New Traditional Pastas

New traditions are forming every day, especially in food.One of the most striking is in pasta. Gone are the days when spaghetti or penne were made with Durham wheat. Now there are all sorts of flours going into traditional dishes.

One of the most famous and popular is  Banta. I bought their spaghetti  made from chickpeas.

The company has several different different types, from this and angel hair  to lasagna strips to elbow macaroni. There's even kid pastas from wagon wheels to alphabet. It takes about the same amount of time as regular pasta and tastes almost the same too. There is a slight chickpea aftertaste.

The texture too is the same  and didn't clump the way wheat based spaghetti does. The only disconcerting aspect is that the water foams up while boiling. This can be easily skimmed off. More traditional companies such Ronzoni and Barilla are also jumping on the band wagon.They're using vegetables such as cauliflower, carrots, spinach and tomatoes instead of beans. There's also their Super greens composed of spinach , zucchini, broccoli, parsley and kale. Barilla is also offering chickpea pasta too as well as red lentil. Red lentil spaghetti is a fun and healthy way to enjoy a traditional pasta.

Traditional wheat pasta is making way for a new type. It's much more healthier and even tastier. What's great is that you can make it as just as classic and delicious as the original ones.

The Start Of Barbecue Season

One of the best aspects about Flag Day is that it's the start of the barbecue season. Where else but to look to Germany where our barbecue staples originated. Stick with the standards or try some modern twists.

Of course there are hamburgers, originally from the northern port city Hamburg, located on the Elbe River. These are always tasty and over the years have had been changed with all sorts of spices and extras thrown into the original recipe. It calls for onion which gives the chopped meat that distinctive flavor along with dried bread crumbs and parsley. Egg is used for binding. What many American home chefs don't realize is that there is another flavor - an undercurrent of spice. It is nutmeg, usually one quarter teaspoon. There may be a debate about this  of whether or not to use grated fresh or bottled. That's really up to you and if you can get fresh nutmeg or not. (most farmer's markets do sell the nuts, they're about the size of chestnuts). A good dose of fresh ground pepper and a teaspoon of sea salt is also added. The onion must be cooked until translucent in a foam of butter (use a knob of butter and cook until a pale golden brown foam forms).Let the onions cool and add them and the other ingredients to the chopped beef. Cook until nicely browned on both sides.

Hot dogs or frankfurters are another German contribution. Unfortunately, they can't be made at home yet you can easily buy those that taste like the first dogs.Frankfurter Wurtzschen can be bought at German butchers in your area, This may take an extensive Google search  (although should it should be easier in the Chicago area) however if you're in the Bergen County area of New Jersey , then go to the Swiss Pork Store in Fair Lawn.. They make the most original frankfurters along with weisswurst, the creamy  , ivory colored wurst.  If you don't have one nearby then look into The Wurst Haus which comes out of Hermann, Missouri. They may be able to sell them to you. If not , then go for Nathan's which has the best flavor and texture. Another barbecue must have is bratwurst. These are delicious just grilled  and served with mustard  and sauerkraut. If you can make the last then do so, It is fermentation but it's one of the easiest ferments to do at home.

It's the start of the barbecue season. Go for the wursts , bratwursts and Hamburg steaks.Enjoy the originals.

The Perfect Cup

There's nothing like a good cup of coffee, especially espresso.The problem is not many know how to make it at home. Most have to rely on their local barrista to give them the perfect cup. Yet with the right guidance that heavenly brew can be created.

It was the main article in yesterday's New York Times Dining section. Matt Raichtel, a Dining newcomer had the fun task of not 0only tasting but being shown how to make the right cup of espresso.There are classes called Camp Pull A  Shot that last for four days  for making every kind of cup from creamy lattes to adreleine boosting espresso. Students, who range from barristas to the average joe(pun intended) learn the basics. They sample different beans  along with understanding the mechanics of La Marzocco Liena t a variety of espresso machines, Then they get to try their hand at it. Mr Raichtel did pretty well with it.He did have help though thanks to top barrista, Tristan Walach or as he's also known as Ant.

What makes a good cup? Both the beans and the steamed milk help however knowing how to run the coffee machine properly helps the most. Without the right stream of water ,espresso can turn out to be watery. Even the best tasting beans can have their flavor destroyed.With practice, however anyone can make a good cup. Properly steamed milk also helps too,The sugars in the milk have to cook and that usually happens at 135 degrees F.It makes for a sweeter taste. More or less it all boils down to grinding the beans properly and running water through it for 25 seconds.

A good cup of espresso is always a treat.If you can make it at home, it' even better .It just takes some work to make a tasty treat.