.It was first made in the 1940's. A cook buttered both sides of a plump bread that was too thick to put in a toaster.It was then browned on a griddle. The last location of Pig Stand in San Antonio closed last year had made the bread the same way for decades. One longstanding waitress, Mary Ann Hill who had worked their since the Sixties recalled customers loved the bread so much that they asked for several pieces in advance and while others asked her to soak pieces in butter. Other Texans claimed fame in inventing Texas toast. Gene Dunson , owner of the Dallas restaurant Gene's Wheel toook thick slices fo bread from his baker ,brushed both sides with butter and  toasted it on the griddle. Customers fell madly in love with the slices

The bread is now finding its' way into sandwiches.Ian So who is the chef at Vuji Cafe in Houston tried several breads in his Vietnamese themed restaurant to see how they'd hold up.Nothing  really held up to his spicy jam packed sandwiches like the Texas toast from the Texas grocery store H.E.B. Texas toast is big in the frozen food aisle where there are several different brands featuring it. Yet it's a snap to make. All that's  needed is six thick sliced pieces of white bread. You can buy an uncut loaf  at any store or bakery (although the bakery is your best bet.) The slices should be three quarters of an inch thick.It's then brushing both sides with a mix of melted butter olive oil, parsley and  kosher salt like Diamon. Garlic powder can  be added to this , especially if you're planning to serve it with spaghetti and a lot of sauce. (the bread is perfect for sopping up all that rich tomato goodness.. Generously brush both sides. place  sliceson a sheet pan  and bake in a pre set 375 degrees Farenheit oven for eight to twenty two minutes or until the bottoms are brown .FLip over and bake the other side for three to ficew minutes more. (this side wont take long to brown.) Sprinkle with more salt  and serve hot. Keep in mind this would be great topped with meatballs and pesto sauce or London broil with gravy.

Texas toast is a great side for any dish. It's also a snap to make. Try it this weekend as a side to pasta or as a base for meat balls or roast beef.

Sweet Summer Memories

 Here's the question of the week - what are you favorite flavor memories of this summer and summers' past?Is it the tang of barbecued ribs? Sweet summer corn dripping in butter? That crackly cinnamon candy apple? Or just the taste of a salty ocean in your mouth after a refreshing dip?

Let us know here.🍓🍨🍭🍫

Dolly Cakes

 Dolly Parton is known for many things namely her music and philanthropy. Thanks to Duncan Hines  she is now known for her cake recipes and frostings. She 's teamed with the fsmed baking company to create a line of new and down home cakes, muffins and icings.

I've been seeing her mixes every time I'm in Wal-Mart They look interesting and since she's paired with Duncan Hines the cakes have to be good. I'm a big fan of Duncan Hines. They're my go to cake mix and I've never been disappointed by them. The Dolly cakes look interesting and I think I might bake her banana cake for Easter.I 'm still undecided ot try her frosting. if I  make the banana cake, then I want a fudge frosting for a chocolate covered banana flavor). The cake flavors are vanilla, chocolate, banana and coconut. All look really tasty and I might also try the coconut. The other mixes are a caramel turtle brownie mix  and a plain one.  Both  the cornbread and buttermilk biscuit mixes look rasty and they're on my must bake list. Dolly also has a cinnamon swirl crumb cake and muffin mix along with a blueberry one. At Christmas Duncan Hjnes brings out her cookie kit that comes complete with frosting , sprinkles and a note from Dolly herself.  There is even a buttermilk pancake mix too. There may be a mix coming out at Easter. It seems Duncan Hines is keeping mum about that.

How are the reviews? For the most part home bakers seem to adore the cakes.At Sporked, writer Jordan Myrick gave the banana cake and vanilla buttercream frosting good reviews. The ailyMeal.com also has given the line good reviews , namely her chocolate and vanilla cakes. Both tasted like scratch cakes , with the vanilly even haveing a faint buttery scent after baking. The chocolate one was flavorful without being too over whelming with cocoa. The frostings which also have whipped cream added  to cut the sweetness don;t have that usual cloying sugariness. The banana nut muffins were baked into a bread and came out OK and the reviewer did like the cinnamon swirl crumb cake. This last has a light springy crumb and a delicate spice flavor. Th reason for all of this is that the extra ingrdients are different. There is an entire stick of melted butter instead of vegetable oil to give the cakes and muffins a rich flavor . Four eggs are used instead of the usual three that are in Duncan Hines mixes and a cup of milk instead of water. This is what gives the cakes a  truly homemade flavor - a big hit with reviewers.

Dolly parton is known for many things. Now her favorite recipes are one of those. Try her mixes for  a fun change up in baking.It's down home goodness with down home taste.

Pancakes Sweet And Savory

 Today is Shrove Tuesday ,a day for pancakes and to celebrate the last of lush eating before Lent begins. However pancakes can be eaten all year long .best of all they can be savory as well as sweet.

Pancakes have been around since ancient times The ancient Greeks made them as did the romans. An early recipe called for honey ,olive oil and wheat flour along with curdled milk. Toppings included sesame seeds, cheese and honey. Theyfirst came into the English language around the fifteen hundreds. Pancakes are one of the few foods that are completel international. There are versions from Oceania in the South Pacific to Scandinavia. What Americans and Canadians eat are similar to the Scottish dropped scone made with eggs ,flour milk and a leavening product. Thanks to IHOP, the International House of Pancakes and diners, pancakes have morphed into ones that have everything from fruit to chocolate chips in them. Of course many prefer the pancakes' thinner and more elegant cousin the crepe. This is France's version , cooked almost paper thin and filld with everything from savory to sweet. The Eastern European blini are also based on this, being thinner in texture.

Pancakes are one of the easiest recipes to make.It's just a basic cake recipe in a way with flour, mixed with butter eggs and milksugar and salt are added as is a leavening agent. This is baking powder which gives the texture a light ,fluffy lift. This creates an airy crumb ,perfect for capturing melted butter and maple syrup. Kids love  when a handful of chocolate chips are added but you can also add blueberries, strawberries or bananas  - or all allthree for a tasty breakfast. You could add bacon or ham bits for a different spin, especially if you;re making them for everyone's favorite - breakfast for dinner. if you want t make this world classic really fun there are pancake molds.You can buy anything from Christmas trees to teddy bears. If you want to elevate pancakes then try crepes. Are they difficult to make? They're the same batter as pancakes but with out the leavener. They have to be paper thin when they cook up .  You can buy a crepe pan (they're under ten dollars on Amazon) if you want authentic ones with  tnder interior and crispy outer edge. Also crepe batter , unlike pancake, has to be refrigerated for twenty four hours before cooking. what you put in them is up to you. Try a savory spinach and cheese or  fill them with icecreams chocolate sauce and strawberries.

Enjpy a Shrove Tuesday tack toni9ght. Pancakes are a fun good bye before we head on to Lent. Enjoy them savory or sweet.

Your Cookie Guide

 It's that time of year again. Cookie time. Every one wants to make a huge range during these weeks. Yet the question is what to make? Sugar? Sprtiz? Chocolate chip? What's the best and what's the easiest?

Of course the easiest is Pilsbury's Slice and Bake. This classic dough log is easy to bake and decorate. It's perfect if you have very little time  for the kitchen. Just scatter red and green sprinkles on them before baking  for a simple decoration. If you want an easy scratcvh cookie then go for a sugar cookie. It's an easy one that doesn't require a lot of ingredients. They're just sugar , butter and flour mixed together. They can be sprinkled with anything from  chopped nuts to candies. If you wanted you could add a drop of any flavoring from coffee(!) to lemon or almond. Many novice bakers get sugar cookies confused with the butter ones. There is a difference. The sugar ones are often rolled thin and then cut out ousing cookie cutters. Butter cookies are softer in texture when raw and the dough has to be put into a cookie gun or shooter. The taste is also more buttery. The famed holiday cookie, spritz falls in this catagory. They're also a cousin to shortbread except the dough requires an egg. Eggs. help the cookies keep their shape. The dough is usually dyed red and green for the holidays.These are perfect for a fancy dessert party.

What about traditional cookies? Shortbread is one and is also easy. Like sugar cookies it's made with only a few ingredients. A basic recipe has only one part sugar, two parts butter and three to four parts wheat flour.It's an ancient recipe that came from Auld Alliance with France in the 1500's. The texture is lovely and crumbly .It can be baked on a cookie sheet or in  the more traditional pie plate. A design is usually pricked in it, usually  it's the baker's initials Baked shortbread can be dipped in dark chocolate for an extra taste of luxury. Another classic is chocolate chips. People love these and every family has their own spin on them. The unique flavor cones form the addition of brown sugar which acts as the perfect foil  to the dark chocolate chips. Nuts such as walnuts can also be added. A variation is the tasty oatmeal chocolate chip.They 're made exactly the same way as chocolate chips except sub in rolled oats for the flour. Chocolate chip cookies can also be made with whole wheat flour too. If you're making oatmeal chococlate chip you cna also make oatmeal raisin cookies too. These also require brown sugar as well. Craisins can be used isntead of raisins for a tarter flavor.

These are some of the cookies you can bake for your holiday table. They're all relatively easy to make. even better they're easy to eat.

Thanksgiving Subs Ins

 You're in the middle of creating that perfect Thanksgiving dinner. Everything seems to be going well  except you've either run out of or forgot a crucial ingredient? The stores are closed? What do you do? Sub it. Try to find substitutes that can fill in for the real thing.

The worst thing  is being out of flour . We do tend to use a lot it before Thanksgiving , especially for our pie crusts. Yet' it's also a crucial ingredient in gravy. If your gravy needs it and you've run out of it not to worry. Cornstarch can do the trick. You can also use arrowroot and tapioca powders too. however be aware that those can cause a gravy to become stringy. Another idea is roast veggies like carrots, onions,carrots, whole onions or red peppers. Puree them and use the mash to thicken the gravy (your best bet here is the onion because it will add the most to the sauce). What happens when you didn't buy enough potatoes to maked mashed? Add about a cup of potato flakes to it to stretch it. If not try adding spinach or kale to make that Irish favorite colcannon. You make be creating a new holiday tradition with this dish. Another idea is using those sweet potatoes in the recipe. It's an interesting and tasty way to make sure that everyone get a scoop of mashed.If you;ve run out of butter then sub in olive oil. It gives a silky texture to gravies and mashed potatoes.

What happens when that salad isn't going to be enough for the Thanksgiving meal? How do you stretch a bowl of greens and tomatoes? Add anything. Nuts like almonds and walnuts work. You can easily make croutons by air frying any bread. Just cube the slices , coat in olive oil and season with either garlic or onion powder. Air fry for about five minutes at 350 degrees Farenheit. Also if you have any jarred veggies, add them. Any salad can benefit from peppers , olives or artichoke hearts. Another troubling thought is running out of whipped cream at dessert time. Many love a big blob of it on their pies. Yet what happens when everyone wants a lot and it runs out? Not to worry. You can use ice cream as a side or if you want a fresher take. try Greek yogurt if you have it.It;s just whipping cream with the addition of vanilla and sugar.Use a hand mixer  and whip the yogurt and vanilla until soft peaks start to form. Gradually blend in the sugar. Continue to whip until the peaks are very stiff.

Don;t worry if you run out of something on Thanksgiving. There's always a substitute to fill. You'll still have a great holiday meal.