Thanksgiving Words

 There is all sorts of advice for tomororow's big feast. Should home chefs and host take them seriously? Yes and no.Advice is I just that - advice.Take what makes sense and use it.

That was the main article of  today's New York Times Wednesday Food section.New contributor Tanya Sichynsky . the paper's food and cooking sections editor gathered all sorts of gems and nuggets/Should they be followed?Maybe.Maybe not. There are sixty-one points to argue or agree with.  There is the Guest List. One , from Becky Hughes of Where To Eat suggests inviting someone you don;t like that ex or old high school bully. That's not going to work for a huge amount of people. A better suggestion regarding guests is everyone ,including family, should wear name tags. This is a good idea from Luke Fortney , also of What To Eat. There is also Vibes Management - with the best advice - from fashion designer Rachel Antonoff,. Don;t wear anything with a waistband. Everyone ets too much.Loose  comfy clothes, casual or Friday casual should be allowed and worn.Also please accept help.This is from Kia  Damon, recipe developer and chef. If someone wants to clear the table and wash dishes, let them.Chefs should have a moment of relaxation after a heavy day of cooking and prep.

Then there is the bird. Surprisingly a few have suggested other fowl.Melissa Clark suggests duck. She doesn't give a reason why but maybe it;s because the skin can cook up crispier and more burnished than turkey.If turkey isn't liked, then there is chicken. Another Foo section writer, Ali Slagle suggests having two of them. They're easier to store in the fridge.The meat is also juicier which means no dry areas like with turkey. There's also no spatchcocking.This from Katherine Lewn , the owner of BigNight.This method has been done to death.Yes, the meat is well cooked but it's a flat bird. Who wants a flat bird? The sides are also up for discussion too. Challah makes the best stuffing according to the author of this compilation, Tanya Sichynsky.It should be homemade too.Of course there is the marshmallow on yams debate. No, as per StacyMe Yan Fong, author of Fifty Pies and baker. Speaking of sweets what about those ubiquitous pies?There are two camps on this. Pro pie is Eddie Huang, chef , writer and director. Then there is the anti pie crowd.Vaughn Vreeland, who hosts Bake Times nixes it. Panna Cotta can be made according to Paola Velez, pastry chef and owner of Bar Provencia.

So what makes a good Thanksgiving. Everything a home chef wants it to be. A dinner shines when a chef shines. Only he and she can make it sparkle and memorable.

Try A New Cooking Tradition This Christmas

 This Christmas do something different. break away from your usual recipes and try something new. It's a fun way to experiment since it'll be just your family. Go wild. Have fun.

If you're used to traditional American fare, then think of other cuisines. If the family loves sushi, then why not make different rolls for the family to enjoy. All you really need is a sushi mat a small woven mat that you roll the rice and seaweed. Fill with such favorites as tuna , and crab adding in sliced carrots and avocados. . If you want you can add some tempura. The batter is easy to make.It's a simple mix of cornstarch and flour mixed with beaten egg and seltzer. Most of the time tempura is vegetables, but you can also dip shrimp in the batter and fry it the traditional way or in an air fryer. Be very festive and serve warmed saki as the drink.Thinking about something hot and spicy to warm up? Indian food is a great idea. Choose recipes from Diwali , the Festival of Lights. or Holi , the Spring festival. Try a pork Vindaloo a mix of stir  fried pork cubes zinged up with a masala paste, along with ginger, chilis and coriander paste. Another holiday special is biryani, lamb spiced with onion and garlic along with ginger. Yogurt is added for a creamy texture. Serve with warmed and crisp naan . What would you drink with this? Indian wine, which comes from various wineries around the Subcontinent.

If you have Northern European heritage, then go with Southern European dishes and vice versa. Southern Italian both here and in Italy fill their holiday tables with platter of homemade ravioli and lasagna. The kids would definitely appreciate a Christmas dinner like this. The North of Italy gives a much more complex cooking experience (It is where French cuisine originated). Try Vitello or veal in tuna sauce or a braised veal dish with various greens.Another dish is anchovies with the traditional salsa verde. On the other side is northern Europe with Germany which is really the birthplace of Christmas traditions.A hearty and delicious dish is sauerbraten , rump roast marinated with a blend of red wine, vinegar bay leaves and gingersnap cookies (yes!) along with sugar and peppercorns. Serve with the famed dumplings kartoffel  kloessen, made with russet potatoes and croutons or gingersnaps inside.  You could also have air fried bratwurst with sauerkraut for a more informal holiday meal. Scandinavian Christmas meals are often lush affairs. Think roast pork or roast duck served with red cabbage and brown sugar potatoes.

Break away from tradition this Christmas. Try an entirely different cuisine for the family. It'll not only be fun but delicious too.

A Spin On Cassoulet

One of the most comforting of all foods is the French winter classic cassoulet. I'ts a hearty but sometimes labor intensive stew that is a melange of meats and beans. It can be tiring to create however there's a new spin to make the dish easier.

David Clark realizes this and gave it his twist in yesterday's New York Times Food section. His column, A City Kitchen has this new recipe along with a first course and a neat dessert. It is the duck that stands out , though. He slow roasts duck , serving it with mashed white beans sizzled herbs and olives. It's more of an Italianate spin than French. There is rosemary which the original recipe does not have along with green and black olives. As for the duck, Mr. Tanis suggests using only the legs and recommends the Moulard breed, a plumper hybrid of the every day duck. The legs are topped with peppery arugula leaves dressed with lemon and salt. To change it up a bit sub in broccoli rabe. Instead of putting everything into a cassoulet pot or Dutch oven, use a sheet pan for the legs to achieve a nice, crispy skin and tender moist flesh, similar to confit. The beans are still cooked with onions as in the original recipe along with cloves and garlic. They're then mashed with some of the bean liquid and resemble mashed potatoes. (A potato masher is used for this). You could even serve these with roasted chicken too.

As for the first course, Mr. Tanis decides on seafood, namely clams.They're simply steamed and then served with a garlic parsley butter and lime for zing. The butter is actually used for escargots  - snails - but work perfectly with  the clams. It's a mix of unsalted butter, freshly chopped parsley and garlic. The blend is then melted and cooked with lime zest and lime juice. The clams themselves, little necks, are cooked with leeks and white wine.Another alternative is raw oysters on a half shell. As for the dessert, Mr. Tanis goes somewhat light with ricotta paired with a  rhubarb , ginger and cardamon sauce.It's a spin on the Mediterranean treat of the cheese drizzled with fresh honey. Ginger and cardamon  pods are cooked with sugar and water to form a spiced syrup. About a pound of rhubarb is used for this. If you're wondering where to get it so early in the season, check Wal-Mart or Whole Foods. The mix is served on a wedge of ricotta and decorated with pine nuts or pistachios. As for what wine to serve with the whole dinner, try any of the reds such as Tuscany's Chianti Classico or Brunello de Montalcino.

If you're craving cassoulet but don't want the hard work, consider this recipe with or without the first course and dessert. It's an easier way of enjoying duck and beans . This is a simple cook with a deliciously complex flavor.

A Whiff Of Citrus

This is the time of year when pumpkin spice and maple reign supreme flavorwise. However we're all overdosing on them right now  as the two saturate everything from coffee to even butter!. A summery whiff of citrus would be good right now. Luckily we can still get lemons, limes, and oranges and create refreshing sweet and savory dishes.

The inspiration came from Melissa Clark's A Good Appetite column in Wednesday's New York Times Food section. Her take on lemon cake has almonds plus a glaze. No mace or cinnamon or cup of maple syrup inn sight.What is truly interesting about this recipe is that the lemons are boiled not zested or juiced. However she missed the zest's light flavor so she added it.There is also a lemon glaze, made with more fresh lemon juice. She has made it with a combination of lemon and lime juice.A lime cake is another breezy choice.It's an easy mix of a regular scratch cake with the addition of fresh limes and fresh lime juice.Some lime cakes also have the addition of lime gelatin to enhance the flavor as well as the color. You can use these recipes however a more natural recipe is the one with just the fruit itself.Lime cookies utilize the fruit's juice and these are a refreshing change up from the usual fall cookie .Oranges are another citrus that add to any dessert. Make a refreshing mousse  with them , perfect after a heavy Sunday roast.Orange buttercream icing will liven up plain vanilla cake or cupcakes.An orange pound cake is a great fall bake, perfect to take as a holiday dessert.

Citrus can play a huge part in livening up savory dishes. Lemon chicken is one of the most famous savory dishes that is boosted by citrus.It only requires a tablespoon of lemon juice. Roasted chicken can also get jazzed up by stuffing a lemon inside the cavity and brushing a mix of lemon and garlic on the skin. Potatoes can also get zinged up with the fruit. Mix it with mustard for a fun shake up to a classic side. A squeeze of fresh lemon juice  makes broccoli and green beans sparkle with flavor and is a nice change up from the usual butter and cheese sauces. Lime is always associated with Mexican cooking.It livens up chicken and beef fajitas and can take guacamole to a whole new level. It's also great with seafood. Think grilled shrimp with chili and lime for an eye opening combo. For a low calorie , yet flavorful meal, grill salmon with a basting of lime ,cilantro and honey. If you want a sweeter flavor, think oranges. The most famous is orange chicken is the Chinese version, spiked with ginger, vodka and the Chinese wine Shaoxing, Of course the most famous is duck a l'orange which is a melange of flavors from fresh orange juice to coriander and cumin. Scallops are also good with an orange marinade. The bright citrus flavor enhances the fish's inherent sweetness.

Use any citrus fruit as the antidote to all that cinnamon and maple. A dash of lemon, a squeeze of lime, and a squirt of orange presents a refreshing change up to sweet and savory dishes. Try them today for a zestier , breezier taste.

The Greatest Book Of Grilling

Despite the cold temps and occasional snow flurry , it's Spring and that means grilling season is here.It's time to get the grill ready to go.before you do , there's a phenomenal book , chock full of all sorts of on the grill recipes , from appetizers to even dessert - yes, dessert!


Char-Broil's Great Book Of Grilling (Fox Chapel Publishing 2018) is a compilation of recipes from the folks at Char-Broil Grills.The company is well known for its' wide variety of gas and charcoal grills along with electric and portable ones. Charbroil also has an extensive line of both oil-less fryers and BBQ smokers. The company is also innovative, creating a line of hybrid grills that incorporate both gas and charcoal. Charbroil is all things outdoor cooking so it makes sense that they have a cookbook all about the cuisine. Novice grillers will appreciate the first chapter which explains everything  from the difference between barbecuing and grilling( the first is a slower method of cooking),to infra-red frying.A big plus are the cooking table times for the various meats and fish. Following this , there should be no under cooked meat . There is also pages on pantry essentials such as brown sugar and ketchup and tips for creating the best tasting burgers, chops, wings and even fruit slices. A very important section is dedicated to grill safety.It's full of such wise tips as grill in a well ventilated area and wearing "safe clothes" such as no hanging shirt tails, frills or apron strings.Another  important section is grill maintenance and how to clean the various grates with different cleaning implements and soap.

The recipes are mouth watering. Carnivores will drool over the Bloody Mary London Broil which is London Broil with zippy Worcester sauce and tomato juice along with the Montreal Grilled T-Bone which comes with a fiery Cajun sauce. For tradtionalists there is beer-can chicken.It comes with two rub recipes, one spiked with cumin and coriander and a fiery sweet one, rich with sugar and cayenne pepper. There's the simple but packed with flavor with Grilled New York Steak.It's just brushing them with melted butter or oil. Poultry lovers will also enjoy the grilled duck breasts with sweet potato fries and BBQ turkey wings cooked over cherry wood chips. Pork and lamb are also represented Affectionados will enjoy the pulled smoked pork with the tongue seairng mop sauce and lamb chops with rosemary and cumin. For those who prefer seafood there is the delicious rainbow trout stuffed with lemon, shallots and herbs.A tasty twist on a salad is Cajun grilled mahi-mahi with avocado slices.Sides and desserts are also here, with some component being cooked over an open flame., A pool party would be more fun with  grilled and stuffed potato skins or grilled scallops with prosciutto. End with grilled peaches with raspberry puree or grill baked chocolate chip cookies.

Before you know it, warmer weather will be here and that means firing up the grill.Have the Char-Broil Great Book Of Grilling on hand. It's loaded with recipes that will keep your fire going until tailgate season!

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.

Springy Sauces From San-J

The warm weather is here and that means barbecues and sauces. San-J, creators of gluten free soy sauce has come out with two zingy sauces perfect for the grilling season. They will liven up any cook out and give that special oomph to any meat or fish.

San Jirushi or San-J is one of Japan's oldest soy sauce manufacturers. The company was started in 1802 by the Sato family. Their sauces derive from ancient recipes for miso and tamari or soy sauce. Unlike American brands that dilute theirs with wheat which means there's also gluten in it as well. San J has always made the purest sauces using only one hundred per cent soy. This creates a richer sauce with a smoother flavor and texture. Now they're expanding into sauces - perfect for the upcoming barbecue season. Like the other sauces they are gluten free, perfect for those who suffer from celiac disease.The flavors are varied, from Thai Peanut to Mongolian to Szechuan. I like their sauces tremendously, especially for turning boring chicken and soy nuggets into exciting eats.The Sweet and Tangy has a tropical fruit taste , ripe with pineapple and the tang of garlic. The Orange sauce starts out with a burst of sweet orange followed by a nutty aftertaste. This is due to the addition of the fermented tamari sauce . Another reason to like both sauces is that they're made with organic ingredients like apple and pineapple juices for the Sweet and Tangy and orange juice and organic honey for the Orange Sauce.

Home chefs are going to go crazy over the many different dishes they can create with these two sauces.The Sweet and Tangy is perfect for any chicken recipe.Think kebobs marinaded in it
along  with extra pineapple juice for a sweet South Pacific treat.Marinate diced chicken, green pepper strips and pineapple chunks in the sauce foe two hours. Layer on six inch skewers and grill. Have a bowl of the Sweet and Tangy on the table too for dipping. You can also make Polynesian shrimp this way too.Another fun idea is having the sauce as a dip for  barbecued  jerk veggies, chicken and shrimp . can get a sweet spike from the sauce too. Pork is a great medium for  this sauce and the Orange Sauce. The pineapple juice or orange juice enzymes will be perfect in tenderizing the meat. Marinate a one pound  roast with half a cup of the Sweet and Tangy  before roasting. Orange sauce and duck go together and home chefs can make an exotic outdoor cooked  version of duck l'orange.Instead of making an involved  sauce use San-J's Orange. It can also be used on Cornish hens along with chicken breasts to create tasty, crisp and sweet barbecue.The sauce would also be good slathered on chicken wings and also as a dipping sauce for them.

The barbecue season is fast upon us . Try San-J's Sweet and Tangy and Orange sauce to liven up those kebobs and wings along with outdoor roasts.It's a tasty and exotic spin on American cook outs.

The Outdoor Cooking Issue

Hot weather brings out the primal in us and that includes how we cook. Home chefs get the urge to roast over coals or an open fire. It is the most basic way to roast any kind of meat  -and, without a doubt  - the most delicious.

The editors at the New York Times Food section realized this and dedicated today's issue to everything grilled , from duck to taters.There are some great articles on how to create a fish boil  (more on that tomorrow)to cooking game on a stick. All the regulat contributors have given some interesting recipes. Melissa Clark, of A Good Appetite gives us a one  from her parent's  Depression era experience .It is simply taking potatoes and roasting them on a bonfire. Her parents then took  the recipe and adapted it to their living room fireplace.  The end result is a charred and well cooked spud . The inside is a nicely mushed flesh that deserves  gobs of butter and salt. Ms. Clarks' parents ate them plain which is fine too.The wood smoke flavor stays with the potatoes and imparts a rich smoky flavor. David Tanis of A City Kitchen gives the perfect barbecue side - baked beans. These came  from his first  summer job as a ranch hand. It's a simple dish made with pinto  beans and onions. Bay leaf, bacon - of course - and paprika give the dish its' much beloved flavor.This can be made on a stove top or over a fire in cast iron pot.The beans can be made two days in advance if you have a busy grilling day.

Then there is the catching, cooking and eating. Newcomer and owner chef of the famed Spotted Pig and John Dory Oyster Bar April Bloomfield give an interesting recipe for smoked bluefish salad.Her catch - the popular bluefish -is then smoked over heavily scented chips like hickory or mesquite.The bluefish is then flaked for the salad.Bibb lettuce is the base as tomatoes , onions and eggs are also added. Homemade buttermilk dressing is then drizzled on top. It's a great way to have the bluefish instead of grilling it to reduce the oiliness. ANother intriguing one is Steven Rinella's piece on roasting meat on a stick. This is a more involved cooking method that involves forked and straight sticks. The fire is also made from sticks , namely deciduous trees such as apple cherry, alder and mesquite. The meat used is duck and it is salted with coarse salt after it's been spatchcocked or splayed open. This is not a quick method. The duck must be cooked over an open flame for forty minutes. Chicken takes an entire hour. A quicker cook is just chucking the meat on hot coals as two food writer brothers Matt and Ted Lee did.This is imitating what President Dwight D. Eisenhower did They give a large steak a flavorful coffee- chili dry rub and the it is literally flung on hot natural chunk charcoal.In ten minutes time you have a tasty , fat free - it melts on the coals, cut to enjoy.

The warm weather brings out our Paleo side. We want the fire roasted taste of any meat- from fish to fowl to beef. Luckily we have The New York Times Outdoor Cooking issue to hel[ us get in touch with our primitive cook side..

Chengdu China's Gastronomy Treasure

when you hear about the center of gastronomy you would normally think of Italy or France.Yet there's another capital, and it's Chengdu in the Szechuan region of central China.The best food in China, and perhaps Asia , is found there.The area famous for it's fiery peppercorns' is also known it's variety of gourmet dishes both hot and mild.Eating in Chengdu is like dining in Lyons or Milan.The food is amazing with interesting fillips and dashes. Chengdu is located smack in the center of China's most central Provence.Szechuan cooking hit the US almost forty years ago,adding zest to the Americanized versions of Mandarin and Cantonese cooking.Fire and heat came into fashion and Americans were now buying woks and cookbooks,imitating the spicy dishes .UNESCO declared it the city of gastronomy in 2011. Townspeople brag about it and rave about the dishes.Typical Szechuan cuisine can be most spicy and sweet.Tea smoked duck is a mild ,and addictively sweet dish made up the foul smoked over tea leaves and camphor twigs.It's an elaborate process that involves rubbing the body inside and out with camphor leaves,Sichuan peppers, Chinese rice wine.After this, it 's quickly blanched in hot water to tighten the skin and both towel and air dried..It's then smoked in a wok, with black tea leaves and deep fried to a mouth watering crispiness.Another drool worthy dish Kung pao chicken is also from there.It's a spicy stir fry that has chicken mixed with peanuts and chopped chili peppers.However the most important ingredient are the fiery Szechuan peppercorns that give it it's tongue numbing hotness. Chengdu also has garlicky dishes featuring all sorts of meats and veggies.Hot pot is a favorite and made by every family.It has meat ,along with leafy vegetables and dumplings.Fish and mushrooms are sometimes added as well.A dipping sauce is also served for the solid ingredients .Hot pot is more of a winter dish and the recipe varies from family to family.Twice cooked pork is another treat involving pork bellies.It involves a long cooking process where the pork bellies are first simmered with spices and jujubes.This last is not the famed movie candy but a Chinese date of the same name.It is then wok fried in a small amount of oil with napa or celery, cabbage, bell peppers or scallions.To add to this fieriness is water cooked meat and veggies.It's a kind of boiled dish and then fried with oil and peppers along with dried chilis. To some food snobs France and Italy are the gastronomic centers of the world. Yet there is also another famed area,Chengdu,China.It has given the world interesting and mouth watering dishes, worthy of any picky food critic.

Dynasty Of Duck

If you want an elegant spin on your holiday meals then try duck.It is a notch up from chicken and turkey and makes for an elegant platter.It may be more labor intensive but the result is a tasty ,tender meal with a burnished,crispy skin.It will be the dinner family and friends will talk about all year long. David Tanis had decided to tackle the bird in yesterday's New York Times Dining section.His A City kitchen gives a primer on how to cook stand what sections are the juiciest.Many people are daunted by duck.After all it's the most complicated of poultry to roast.Some people slow spit roast it.This takes five hours but does give a bird a crackling skin with tender meat.The problem is staying outdoors with it during this weather.Forget Chinese style.Yes it gives you a magazine worthy bird but the cooking process involves everything from air drying ,steaming and then work frying. The best way is using an oven.French chefs and home cooks twice roast it.This means initially cooked until the breast is medium rare.It's then carved from the body and set aside.The duck is then returned to the oven so that legs are crisped before eating.Mr.Tanis prefers just oven roasting the whole bird.Sinced the bird has a high fat content ,it will smoke.Mr.Tanis also recommends dismantling any smoke alarms because they will go off.Also keep the oven fan on too.This draws the smoke out of the kitchen.Roast it for only two hours at about 350 degrees .he seasons his with orange zest and Ginger ,a more sophisticated spin on duck a l' orange.You could also just season with sea salt and fresh ground pepper too.Serve with simple dishes like mashed squash or Brussels sprouts. Try a roasted duck for an eye catching holiday meal.It is more elegant than the usual chicken or turkey.Duck is a tasty change that ' s also memorable too.

Forbidden Foie Gras

Can a state ban certain foods? Surprisingly yes ,as in the case of California versus pate lovers. The Golden State is getting more animal friendly by banning the delicacy, elating animal and geese lovers and enraging foie gras enthusiasts. It makes for a not so pretty stand off.

This was the topic of an article and debate in today's New York Times Dining section. The piece, written by newcomer Jesse McKinley, tells of the battle that is waging.As of July 1st of this year the delicacy will be banned . The bill, drafted by former California legislator, John Burton  likens the  centuries old practice to water boarding and female genital mutilation along with medieval torture. Animal rights activists are ecstatic over this. Chefs and gourmets are fighting it despite the fact they have less than three weeks to push for an overturn.It will not be easy. The Humane Society of the United States is also pulling for more protection of other animals such as calves, chickens, hens and cattle. Our dietary habits may change for the better because of this. Already New York and Hawaii are thinking of similar foie gras bans too.

In the meantime chefs are making lush "last meals" using the liver.There will be sumptuous dishes served at various restaurants throughout the state. A restaurant in the famed posh town of Pebble Beach offers a seven course meal  with all the courses revolving around foie gras. It costs $200 and does have a lot of pate enthusiasts lining up for it, Goose liver is a very versatile medium to work with. Chefs like the fact that they can saute it, along with serving hot or cold.It' has a butter soft texture and can be easily molded into different shapes. Most cooks use it in sauces. Of course duck liver can be used in its' place as many chefs are already doing such. However duck liver doesn't have the smooth taste or silky creaminess that the other has.

Will other states forbid this delicacy. Much to the chagrin of gourmets and gourmands, it is leaning that way. Yet it saves the geese - which is a big plus. Besides the liver is too rich anyway,

Rare Birds

For those who think turkey is the most exotic bird on their menu,  it;s time to discover game birds. These are wonderful and also very flavorful alternatives to the usual poultry choices. They can be roasted or baked . They can even be made into burgers and wings.
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If you‘re having qualms about cooking wild birds., then start with the tame duck or even Cornish game hen. Duck is easy to make, and delicious roasted. It can just be served with a sprinkling of sea salt and pepper or glazed a l’orange style. You can also try your hand at Peking duck or even grilled, duck. The meat is a little fattier than regular chicken and turkey and might come off as oily or greasy. Another choice is Cornish game hen which are basically a miniature chicken. They can be infused with lemon and rosemary or be glazed with a fruit based glaze for a lovely lacquered look. These too can be roasted and served with a wild rice or some new potatoes.

For the more adventurous there are pheasant, partridge and grouse. The first can be bought at specialty stores in the US where the second is more popular in the UK, primarily England and Scotland.Pheasant and partridge have a taste similar to both chicken and turkey, with partridge being the gamier of the two. Grouse tastes like them but it can be dry and stringy.Most chefs recommend basting it in butter to give the mear  a juicier, richer flavor. Any of these can be  either roasted grilled or slow cooked.  They can also be cut up and make into stews or even bits for grilling. Most chefs, both home and professional serve two or three of them roasted , with sidess uch as rice pilaf or possibly egg noodles in a creamy sauce. You can also have them with root veggies , similar to an English countryside dinner.

Try a different type of bird if you're tired of the usual chicken or turkey. A game bird suits the bill nicely and provides you with  an interesting taste. They're far from being just being ordinary - they're a different breed worth trying.,

The Best Romantic Meals Ever

Romantic meals are not only for today, Valentine's Day but for all year round. A home cooked meal is a good  way to celebrate anything from an anniversary to a weekend without the kids. The best part is that it doesn't have to be an elaborate one. Sometimes just a simply made dish says it all - "I love you."

Everyone thinks that the more elaborate the prep, the better the meal. Not so. Sometimes just grilled chicken or pork chops is the perfect meal for two.Make these more exotic and romantic by adding an easy pilaf or couscous as sides. Another way to go is homespun. A small or indvidual shepherd's pie  is a lovely dinner as is fried chicken, gravy and biscuits .Want fun? Then think dimsum - Chinese dumplings filled with favorite meats and veggies. These can be fried or steamed.Whatever way they're fun to make and eat - especially with chopsticks.

Some people love to create an elaborate meal for their beloveds. Pasta is always a good choice .It's a sensual feast .with delicates aromas and flavors. There's nothing like a homemade fettuccine with a creamy Alfredo sauce or spaghetti with a lush, Bolognese sauce. For something different try a linguine with clam sauce.It's the perfect romantic meal no matter what the season. Cornish hen is another good dinner for two choice.It can be served elegantly with a wild rice stuffing and new potatoes.A small roasted duck is also great for dining in.Have it with a plum sauce and sauteed veggies.

Today is definitely the day for a homecooked romantic meal. However a romantic meal can be made any time of the year. After all love is year round  - not just one day.

A Change Of Menu

Change is good , especially when it comes to menus. After all diners get bored with ordering the same old food when they visit a restaurant. Chefs probably tire of making the same dishes day after day, and night after night. That;s why Dave Beran's Chicago based restaurant , appropriately named Next is popular. A dish doesn't stay on the menu for long . In fact the eatery changes all its' dishes to give Next a new feel and does so every four months.

This was the topic of regular contributor Sam Sifton's article in yesterday's New York Times Dining section. Eating at Next is more of a theatrical experience than a culinary one. The place never takes reservations. It has no phone anyway.It's by ticket only. The menu is far from being a traditional one. it focuses on certain themes. One recent one was la Belle Epoque celebrating the foods of a turn of the 19th Century Paris where the work of Auguste Escoffier was explored. This was a nine course extravaganza that featured the lush and decadent dishes of the era. There was turtle soup and truffled egg custard. there was also lamb and chicken along with duck finished with a chocolate bombe filled with a coffee semifreddo and mignardiese which were the petit fours of the time. Drinks of the era,port and claret were served too.

The current theme is Thai and with it all the bright colors and flavors that make up that cuisine. However it's not an homage to authentic Thai food but to the restaurants that everyone orders from. There was the famed pad thai, ubiquitous on any menu, with its'silken noodles and crunchy peanuts. Papaya salad was also made as was a delicious beef cheek curry. There was also a Penang take out curry too. Desserts were innovative with a watermelon and lemon grass consomme along with coconuts filled with corn pudding. This menu will only be in place for a few months. The next theme may include a World War II menu or something lifted form a children's book (maybe Alice In Wonderland or Green Eggs and Ham?)

Next is what other restaurants should strive for.It's innovative in its' theme menus and changes. Entertaining as well in the way it can pull it all off and leave guests hungering for more.Let's hope it influences other restaurants from New York to Los Angeles with its' constant changes.

The Famed Languedoc Region

French regional food is always the best. It reflects the people and their centuries year old recipes. it also represents the land and waters that fresh veggies, organic meat and newly caught seafood come from. This is certainly true in France's Languedoc area, a beautiful section located on the Mediterranean.

Languedoc has always stood in the shadow of its' more famous neighbor, Provence. Foodies go mad for Provencale cooking,from its' bouillabaisse to its' saffron infused sauces. However Languedoc, the region to Provence's east also has some amazing dishes as well. The most famous is cassoulet, that delicious melange of duck and pork, beans and tomatoes. Wild boar is another popular dish being served in the more mountainous and sometimes chillier areas of the region. Confit du canard is another well loved recipe using duck legs poached in their own fat. Truffles also abound here.as so lives. The Langdociennes make a tapanade using olives form their
hillsides. Seafood is also popular and a fish stew . bourride,is made with aioli , the garlicky mayonnaise.

The region also has some amazing orchards. Cherries, apricots and peaches are in abundance, here thanks to the temperate climate. Clafoutis is a thick buttery flan covering dark sweet cherries. 9thanks to the Spanish influence on the regions' most western border) . Almonds figure big here too,. although most Langdociennes would end their dinners with some fruit and possible blue cheese . Blue cheese originate here and they region is proud of it. France's famed lavender honey is also made in this region and is used in creating sweet, floral infused pastries.

Languedoc is every foodie and gourmet;s destination. it is a quieter version of Provence, Yet it's cuisine packs a punch. It has given France andthe world some of th e best known dishes from cassoulet to clafoutis.

March Winds Bring Hearty Meals

Just because Spring is right around the corner doesn’t’ mean that it’s time to go over to lighter fare. The month can still get blustery and cold. There will still be a blizzard or two up Old Man Winter‘s sleeve. This means that it’s OK to serve a hot and hearty meal for dinner or even for lunch.

This is the month for St Paddy’s Day and that usually means a rich and satisfying lamb stew. There are plenty of different recipes out there to try. Some require the traditional mutton and vegetables however you can add parsley dumplings or serve over polenta for a twist. Cassoulet, a cold weather favorite in France, is also a good March meal. This is a savory blend of sausage, duck and beans mixed in with spices and cooked sort of like a stew. It’s salvation after a day of chilling temps and sleet.
If course nothing beat s that ultimate comfort food -casserole. You can add a variety of ingredients from the staple s of beef. chicken and potatoes to beer and tuna. There’s nothing like a simple yet creamy slice of one, accompanied by a bright salad and some warmed dinner rolls. Unlike cassoulet, casseroles are pretty easy to whip up and enjoyed by almost everyone. You can vary the ingredients by making the meat ones for week days and if you ’re observing Lent vegetarian and tuna casseroles. Try a breakfast one for a weekend brunch with friends and family.
March has definitely comes in like a lion. To bear its‘ roars and snarls treat yourself to warm , hearty dinners. They’ll get you through the rough first days You’ll feel as content as a cat by the fire.