Ready For A Wild Weather Summer

 To say the weather has been acting up this summer is an understatement RIght now there are tornado warnings around the New York City metro area. Tropical storms and hurricanes loom . These all can be a breeze to manage food wise. It's just selecting the right foods to exist on.

Water is usually the first thing affected. Make sure you have plenty of bottled water . This can be used for not only drinking but for adding to soups and baby formulas. Make sure everyone - including cats and dogs have their share too for complete hydration. Should you also pack soda and juices? Yes but keep in mind that drinks like Coke and Sprite will also make you thirsty  so balance them with water. You could add flavored water enhancers to  Stanley cups or Bubba containers (your local dollar store has their versions of these for much less). You get hydration plus taste. Instant coffee is also good because the caffeine can power you during some difficult situations. What about milk? It should be powdered however it can last in a fridge for four hours in an unopened fridge. The same applies to nut and oat milk. What about milk boxes.? If they've been out more than four hours then  no.THey're unsafe. Toss them   The same applies to dairy creamer. Toss it after two hours . Use powdered as well to flavor coffees..A;spwait before you buy any milk from stores. They too probably have had power outages so their milk and creamers may not be safe.

As for food - think canned. Canned proteins such as deviled chicken and ham along with fish like tuna salmon, mackerel, anchovies and sardines are also good. They can be made into salads or just eaten on bread or rolls as a sandwich. Beans are anothe protein that's a must have. Chickpeas are versatile and can be eaten straight from the can or be mashed into hummus. Any bean can be made into a patty . You don;t even needs eggs t bind then=m. Potato flakes or even oats can be subbed in instead. Veggies  - save for lettuce  right now can be eaten. A panzanella salad can easily be made with leftover bread, and sliced tomatoes. Just add shelf stable olive oil.  You can also create a hearty cold dish by using sliced tomatoes ,canned tuna and cannellini beans.Dried herbs can flavor it  as can salt and pepper. Sliced peppers mixed with tuman orslamon is also a good hearty and easy dinner to make. You can also use avocados, whether for bread or as a salad.  Keep fruits like apples and plums along with bananas for a quick snack or dessert. Snack cakes like Little Debbie or Oreos can hold too. Keep cereal ready for breakfast along with jams and jellies.

It's tornado seasonIt's soon to be hurricane season.Be prepared for when they happen. You'll feel better with filling foods and drink.

Good Foods In The Kitchen

A healthy diet starts with a healthy kitchen. There should be more veggies and fruits instead of easy to grab snacks. Fresh should be the main objective, followed by healthy.This means a better diet.It may be hard to do a first, but once doneloaded with benefits and  maybe not surprisingly flavor .

Regular contributor and food critic Pete Wells writes about this in a keeper article in today's New York Times Wednesday Food section.He follows the great David Bowie's advice when the rock singer wanted to be free from drugs - change the environment,He quotes Lisa R. Young, a New York University  adjunct professor of nutrition and a nutrition consultant saying that the success and failure of any diet is the kitchen, or more specifically what's in it. Willpower is overrated,People are going to eat what;s in front of them, no matter what it is.However hat's in the kitchen starts at the grocery store. Mr. Wells visits a food] co-op in his neighborhood that has nothing but fresh fruits and veggies, sort of like a Seventies commune. He buys wilted kale(at a lower price) along with discovering new grains like millet and amaranth . H e has focus as he stalks the co op's aisles for ginger tea and persimmons. An impulse for him is not candy or muffins anymore.It's a tempting looking squash that can be made a variety of different ways.

His suggestions are very good. For those who don;t have a food  co op or greengrocer in the area then stick to the perimeters of the big box grocery store Stay away from the middle aisles where all sorts of junky food will. be. Most groceries have a huge section on one side r the other that feature fresh produce a long with discounted day old fruits and veggies For grains such as the ones he buys, millet and amaranth along with brown rice are usually in some middle aisle . He suggests redoing shopping lists.Buy whole grains or products such bread that have them. Only buy brown and black rice along with fonio - a quinoa type of grain from Africa and farro- a nutty tasting wheat grain, usually found in Mediterranean dishes.Dried and canned beans are a must - for protein and versatility. Mackerel is a good protein to buy .The fish is high in Omega 3's and Vitamin Ds.Veggies are a must too. Get them for salads and snacks.Buy long lasting ones such as kohlrabi , winter squash and broccoli for cooked dishes. Fruits are also good for salads but make superb snacks.Other foods should be eggs, nut butter ,unsalted nuts and hummus for easy snacking. he gives a great Friuli based soup recipe for broccoli, barley and cannellini mixed together.

It's hard to change one's diet.It's easy to change one's kitchen. Do this for healthy eating and cooking. 

The Best Salads

 These are indeed days meant for cooling and easy to make salads.What's great about them s that they can be classic or innovative. Add whatever's in the fridge for a tasty lunch or dinner. A home chef can never go wrong with any combination.

Today's Wednesday's New York Times Wednesday Food section gives some very good recipes.Various Food section writers give their recipes for not only a bowl for great greens but also for dressings. An interesting note - salads have been around for 2,000 years having been first made by the ancient Egyptians and Babylonians . They were the first to dress various greens with oil and vinegar. Now it's' put in what;'s tasty and make it simple too. Any salad is the perfect meal during a heat wave or even a busy cooler day,.One of the most classics is Alexa Weibel's feta -ranch wedge salad. Wedge salad is taking an iceberg lettuce and cutting it into quarters. It;'s an American classic , being first created in the Forties. Ms. Weibel  also add refreshing cucumbers to this while the dressing is a classic ranch with the addition of briny feta. Layered salads are a perfect summer dinner option. Lidey Heucks' has a seven layer salad that features  everything from lettuce and tomatoes to frozen peas, hard boiled eggs and Cheddar. Then there is Hetty Lui McKinnon's gado-gado or Indonesian salad that has fried tofu mixed with hard boiled eggs ,cucumbers new potatoes ,Napa cabbage and bean. sprouts. It';s dressed in a sweet and tangy peanut satay sauce.

For heartier fare there is pork Laab from Sherry Rujikarn.,This is a hearty Laotian dish made with chopped pork and toasted rice powder. It's served with cabbage wedges and cucumbers, their coolness offsetting the zing of added chili peppers.There is also one of the best summer salads panzanella - bread salad with watermelon dressing.The dressing is unusual, a mix of the fruit and whole grain mustard along with red pepper flakes and garlic. The salad has day old ciambatta chunks but Italian bread also works well here too. There is also Greek salad again contributed by LIdey Heuck. This is classic Greek salad complete with feta cheese and the eye opening salty Kalamara olives. The feta is cut thick, all the better to absorb the simple red wine vinaigrette. There is no lettuce here,just tomatoes bell peppers, capers and a yellow or red onion cut into rings. Add anchovies  to make it a into a heartier meal and serve with pita wedges.It wouldn't;t be summer without a fruit salad and ALi Slagle gives one that is redolent with a mix of watermelon, pineapples , any Berry ,kiwi stome fruits, pomegranates and grapes. Like juice gives it a refreshing flavor along with  two tablespoons of sugar. It's a perfect palate cleanser or a nice dessert.

It;s summer .It's salad season. It's time to enjoy all the harvests, dressed deliciously, ready to eat on a scorching day,

What To Eat in The New Year

With a  new year comes new trends. That applies so much to food too. There are some novel ideas coming out of the culinary world .Will they stick? Maybe.

Regular contributor Kim Severson wrote about these trends that were also covered yesterday in todays' New York Times Food section.We covered the future rice of sauces like Chipotle's which is an easy copy. This is a spicy vinaigrette that could work well with an adobo chicken salad.It's has the kick of chipotle peppers in tt. It could also work well There was also fruit like strawberries that will have added flavors like pineapple and passion fruit bread into them.There is an incredible interest in seed development as per the director of sales Jon Hansburg of Baldor Foods in the Bronx. The company specializes in such delicacies as truffles  and microgreens. Again there was also the idea of better hospitality aimed at customers. This will be apparent as employees  such as waitstaff and cooks will get a better work/life balance.Restaurants will also be warmer to customers ,offering them a haven amiss the turmoil outside.

Another trend not covered yesterday was savory coffees!!. THose liquid desserts with syrup and cream will make way for more saltier brews. Coffees are being mixed with pureed  sunchokes and avocado and be infused with ginger ,lemongrass and rosemary. Yemeni coffeehouses which got their start in Detroit, the country's largest Arab community will be spreading to other areas, bringing their Hawaii spice , a mix of cardamon, cinnamon and ginger. Japan will share its' grab and go gastronomy as even gas stations will offer prepared meals, along with their own brands of frozen foods and salads along with creating coffee bars.Protein consumption will be on the rise as more people go for peanut butter and Turkish breakfasts which expand the first meal with feta cheese and jams. Even orgam meats which usually are ignored could be on the table this year. There are also going to drinks that give the same buzz as alcohol, but instead of being ninety proof they're infused with hemp kava and an amino acid called GABA which calms the brain.

These are some of the trends that will grace 2025. There will  probably be more as the year goes on. These trends are worth trying and should add interest to any diet.

The Food Of Sicily

 Most Italian culinary focus doesn't involve Sicily. It's usually the North with their  elegant, sophisticated dishes or Naples and Rome with their vibrant flavorful ones. Yet Sicilian cooking is fresh, one of the first farm to table cuisines.The ingredients come from the land and sea and marry the island's varied cultural ancestry.

The island has experieinced a wide array of cultures  starting almost from the beginning of time. The original Sicils (for whom the island was named after0 probably migrated from the iIalian  mainland's Amalfi coast. There were also other tribes , the Sicanians and Elymians which probably came from Spain and Greece..Later the Greeks and Arabs took over followed by the Romans, Germanic tribes, Arabs and Vikings. There was also the Spanish rule in the mid 1700's as well, bringing an Iberian influence to the cooking. There is also the Italian influence evidenced in their spaghetti dishes. The pasta is topped with breadcrumbs and chopped parsley.Another has Arab influences, pasta con sarde, This was created by General Eufemio's chef a Byzantine commander who protected the island''s coast. He needed a hearty meal to feed his many troops. A chef came up with one that utilized local produce, - namely sardines and Arab ingredients namely saffron and raisons.Pistacchios also figure in Sicilian cooing as well, thanks to the Moorish influence.

There are also farms on the island too, providing all sorts of fresh produce. The Sicilians love broccoli rape , drenched in garlic, olive oil and red pepper flakes.People from Catania to Messina enjoy a grilled vegetable salad. This is a combination of grilled eggplant, onion, pepper, zucchini and peppers along with tomatoes and balsamic vinegar.it can be eaten as a main dish with a good hunk of crusty Italian bread or served as a side with grilled steak or chicken.A favorite snack is arancini made with spinach,. These are fried rice balls stuffed with greens and mozzarella. They can also be filled with meats such as salami and other island cheeses like pecorino or ricotta. Fruit is also abundant on Sicily.Oranges and Meyer lemons are big in cooking and in salads. They're also popular ice flavors. A refreshign dish year round is Sicilian orange salad. This is sliced oranges mixed with black kalamata. olives and cnopped fennel. sliced red onions are also added to it and its' dressed with a combination  olive oil and lemon juice

Sicilian cuisine is a trip into fresh  ingredients turned into delicious dishes. They represent the island's love of the land and the sea. These are dishs with history and flavor.

for Concetta Portelli Helble

Old Faithful Igloo Cooler

 It's that time of the year when many will be enjoying a late summer lunch at the beach or a tailgate party. If that's the case then it's time to bring out the Igloo Cooler These are perfect for toting food and drink to wherever you want to go.

The Bento boxes in yesterday's post made me think of my sturdy and trusty Igloo Cooler.

I bought mine at Stop & Shop years ago and it has lasted me though countless beach seasons and long trips down to other parts of New Jersey. It's also a great one to take to work regardless of the season.

What I also like is its roominess too. A small hero or large sandwich along with a soda and a bag of chips can fit easily into it.it's also great for bags of veggies and fruit slices too along with dressing. Unfortunately Igloo discontinued this style but there are some other great totes and lunchpails that could easily be subbed in.  There are also hard plastic coolers for  drinks and ice too, if you;re planning on a big tail gate party.

Igloo totes are the perfect carry all to the beach or a tailgate party. Pick up one for the late summer .They're a great addition to any event.

Cold And Easy

 This is the time for a cold dessert or snack. Nothing beats soemthing that's a  snap to make  along with being eeasy to prepare. Look to some simple sweets that are frosty and delicious.

Many love homemade ice cream. Nothing beats the taste of a homemade chocolate or vanilla.Home chefs can create an eggless one using cocoa powder, whole milk, sugar and heavy cream . A dash of vanilla is thrown in to heighten the chocolate flavor. Everything is whisked together and the put in the fridge for thirty minutes before it s oured into an ice cream maker. You can add chocolate chips or even nuts for a Rocky Road flavor. Vanilla ice cream is also an easy make.I'ts just taking whole milk and combining it with heavy cream granulated sugar and vanilla. You can also make a vegan version using coocnut or plant based milk milk and cashew butter. It still uses vanilla as flavor. You could also try an ice cream that doesn;t require a machine.Melissa  Clark offers a  no churn caramel one in Wednesday's New York Times  Food section.It's an easy make of whipped cream,  blended with  a  can or jar of dukce de leche . A sprinkle of flaky sea salt cuts the sugariness. Serve ti in a cone of waffle bowl, with a spoonful of hot fudge for decadence.

That Italian classic granita is another cool treat that's super easy to make. A favorite is a coffee granita, a homemade ice that's served with whipped cream and chocolate syrup.Mix three cups of strong espresso with three fourths cup of sugar and teaspoon of vanilla extract. Stir until everything is dissolved and pour into a nine by thirteen inch pan. Place the pan in the freezer for one hour until the mixture becomes slushy. Rake the crystals with a dinner fork to break up the crystals. Pop back into the freezer and then rake it every thirty minutes. Serve in parfait or martini glasses with a drizzle of chocolate syrup and whipped cream. Granita can be made with fruit too. You just need four cups of any cubed fruit, a quarter cup of any flavorful liquid and a quarter cup of granulated sugar. A pinch of salt can be added to bring out the fruit's flavor. As for the flavorful liquid, try lemon or lime juice but even wine or kombucha can do. Puree all the ingredients and then freeze in a metal pan. Freeze anywhere between thirty and forty five minutes and start to flake it with a fork afterwards. Keep doing this every thirty minute two or three times. It't then frozen for four hours before serving.

A sweet cold treat is just as easy to make as it is to eat. Make a quick ice cream or granita to beat the heat.It's great way to beat the summer heat.

Eating For Summer

 Now that it's May it's time to start thinking of summer and bathing suits. It's also the time to start eating right to fit into last year's shorts and bathing suits.A few dietary changes can be a big help.

What to eat for a healthier diet? Protein and greens. fire up the grill for some grilled chicken and turkey breast. These are perfect for a simple dinner complete with any kind of veggie and maybe a scoop of herbed rice.Salmon is another great protein that can make up a light supper or even lunch. Grill with a sprinkle of lemon along with sea salt and freshly ground pepper. You could add soy if you want or Italian seasoning for something different.mA Sunday dinner or grilled veggies is a nice change up from the usual roast and gravy. what's good about the leftover meats and veggies is that they can easily be added to mixed greens the next day for a filling lunch or even for a second dinner.If you're tired of all those barbecue then think chili. This classic can actually help in losing weight.The ingredients can help to reduce sugar and fat cravings!!It's also filled with fiber and protein which keeps you satiated and not in need of snacks or a heavy desssert afterwards.

What about those snacks and drinks? Everyone spent the winter gobbling all sorts of goodies and drink lush cappuccinos and lattes.it's time to snack light. A good change over is popcorn.it's not only low calorie but rich in much needed fiber. YOur best bet is getting a micorwave corn popper like Colonel Popper and buying the kernals. This gives you a an eight calorie bowl of snacking. Pop ir in olive oil for a better flavor and to add more nutrients. If you want it flavored then sprinkle on Kernel Seasons' flavorings. They have every flavor from kettle corn to butter and nacho cheese. Pretzels are another low calorie snack that are filling and can be taken everywhere. A bag of them in your office desk is a greatway to combat those afternoon munchies. Fruit is another good sanck. It provides the sweetness of a cookie or cupcake without all those sugar and fat. If you want something a bit more special then add a drizzle of chocolate syrup on top.

It's time to eat light. Switch over to low calorie ingredients and snacks. You'll feel better by eating lighter and less.

Changing Up Spring Sweets

 This is the season for baking holiday treats and sweets. Yet it's usually the same thing, from kugel for Passover to Easter themed cakes , cupcakes and cookies . What about changing ot up a bit? Put in a new recipe that the family will love.

Passover begins on April 5th this year and ends on April 13th. The usual desserts are ones made with out flour namely kugel. Yet it's time to break out of that classic mold. Why not serve a refreshing fruit salad or fruit cups instead. Make it colorful with pineapple chunks, kiwi slices and strawberries,Add blueberruies ,s liced grapes and tangerine slices for more sweetness. Now zing it up with a honey lime dressing. Another dessert not necessarily associated with Passover are chocolate covered strawberries. Dip these ruby gems in dark chocolate for a different kind of ending . Give them a dusting of kosher sprinkles to make them even fancier.The days are getting warmer so think about fruit sorbets.Create an easy three ingredient one by using fruit, honey or agave syrup and a squueze of lemon juice.It's pureeing the fruit and mixing with the sweetener and juice. Pour this into ice cube trays and then freeze. Take the frozen cubes and placed into a food frocessor. They're transformed into a cool creamy dessert. Think a a strawberry or blueberry sorbet for a refreshing end. You can also make a chocolate one too using both Dutch processed chocolate and cocoa powder.

As for Easter, yes those bunny cakes and cupcakes are cute but they can be a little boring. Why not end the Sunday meal with homemade ice cream spiked with chocolate eggs or the fun multicolored robin's egg malted milk eggs. You can make a vanilla or choclate ice cream loaf to be sliced and served with whipped cream.. It can even be served in multicolored cones for the little ones. Brownies may be known as an after school snack but they can be topped with a thin layer of icing and a Peep for a colorful end to your Easter dinner. You can use a box mix or try a scratch recipe.Another unusual idea are cake bites baked to look like small Easter eggs. You can use molds (which can be bought on Amazon) to create the shapes and then decorate them in pretty colors.Both kids and adults will love meringues. These are airy puffs of sweetness which can be made with vegan or non vegan ingredients. The non vegan is made with aquafaba or chickpea brine and tastes the same as the regular ones made with egg whites. Dye them pink with all natural beet root which gives them a candy pink color. Of course coffee flavored ones are great for the adults.

Change up your Spring treats with new and exciting recipes .Break away from the classics.Serve fun sweets for Passover and Easter

That First Apartment Kitchen

 Many college seniors are now in the process of miving off campus or moving to on campus dorms with kitchens. This is a crash course in not only easy cooking but home cooking too. How do you stock a beginner's kitchen? Not with love as you might think but with knowledge.

It's always good to check out the major appliances of any rental. Many landlords usually go for the cheaper stoves and fridges and these may not work well. Check for gas leaks and if the burners and oven work correctly. As for the fridge, make sure it's both cooling and freezing. If there's a sweet odor coming from it two to one it's leaking freon. Talk to the landlord about replacing the refigerator or possibly buying a new one.(the cost should be deducted from the rent). Space in the kitchen is also important. Air fryers and microwaves are must haves. is there enough room for thm (or at least for one. Air fryers can easily be tucked under the kitchen table) What else is needed? A crock pot is another necessity. These are great on those long days in class when you can't spend the day cooking tomato sauce or chili. Immersion blenders are another kitchen must have. Theseare great for making smoothies but they even better for  blending and smoothing out chunky soups.what about pots and pans? Get three pots, an eigh quart stock pot for boiling pasta and making soups, a two quart and one quart for cooking rice and creating sauces. A frying pan and griddle are vital for frying up steaks or indoor cooking hot dogs and hamburgers.

What about stocking up that first pantry? Soup is a must because it's easy to microwave and eat.A cup of it with crackers makes for a filling lunch or dinner. Canned veggies should also be added to the list. They not only make for great sides but also tasty salads too.Beans and tomatoes of any sort should also be added. These make for a great crockpot chili  and the last is the backbone for tomato sauce.Olive oil is a must because it's not only good for you but also  versatile to cook with (but get  vegetable oil for baking).A small bottle of either red wine or apple cider vinegar can also be added. They  not only are crucial to vinaigrettes but some recipes call for a splash of vinegar. Bread , eggs and any kind of milk are also high on the list. Always have some kind of fresh fruit or veggie in the kitchen as well. These give you the nutrients and vitamins. A piece of fresh fruit is also a good between classes snack. Your first kitchen is also a good place to start a spice rack. Get small bott;es of cinnamon, garlic ,and onions powders. Rosemary and oregano are kitchen must haves as is chili powder.Old Bay seasoning should lso be included if your'e into seafood.

A first kitchen can be daunting.However it can be a dream  if it's well stocked and prepared.It'll mske for fun creating ,cooking and baking.

Hot Days Cool Salads

 These days are unbearable to live in  let alone cook in. yet there's still a need to make a decent and filling meal. What to do? Turn to salads. they're quick, easy and coolly delicious.

Cathy Lo, a recent addition to The New York Times Food section created an excellent salad guide for today's section. She enlisted fellow food writers, Melissa Clark , David Tanis,Eric Kim , Ali Slagle , Genevieve Ko and Yewande Komolafe to contribute tasty and blissfully cold recipes to combat this hellish time. The twenty  salads are categorized into leafy, sturdy, pasta grain and bean based along with sweet and savory fruit.Any  would be perfect as a main meal or as a side to either grilled or air fried main courses. Those who appreciate a good green salad should look into making Ali Slagle's arugula salad with just a squeeze of lemon and a shave of Parmesan cheese.ERic KIm gives his crunchy greens with carrot ginger dressing. Fresh ginger gives it bite as it's drizzled over Romaine lettuce.A heartier dish is Yewande Komolafe's chicken with herb salad and nuoc cham. Shredded roasted chicken is mixed with shredded cabbage , cucumber and bell pepper and dresed with a sweet savory lime based vinaigrette.If you want a sturdier salad then think a shrimp salad with chopped red onions and a lemony mayo,. You could also make Genevieve Ko's  tofu and green bean salad with peanut dressing. made with hoisin sauce and peanut butter.

Pasta beans and grains add depth and heft to any salad. A blistering day could end with Melissa Clark's  pasta salad that has the classic ingredients of mozzarella and fresh sliced tomatoes. Cucumber and salami ribbons are also added to make it heartier. Want a more Middle Eastern vibe? Then try Dave Tanis rice salad that laced with almonds, pistacchios and currents, The dressing is a mix of tahini and lemon juice and zest.Add classic Middle Eastern herbs like parsley and mint Of course there is three bean salad.  Celery is also added for crunch ad the dressing has the spiky taste of Dijon mustard.  There is also Yewande Komolafe's millet salad along with Erik Kim's  chickpea one, the last enhanced with seaweed and mayo. It's summer and that means a good fruit salad to be served anytime from breakfast to dessert. Ali Slagle's stone fruit Caprese fits into all these . Cut up any stone fruit , from nectarines to cherries and marinate in  a mix of lemon juice, flaky sea  salt and sugar Drizzle olive oil over this when it's time to serve and spike with freshly ground pepper. There's also mango slaw and the classic watermelon and feta mix. You could also try Eric Kim's tropical taste pleaser of bananas, pineapple and mango Just season with lemon and sea salt.

Beat this hellish heat with a good salad. Try any of these recipes for a cool meal, side or even dessert.  It's a nice way to abide these wildly high temps.

Lucky Day For Fruit

 Even though it's Friday the 13th it's a lucky day for fruit. You can have it in a variety of different ways.Think frozen to cool off or fresh baked to end a hot dinner.

Puree strawberries and cantaloupes and then freeze into colorful ice cubes> These are perfect in lemonade or seltzer. They"re also great for homemade ice pops. Keep in mind that those berries are good in an easy to make crisp or cobbler. It's just an easy mix of flour sugar and butter . Fruit is dropped over this and then baked for an hour.If a hot oven is too much on these steamy days you can microwave it for only two to three minutes.

Take advantage of all the fruit out there right now. IT's a nice addition to these sweltering days. It's good eating and that's a lucky thing,

One Handed Cooking Microplane Grating

 One thing about prepping and  cooking with one arm. It's hard. Yes , people have done it and still do it. Yet it's difficult. Luckily I found that I can use my simple micoplaner to create some different dishes.

I've gotten into fruit a lot in a way thanks to being prediabetic but also it's easy to eat to breakfast. I've been wanting an easy dessert. Why not combine good for you dark chocolate with it.

Yet what was an easy way to serve it? That's where the microplaner (that I bought at Stop and Shop years ago) came in. Chocolate is very easy to grate and it produces a dust that completely covers the strawberries, bananas and blueberries.It looks like cinnamon but  it's Lindt 90 % cacao. It works perfectly for this. It's just an easy meal ender or snack. Keep in mind that this file can also be used to create fluffy clouds of Parmesan for pastas. It could also be used for the Spanish treat pan di tomat for grating tomatoes to go with the toasted bread.

Yes, it;s hard to cook one handed or partially with two. Yet a micoplanet helps in prepping. It's a great tool to have in the kitchen.

A Baker's Shortcut Puff Pastry

 One of the tastiest and most elegant of dishes to serve is a puff pastry tart. Savory or sweet, it's a nice classy way to have vegetables, meats or fruit. The only problem is making the crust. never fear. That's where the frozen kind comes into play.

Melissa Clark wrote about the joy of it in yesterday's New York Times Food section. Home bakers can make the crust at home. The basic recipe is just a good French or culture butter, cold water  and flour. However making a dough from these can be labor intensive and time consuming. A store bought one is a godsend. It cuts down on everything and you can concentrate on the fillings. Ms. Clark recommends tracking down a good brand (some swear by Trader Joe's). Most packages of it usually comes out around the Christmas holidays so you could stock up on it then for Spring and summer baking. Once out of the freezer it does need to thaw out for about  three six hours in the fridge where it will keep for a week. If you're pressed fro time. let it thaw out on  a metal sheet and turn it over every fifteen minutes. AVOID the microwave..It will melt some areas of the pastry into sticky puddles while other parts rigid and frozen. Cook all the fruits and veggies before topping. This eliminates moisture from seeping onto the buttery layers and remember to spread only two to four cups of them. 

Ms. Clark gives two fillings, The first is a veggie one with your choice of veggies. For a true Gallic one , thinks leeks and onions. You could also skip the leeks and add sliced and cooked  cherry tomatoes.Broccoli and broccolini also are great toppings. One just with eggplant is another yummy choice or you could go with all root vegetables.There is first a layer of creme fraiche mixed with egg, Parmesan, lemon zest or rosemary and garlic. Shredded Gruyere can also be added. Rosemary springs top it and then it's baked for twenty to twenty five minutes in a 425 degree F. oven. The sweet version can have all sorts of toppings from strawberry and rhubarb - in season right now to any kind of berry. Peaches are also good. Roasted Demerara sugar is used as is the granulated kind. This last is mixed in with cornstarch and salt to be added to the cut fruit along with lemon juice honey and vanilla. The dough should be rolled out on the roasted and cooled Demerara sugar. The fruit should be given one final toss to dissolve any honey that may have clumped. Sprinkled Demerara sugar over the entire filled tart The tart should be baked for thirty to forty minutes or until the crust is golden in a 400 degree F oven . 

A puff pastry tart is the perfect dinner or dessert. Just buy a frozen crust to make it easier. The result is a hassle free taste of classiness.

Improvise

Thanks to shortages and limited trips to the grocery store, home chefs may come into some problems. The big one is what happens when you run out or don't have a specific ingredient? One word: improvise. Get creative and smart with recipes and you may come up with a tasty new version.

Two dishes that can be creatively altered are chili and tomato sauce. The basic ingredients never vary , tomato sauce and tomato paste. After that you can be innovative. If you don't have enough chili powder then give it a mole vibe by grating 85 to 95 extra dark chocolate into it early on. You could also add a tiny pinch of cocoa powder too for more or less the same flavor. As for beans you don't have to stick with kidney or pinto ones.Try any white bean like a white pinto or pigeon peas for a milder, sweeter flavor. Also if you don't have any chili or red pepper, a double grind of black pepper will give it the bite needed. As for tomato sauce, again you can get innovative as you want. If there's no beef or chicken, then think fish. Tuna can easily be subbed in. You can use the water based or ones in oil. The last may be better because the oil adds a smoothness to the sauce's texture. Just cut back on adding olive oil to it. As for spices , thyme can replace oregano , while minced scallions can fill in for chopped onions.

Cow's milk is flying off the shelves right now. However you can easily switch to any of the plant based ones, from soy to oat, and cashew to almond.If you're using the milks for baking use the same amount you would for regular milk. For ice cream lovers with a milk and/or cream shortage - not to worry. Again almond milk comes to the rescue. You can even make ice cream with it and create a variety from chocolate mint to peanut butter to pure vanilla. Make this and have the kids toss in some of their favorite salty and sweet snacks from pretzels to chopped Easter candy. As for the chocolate sauce for those scoops or any scoops, melt chocolate in the microwave. You can even melt candy bars down for an addictive sauce that has bits of caramel and nougat. Melt down Nestle Crunch bars for a tasty topping for ice cream and fruit. Out of chocolate sprinkles? Use your grater on chocolate  bars to create fancy patterns on sundaes, cupcakes and cakes. You can do the same with crushed nuts too and cookies crumbs.

Improvise. That's what will keep you going during this difficult time. Use your mind , use your creativity to keep cooking tasty dishes.

Still Celebrating St Patrick's Day

Even though we're all shuttered in right now, we can still celebrate St Patrick's Day. It's just having some ingenuity and imagination. A party is what we need right now so go to it.

It may be a little late for some foods but you can try tomorrow. There is corned beef and cabbage, an Irish-American dish that's easy to make. If you're busy with the kids, think a crockpot one ,flavored with beer. You can also make this for weekends for a festive change up from the usual. You can also grill it if you have your barbecue ready, Use a dry rub of cinnamon, mustard seed, ginger and cloves along with ginger and dill. You can also brine it in dark beer for a marinade. This is sweetened and spiced with brown sugar, pickling spices and onions along with garlic and cold water. If you've already had your corned beef and cabbage, then start tomorrow with corned beef hash. The kids will like this, especially with scrambled eggs. Just chop the meat and saute it with some onions and potatoes .  Create some nests in the hash for making eggs sunnyside up. As for the cabbage, try the traditional bubble and squeak which is frying up the greens with potatoes in butter. Serve with crispy bacon or even eggs for a different kind of brunch and lunch.

Irish soda bread is another must have for the day. Since everyone is inside , baking is easy and a great past time.It's a simple make, thanks to the recipe not using yeast,It's baking soda that gives the loaf its' rise. The recipe also uses buttermilk and egg too and is sweetened with raisins or currents. Think about turning  any leftovers into a tasty bread pudding. This is  a rich decadent bake, complete with heavy cream and eight eggs. You can also add cinnamon and cardamon for more flavor along with  freshly squeezed orange juice and zest. More raisins or other fruit such as blueberries can be mixed in. Any good bread pudding deserves a topping and you can top this one with a store bought or homemade caramel topping.. Once you've mastered the bread you can move on to Irish soda bread muffins and scones. The muffin recipe has some slight modification. Baking powder is added in this recipe to give the muffins some rise along with the addition of carraway seeds. Sugar is dusted on top for sweetness.  You can also make the scone version and serve them warm from the oven. There are even Irish soda bread cookies .It's the same recipe save with only using one egg. They sort of look like flat little scones and I guess you could put some butter on them.

We may be quarantined. Yet we deserve a party with good  food. Create a St Paddy's one with traditional tasty foods.

Sweets For Your Honey

Valentine's Day means sweets - and lots of them. You can easily buy a pretty box of mixed chocolates or you can make and bake different treats for your love. Anything homemade will be appreciated - and loved. It's also from the heart which is special and from your kitchen which makes them even more special.

Of course many go for baked delights.  A fancily frosted two layer devil's food cake is always welcome, especially after a home cooked dinner. Think of frosting it with homemade raspberry or cherry frosting for extra dazzle. (Two Sisters Crafting has the best frosting recipes for these flavors). If you're baking for your guy, stout cupcakes with Bailey's Irish cream. For those guys who love to bake, think dainty little cupcakes, dusted with sanding sugar for sparkle. If you're ambitious you can give French macarons a try. They  can be a bit labor intensive because almonds have to be ground for flour and the recipe requires egg whites. A better version would be made with aquafaba, chickpea brine that has the same consistency and proteins as egg whites. Fill with a rich chocolate ganache, an easy make that has heavy whipping cream cooked with semisweet chocolate pieces. Of course a Valentine's Day cake doesn't have to be chocolate. There's no rule saying you can't make an airy angel food and serving it with a light whipped cream and sliced strawberries. You can also make a lovely lemon cake with a homemade vanilla icing. Decorate with candied lemon peels. A crostini filled with fruit is another nice treat, especially if it's served with chilled Prosecco.

Candy is always welcome and there are so many recipes you can make. One of the easiest is haystacks. These are mounds of chocolate and toasted coconut blended together. Some recipes also add almonds, peanuts and rolled oats. The purist recipe is the best although you can make it with white dark, or milk chocolate. You could also mix the chocolates too for a colorful spin.A variation would be nut clusters made with any of the chocolates and nuts added. You can try just one kind like peanuts or almonds or a mix that includes cashews and walnuts. Chocolate dipped fruit is always welcomed. Ganache can be used or just plain chocolate chips.Remember to add coconut oil so the chocolate will have a glossy finish when dry. Most would go for strawberries but chocolate covered blueberries and pineapple are also good.A different spin is caramel. Homemade caramel is surprisingly simple to make.You'll need butter, Karo syrup (or any corn syrup) evaporated milk and vanilla extract. This is all cooked down into creamy squares of deliciousness. For added decadence dip the squares in bitter chocolate for a really lovely rich flavor.

Create something sweet for your honey this Valentine's Day. He or she will appreciate the work and love that went into it. A home made sweet is really the sweetest gift of all.

Your Decorating Dictionary

This is the season that screams for all sorts of fun, icings , frostings and decorations . Yet do you know what goes with what and what kind of candy decoration works? It pays to be knowledgeable about what you're putting on those baked treats. It makes not only for a tastier treat but also for a prettier one too.

Before you rev up the mixer for frosting, know the differences between icing and frosting. Icing is thinner and glossier , usually reserved for some cakes, breads and buns like hot cross ones.It is perfect for topping sugar or lemon cookies. It's usually made of any kind of milk , confectioner's sugar and corn syrup. An extract, whether vanilla, almond or fruit such as lemon or orange is added for flavor. It's easy to tint. A thicker, maybe more manageable version is royal icing, used primarily in England but gaining popularity here. This is usually made with egg whites, confectioners sugar, and vanilla, however a healthier and safer version is made with aquafaba or the bean water from chickpeas. It's just three ingredients - that and confectioners sugar and some kind of flavoring. You can tint it the same as the regular royal icing. Frosting is heavier thanks to the addition of some kind of  butter, margarine, or shortening. This is perfect for cakes and cupcakes and can be tinted in any color and piped to look like ruffles and rosettes. Both icings can be frozen if you make too much or are planning a second batch of treats. There are also glazes. These are for reserved for Bundt cakes and sweet yeast breads and rolls. A basic ones has butter, confectioners sugar and enough milk to thin it out for an almost watery consistency. It can be flavored like icing , but most home bakers usually add in vanilla or lemon/ orange.

Now the extras. There's so many - what comes first? For the best and simplest designs just tint or dye the icings and frostings. You can use the old fashioned liquid food coloring however the best results come from gel food coloring. It has a glycerin or corn syrup base which makes it thicker and won't ruin the consistency of the frosting or icing. Of course there has to be red and green sprinkles which can be baked into cookies or sprinkled on cakes cupcakes and even buns. A prettier effect is sanding sugar , especially the silver which sparkles like snow in the moonlight.  What is sanding sugar? It's dried out sugar syrup and then the leftover granules are screened and colored. You could create it at home using the British turbinado sugar and gel food coloring. You could try it in red and green to be sprinkled over icing or frosting. Another elegant decoration is a sprinkling of silver dragees, These can be pretty on butter cookies but also on iced snowflake sugar cookies. Serious home bakers usually apply them with tweezers but you can use your fingers. You can also buy gold and pearl dragees too. Chopped nuts are a classic decoration. There's such a big choice from walnut chips which look sweet on brownies or slivered almonds that go well on butter or lemon ones. Candy also works. Mini candy canes are always fun on cupcakes and crushed ones can grace anything from brownies to fudge to cookies.

Holiday treat decorating is always fun. Just know what you're using for the prettiest and tastiest cakes, cookies, breads and brownies. It makes it easier to ice and frost , sprinkling, painting,  and glazing,

Can You Handle Vegan Cooking

Next week is Thanksgiving and with that the stress of catering to everyone's dietary needs. One of the most flummoxing  - at first - is cooking vegetarian or vegan for those herbivores in your life. It can be a bit of a shock - especially when you try to recreate meaty main courses.

To begin with know the difference between veganism and vegetarianism. Vegans eschew all meats and their dairy byproducts. That means all meats and fish are taboo but also cow's milk, butter any and all kinds of cheeses. That also means no eggs either which can ruin your making any holiday cake or custard along with sweet breads. Vegetarians are a bit more lenient.There are the lacto kind that do allow themselves milk, cheese and yogurt. Some also include butter too. The ovo-vegetarians will not reject any eggs or foods that have them.  The most common type are the lacto-vegetarians which allow both dairy and eggs - and that makes cooking and baking for them a bit easier. There's also the pescatarian whose diet only allows fish and the pollotarian who can eat any fowl. The flexitarian swings back and forth with his or her beliefs. They many only eat meat on special occasions such as holidays.These are not considered real vegetarians like the hard core ones. They also will not make Thanksgiving, Christmas or New Year's a headache for you. The others will, which means special care when shopping and cooking. Luckily you can find substitutes that will facilitate cooking and baking.

One of the most eye opening is the main course. Tofurky will not have the rich gamy taste of a real turkey and neither will the gravy have the same flavor as the its' real counterpart.. How do you make it palatable.?There is a recipe online that suggests marinating it in vegan beer (Budweiser can be used). Another - and maybe better idea is using the Gardein brand. It and its' accompanying gravy tastes the most like turkey and gravy. The only downside is that there are only four slices and two gravy packets per package. It's fine for two vegans but forget a group. Then there's cooking it which is extra work if you're also making a turkey. Best bet is get out the air fryer which nicely cooks and even crisps the slices. Another headache is cooking for pescatarians. What could work for them? Salmon or halibut with a sheet pan of  veggies. A hearty bouillabaisse with crusty baguettes could also be made. This is a very labor intensive. Not only does the stew have to be made but the accompanying rouille which is the sauce added to every bowl. One of the hardest aspects of vegan meals is baking. Imagine not adding milk, butter and eggs, essential for every cake and cookie recipe. Nut and soy milks do come in handy - as do vegan butters. You can sub in coconut oil for as well and it also works well in creating a faux buttercream. Applesauce also works too , just don't get the chunky kind. There are also egg substitutes as well as aquafaba for creating meringues and Pavlovas. Just bake tester ones first to see if everything gels. It's a lot of work but worth it. If not, just serve fruit.


Can you handle vegan cooking and baking? It's different and will put your tried a true recipes on their heads. Going meatless is noble. Cooking and baking without animal products is daunting. Be sure you're ready for it.

Sharing The Pantry

Americans, like myself, have the tendency to overbuy. That's especially true with food. We wind up with too many boxes or packets,bags and containers. Will we eat all of it? No? Should we share it? Yes.

If you have overage in your pantry , then consider donating it to food drives. Of course cans are preferable. One they're easy to store and two, they do last a usual four or five years. There's also a lot that can be done with canned veggies and fruit. The first can be used as a side or mixed with rice or pasta for a more filling main course. Canned fruit is just good on its' own and the perfect snack instead of cookies and cakes, However there are other foodstuffs you can donate as well. Flour can be donated, even if you opened it back in June or July. Opened flour has a shelf life of eight months so even half a bag is good to give away. Just give it a sniff before donating. Toss if you smell any mustiness. One of the most sturdiest foods to donate is rice. It has an indefinite shelf life, meaning you can still use it two or three years from purchasing. One sign that is is bad is the appearance of the rice weevil. It's a tiny reddish-brown bug that can show up in the box or canister. Chuck the rice if those start showing up.

Many of us have those Keurig machines that use pods. That's great but there's also a dearth of leftover teabags and hot chocolate packets. Any tea bag will last between a year to two years. If you have a variety left over then put them in Mason jars, decorated with  pretty homespun bows and ribbons. Food pantries and senior centers would love to have these.Hot chocolate lasts for only six months but if you have extra that's under that time period , donate. Regular cocoa powder can last up to two years and can still be used for cooking and baking. Instant coffee has a shelf life of a whopping twenty years!!! This depends on the packaging  yet you can still donate it. Even longer lived than instant coffee is sugar. Both granulated and confectioner's can last forever as can brown sugar. White and brown sugar can turn hard and crunchy To restore them  put the crystals in a baggie and smash with a rolling pin to get rid of the hardness. Any of these will be much appreciated by bakers who want to create treats for their kids.Another baking necessity you may have over stocked is a bag of chocolate chips. Again, real chocolate is considered dry, meaning it 's not encumbered by any bacteria so it can last as long as the sugars. If your chips are hanging around donate them with your other foods.

A pantry cleaning is always necessary. Yet instead of throwing out your overage , just donate. it'll help not only declutter your kitchen but add to someone else's.