Pudding Time

 Pudding may be old fashioned but it 's still a great dessert. There's nothing like ending a dinner with it or just enhoying a quick sweet. You can go old school and make your own to get that down home flavor.

Puddings are usually sweet recipes in the US .However in Britain you could have savory ones like Yorkshire which is really a popover. and France  meat ones like salmon and foie gras or chicken liver. The ones here though could be custards or mousses. All countries have some form of it and during the Twentieth Century it used to be a popular dessert that was easy to whip up. surprsingly the word comes from the Latin word for sausage botellus and then the French changed it to boudin. it could also be from the German pud meaning to swell. A good homemade pudding has cornstarch in it ,acting as a binder. milk is added for creminess while vanilla and sugar flavor it.It's first boiled and then constantly stirred until the mixture thickens.It can be spooned into individual bowls or into one big one and chilled. for a richer texture and taste , use whole ream instead of milk. One of the best desserts is chocolate pudding.Make a really rich one using whole cream, and one half cup of baking cocoa. Add butter and vanilla for a fudgy flavor. You could add a tiny drop of mint  for  a fancier chocolate mint dessert.

Many go wild for a homemade butterscotch pudding. This is  silken treasure made with brown sugar heavy cream and egg yolks, The egg yolks are blended with the cornstarch for a silky  but thick constistency.  The brown sugar is cooked into a syrup with water along with salt.It's important for it to caramelize for both the color and flavor. Butter and vanilla are added to the finished product . You could add bourbon or brandy for a grown up version of this childhood classic. What about vegans? Can they enjoy a pudding that's as rich as the egg and dairy laden ones? There are vegan puddings that can be made with any kind of plant milk like soy or almond. Vegan butter may be called for for more flavor. The most important ingredient in vegan pudding is the same one in regular ones - cornstarch. This will help in thickening the mix. Add cocoa powder or brown sugar for a chocolate or butterscotch one. You could even toss in peanut butter which will give a creamy texture and a unique flavor.

A scratch pudding is a great dessert or treat. Make a traditional or vegan one for a truly unique sweet.It's the epitome of homemade goodness.

A Korean Pancake That Has Everything

 It's always a good thing to clean out the fridge.Yet don't throw out those odds and ends. There's a recipe that can make good use of them. A jeon or Korean pancake is a great way to use all those bits and pieces leftover.it's also a tasty snack or lunch too.

The great chef J. Kenji Lopez-Alt wrote about this Korean staple and fun food in today's new York Times Food section.  Jeons are kind of like egg foo yung save there's a flour base instead of eggs. You can basically put any kind of add in into the batter.As Chef Lopez-Alt points out they're basically made from wheat flour and cornstarch. It's the extras that make it. They can be stuffed with squid, oysters and scallions or with mung beans and pork as in nokdu jeon.  These savory pancakes can be made of wild green onions and a thin egg batter like Busan, Korea's Dongnae pajeon. It can also be flavored with kimchi, spicy fermented cabbage and gochugaru, Korean hot pepper flakes. One of the best that Chef Lopez-Alt has eaten was at  Manhattan's Hanjan where chef Hooni Kim shallow fried scallions, ramps chives and squid in a thin batter of cornstarch, flour, egg yolk, baking powder and water. You can use this batter mixture with different ingredients like cherry tomatoes and spinach, leftover broccoli rabe and kale. You can also sub in starches for the flour. Egg whites will cause the jeon to rise like a puffy omelet while using only yolks will tenderize them, Baking soda and /or carbonated water will give them lacier edges and a puffier interior.

Chef Lopez Alt gives his recipe, born from having sauerkraut left over in fridge. It had fermented to the point where upon opening it hissed and bubbled at him. There's also a red onion for sweetness and scallions. Add cherry peppers or pepperoncini for color and bite. Use sauerkraut and also a quarter cup of its' juice. Chef Lopez-Alt says ice cold water is a must and keep mixing to a minimal. As for the oil used, use either peanut, rice bran or soybean oil for frying. A wok is preferred for frying but a skillet also works too. The sauerkraut and its' juice are mixed with the the rest of the ingredients until there is no more dry parts. The pancakes are then fried. He also gives two variations . One is a kimchi, cabbage and mushroom one , rife with stir fried or sauteed cremini or shiitake mushrooms and the gochugaru instead of the peppers. The second is garlicky zucchini and carrots. The veggies are mandolined into thin matchsticks and then placed in a fine mesh strainer set over a bowl for fifteen minutes. The liquid is a sub in for the sauerkraut juice. In place of the peppers, used four minced garlic cloves. There is a dipping sauce for all three, made with soy sauce, rice vinegar, scallions,  granulated sugar and  toasted sesame oil.

If you want to clean out your fridge, make jeon, These pancakes  are a delicious ways to use whatever odds and ends you have. You can be creative  , with a can if sauerkraut or an array of fresh veggies. Have fun with this crispy flavorful treat.

Pie Time, sugar lemon juice

August means a bumper crop of fresh fruits. Cherries, apples , peaches and blueberries abound which means they're always at hand. This cornucopia of  summer's bounty also means enough fruit for homemade pie filling. There's nothing like a homemade pie bursting with rich rip flavors.

This was the subject of an article by Cathy Barrow in the New York Times Dining section on Wednesday/. She cannot pick a better time for pie filling because this si the high season for fruits. What's great about pie filling is that you can make it for now or for baking during the holidays. Another plus is that it's super easy to make and you don't have to rely on those tinned versions that are full of chemicals. You can enjoy a pie that is all natural from the crust to the inside.

This recipe is for blueberry filling but it can be used for any kind of fruit. The ingredients are simple.They're a mix of conrstarch, sugar lemon juice and of course the fruit of choice. Ms Barrow also give the option of almond extract and Grand Marnier for extra zing however it's up to you to add what you want. It's a simple boiling and then like jam , poured into sterilized jars. These are again placed in boiling water  and sealed securely with sealing rings. The filling can keep up for nine months.Most however are used way before that expiration date.

There's nothing more delicious than a freshly baked pie. Adding to its' rich flavor is a homemade filling with fresh picked fruit. The taste is amazing  - a perfect salute to the bounty of the summer