Tasty Tiny Nibbles

 The weather is getting warmer and that means one thing - there's no urge to eat big meals any more. Spring's schedule also require quick bites that are filling and tasty. These are perfect for a Sunday night or after a work day.

One of the tasty nibbles I love I s bruschetta.I created a quick dish using Stop and Shop's Diced tomatoes with jalapeno. A bit if  their olive oil was added to give it smoothness .

Stop and Shop(yes I shop there again) also has excellent garlic rounds. These were perfect for this impromptu dinner that's light yet filling for a warm Spring night.

Another tasty  tiny nibble is a plate of queso and chips.

Good Foods has excellent non dairy cheese dips.Their queso with jalapeno bits is filling and perfect with the Good & Gather Chips from Target. Keep in mind that any kind of nachos a great quick dinner. You can layerthem in a small microwave bowl with beef or plant based beef crumbles and cheese for a quick version of brick years nachos. Add a side of guacamole for even more nutrition and flavor.

Spring means lighter fare. Think of these tasty ,tiny nibble for a light supper to snack. They're may be small bites but they are filling and satisfying.

A Peppery Bite Of Flavor

 Red pepper adds spark and brightness to any dish.They can be from anywhere in the world but they' share a spiciness and excitement. This is what makes cooking great.

Regular contributor Eric Kim knows this and wrote about them in yesterday's New York Times Food section.Capiscums or peppers are grown all over the world. There are the Aleppos , fruity tasting ones from Syria which go into labneh and baba ganhouj along with soups. The Koreans have gochuguro, those sweet red pepper flakes while the Japanese have their togarashi - an interesting mix of yuzu, chili, ginger, black and white sesame and sansho - Japanese cardamon. The French use Espelette which is grown in the Pyranees and used to flavor many Basque dishes.The US has ground chipotle and jalapeno that flavor many Tex -Mex dishes. What makes chili powder unique? According to Ethan Frisch , founder and chief executive of Burlap and Barrel it's really the terroir or the ground that it's planted in. It's much like wine and coffee. The dirt determines the flavor.It doesn't;t take long  for the Chile to meet the demands of the local climate.Ut's also shaped by human interest as well.

One example of this is a school friend of Mr. Kim;s James dong grew Korean peppers in their Georgia hometown. While Mr. dong bought the seeds on Etsy , the peppers took on the fragrance of Mexican chipotle while they were being smoked and crushed to make gochugaru. The blazing perfume was so intense it felt like Mr. Kin was carrying around a flame. He used it in a variety of different dishes but the one recipe it clearly shone in was a pizza sauce. HOme chefs can use this type in the sauce but they can also use Aleppo, Espelette and red pepper flakes. Also add a teaspoon of smoked paprika to give it smokiness and depth. He recommends using a mix for a unique tasting sauce.It's an homage to the great chef and cookbook  author Marcella Hazan. You do have to switch the order of ingredient though if you are familiar with Hazan's recipe.Five tablespoons of butter has to be melted first so it can bloom, then the chiles are added.There's also a teaspoon of sugar added to eliminate the tomatoes tang.It would be also good warmed as a dipping sauce for garlic knot.

Peppers can make any dish sing. Use any combination for a kick.They'll turn anything into an exciting bite.

Cooking For The Week

 It's hard to cook on weekdays. There's always a busy schedule , with work and after school activities. A simpler solution is cooking ahead on a Saturday or Sunday and using those cooked meals for the week ahead.

Cooking ahead is not a new idea but it's a god one . You don't want to rely on frozen , processed foods all the time and you want your family to eat healthy too. One of the simplest recipes to make is sauce. If you don;t have time on the weekend then consider using your crock pot. Just pop the ingredients in and let it cook for six to eight hours while you get Saturday chores done or even want to spend time hiking or going to the beach  The sauce can be used in  a variety of different ways, from a traditional spaghetti to even a base for a chili. For the last just add some ground beef or vegan crumbles. You could also make chili in advance too. All you have to do is pair it  already baked cornbread which can be bought at any grocery store. Another great go to sauce is pesto. This is a bit more labot intensive than tomato but worth it. The sauce begins with pulverizing fresh basil leaves with olive oil and slightly toasted pine nuts. (these can be omitted or walnuts can be subbed in), Since the cheese could cause mold when frozen omit it and add it later when you;'re ready to cook wth the sauce. Pesto can be blended with tomato sauce or use just on it's own with any kind of pasta.

Meat loaf is  a week night staple. It's easy to make on the weekend and then freeze. Both uncoooked an d cooked can be kept for up to six months. Just remember to wrap it properly so that there are no freezer burns. The good thing about the meat loaf is that you can vary the recipe. Add  a cup of barbecue sauce for a zesty tangy slice. You can even serve it with barbecue sauce too Another is adding chopped Jalapenos  for a fiery change up. A family crowd pleaser will be a meat loaf made with Caribbean jerk seasoning Just toss in  about a pinch so it's not too spicy. If the family loves turkey then thiunk about making a couple of loaves of turkey meat loaf.  You can even make it healthier by swapping out the bread crumbs and switching in almond meal.It;s also good cold and sliced into sandwiches for next day's lunch . Ground meat can also make for awesome meatballs too, especially if you use the air fryer to cook them. Everyone will love a meatball sub with homemade sauce They'll also be good with the homemade pesto and spaghetti for a heartier supper.

These are busy days. Cook ahead and make the day less busier. It's still good food but without all the fuss.

Power Up With Power Bowls

 Now that the schools from grammar to univeristy are opening up it's time to start think about nutritious meals that are easy to prepare but packed with good nutrition.This is where the power bowl comes in.It can be made for breakfast lunch or dinner. Whatever meal you make it for, it is satisfying and filling.

I 'm a big pan of any power bowl. Right now I like Tattooed Chef's plant based beef burrito bowl. it also comes in plant based chicken too. This has everything a  vegan burrito has, the plant based cheddar with corn and riced cauliflower with a jalapeno infused crema.

This is the chicken with comes with a salsa verde, plant based chicken and roasted corn.

               

This was pretty tasty and it made for amnfilling , good for you dinner. A  homemade power bowl could have allmof these ingredienta or it could have some of these. That's the beauty of them. Tasty combos can be created depending on everyone's taste/A breakfast one can be sweet with a base of chia seeds, various fruits and a good drizzle of honey or vanilla Greek yogurt. A savory breakfast bowl can have layers of hash browns. eggs and avocaodoes. Strips of turkey bacon can be put on top. A lunch or dinner one can have rice , chicken or shrimp and a  variety of multi colored veggies. Use those late season tomatoes and peppers along with fresh corn for color and vitamins.Dress with a simple viniagrette. A heartier one could include left over grilled steak and tomatoes over any kind of bean, such as a red kidneys. Drizzle any hot sauce and cotillo cream over it for a tasty Mexican vibe.If you want a true portein power bowl, think shrimp mixed with crab. Add green veggies like bell peppers and broccoli over rice or quinoa. Top with a lemony vinaigrette for flavor.

Power bowls come in handy during now busy days. They're perfect for any meal. Be creative along with being mindful about putting together one that packed with flavor and nutrition.

A Special Home COoked Valentine's Day

 Yes, it will be a different Valentine's Day this year but it's bound to be a special one. Why? Because it will be a home cooked one, from appetizers to dessert. Nothing says "I  love you" more than something from the oven - or stove for that matter. Forget the candy and flowers. Time and effort are the true gifts here.

David Tanis knows this and he gave a full Valentine's Day menu in yesterday's New York Times Food section.  It's the type that can be served in one meal or the courses broken up with the appetizer served on Saturday and the main meal on Sunday. The first course is a mouth watering wild mushroom tart baked in a homemade buttery crust. You can use store bought puff pastry but this is an easy recipe. Just make ti the day or night before. The recipe leaves you with enough dough for two tarts so you can easily make another one midweek. He suggests using chanterelle mushrooms but you can also try a mix of sliced shiitake,  white button , oyster or king trumpet. Portobellos and cremini are also acceptable but would yield a darker , yet still delicious filling. The mushrooms are cooked with onions and garlic and them spread upon the crust which has been slathered with creme fraiche. Parmesan cheese is then sprinkled over the tart's top.It can be sliced into wedges or spices and served warm.

The main course is seared sea scallops with a spicy carrot coulis. This may sound lux but it's actually a simple cook. Mr. Tanis recommends getting what's known as day boat scallions and searing them in a pan or cast iron skillet. To offset the scallops sweetness there is a carrot coulis, a thin sauce made from young carrots cooked in chicken broth. Vinegar and sugar give it an interesting zing and flavor along with cilantro and serrano, Fresno or jalapeno chiles. The sauce is ladled into plates, and the scallops placed on top of it.Add lime wedges for color and flavor. Of course the piece de resistance is dessert. Mr. Tanis doesn't disappoint here. He offers a dark chocolate mousse with candied ginger. It's the classic French one with the egg whites whipped in for that frothiness the dessert is known for. He uses dark chocolate like the 80 to 90 per cent  Ghiradelli and Lindt bars (DO NOT use regular baker's chocolate for this) along with two table spoons orange liqueur such as Gran Marnier. The mousse is then  topped off with fresh made whipped cream and candied ginger, the last for some heat and bite.

Forget the flowers and box of drugstore candy,Make this delicious meal your gift to your sweetie. They will appreciate the time and effort not to mention memory of a fantastic home cooked dinner.

The Sips Of Summer

With warm weather comes thirst. We need a cool glass of something, whether we're on the beach or in the backyard. Luckily, there's some new brands out there offering a cool drunk of something new and different.

One sip of summer is appropriately called Sipp. These are sodas that have a trifecta of flavor.made with organically grown flavors Beth Parentis created these refreshing bubblers. The ginger soda has hints of vanilla and lime, taking it a notch up from the usual ginger ale. I love their lemon married to elderflower and tarragon. The last gives the drink a refreshing bite at the end. Other flavors include ruby red grapefruit paired with honey and rosemary.,Another favorite is  the pear mixed with green tea and honey. Pear soda is rare but delicious.Blood orange soda has lime and jalapeno - not what you'd expect yet a perfect sip for any barbecue. Poland Spring , long known for their refreshing spring water, is now offering carbonated waters. These are not sweet yet have the invigorating flavors of various fruits. They run the gamut from black cherry to the citrus flavors, of orange, lemon, and lime. There's also strawberry and strawberry lemonade as well as a lemon-lime mix. They come in cans and bottles , perfect for long road trips or picnics.

BAI  which has given us tasty and zero calorie fruit ades over the past few years have also expanded in the sparkling water department. As with any BAI product, the ingredients are all organically grown and Fair Trade sourced.There is almost every flavor, from Bolivia Black Cherry to Lambari Watermelon Lime and Waikiki Coconut Lime. The flavors are intense like that of any fruit soda but without all the artificial flavors and colors. They're the perfect go to with sandwiches or just as a refreshing sip on a hot day,Pepsi has jumped on this bandwagon too, creating the artesanal Bubbl'r. It's also chock full of Vitamin A too for extra oomph.  It comes in the usual trendy flavors like pomegranate acai and blood orange but then it veers off into the unusual - like Mango Mingl'r and Cranberry Grapefruit Sparklr. along with Passion Fruit Wond'r. Pepsi has also bought Starbucks which explains the proliferation of bottles of their cold brew coffee.Chilled , these are great pick me ups that can be mixed with milk and chocolate syrup for a  boost. I like them iced with just a few grains of brown sugar. It's also a nice alternative to iced tea.

Summer is coming and with it the need for a cool drink. There are so many new ones out there that would go perfect as a thirst quencher. Try them in a tall glass ,full of ice.

The Leftover Issue

What to do with those scores of leftovers? Not surprisingly Wednesday's New York Times Food section came out with its' leftover issues. After all, it guided home chefs through the prepping and cooking their Thanksgiving meal. It should be no different the day after. There are some innovative dishes to try with what's left of your holiday  bounty.

If you're tired of tetrazzini or turkey sandwiches you may want to read  Samin Nosrat's contribution to the Food section.Chef Nosrat not only cooks but writes a popular blog. She spices up the usually bland meat with a dazzling array of spices and ideas. Turkey is an excellent canvas because it easily absorbs other flavors which only accentuate its mild gaminess.If you're looking for a light leftover then think the Vietnamese chicken noodle soup pho ga .It' a clear broth zested up with star anise, ginger, and fish sauce.It does require turkey broth but if you don't have it  then sub in chicken broth.There's also brown sugar and fish sauce.If you don't have or can't find the last mix up soy sauce with hoisin and use that.The soup also has yellow onion too for flavor and texture. The onions and ginger can either be charred over an open flame or broiled on a foil-lined baking sheet. Pho ga is a fun soup because eaters can customize it from a platter of add-ins such as mung beans, cilantro, Thai basil, limes, and jalapenos. It can be fragrantly herbal or zingy with fire. It's also a comforting noodle soup thanks to also having rice vermicelli added, perfect on a cold November night.

Chef Nosrat also gives us turkey mole verde and turkey tikka marsala. The first is a nod to Mexican cooking and is a great way of combining light and dark meat.It's not the typical mole recipe that requires cocoa  but a green one made up of  tomatillos, chard  romaine leaves, jalapeno,cilantro, and oregano. Again it does require turkey stock but chicken can do nicely here.It also has an interesting paste made from pumpkin and sesame.It can be served with steamed white rice or corn tortillas.For an entirely different spin Chef Nosrat gives us turkey tikka masala.It's marinating four cups of the bird in a bright  and spicy bath of garam masala, coriander ,cumin, paprika and turmeric blended with crushed garlic and plain yogurt.The masala  calls for ghee or clarified butter but you can also use a neutral tasting oil such as vegetable or olive.This is made separately with tomatoes and serrano peppers as the marinated turkey is broiled  until it blackens in spots. This  usually takes five to six minutes..Before combining the meat and masala, the masala has to be pureed for a smoother texture, The turkey is then added to this and simmered for five to ten minutes, with an occasional stir until it's done. Garnish with cilantro and serve with steamed basmati rice.

Don't  let that turkey languish in the fridge.Use it in fun and spicy recipes that will accentuate its' gamey , sweet mildness. It is the perfect canvas for all sorts of flavors and techniques.

A Barbecue With Sauce

It's the start of the barbecue season and that means the usual fare - burgers- dogs  and salads. The problem is that they can be boring. It's time to liven up the Q and change up those traditional recipes. Replace the ho-hum with something exciting.

Hamburgers are standard grill fare. Most home chefs usually buy the premade patties then slap them on the grill to cook up. Instead a more interesting option is buying ground beef and adding to it. Try the classic hamburger recipe that mixes ground chuck with beaten egg, breadcrumbs and Worcester sauce. This not only makes for a more flavorful bite  but a thicker burger. Bacon  makes anything taste better so think about creating a burger with a bacon center (get the already cooked bacon for this or make your own). It's the same with cheese. You can make cheddar burgers with the surprise of the sharp Vermont kind or pizza burgers with a mozzarella center. Serve the last with tomato sauce. Jalapeno burgers are always a crowd pleaser too. Add four chopped and seeded peppers to a pound of ground meat. Homemade burgers usually made with chickpeas can get an exotic spicing up with everything from cumin to turmeric. Hot dogs are a little more difficult to change up yet they can be amped up with cheese or any kind of filling. Before cooking ,slit the hot dogs lengthwise so they'll cook up with a gash. Fill the gash with melted cheddar or better yet pulled pork.Vegetarians can have their soy dogs filled with ratatouille or a hot onion chutney.

One of the most predictable barbecue dishes is salad, namely macaroni. It's usually the elbow kind mixed with Hellman's, Sometimes celery is added for color but that's it. Try tricolore rotelli instead of the traditional.and for a healthier spin olive oil instead of the mayo. Sun dried tomatoes and artichoke hearts round it out. For a real eye opener make a spaghetti salad.It will create both memories and smiles. Add some chopped salami and ham, along with peppers and tomatoes in an Italian dressing to a bowl of cold pasta. Make a veggie salad fun by using a spiralizer. These are great gadgets that turn veggies into long strands or "noodles". Think of making a cucumber noodle salad with sour cream and fresh dill. Sub in Greek yogurt for a healthier dish. Chickpeas and their liquid can have double use at a cookout. Use the first along with parsley and chopped onions in a Mediterranean style salad with za'atar dressing. Za'atar is a mix of sumac , oregano, marjoram along with toasted sesame seeds and thyme. Sea salt rounds this easy to make spice. The accompanying liquid has the same composition as egg whites and can be transformed into a vegan mayonnaise, along with adding lemon juice, Worcester sauce, dry mustard and a pinch of sugar. This can also be used as a condiment too.

Don;t have a boring barbecue. Liven it up with unique homemade burgers and fancily filled dogs along with some wild salads. It'll be not only tasty but fun - exactly what a cook out should be.

Happy Year Of The Monkey

It's the first day of the Chinese New Year, and it's a day to celebrate. The Year of the Monkey  ushers in yummy foods and centuries old traditions. They are easy to make too and fun to eat.Anyone, even novice home chefs can enjoy cooking these delicious dishes!

Dumplings are one of the oldest and symbolic Lunar New Year dishes. They can symbolize both family and prosperity due to their resemblance to purses.Dumpling or potsticker skins are simple to make. They're just a mix of regular flour, water and a pinch of salt.Think of them like ravioli.The fillings can be anything you want. Traditional ones are filled with pork or cabbage but you can also use shrimp or chicken.Spicing is important too. There's a dash of dry sherry or Shaoxing wine along with green onion and ginger for bite.Add Szechuan peppercorns for real fire  and heat or even fresh ground pepper. Cook , like pasta in salted boiling water for ten minutes or until tender.Serve with homemade hoisin sauce which is a mixture of  soy sauce, peanut butter and either molasses, honey or brown sugar for sweetness (I'd recommend using dark honey, it;s the healthiest, however both the others will give the sauce an earthy richness).along with garlic powder and sesame oil. Jalapeno pepper or Chinese pepper is added for heat.Homemade duck sauce is another good dipping sauce. This is simply a mix of apricot jam and Chinese plum sauce  You can also just dip them in plum sauce too.

These sauces would work with another New Year's classic, spring rolls which represent gold bars and prosperity . These are also easy to create. You do have to buy spring roll wrappers to start with, imply because it's hard to duplicate their delicate layers.. These are always vegetarian and are filled with shredded carrots, green onions and sweet bell peppers. Cilantro is also added for color and taste along with Thai basil. The rolls are fried in  a wok but you can also fry them in a regular frying pan using peanut oil.Make sure they are tightly wrapped otherwise two things will happen: the filling will fall out while frying or the oil will seep in and sog up the filling. It's just tightly rolling and tucking to prevent that. Another traditional treat is a dish of noodles.Use egg noodles if you can't get the authentic. These are cooked  first before cooking the  mushrooms and thinly sliced chicken breasts and broccoli florets. Bok choy can also be added as snow peas.Use  scallions and ginger for more flavor along with garlic. Boil the noodles first and then stir fry the chicken with soy sauce. The vegetables are then added as are the aromatics . Home chefs  can also add Napa cabbage too for color and crunch. Eat this to guarantee a long life.

Enjoy the Year of the Money with tasty New Year's moon, Eat the spring rolls and dumplings for prosperity and the noodles for a long life. Enjoy not only their deliciousness but their rich symbolism too!

A Summery Treat In January

As we anticipate the Blizzard of 16  we long for those summery meals , full of of fresh veggies and fresh flavor. We can have that, not surprisingly  with  a California style pizza. Make it ,  have a cooling drink and think  of sun soaked days on a hot beach .

David Tanis thought of this in his A City Kitchen column in yesterday's New York Times Food section. He gives us  the recipe for a California pizza, one topped with fresh vegetables than sauce. The main star is the dough, Mr. Tanis gives instructions on how to make one that will result in a light delicate crust with crispy edges. According to him the best pizza dough is a relatively soft one.Resist the temptation  to add extra flour or the result will be a heavy crust - not the end result you want.Don;t heavily flour where you'll be kneading it. Go for lightly dusting the area. It
is is a great exercise for novice home bakers. It is an exercise in using yeast as well as kneading, discovering exactly what the phrase smooth and elastic means. You can make double the amount . Pizza dough can be stored  for three to four days in the freezer. it makes for excellent calzones and garlic knots, the last the perfect mate for a wintry minestrone soup.

As for the California topping(this type of pie is sometimes called pizza primavera or Spring pizza), Mr Tanis uses sliced bell or sweet peppers. He also throws in a jalapeno one for excitement and heat. All of these should be thinly sliced because they need to thoroughly cook up during their short time in the oven ( the pizza only takes a mere five to seven minutes to cook up )He also adds sliced red onions along with fennel rich Italian sausage,This should be crumbled all over the top so every
 piece has an equal amount. For cheese lovers, don't worry. You can either opt for mozzarella or Fontina with another helping of extra mozzarella for the cheesy topping.It is a layered pie with the grated cheese going on first, then the peppers. The sausage is then sprinkled on , and the pizza is finished off with a mozzarella covering.Fresh marjoram is then dusted over this, although if you want a more traditional taste go with oregano.Vegetarians can sub in soy sausage and soy cheese as regular meat eaters can use chicken or turkey sausage instead.

Bake this California style pizza when the snow is piling up outside.It 's a sunny taste of the garden that will melt away those winter blues. Have a slice, along with a cooling drink, and pretend you're on your favorite beach.

Summer Staples From The Garden

This is the time of year when the summer harvests are coming in. There is a proliferation of the three most common, tomatoes, zucchini and corn. These are wonderful to work with, the staples of a summer kitchen. The recipes for them are varied , and can be used for any meal, including breakfast.

David Tanis know this and wrote about it in his A City Kitchen column in today's New York Times' Food section.Fresh summer produce was a big part of his diet during his Midwestern boyhood. He grew up enjoying sun warmed beefsteaks along with sweet corn. There is also his taste for zucchini , thanks to a neighbor who was willing to experiment with it. All three have inspired him to create recipes for three meals. Normally breakfast recipes don't include any vegetables but Mr. Tanis gives us a zucchini flan, that would also work as a light weekend supper.It involves  the sliced veggie along with eggs mixed with milk and nutmeg.Fresh basil and thyme is also used and. The zucchini slices are layered with the custard mixture  Grated cheese such as Gruyere or Cheddar is also part of the flan and it's sprinkled on after the eggs.. If if's too hot to make this, then think about just frying the slices or coins in olive oil and pepper flakes.My version is sautéing in a mix of butter and olive oil with a garlic clove thrown in for more flavor.

Tomatoes and corn are not forgotten either. Mr. Tanis has a yummy tomato salad with anchovy toast that would be right up my alley.  His vinaigrette includes vinegar but you can omit this because the tomatoes provide acidity too. Shallots are also added for bite and garlic cloves. The salad is also colorful. He suggests using a variety of different tomatoes  so the salad had color along with different tastes  from grape, cherry and plum tomatoes. The toast is smeared with anchovy which  makes for a perfect foil for the salad - although be tempted to top the slices with the tomatoes. His corn recipe is a spin on a classic corn muffins with the jolt of jalapeno.Mr. Tanis adds fresh corn kernels to corn meal with the spin of the finely chopped pepper and cheddar. Mushrooms can be added too, surprisingly. Of course tomatoes and corn taste good on their own. Nothing beats a beefsteak with just salt or an ear of corn, slathered with butter, or oil and pesto.

Enjoy the staples of summer. Tomatoes , corn and zucchini can be made a variety of different ways for different meals. Use them for lunch , dinner and even breakfast!

Chili Chasers

This is the weather for hot food both temperature and taste wise. There's nothing  like a fiery  dish, full of exotic flavors to warm you from head to toe. It'll keep you toasty ,perfect for battling all these Arctic temps.

Chilis will give any dish fire and heat.Cooking with them is fun but it does come with a few caveats. The spiciness comes with the seeds where it's at its strongest. You may ant to handle the peppers wearing rubber gloves to avoid any major skin irritationsa. add them to a rich chili, full of different beans and tomatoes.The recipe is flexible. You can add beef for a hearty dish  while chicken and turkey give you a lighter one. Soy crumbles can be tossed in for a healthier vegan version.For a blood boiling heat add two tablespoons of fresh jalapenos along with two heaping tablespoons of chili powder. . To temper the fieriness serve it with mild side dishes like polenta, rice or even cornbread. You can also add a layer of just plain Saltines or tortilla chips. Chilis are not just relegated to the dish with the same name. Make a hot chili salsa for just chips or add a layer of sautéed and chopped jalapenos on hamburgers and hot dogs as a five alarm relish.

Indian curries can be both delicious and spicy.These are also perfect chill chasers and sunny bright pick me ups on bleak winter days .They're also loaded with health benefits, thanks to the addition of both turmeric and cumin, Like chili , curry recipes can be flexible. A chicken curry is always good but so is one with chickpeas and cauliflower. Most of the dishes are braises which  means that the ingredients are seared at a high hear first and then covered with liquid in a pot. It's an easy cook. For a real six alarm stunner try phall. This is a  super fiery dish that has twelve (yes twelve!) chilis added along with an ounce of fresh ginger and two tablespoons of chili powder. Garam masala is also added. This is a mix of lack and white peppercorns,  cloves, cinnamon and mace, with the addition of cardamom , bay leaf and caraway.If it's too not then cut back on the chilis and only use six.Another dish, vindaloo a popular dish from the eastern province of Goa, and is a dish of pork marinated in wines, vinegar and spices.It was originally from the Potuguese carne de vinha d'alhos. and can be also made with chicken or beef. marinated in cayenne and fresh ginger . Serve with basmati or jasmine rice to cool off.

The weather outside is frightful however a fiery chili or curry inside can be delightful. Make either to ward off those chills and freezing temps You'll feel all warm and sunny inside.

Hot And Heavy Heintz

Heintz Ketchup is one of America's classic condiments.It goes well with everything, tempering the saltniess of French fires or adding dash to everyday scrambled eggs. However it's about to heat up, this time with the addition of jalapeno. The classic revs up with the addition of this fiery pepper.

Heinz has come up with the cool addition of jalapeno. This is a new twist on one of the world's oldest sauces. In th e past the company has brought colored ketchup to the table (literally) to appeal to kids . A flavored ketchup is something new. Artesanal ketchups have delved into the other flavors such as plum and pineapple however a mainstream corporation like Heintz has seemed reluctant to expand. It does pay off. The taste is kicky with a nice bite.There is still a sweetness but also a heat that's refreshing.The spiciness lingers as well however it's not scalding as with other hot sauces.

The ketchup is going to be versatile. It added to fries , giving them a pleasant fire. It will go well with steaks and burgers too. However it's the recipes that call for ketchup that will definitely benefit. It will definitely punch up deviled eggs, giving them a much need burst of fire. It will also make for an interesting French dressing adding spark to that usually bland topping. Add some maple syrup and liquid smoke to it for an interesting spin on barbecue sauce for pork, chicken and even fish  .

Heintz ketchup is an American classic.However updating it with jalapeno is a clever and tasty idea. This flavor is one to last - much like the original. Try it as a new spin with traditional dishes.

Scones:Savory And Sweet

Even though the holidays are over you can still bake. However turn away from all the cookies and think outside the cookie ja. Think scones. These English tea staples are not just for afternoon get togethers,washed down with a variety of teas. They can be made with a variety of different ingredients to accompany different dishes.

Melissa Clark explored the world of sweet and savory scones in yesterday's A Good Appetite column in The New York Times Dining section. She has experimented with both sweet and savory. Scones are not that tricky to make. The basic recipe is not unlike that of a biscuit.Instead of rounds however the dough is shaped into a pizza like round and then baked.It's then cut into wedges and served with butte, jam and/or clotted cream. Ms. Clark though has other ideas. She puts caramelized onions and caramel in hers. Such savory scones would go well sopping up a tasty beef stew or hearty vegetable soup, She also recommends another twist, with cheddar and jalapeno which would go well at the bottom of a chili bowl.

For those who like sweet scones, there are scores of recipes you can get from the Internet. Even the basic recipe can be tweaked with different additions.Most English recipes for them call for a handful of raisins or dried currants. You can also add dried cranberries for a different tang. Other toss in candied ginger for both spice and sugar. There are also pumpkin and blueberry scones as well. Lemon scones with a simple glaze icing are also popular and easy to bake.  For decadence stir in a few dark chocolate chips.


Scones are a wonderful addition to any winter meal. Have them warm with butter at a Sunday brunch or accompanying a thick, hearty stew. They're easy to make and bake. Bes tof all you can create different varieties , both savory and sweet.