Eat Like A Critic

 Imagine the life of a restaurant critic. Yes, its full of good food and trendy eateries but there is a down side.It's being overweight with all sorts of health issues thanks to rich meals and richer desserts that follow. However one critic was able to break this cycle by switching his habits. It lead to a better life and improved health.

The critic is Pete Wells who has been restaurant critic for The New York Times Food section for thirteen years. He wrote about his journey from being unhealthy to being healthy in yesterday's New York Times Wednesday section. It is tough to be a food critic, especially in Manhattan and its' boroughs (he also reviewed restaurants ion other cities throughout the country too)A blood test revealed pre diabetes as well as high cholesterol. The pre diabetes scared him the most. It was time to change his diet.He didn't count calories as so many dieters do. He did change the way he ate and what he ate.He had to rethink his relationship with food and how he ate at home. Surprisingly , he didn't;t worry about his sodium and potassium intakes Those , he felt, would be more important to someone who has kidney disease. He had a general assumption, like with anyone  about what was right to eat and what was wrong. He found that the behavioral approach has become a dominant school of thought in mainstream nutrition,

One key factor was to break up with sugar. Most Americans go   mad for it, He looked to simple carbohydrates to help him with this however its the sugars in these that drive the need for eating. He reset his sugar cravings . Gone were the mounds of white rice along with breakfasts with the base of some baked good ,from an English fun to taste  and topped with everything from honey butter to plum jam. Five months into his reformation he received good news from his doctor. He was no longer prediabetic.He also replaced refined grains with whole ones.Another interesting thing happened. His strong desires for sweets decreased. He had more clarity in his thinking.Fruits and veggies were more in his diet and their sugars and don;t increase the glucose. He gives a sweet potato recipe with chermoula,a vibrant North African relish.It calls for sweet potatoes sliced in half and then boiled in salt water for fifteen to twenty minutes. The chermoula is a blend of cilantro,parsley and Serrano Chiles. Flavoring also comes from garlic,paprika cumin and cayenne. There is also lemon juice for zing and the sweet potatoes are topped with roasted chickpeas for crunch. It makes for a nice weekend lunch or easy weeknight dinner.

Eat like a food critic. It worked for Pete Wells with his decrease in sugar and watching his calorie intake.It proved to be a better, healthier life for him.

Pimento Cheese A Retro Treat

 One mid century food that\s making a comeback is pomento cheese.You can find it everywhere,from sandwiches to baked mac. It's a strange combo but a tasty one.

It seems that Gen Z cooks are discovering this and attacking it with a vengeance. The concoction got its start much earlier in the 1870's.New York State farmers were creating a copy of the famed French cheese Neuchatel. This became cream cheese when a few decades later whole cream was added. At the same time peppers or pimentos arrived from Spain. These two ingreidients were much beloved by domestic scientists and were perfect mixed together.In 1908 a Good Housekeeping artlcle  published a recipe that called for combining, creamcheese, mustard, chives and minced pimentos. The following year eva Green fuller's Up To Date Sancwich Book had a recipe for just the cheese spread on buttered bread. By 1910 the two were being c9ombined and sold in grocery stores. How did it become a Southern specialty? Thank Georgia farmers who started to grow pimeintos and by 1920 they were flourishing in farms around Griffin Georgia. It became popular again but waned after the Second World War. Now its' back  - with a vengeance.

What can you do with pimento cheese? Everything. The recipe is a simple mix of one pound sharp ground cheddar, one cup mayo,one seven ounce jar of minced pimentos along with half teaspoons of both cayenne and hot sauce. (if you want a milder version then cut out these last two). Keep in mind there are other variations of this. You could also halve the mayo portion and add a cup of cream cheese. Some sub in chopped jalapenos for the pimento A few home chefs add a teaspoon of Worcester sauce. How you make it is up to you .If you like super hot then add spices and hot sauce. If you want t try a milder cheddar that 's ok too. Yes this is good on any kind of bread. Think pretzel rolls or brioche buns. Homestyle white bread that you can buy at some bakeries is great here. Thickly slice the bread and then cover one side with the pimento cheese. The cheese is excellent on burgers as a different spin on the classic cheeseburger. Add it to your baked mac.Shape it into a giant ball and serve with Ritz crackers for a fun retro dip.

Pimento cheese is a retro food that's gracing tables .Its a fun party bite but also great added to other recips. Whip up a batch  for a tasty treat.

An Easy Winter's Night Meal

 This should be the month for no fuss cooking.Recipes should be simple but filling. One way is to do this is using polenta.It's a great way to add to any meal, especially if it's paired with a simple saute.

I had this in mind (after being influenced by David' Tanis' recipes in Wednesday 's New York Times food section. A polenta log can be sliced and tastes the best fried on a griddle.

I fried them in Melt plant butter for flavor and crispness. You could make polenta the old fashioned way, in a big pot but this is constantly storring it. It could stick and even burn. Buying the logs is a better way of preparing it without all that fuss.. You can also slice and fry up the polenta the next day too.

As for the saute, I've had enough of the traditional tomato  sauce that usually goes with it. A nice spinach and mushrroom sauce would work with this. It had the added bonus of kale in the mix. I used about two to three cups of the combined greens , about  sixteen ounces and about four cups of already cut baby bella mushrooms.It was cooking the mushrooms in a mix of olive oil and Melt plant butter. Halfway through I added about a cup of veggie stock for a kind of gravy and generous lashings of garlic powder ,salt and pepper. After the Baby Bellas were cooked for about fifteen minutes the spinach and kale were added.

This  was cooked for about ten minutes until soft and  turned a deep emerald green.

The end result was an amazing dinner. full of good for you ingredients and flavor.

It rreally was the perfect meal , so easy to create and just right for a frosty evening. You can vary it with a pinch of red pepper or cayenne. Add vegan sausages or any kind of meat for a heartier dinner. Better yet it was great for a hot lunch the next day.

This is the month for simple cooking and eating. Try this tasty saute with polenta rounds for a filling and easy dinner.It's a delicious way to kick back in the kitchen.

Lentils The Truly Versatile Legume

 Lentils are one of the most basic legumes. They're also one of the most versatile, lending themselves to all sorts of dishes. Home chefs can try them with a variety of different recipes, all good for you and good tasting.

David Tanis knows this and loves them so much they were featured in his column in yesterday's New York Times Food section. He gives such diverse recipes as lentil loaf a type of bread along with a smoky lentil stew with leeks and potatoes and spaghetti with lentils, tomatoes and fennel. What is interesting is that there are many different kind of lentils, He suggests that if the meal is heading into the Spanish direction then use Pardina lentils, a small brown variety good for stews, soups and salads.For an Italian based dishes use Castelluccio ones from Umbria, Turkish dishes need split red lentils which are also the base of the Indian daal. There are also yellow ones ones and black or Beluga lentils that resemble caviar roe.Lentil soup requires a sturdier kind, namely the Lentille de Puy or French lentils. These are a greenish blue color and have a thick skin which makes them pop in the mouth when bitten. This also makes them ideal for hot soup, because they don't become mushy.  Keep in mind that olive oil brings out the flavor of any kind of lentil so drizzle extra fruity olive oil on the dishes.

One of the most intriguing dishes Mr. Tanis gives is the lentil loaf. This is made with red lentils along with sauteed onions  which are mashed in a food processor. Eggs and rolled oats are also included to give the loaf shape .It's a flavorful one , zinged up with cayenne, garlic and cumin along with cilantro. Cucumber slices in sour cream are the side dish with it to cool off the heat from the spices used. A different dish and perfect for the fall is the smoky lentil stew with leeks and potatoes. The Spanish Pardina lentil is used here cooked with potatoes and leeks along with onions and garlic . Saffron and pimento dulce or sweet smoked paprika give it a Spanish vibe. Also adding to this is canned chopped tomato with  its' juice, There's also sherry vinegar to give it some tang. Another idea is putting the lentils into a pasta sauce. Mr. Tanis has them boiled with a Parmesan cheese rind. For the tomatoes, you can add passata - an uncooked tomato puree that's been purged of skins ans seeds or crushed canned ones. There's also fennel bulbs, fronds and crushed seeds added as well as a small onion and red pepper flakes. The pasta used is spaghetti and its' cooked al dente for some texture.You could also use the heartier bucatini, the thicker drinking straw kind too.

Lentils are perfect in any dish. Try it in a loaf for an entirely different spin or in traditional stews and pasta sauces. They are flavorful and versatile, the perfect ingredient for any kitchen.

The May Facets Of Nigerian Cooking

Nigerian cuisine is as multifaceted and diverse as the nation itself. There is street food, and celebration dinners.All reflect the country's different groups and history. It is  history full of flavor and taste.

Recipe writer and Nigerian born Yewande Komolafe wrote an interesting and extensive article - really a guide - in today's New York Times Food section. It has every aspect of Nigerian cooking and it's exciting to read it. Chef Komolafe has been here since she arrived at the age of sixteen, bewildered by such American staples as fried chicken sandwiches and the classic Slushie. She has created and cooked in such prestigious restaurants as Momofuko Milk Bar as well as testing recipes for The James Beard Foundation and Bon Appetit magazine. She had been questioning whose culture was being reflected in her cooking. She realized she hadn't included her heritage. That's changed. She shows us how truly dimensional Nigerian cooking is. The country is three times the size of Italy  and has just as many different cuisines. The dishes in the north is influenced by the availability of cattle and other livestock. Coastal regions are more into seafood than their inland counterparts who prefer smoked or dried fish. Red palm oil is a staple in the south. The dishes featured are from the country's southwest  where she's from. Some of the ingredients  such as selim pepper, calabash nutmeg and uziza seeds may be hard to find but you can find  most of them on Amazon.Make it now to combat the heat.

The recipes are just plain exciting. There are so many I'd like to try. What is surprising is that she doesn't include fufu, a staple like rice in many central African cuisines.It may be because she included the recipe for jollof rice which could be made as a side or as a main. The recipe includes a Nigerian basic obe ata which is a kind of spicy tomato  - pepper sauce spiked with ginger and a
habanero pepper. Keep in mind that this sauce can also be used in the braised goat leg recipe. Braising is quite common in the cuisine. The meat usually comes bone in and skin on. Goat is the most used in stews however Nigerian home chefs also use beef pork chicken or fish when available.If you can't find goat then use lamb,beef or pork cubes. As a side you could use Chef Komolafe's Umani Rich greens recipe. This is sort of like the Caribbean and Southern callaloo recipe. Again obe ata is the base while amaranth greens or mature spinach is cooked with dried crayfish and green peppers. She also includes street food - beef suya - which is generously seasoned thin strips of meat. What gives them their kick is yaji a dry rub mix of ground ginger , cayenne and roasted peanut powder. Tomato slices and raw onion is added to it in its' newspaper wrap. Another recipe is the pepper soup, rich with fish such as mackerel , red snapper and black bass. Exotic and familiar spices are added to it for kick and heat.

Nigerian cooking is as diverse as the country itself.Try any of Chef Komolafe's recipes and experience the rich variety of flavors and textures. It is a trip into a diversity of different veggies and meats blended with an array of exciting spices.

Celebrating With Kevin Belton

New Orleans has always been known for their amazing dishes, cooked by amazing chefs. One is Kevin Belton, star of the PBS show. "Kevin Belton's New Orleans Kitchen". He is a bright star on the American culinary scene, creating recipes whose names make the mouth water. Good news for his fans and affectionados of NOLA cooking. He has a new  cookbook out and it is a home library must have.

 Kevin Belton's New Orleans Celebrations With Rhonda K .Findley (Gibbs Smith Publishing 2019) is a valentine to the city that raised him and celebrates his talent. He is a true child of New Orleans. Its' multicultural and centuries diverse population have influenced three generations of family and it comes through in all the book's recipes. For those who think this is just a cookbook revolving around Cajun and Creole recipes, think again. New Orleans has always been home to various immigrants and Chef Belton has their recipes incorporated between beignets and etouffee. I was surprised to see one of my Greek favorites, dolmades featured in it along with sauerkraut. Yet the Greeks and Germans have contributed to the wealth and culture of southern Louisiana for decades. Chef Belton also has many Sicilian recipes too, from calzone to calamari. The ethnic recipes are kind of sectioned together in  loose chapters but there are also sections celebrating tomatoes, , and cat fish, important ingredients in New Orleans' cooking. There are even fusion recipes like the classic boudin, a kind of sausage topping pizza.

I really like  this book because I really like watching Chef Belton on PBS. His is a fun show, full of humor and learning. The book is an absolute treat much like the show.. The cookbook starts off with his reminisces of his food experiences , from Mardi Gras to the famed NOLA Jazzfest. Another neat thing is Kevin's Take at the bottom of each introduction. They're nuggets of information that will help the home chef as well as enhance the cooking experience. The recipes are manageable and it's fun to see the international influence on the cuisine. The main influence , of course is the Cajun and Creole, and their recipes don't disappoint,The beignets with chocolate sauce is definitely on my must make list What I like is that Chef Belton has both sweet and savory recipes.There are lobster stuffed beignets as well as herbed ham and cheese ones, perfect hors d'ouevres.The gumbo z'herbes is a wonderful melange of different kinds of greens , from spinach to kale simmered with file powder, a New Orleans kitchen must have and cayenne.. Of course there are Po'Boys, from shrimp remoulade to cheesesteak, with a meatball one too, that's also on my to try list. Jambalaya is also here and there's even a breakfast one that has a sunnyside egg topping it. New Orleans is a port  so seafood abounds. Chef Belton has an assortment  of seafood recipes from garlic oysters and oyster chowder to shrimp and grits.

Kevin Belton's New Orleans Celebrations with Rhonda K. Findley is a phenomenal book , celebrating every aspect of NOLA. The recipes are diverse, like the city itself. They're also full of the love and exuberance that Kevin Belton has for his city.

A Spin On Southern Barbecue

Kentucky is known for many things - hot browns from Louisville,bourbon from the various distilleries across the state and their version of barbecue - well sort of barbecue. This fiery bite of pork shoulder is only known in the mid and southern part of the state - but it is catching on quick.

Steven Raichlen , the king of American barbecue and host/chef of such PBS shows as Barbecue University, Primal Grill, Project Fire , and Project Smoke wrote bout this variation of barbecue for today's New York Times Food section. He went to southern Kentucky to try this tasty and tongue searing roast.It does have roots, as other barbecues, in colonial America  where traditional barbecue was a favorite of George Washington and originated with the cooking of the enslaved. However this one is different from other roasts . There's no chopping or shredding. The meat isn't slow smoked.It does require to be thinly sliced and then put into the freezer before slicing.The meat also needs an electric bandsaw - a mean looking cutter that was a regular fixture in butcher shops until the Twentieth Century. As for the dip, that's unique too to Monroe County too. According to Anita Hamilton Bartlett, owner and chef at her restaurant,R&S Barbecue, her grandfather had told her that the recipe came from an old enslaved camp in Cave City, where his ancestors were enslaved. It's an hour northwest of them but the recipe probably migrated south as people searched for better lives. The most perplexing question is why pork shoulder.It could have originated in farm country. Pork shoulder is quick to cook and calorie dense , perfect for hungry field hands after a day of picking tobacco leaves.

The sauce is what makes it, although the pork shoulder on its' own would be delicious. The dip is made first, with distilled white vinegar,cayenne pepper, and kosher salt. Ketchup and mustard are also added along with butter and lard - yes lard. Home grillers may balk at the large amount of butter - two sticks - and half a cup of lard used.According to Mr. Raichlen it is vital to the recipe. Lard reinforces that sweet porky flavor along with keeping the steaks rich and moist.He also recommends subbing in more (!) butter if lard isn't available. The true recipe has brown vinegar which is merely distilled vinegar with caramel coloring. The barbecue sauce is cooked over a stove top and will be slathered onto the meat whilei t's still hot. Take out the grill if it's been put away for the season. The pork shoulder will be cooked on a grill oiled with vegetable oil. It's then taken off the grate and dunked in the sauce and finished grilling about three to five minutes each side. Do a second dunking with the cookd meat and served with a side of sauce. There's also a BBQ egg recipe which is pickling hard boiled eggs in the barbecue sauce for a week in the fridge. The butter and lard will congeal into a crust. Break this and drain the sauce. The extra sauce can be reheated and used for pork, chicken or steak.

This tasty variation of barbecue is a nice change up from regular ones. It may be fiery but it's a great chill chaser on an autumn night.Try it for a different spin and for a flavor that's both spicy and rich.

Aleppo Peppers A Syrian Treasure

Syria's vicious and long civil war has made many forget about the country's cuisine. It was well known for its' bulgar and kefti,hummus  and parsley salad. The country was also the top producer of the Aleppo pepper, a fiery spice that gave the food its' kick,

Tom Verde, an expert on Islam and Middle Eastern history wrote this informative piece about Syria's contribution to the global culinary table. The Alepo pepper is part of the capiscum family, and grows in pods. The result is a naturally oily pepper that is first partially ground and then  coarsely ground with olive oil and a bit of salt. The mix is then left to completely dry out which results in ruby red, slightly salty flakes that can keep well in the freezer thanks to the oil.Due to the fighting and bombing, acquiring the Aleppo pepper is hard, especially for Syrian home chefs and restaurants here in the States. One restaurant owner, Nidal Hajomar, owner of Aleppo's Kitchen in Anaheim, California has to rely on his wife's parents for the spice. They still live in Khalidiyah, in northwestern Aleppo and can still buy fresh peppers. They make the mix at home and ship it to Mr. Hajomar. The pepper ,though , is now being cultivated in the States, in Virginian nurseries, the Midwest and Southern California. Home chefs can buy it at their local spice shops or Walmart. They can also be grown in your backyard too. You can either  buy the seeds or young plants at various nurseries.

What makes the Aleppo Pepper so special? The taste. According to Chad Lowcock,  owner of Race City Spice Works says that the flavor is slightly tomato-y, with a background sweetness. He has created a chutney like sauce called Roasted Aleppo and Cayenne Shaata,  the last a medium hot combination of of cayenne, fresh garlic and the dried flakes from Turkey and Greece. The blend is then hydrated in red wine and fresh Aleppo  peppers from local markets are  roasted and added.Other chefs like its' taste - a departure from other chilis thanks to its' fruity and citrus-y flavor. There's a bit of sweetness to it which makes it perfect for sauces along with for marinated and raw fish. Syrians use it for more traditional dishes such as hummus, kebabs and muhammara, a red pepper dip that 's both hot and sweet thanks to pomegranate syrup. You can try these but you can experiment with it by adding a shake or two into ground beef for Syrian meatballs but also try it in such traditional dishes as tabbouleh and hummus.

Aleppo pepper is a reminder of delicious Syrian cuisine. It can still be used in traditional dishes, yet also can spark up new ones. It truly is a treasure that needs to continue , despite the strife.

Yellow Chili Hits The States

Indian food is one of the tastiest and most fun out there.It is an experience, enhanced by beautiful surroundings and exotic aromas. Now it's going to be pushed one step further thanks to a man who can be called the Mario Batali or Bobby Flay of India - Chef Sanjeev Kapoor creator of the Yellow Chili restaurants in India.

Priya Krishna, food writer and author of the cookbook,Ultimate Dining Hall Hacks. wrote a fascinating article about Chef Kapoor in yesterday's New York Times Food section. He has created a chain of restaurants, Yellow Chili in India,  - think of it as their Applebee's.or Olive Garden along with having his own twenty-four hour food channel Food Food. He is the country's most famous chef who has not only restaurant franchises but also a whole line of cookbooks. People adore him as is the case with  the  married couple Kamal Laur and her husband, Satvinder Ghotra. They  have opened one of his Yellow Chili in Buena Park, California. It will draw in fans,mostly from the heavily Indian populated towns of nearby  Irvine and Artesia.It is also close to the famed Knotts Berry Farm so curious tourists as well as n locals  and Indian food lovers will also probably visit. The Ghotras plan on hosting Diwali and Holi festivities there too to draw in more business.They've already threw a New Year's Eve bash in the adjoining banquet room with seats going between $100 and $125 a person.

The success of Yellow Chili depends on its' menu. The restauarnt, which is already established in Canada and Oman, features Northern Indian cuisine.These signature dishes of Chef Kapoor are hearty ones, rich with sauces and spices. One is Lalla Mussa Dal, a fiery lentil dish , spiked with Kashmiri red chili powder  a kind of cayenne and ginger. Another dish is Shaam Savera, spinach coated dumplings submerged in a thick tomato gravy. The restaurant also offers soups such as the popular Mulligatawny and tomato basil shorba or soup.American audiences would love their chaat dishes, fried street dishes reinterpreted for diners. There's chicken lollipops and fried fish patties to crunch on and share with friends. Yellow Chili would definitely appeal to vegetarians thanks to a large  list of vegetarian dishes that feature potatoes, cottage cheese. and mustard leaves.There are also sorts of curries from ones starring veggies to ones loaded with shrimp and chicken along with lamb. There's a variety of Indian breads from gluten free roti to naan along with basmati rice.. Desserts include  Phirni, their version of rice pudding.

The Ghotras want to turn Yellow Chili into a well known chain like the OLive Garden. They just may, be that successful especially with the hordes of Chef  Kapoor fans. Yellow Chili may be the next place to go for good eating.

Decadent and Diabetic Friendly

For decades anyone with diabetes had to be put on a special diet. It was basically a bland low calorie one that ensured no weight gain along with no taste. However that's changing, thanks to a new cookbook,It's a chance to enjoy yummy dishes packed with flavor.

Devin Alexander ,a cook and TV personality has written You Can Have It (published by the American Diabetes Association 2018.) a true treat of a recipe book.. This has been approved by the ADA , the American Diabetes Association yet the recipes can be made by anyone watching their weight along with their salt and sugar intake.Ms. Alexander is known for creating low calorie dishes and has made appearances on the NBC show  "The Biggest Loser." which has inspired her to write four books centering around the show's recipes.. The introduction is good for novice home chefs because it tells  them everything from how to wash and dry vegetables to making olive oil spray a large part of cooking. What's interesting is there's really no introduction.They have to go to her website to read it (where they can also see clips of her TV appearances and other recipes) The book doesn't have chapters, instead she has recipes grouped into lists. They're under such clever  headings as "Bet Your Going  To Love Breakfasts" and "Devinly Desserts And Sweet Sips." Ms. Alexander has even coined an adjective "Devinly" meaning she created it and it's heavenly.

The recipes are sinful in taste but puritanical in calories and fats.For a decadent breakfast try the scrambled egg with sauteed shrimp. It's a variation of Manhattan's Bryant Park Grill, sparked with pico di gallo and freshly minced garlic.Those who want a healthier start could try the bacon and egg
sweet potato breakfast sandwich where the sweet potato subs in for an English muffin.Home chefs will enjoy the London Broil, spiked with chili powder and cayenne. There is also a Japanese version that uses seaweed or nori along with sesame seeds and ginger.The childhood favorite potato chip crusted chicken has been update to have the chicken marinated overnight in buttermilk. They're also baked instead of fried  which makes them only 220 calories.Sides include a take on seasoned curly fries and homemade baked crinkle cut fries. Green are represented here too. Anyone would love the Dijon roasted Brussels sprouts made crunchy by roasting. There's also a delicious papaya slaw that adds papaya and orange juice to shredded cabbage. Desserts are here as well There's a dark chocolate pudding  made with the healthy cheese quark, zero calorie sweetener and dark cocoa powder.It's topped with Devinly whipped topping, a mix of egg whites, cream of tartar, xanthan gum, and agave nectar. A lovely dessert for company would be the Perfect Pumpkin Pie-lets,made with pre made filo shells and topped with  - what else - Devinly whipped topping.

You Can Have It  gives delicious recipes that are tasty without being bad for you. They are big on flavor and goodness., the perfect combination. They make it easy to enjoy these heavenly

dishes and treats.

Cereal's Other Side

Cereal has always served as THE breakfast food for one hundred and forty years.It's  a great starter for sure, yet cereal can be used in a variety of other recipes, both sweet and savory. It's not just for breakfast  but for lunch, dinner and even snacking.

Every American kid has memories of their mom making Rice Krispies treats. It was our first time in thinking outside the cereal box.Who would think that what we had for breakfast would make an awesome dessert? Even though you can buy these low cal treats, they're super easy to whip up.The basic recipe is melting three tablespoons of butter and one package or about forty marshmallows and melting the two ingredients together in a saucepan. Add six cups of Rice Krispies, mix until cereal is completely coated and pour into a buttered  13 by 9 two inch pan. Wait until completely cooled and cut into squares.  The fun thing about this recipe is that it can be varied. They can made gourmet by increasing the butter to half a cup or one stick. If doing this, then up the amount of cereal by ten cups. Vanilla is added for a richer flavor.  Marshmallow creme can also be used instead of the puffs. Go wild with additions. Most just toss in sprinkles and chocolate chips but there are some who would toss a handful of crumbled bacon into the mix.The recipe isn't exclusively that cereals' You can also make them with Cheerios, Fruity Pebbles and even the diet driven Special K. Any of these can also be turned into holiday shapes.  You can mold them into chocolate dipped footballs for a Super Bowl party or cute red sprinkled laced hearts for Valentine's Day.,

Cereal can have a savory side too.Rice Krispies can easily be used in breading chicken or fish. It's taking one cu and a quarter of coarsely crushed pieces mixed with flour and seasonings such as salt and pepper, dried parsley and a kick of cayenne. You can also use cornflakes - usually one and a half cups for three pounds of various parts. The recipe can either be deep fried or a healthier baked.. The chicken is first dipped into melted margarine first then rolling them into the crumbs. The result is a crunchier texture that works well with the bird. Fish can also be coated in the cereal. It's actually healthier because the coating doesn't absorb as much oil, creating a lighter, less greasier piece. Cormflakes can also be used. Both have to be mixed with flour to get that exact texture or the batter could fall off during frying.Cereal can also be used in other recipes as well.The ancient grain version of Cheerios (this has quinoa and millet along with amaranth) can be turned into a croquette. Asparagus , zucchini,carrots and pepper are added along with goat cheese to the ground up rings. They're then coated in bread crumbs and fried to create a tasty and unusual dinner.

Cereals aren't just for breakfast. They can be turned into savory and sweet meals and desserts everyone will like.  Just think outside the cereal box.

Salsafy!

Today being Cinco de Mayo, and the emphasis is on all food Mexican. It's always so delicious with the variety of spices married to simple ingredients. Other recipes can certainly benefit from these ingredients and spices. Cooking Mexican style can definitely liven up any ordinary meal.

One of the most popular condiments in Mexican cuisine is salsa. Everyone usually pours it into a bowl and plunk tortilla chips in it. However no many know it can turn into a popping dressing. Mix a cup of  fresh or jarred salsa with a quarter cup of apple cider vinegar and three to four tablespoons of olive oil. Smoky paprika can be added for a different layer of flavor. If you want a smoother textured dressing pour into a blender or blend to smooth with an immersion blender. It'll be great with either a chicken or grilled steak salad. The dip can also be tasty in a frittata with the addition of chorizo and chopped sweet onion.If you want more zing , toss in some sliced jalapeno. Add some rice and black beans for a zingy brunch dish or a fun Saturday or Sunday night supper.Oregano, long a staple in Italian cooking is also a must have in Mexican. Its' aromatic scent and flavor can also add zing to cooked string beans with onions Try some sprigs in a white bean chili that's loaded with canalini beans , ground turkey and onions. Cumin is another spice prevalent in Mexican cooking. Many people associate it with Indian cuisine but it is also used frequently in many south of the border recipes.It's usually in taco and fajita fillings but could easily be added to homemade burgers and meat loaf for added zest.

Mole has always been misunderstood by many American home chefs.Mention adding chocolate to any main dish and watch them cringe or wrinkle their noses.Mole is simply a mix of unsweetened cocoa powder, dried garlic and cumin blended with vegetable oil and tomato  puree. Ancho, pastillo and chipotle peppers are added for fire. Chicken is the most popular meat served with it but it can also be ladled on roast pork or brisket. Shred both meats and serve them in soft or hard tacos for a fun weekday dinner.Grilled veggies such as eggplant and zucchini  can also benefit from this zippy sauce. Chili powder, one of the most well known of Mexican cuisine ingredients , is not only for a five alarm chili but for other dishes as well. It gives boring grilled shrimp a burst of flavor.It's simply brining the seafood in a mix of chili powder, sugar and four cups of water. The spiced shrimp is then sauteed in a mix of vegetable oil, garlic and ginger. Surprisingly the spice can also turn simple chocolate cupcakes into the culinary equivalent of fireworks. Just add a teaspoon and a half of dried
ancho chili powder to any devil's food cake mix or scratch recipe.It and cayenne can even be added to a cream cheese icing for more spark.

Salsify and satisfy tastebuds with the flavorful ingredients  of Mexican cuisine.They'll bring an exciting edge to any meal or sweet!

Curry On A Cold Night

This is the time of the Indian festival Holi, the festival where brightly colored powders are gleefully chucked at friends and family. It's also a day of fasting and feasting. You don't have to be Inidan, though to enjoy curry and naan. Indian cooking is the perfect antidote for the blustery March night.

Many home chefs balk at trying the recipes of the Subcontitient. Yet, curry is an easy dish that once tasted will be a family favorite. Try a chicken one that just had chicken strips, diced onions and curry powder. The last can be bought at your local grocery, in the seasonings section. It's just heating the onion first in olive oil and then adding the meat and curry powder. It is a long process, taking about forty-five minutes to fully cook. Another caveat is keeping the burner on a low flame because curry powder burns easily. You can also create a vegan version by subbing the meat with traditional vegetables such as cauliflower and potatoes along with onions and carrots. Turmeric, that health booster is also added for more color and flavor. For a spicier dish, add red pepper flakes. If you like the dish and plan to make it often, then consider creating your own curry powder.It's dried chili blended with the seeds of coriander, fennel and cumin. Dried mace,  white pepper and turmeric round it out. Store in an airtight jar at room temperature. it can be made a week in advance.

Tikka masala is another tasty Indian dish.The chicken is usually roasted in a tandoor oven however a regular one will do. It's a little more involved than a simple curry. You first have to marinate chicken chunks in a mix of yogurt and lemon juice spiced with cinnamon,cumin, cayenne  ginger and black pepper. The chunks should be soaked for a good hour in order for the meat to be perfectly seasoned . They're then threaded on skewers and roasted on a stove top grill.As these are cooking the sauce is made.. Again, it's a blood warming mix of cream, butter and jalapenos blended with tomato sauce, garlic. Cumin and paprika are also added to intensify the color and flavor, A fun weekend meal is a plate of dosa pancakes,These are a blend of plain flour and bicarbonate of soda flavored with mustard seeds. Dosas are like crepes, meant to be filled with all sorts of delicious stuffings.One of the most popular is potato masala. Potatoes are combined with tomatoes and onions  and singed up with turmeric and curry leaves or powder if you can't get the leaves. Cauliflower and shredded cabbage is another tasty combo cooked with chaat masala, a dried spice that also has dried mango in it.

These blustery march nights can be bone chilling. Warm up with tasty Indian dishes that will warm you to your toes. They're tasty and flavorful along with being chock full of good for you spices and ingredients.

In A Stew

One of the nicest aspects of cold weather is hearty cooking and eating. There's  nothing more satisfying than a homemade stew, chock full of meat and veggies.Add dumplings and it's a full meal. It's the best comfort food on a chilly day, warming from head to toe.

What is the best stew? That's up to the home chef making it along with individual tastes.Chicken stew is the most classic and has a nice, light flavor. Because of this , any combo of veggies pairs well with it. You can even use fresh or frozen ones. Since this is autumn, think about adding butternut squash .It's taking chicken breasts and cooking them with four cups of squash. Diced tomatoes are also thrown in to give color and a boost of flavor.Fall spices such as sage and thyme are also included, along with garlic and onion. That leftover Halloween pumpkin can be cut up and added to a chicken stew as well.Cooked pumpkin has a lovely creamy texture  and a sweetness that  compliments the bird. For a fancier take on this humble dish, try a coq au vin inspired one. This is an easy one,laced with red wine , garlic and a variety if different herbs. The last is one found in Gallic cooking, oregano,thyme and bay leaves. Top it with herbed dumplings laced with more thyme, chives and parsley. Can turkey be made into a stew? Yes! In fact, many of those Thanksgiving birds will be repurposed into tasty stews. Turkey stew can even be made in a skillet. It's just taking the meat cooking it with whatever veggies you want. You can even use leftover potatoes and yams.along with those herbs you used for the stuffing.

Many home chefs enjoy  making a good beef or lamb stew. This is the most traditional recipe. Meat lovers enjoy a good traditional beef one, chock full of flavor and texture. Where the meat comes from is crucial to creating a good stew. Remember to get cuts from the front shoulder or rear end, A chuck shoulder or a rump roast is a good choice. This also applies to lamb too. You could also try top chuck or eye round roast too. An old-fashioned beef stew has everything from sugar (!) to Worcester sauce.Spices are crucial. Stick with the traditional one such as allspice, ground cloves, along with paprika for color. Vegetables are also traditional too. Use celery, along with carrots and celery.Pork can be turned into stew as well. Melissa Clark gave a good recipe in her column A Good Appetite column in Wednesday's New York Times Food section.She puts  the spicy garam masala along with cinnamon and cumin, spices not normally connected with the dish,Cayenne is also added for heat, again, unusual for a stew.Another ingredient, also out of the ordinary for this dish, coconut milk is used for tying the entire dish together, She also tosses in chick peas and green peas for some creamy texture. Tomatoes, that stew staple are included to give it color and some acidity.Instead of dumplings , try warm naan with it instead for sopping up the gravy.

This is stew weather. Try a homey chicken one, or a spicy pork, loaded with curries. Anyone is a rib sticking one, warming  a happy eater from head to toe.

Tricks, Treats Or Favors

One of the best aspects of any party are the favors. Since Halloween is all about treats then make the favors at your costume party savory and sweet fun. These can be eaten as games are being played or later on as a nice snack at home.

Many party givers lean towards the sweet but savory favors are also a fun gift. Think flavored popcorn. in festive All Hallow's bags.Making the different flavors is easy to do.Start off with about twelve to sixteen cups of plain air-popped corn. For a zingy lemon -brown butter  heat six tablespoons of butter in a skillet until browned.It usually takes about seven minutes. Afterward, stir in one and a half teaspoons of lemon zest and toss. It can also just be a plain buttered, perfect for watching those scary movies. Give your popped corn a Mediterranean twist with the addition of za'atar, that spicy mix of sumac ,dried thyme, and sesame seeds . Or try it Cajun style with  cayenne pepper, oregano, black and red pepper. Another fun party bag treat is the classic  Chex mix. Again this is an easy make. It's a mix of all Chex cereals, rice , corn, and wheat tossed with mixed nuts and bite-sized pretzels, whether sticks or nuggets. Garlic and onion powder along with Worcester sauce is added for flavor. You can vary the recipe or tailor it to suit your guests' tastes with dashes of dried herbs , spices or even freshly ground pepper. The recipe may have to be altered a bit to suit those with wheat and nut allergies. Sunflower or pumpkin seeds can be subbed in. The last would be keeping with te holiday.

A bag full of sweet treats is always nice. Both big and little party guests love a favor bag of goodies.One of the most fun and festive is Halloween bark This can be made with white,tinted, dark or milk chocolate as the base. Candy corn, whether the traditional or new salted chocolate from Brach's is a definite add in.Popcorn is another . Many recipes call for caramel but just plain popcorn would  be better to prevent the bark from becoming too sweet.Some party givers add Oreos but plain chocolate wafers give the chocolate burst without all that sugary creme For some fun toss in a dash of cayenne pepper, however, be sparing with it..For the orange chocolate add the tiniest bit of orange juice for some citrusy bite. Cranberries are another fun and colorful add in.Give a homemade bark a burst of saltiness by throwing in some crushed pretzels. Break the finished candy into small pieces that fit easily into a goodie bag. Dipped Oreos are another fun  nosh . Coat them in white chocolate and then , using a toothpick, draw faces on them with melted dark or milk chocolate or edible ink. This last can be bought online or at craft shops such as Michael's. Oreos can also be dipped in orange chocolate and decorated like jack o lanterns. Encase them up in black or orange saran wrap and then tie with a black or orange bow.

Halloween party favors can be savory or sweet. They're fun mementos to be enjoyed at the party or afterwards. They definitely more treat than trick!

Duck Aux Prunes

One of the tastiest fall dishes to make is duck. It can be cooked  a variety of ways, whether  braised or roasted. One of the best is the French way, avec prunes or with plums These add an earthy sweetness, perfect for the chilly days ahead.

David Tanis knows this and it seems he is a true duck lover as seen in yesterday's New York Times Food section. His A City Kitchen weekly column featured a meat , dear to many foodie's and cooks hearts - duck, He goes mad for the Five Spice infused mahogany lacquered ones  from Chinatown, He rhapsodizes about how duck is cooked in southwestern France, French home chefs take the large Musocvy duck whose meat is more like veal, is grilled like steak. Duck legs are used to flavor cassoulets or braised with red wine and prunes.The flavorful fat is used for confit.Mr. Tanis likes to braise the legs with fresh plums and red wine, preferably a dry one. The fruit may be a bit hard to come by right now. The big plump ones are going out of season so aim for the smaller, purpler Italian variety. What's left of them is sauteed in butter ad served with the duck legs.

Is this an easy dish to cook? Braising is a simple method. The meat is to be partially pan cooked before braising however. The legs need to sizzle and brown and then chopped onion is added for more flavor. Tomato paste is also included along with wine and  four cups of chicken broth. Mr. Tanis  does like duck Chinese style so there is the addition of clove, allspice, cayenne and star anise that are added in the first step . You can omit them if you want a more Gallic flavor.It's braised for thirty to forty minutes or until the legs are tender.At this time the plums can be sauteed in a separate pan. Mr. Tanis also garnishes with pistachios ,lemon zest, parsley ,and chives.

Duck is a tasty dish on its' own. Add spices and fruit to elevate it to another level. It becomes a truly magnificent dish, thanks to Italian plums and Chinese traditional spices.

The Chlie Pepper Bible - The Perfect Pepper Book

Peppers, both hot and sweet, are wonderful to put into any dish. They liven up everything , from simple salads to tame drinks. Now there's a new cookbook celebrating them and their long history.It's a great addition to any home chef's library.

Judith Finlayson wrote The Chile Pepper Bible (Robert Rose Press) that' has both savory and sweet (!) recipes featuring all sorts of peppers. She is the author of many cookbooks that center around slow cooking, dips and salsa along with vegetarian cooking and appetizers.This latest is a dazzling amount of recipes that range from salsas to ice cream. Many home chefs refuse to cook with any kind of peppers, fearing the heat may be too much. This book alleviates all fears. Ms. Finlayson opens up the book with a detailed picture guide on every pepper grown on earth. She also gives us the Scoville scale which measures the levels of heat or fieriness..It was created in 1912 by William Scoville , a chemist who determined how much sugar water it takes to neutralize the heat. It takes 5,000 drops to neutralize a jalapeno pepper  so it would be classified as 5,000 SHU or Scoville Heat Unit. This is what I love about the book,It has so many nuggets of information and history. She writes of how peppers became a staple of various regions, from India to England, and from America to China. There is an interesting history of Tabasco Sauce along with the chemical breakdown of capiscums.  The last surprisingly links them to the vanilla plant.

 There are many international recipes since peppers are universally used in all aspects of cooking, The recipes are divided into sections , from appetizers all the way to dessert. Each has a good amount of recipes to try The appetizer section has such diversity as the Southern classic deviled eggs with cayenne and pickled bird type peppers to  the Korean kimchi patties with a chili paste dip.Soups are also represented in the book and there is a variety to choose from. Home chefs will love making Bermudan Fish Chowder along with the famed Chinese Hot and Sour Soup, redolent with red finger chiles and sliced onions and scallions.Meat lovers will enjoy the recipes for Brazilian feijoada, Turkish style stuffed peppers and Catalan meatballs.There is also Ms. Finlayson's version of Kung Pao Chicken given a kick with the addition of cayenne peppers.If a whole meal made with heat is too daunting, there are plenty of side recipes.Try her recipe for the Indian based Spinach and Tomato Dal, a flavorful chickpea paste livened up with Kashmiri ground chile pepper.Her paprika laced Home Style Hash  Browns will liven up any weekend brunch, The most surprising are the dessert and drink recipes.Pecan pie along with spicy orange coconut ice cream gets a jolt of fire along with tomato drinks.

The Chile Pepper Bible is a great cookbook for those who to add heat and spice to their cooking and baking. Home chefs can experiment with recipes from all over the world and create spicy and interesting dishes and even desserts. It's an exciting and interesting must have for any kitchen,

Making Your Pasta Blush

Homemade pasta is exciting on its own. It's fun to make and a treat to taste. Now imagine adding color and more depth to it and you have a truly interesting dish.It's easy to do  - and brings lunch or dinner up another notch.

David Tanis experimented this and wrote about it in his  A City Kitchen column in today's New York Times Food section.Handmade or home made pasta is one of the simplest preps ever.It's just a mix of eggs and flour, mixed together and then kneaded to form a thick dough. It's usually then rolled out and cut or put through a pasta machine to be cut into ribbons or sheets.The result is a yellowy spaghetti or fettucini ,a perfect base for a homemade marinara or creamy Alfredo sauce. Yet is it enough? Does it need more?Mr.Tanis believes so and has a number of suggestions. A colored pasta not only zings up the dish but adds another layer of flavor. Green pasta can be made with pureeing fresh spinach or chard to the recipe. It gives the usually eggy tasting dough a garden fresh taste. Herbs, always included in any Italian dish, can be respun into a batch of angel hair .Add parsley , rosemary and sage to any dough for a speckled , light green result  that's perfect for any Spring dinner.Saffron not only gives a rich , golden hue but also a distinct flavor that 's great with any seafood sauce.

The recipe that Mr/ Tanis gives is for a peppery, red pasta, redolent with Hungarian paprika.cayenne and pimenten.It's a rusty looking pasta that he teams up with sweet vegetables. The reason behind this combo is that the two opposite flavors compliment each other,All together there is a heady dose of hot spices in the dough.It's zingy enough  so it needs a mellowness to tame it down a bit. Mr. Tanis pairs it with butternut squash along with pancetta for some meat and saltiness. Ricotta gives the sauce  a creaminess. This could also be reversed and made into a ravioli with the squash mixture inside a hot pepper dough.Another idea is serving it with an arrabiata sauce for sheer heat or with lobster for a spin on seafood version. Today's masterful recipe could also be reversed with a butternut squash pasta and a spicy sauce.It's just as easy to make as the hot pasta, and the result is a lovely orange fettucini or bucatini,if you like red colored pasta without the heat , then try a tomato based  or red pepper based one. The first requires two tablespoons of tomato sauce added while the second just needs a small unseeded pepper. For a scarlet pasta, try adding half a cup of cooked beets.


Pasta doesn't doesn't have to be bland both in taste and in flavor. Whip up a batch of spicy red or Springy green for a different spin on a classic dish.It's fun and colorful.

Add Spice To A Cold Night

There's a nip in the air nowadays. It leaves us shivering and wanting something hot.Why not bring heat to the dinner table in the form of different spicy dishes?They could be classics revved up or exotic fare peppered with different blends of spices. It makes for an interesting and delicious chill chaser.

One of the most classic spicy dishes is chili. This can be tailored to everyone's tastes. You can create a mild one with just some cumin and cayenne pepper. For more fire , add spicy sausages and jalapeno chilis.Ancho chilis can also spike it to another level.  Another way of creating a tongue toasting dish is  creating the chili the night before and letting the fire from all the spices kick in.Make a huge batch  and then freeze some for easy future meals during the busy Christmas season. Another spicy dish that can be made in huge amounts and frozen is arrabiata or translated "angry" sauce. This is a classic Southern Italian one that goes great with any kind of pasta from penne to angel hair. Its'  heat comes from the addition of crushed red pepper flakes to any tomato sauce. You can also add the pepper to meatballs too for more bite.

Indian food is know for its' variety of spices and dinners.Curry is always a crowd pleaser and can be made with traditional blends  of cayenne, curry spice itself along with cinnamon and paprika.For true flavor try dahl. This is a mixture of fresh ginger, jalapeno and lentils mixed with tomatoes and served with naan bread.Another cuisine known for its' heat is the Chinese Sichuan. Located in the center of the country, the region is famous for its' varieties of fiery peppercorns. Try making spicy dumplings spiked with them or better yet a peppery chicken or beef dish.The cuisine is big in chilis too and these figure prominently in a boiled beef with hot sauce.This last is so hot that the recipe does come with a warning.

As the temps drop ,it's time to create dishes that warm the heart and body. Try a fiery chili or a spicy Sichuan dumpling to shake off that cold. It's and fun and tasty way to get toasty.