Fall Refresh

 Now that we're on the cusp of fall it's time for a seasonal refresh.That means assessing and tossing, revamping and planning. It's time to get ready for the big baking and cooking season ahead.

As I've always pointed out every September, this is the time to remodel the kitchen, Do it now before November arrives. Replace the stove fridge and dishwasher now. right now Lowe's is having an excellent sales on stoves and you can easily get a Whirlpool model for four hundred dollars off The store is also having big sales on their refrigerators and a variety of dishwashers. This is also the time to invest in a good air fryers. These will come in very handy for Thanksgiving and Christmas dinners when there are endless sides to make. Target has a pretty lavender one for $28.00 .This can fry up little sides like Brussels sprouts and smashed potatoes For bigger jobs think about the Ninja for $128, also at Target . Its' fry basket  is perfect for cooking yams and potatoes as well as baking cakes .It's really a versatile addition that you can use all year round  - not just in the fall.Another cool weather addition is the immersion blender. This is perfect for turning chunky soups into creamy ones, You can make some beautifully santiny textured potages with it.

Early fall is also the time for reassessing the spice rack and pantry, The average shelf life of a spice is about three months. Get rid of the older ones now and replace with fresher versions. These will give both sweet and savory recipes the much needed flavor that makes dishes and cakes so distinct. Keep plenty of cinnamon on hand for baking , cooking and topping lattes and cappuccinos. The same goes for nutmeg which can be used in everything from dressings to topping custards. If you still have last year's flour toss it. It can only last up to a year in the fridge. Get a new package because you will need it  for everything form bake sales to Christmas cookies. Also get yeast too. It's good for all those Friday night pizzas as well as creating fun Halloween pizzas too. new baking powder is a must as well. It too is used in all sorts of savory and sweet baked dishes.Now is a good time to check all those cans of beans in the pantry. Usually they will only stay fresh in the can for one or two years. If they're nearing experation time then turn into a tasty crockpot chili or a curried stew. Save the chickpea water or aquafaba for making meringues,

It a' new season. TIme to reassess what you have. Revitalize. Throw out  . Stock up.  Begin the fall season with fresh starts.

Your Summer Kitchen

 Thanks to climate change it;s now virtually impossible to use your kitchen during the summer months. Yet you have to cook. What to do? Pare it down to a few appliances and foods.The simpler the better.

You don;t have to use the oven during this time. It'll just heat up a kitchen , even an air conditioned one.An air fryer can do the work of an oven. It's an easy cook with foods being perfectly done in just minutes. Burgers and hot dogs actually taste better in them anyway. You can also make better and crispier bacon too along with Taylor ham and Canadian bacon. Fries also come out better in an air fryer too. Keep in mind larger air fryers can also be used for baking if you want to bake anything. The microwave should be your best friend during this time too. You can even use it for breakfast instead of your stove top.It's an easy cook but keep in mind that eggs only take anywhere from a minute to two minutes to cook. Another must is an immersion blender. This works better than a traditional one. It's perfect for making gazpacho along with smoothies and malteds. You can also create fruit purees perfect for ladling on ice cream or mixing with plain vanilla yogurt.

As for food, again keep it simple.I always keep some kind of tomato in the house.San Marzano's are perfect for anything and everything. I love using the mini ones to create burst tomato sauce but the larger ones make for a sweeter gazpacho. Garlic is a must too,. The powdered form is handy but there's something about using freshly minced cloves. These are perfect in all sorts of dishes and add a bit of flavor to homemade hamburger patties.Another plus about garlic - if it's sprouting, plant it in your garden.It's fun to grow your kitchen ingredients and to watch something you've planted bloom and thrive.eggs are another must have .They're easy to cook, especially in a microwave or even on a stove top. Think a frittata ,loaded with ham and Parmesan for lunch or a spinach omelette for a Sunday brunch. vegans and vegetarians can use Just Egg instead to create the same dishes. A favorite is the Piedmontese tomatoes and eggs, made with Just Egg, and two or three chopped San Marzano tomatoes. A small minced clove of garlic along with salt and pepper flavors it. Add thick slices of French or Italian bread - other summer kitchen staples to mop it up.

Keep summer time cooking cool and simple. Don;t heat up the room. don;t over exert yourself. Just chill with what to make and how to make it.

A Tasty Alternative Protein Powder.

 Sometimes you need a boost.It comes from the purely vegan protein powder Vega.THis is perfect for those on the go and only want to be powered by plant protein.Making a strawberry "malt" is an easy fix.

It takes about six to seven strawberries and an immersion blender.

Unfortunately my accompanying mixing  cup so I had to use a big plastic glass.

Pureed strawberries have a kind of jammy look but without the jam's sweetness.

        A scoop of Vega protein gives the drink a malty thickness This was bought at Walgreen's but you can buy it on line and in different flavors like caramel , mocha and chocolate too.

I added half a cup of Lidl's Unsweettened Almond milk. This is a rich creamy milk that gives the drink a smooth ness that usually comes from dairy milk.

Blended together, it came off a rich strawberry malted. I did order a malted cup from Amazon to make a better version. I plan on using other fruits of the season like peaches and blueberries to create all sorts of protein shakes.

Using Vega vegan protein powder is a great alternative to a meal.Pack it with fresh fruit for flavor and fiber.It'll be a tasty sip that will last you through the day.

Dazzle In The New Year

 A New Year means all sorts of new things. It can be extremely fun for home chefs and bakers. There's all sorts of new to try. It's a year to experiment.

If you haven;t already use those Christmas giftcards to buy air fryers, immersion blenders and crockpots These are the three most important appliances outside of your stove and fridge. Another must is experimenting with new spices. Update your spice cabinet. Use flavorings you haven't used before. The same is true for bothi cooking and baking recipes.

It's a new year. Dazzle friends and family. Dazzle youself and your kitchen in 2024!

Have  a tasty, fun New Year!!!😍

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.

A Quick Sorbet

With the weather heating up, there's nothing like a cooling simple sorbet .Everyone thinks it's a hard make but a recipe in the Sunday Home section of the New York Times. I thought I'd try it. It's simple ,.Just freeze a can of fruit and then puree.

Well, it was simple in theory. I put a can of peaches in the fridge. The recipe calls for fruit in heavy syrup, but that would be too sweet and I had this.

I left the DelMonte peaches overnight. First thing, never freeze the fruit in the can that  it came in.

It was a block of fruity ice which was impossible to get out of the can. I put it under hot tap water to loosen it. That didn't work, so I got both my paring and slicing  Farberware knives out to break it into chunks.

Once it was all out it needs to be pureed.I used my immersion blender for it and voila - sorbet!!

It was creamy, cool and fruity, a lovely delicious end to dinner. I would definitely make this again, maybe with pears and fruit salad.I also would put the fruit into a container. first. It was a job hacking it to pieces in the can. 

This quick fruit sorbet is the perfect cure for a hot steamy summer's day. Try it  with one kind of frozen fruit or two for a treat. It's a light alternative to ice cream.

A Family Classic Updated

It's almost fall and that means zuppa di zucca, Piedmontese pumpkin soup. Nothing beats the mild sweet flavor married to cream, veggie broth and sauteed onions.Unfortunately there was one problem with finding the ingredients - no pumpkin. Luckily there were cubed butternut squash to sub in instead.

I used two packages of Stop & Shop's Nature's Promise butternut squash cubes and half a yellow onion. The last is crucial in forming the flavor . Chop it up and saute it in a mix of butter and olive oil. I used Country Crock's plant based butter with avocado oil. It does the trick in subbing in for butter when cooking.

Let the onion pieces sweat on a low flame while you make the broth. (if you're smart you'll buy the already made veggie broth. One less step to worry about.)

I used two cubes for two cups of water.

This is a quick boil and it will turn a golden brown color.

Add this and the two cartons of squash to the onions.

Squash takes about ten minutes to cook over a high heat. I steamed it , by putting the lid on top.The cubes cooked up pretty quick.

Then it's the time to use the immersion blender.

Except there was another problem to face. It didn't work  - possibly because I gave it a forbidden thorough washing when I was using it to make gazpacho almost on a weekly basis.. Sooooooo_

To give it that satiny, creamy texture I had to call in an old fashioned potato masher . This is what my Mom, Nonna and great-aunt,  used for decades when cooking their versions. I imagine my bisnonna - my great- grandmother -used something  similar too. ( immersion blender update - I ordered one right away from Target)

Then it was adding the milk, in this case almond milk.

Use a cup and a half of it to create the traditional creamy texture.

Was it as good ? I would have liked a creamier more satiny texture but the taste was exactly like my Mom's Nonna's and Great Aunt's. It was a vegan version but it tasted like the original recipe, traditionally made with chicken broth, cream or milk and real butter. I loved it and plan to make it again with my new (!) immersion blender. I may add rice which was another delicious variation of my great aunt's.

This is the perfect fall soup.Try it with either butternut squash or pumpkin puree for a rich flavorful bowl. It's a lovely way to celebrate the new season!

Gustavo's Gazpacho My New Favorite

Yesterday I reviewed Susan Lewis Solomont's  memoir Lost And Found In Spain . It is a great book both for Iberophiles and foodies. She also kindly sent a recipe from her time there -  gazpacho - from the embassy chef  Gustavo. I had to try it and I have to say   this is my new summer favorite. I love the fresh taste and the seamless blend of veggies. The coolness of it is a welcome change , especially during these hot June days.

These are the veggies I used, four tomatoes, one green pepper, one cucumber and a garlic clove. Gustavo's recipe called for double the veggies and less garlic but I geared it towards servings for two to three people. I cut back on the cucumbers and the pepper. I added a small minced clove of garlic because I like a more robust garlic flavor.

It was a matter of cutting into small manageable pieces.

                                    First the cucumber is thinly sliced.

Then quartered.  

         

The same goes for the tomatoes.

                       Gustavo's recipe called for a quarter of a fresh onion however my family is not big on that, probably because of its' intensity. I used about a tablespoon of onion powder instead.
                                                       This is the green pepper I used .

                                         Use a large knife for cutting the peppers in half

Then a smaller one for coring, deseeding and dicing.

                                        Use a cup of olive oil for body. Spanish olive oil is recommended but I   
                               used my beloved Fillippo Berio. The recipe also calls for three spoonfuls of
                               vinegar. Three tablespoons of red wine vinegar did the trick.
                                 

Then it was using my immersion blender to create a cool creamy miracle.I added just a couple more tablespoons of olive oil  along with a good pinch of sea salt and fresh ground pepper. Using an immersion blender can be daunting, yet I find it works better than a conventional one. It did take a while and veggie bits and juice got spritzed around  a lot.

The end result was worth it. I love this soup.

It was both incredibly smooth and airy. The fresh vegetable taste was amazing. I could taste the individual veggies yet at the same time , taste the harmonious blend. The only side was a slice of artisanal whole grain ciabatta bread with a drizzle of olive oil.I would say serve this with a chilled red Spanish wine of your choosing.

Ambassador Solomont and his wife, Susan Lewis Solomont were lucky to have such a great chef as Gustavo at the embassy. His gazpacho recipe is a classic. It is also my new favorite summer recipe.

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Be Brave This Year

There's one resolution that home chefs should make this year - be brave.Jump into new recipes.Try new taters.Buy new ingredients.

One idea is buy a new gadget (or ask for one).I love my new air fryer.

It was something I actually didn't expect but now having it has given me a ton of possibilities.It also gets me to work with panko breadcrumbs  which I've done with only or two recipes.Cooking breaded cauliflower may not seem adventurous to some but this good for you veggie has never been on my culinary  top ten list.NowI'm going to be dunking it in crumbs and blasting it with hot air.

If you have your eye on other kitchen gadgets like this, get them.I thought I would only use my immersion blender for soups, but it works well with creating salad dressings and dips.As for new ingredients,I was not one for poppyseed but baking them into cakes brought the sweet's taste to a whole new level.I'd love to try a poppyseed butter cream frosting.Roast garlic is another experiment I want to try.It's versatile that it can be  whole into a side or blended with olive oil and think for a creamy sauce for chicken.Another spice I'm going to get daring with is sumac..This is one of the ingredients in Za'atar but it can be used for flavoring chicken, steak and various salads..

It's 2019.Be bold  and adventurous with your cooking.Go where you wouldn't go before!

Those Uh Oh Moments

Cooking and baking are not perfect sciences. Stuffing happens and usually on the holiday.Don't panic. There's a solution to every problem and some can even be happy accidents. Never let a glitch shake you. Fix it and carry on to present a fine dinner.

Every home chef will tell you the worst thing that can happen is a still frozen turkey. It takes a day to thaw out four pounds of bird. If you had forgotten about it  in the freezer then use the microwave or cold water.(this is the best method). Depending on the microwave strength's it usually takes six minutes for each pound for thawing. A ten pound bird will take an hour, a twenty pounder will be two hours. A better way is thawing in your sink , using a cold water bath. It will take thirty minutes for  pound of turkey to defrost so again a   sixteen pounder will take eight hours.Another kitchen headache is lumpy gravy. You can go two ways with this. The first is tackling those lumps. Whisking it will work, but an immersion blender will definitely insure a satiny texture and absolutely no lumps of flour. The second method is have one or two jars of gravy on hand.You can just serve these or  mix with your gravy .What happens when a meat eater turns vegan?Or when someone invites their veggie chomping sweetheart? One, try to avoid conflict by not having table talk turn to farm cruelty and two, create a plate that is vegan or vegetarian Beans are chock of protein so think about making up a plate with a side of Boston baked (providing they weren't cooked with bacon) along with Brussels sprouts , and yams. Keep a jar or packet of mushroom gravy on hand to make. This will go well with the stuffing.

Vegetables dishes can also go awry. Those crunchy green beans can turn to limp noodles while the cauliflower can turn to a puddle of white. Add some herbs such as oregano or thyme to spark the flavor. You can also melt some cheese and pour it over the veggies to hide their texture.The kids will love the cheesiness of it. Salt is usually a home chef's friend. However too much can be accidentally sprinkled into any recipe. .If that's the case then add both a quarter teaspoon of both vinegar and sugar or honey.If it's soup or sauce you can add a potato. The starch from it can absorb the salt. Peel one and slip it into the gravy or soup if you're serving it.Everyone loves a springy stuffing with a crispy top.Yet stuffing is made of bread which can turn to mush.Save it by adding a bit of chicken or turkey broth and bake it a few minutes more. Remember it's nothing more than a savory bread pudding so treat it as such. Dessert , usually a sweet end , can take a very sour turn. If your pumpkin or pecan pie burns , then get rid of the crust and concoct a pie parfait.Layer the pie filling, crushed cookies or graham crackers and whipped cream in fancy parfait glasses. You may have created a new tradition  with it.

Any dinner will have its' uh oh moments. Be prepared. It's easy to  fix the mistakes that may arise and still have a wonderful holiday meal!

Sauces And Salsas And Ketchup , Oh My!!

It's late summer and that means bumper crops, namely tomatoes.Luckily these ruby red gems can be turnd into a a variety of dishes that can be eaten later on. Tomatoes are one  the most versatile garden fruits, Transform them into anything and the result is a tasty dish.

Of course all home chefs will tell you a tomato garden's overage can be made into a sauce, perfect for pasta.There are so many to make that you can have an entire month of them. If you're looking into a right now sauce think then salsa crudo, This is one of the easiest pasta sauces to make.It's taking ripe tomatoes and mixing them with olive oil and seasoning  along with minced garlic  Set the sauce aside for half an hour or more (a day would be ideal to let all the flavors meld together) and then pour over any kind of pasta. Capers,or  black pitted olives can be added to zing it up.The extra tomatoes can also be cooked into a regular sauce.It is labor intensive but worth it,Most recipes call for four tomatoes but  you could even double or triple the recipe..Making home made tomato sauce is also a great way of using those extra basil leaves.You can also add a good pinch of hot pepper flakes to make an arrabiata sauce. Another spin is roasting the tomatoes first for a deep smoky flavor., perfect for any meat sauce. You can also  make a pizza sauce using fresh tomatoes too.It's basically the same as pasta sauce save for the inclusion of thyme, onions and two tablespoons of sugar.

Those tomatoes can be used for everyone's favorite dip - salsa. It's a great snack that's also super healthy and packed with nutrition.It's an easy mix of fresh tomatoes, onions and bell peppers. For heat throw in minced jalapenos .Lime juice is also added along with that Mexican staple cilantro. You could even  add a dash of cumin if you wanted. The tomatoes can be roasted for a smokier, deeper taste This would be great topping beef tacos or fajitas. If you want a  sweeter sauce do the unexpected - throw in some unsweetened raspberries - they're also going through a second season right now . Blueberry tomato salsa is another great marriage of flavors and it's not only good with corn chips but also with beef or chicken.Many tomato growers and home chefs have experimented with ketchup recipes.It's not as difficult as you might think.It does require a slow cooker and an immersion blender.The tomatoes do need to be cooked down and occasionally blended with the blender.The spicing is important too because this is what gives the condiment its' kick.It needs sugar, honey or molasses along with apple cider vinegar to give it that sweet tang.Cinnamon and clover are also added along with Dijon mustard and Worcester sauce. Once you get the hang of making ketchup, it's pretty easy and can be made in batches for holiday and birthday gifts.

The last of the tomatoes means sauce, salsa and ketchup  long after summer ends. You'll have that  fresh taste all year round. It's a perfect end to a bountiful season.

You Serve Soft Serve

Soft serve ice cream is one of the best summer treats.It's creamy and satiny all in one. Unfortunately if you're hankering for it , it's a trip  out to the local ice cream parlor or boardwalk. Not anymore.It can be made at home.

How can this be? Easy, thanks to a recipe by Melissa Clark in her A Good Appetite column in yesterday's New York Times Food section. Home chefs don't need one of those special machines that churn out the treat. They don't even need an ice cream maker. The fanciest gadget required is a food processor (although the recipe works well with an ice cream maker so use it )It's an easy recipe that only requires six large egg yolks, heavy cream and melted cream cheese! Why the last? Because it's a sub in for the usual gums commercial ice cream manufacturers use to solidify the product. Ms. Clark leaned this from Jeni Britton Bauer of Jeni's Splendid Ice Creams, an up and coming maven in the industry..Ms Bauer asserts that cream cheese  gives body to ice cream and gives it body.. Another suggestion from her is using a mix of granulated and liquid sugar to increase the ice cream's elasticity. Liquid sugar could be corn syrup or honey. .Ms Clark recommends the last but it's not the average honey. For more flavor think a lavender one or chestnut , linden flower or even buckwheat. Adding the honey gives a caramelized sweetness that amps up the flavor.

Is making soft serve hard? No. It's basically creating a custard and then freezing it. The base is really considered French ice cream or sort of like frozen custard. The recipe calls for six large egg yolks that will be first whisked together with the honey, sugar ,vanilla and salt. The cream is also heated for a better blending and to prevent the eggs from curdling. The entire mixture should just be simmered until the custard can coat the back of a spoon otherwise it could curdle.Transfer to a heatproof bowl and add the cream cheese. This last should be cut into cubes for more manageability and it will melt faster . Then the bowl should be nestled in a larger bowl filled with ice water. Then the custard should be whipped until thick and cold. Use a hand mixer or immersion blender for this. After five minutes spoon it into ice cream trays.It's best frozen overnight but if you're pinched for time then just stick it in the freezer for three hours . (It's maximum time is one week)Once frozen, pop out the cubes with a butter knife or off set spatula and into a food processor.Pulse cubes with a half cup of milk until smooth and the consistency of soft serve. serve immediately . It can last up to one week but you probably won;t have to worry about that.Buy or make cones for the real experience.

Soft serve ice cream is one of the hallmarks of the summer. Now you can have it right in your kitchen, thanks to an easy recipe. Make it and enjoy this classic treat, whether in a bowl or in a classic cone