Celebrating St David's Day

 March first was Saint David 's Day , patron saint of Wales. it was definitely a time to celebrate teh rich and flavorful foods of this ancient land whose proper name is Cymru. It is a varied table celebrating the land and sea of this amazing country.

The leek is the symbol of Cymru and it is a versatile green. Its at its best pairing with potatoes in a rich soup. Cawn Cnnin (the Welsh name) easy to make and great for the still cold days ahead. Unlike the french version vichyoisse, this had the tasty addition of Canadian bacon. The bacon and leeks are cooked forst with the leeks being fried in the bacon fat first.Chicken broth is added along with cut up potatoes that are mashed into the soup. A cup of milk is added for creaminess. Another hearty meal is  the Welsh onion cake made with Caerphilly cheese. Caerphilly is made in the town of the same name and is a rich , crumbly fromage. The cheese is baked on top of the sliced potatoes and onions and then flipped over to be served. it's sort of like scalloped potatoes  with a creamy, cheesy bottom. Of course mashed potatoes figure in another dish that also features boiled leeks  hard boiled eggs and cheese sauce. wyau ynis mon has half and half in it along with nutmeg for flavor.

Yes,Cymru or Wales, also has it's most famous dish - rarebit. This is a delicious mix of ale. cheddar and butter. As you melt the butter warm the ale in abnother saucepan over a low flame.  To thicken it whisk in three  and a half tabkespoons of flour. Combine together and add cheese and Worcester sauce along with english mustard powder. Spoon over  thich slices of toasted  sourdough bread. Another Saint David's day treat that can be baked all year round is  an English muffin like scone called picau ar y maen. They're made from flour lard, currents and eggs and cooked on a griddle. This gives them a crispy exterior while having a melty inside. Usually suagr is sprinkled on top but you could als serve  with a fat pat of butter. Bara brith ro welsh tea cak loaf is another tasty baked tret.It's  a spiced loaf bread that can go well slathered with butter and served with hot tea. Mixed dried fruit is also added to it as well

Welsh food is a flavorful and robust cuisine, much like the countyr itself. Try the cuisine of Cymru and enjoy the flavor of rich cheeses and tasty cakes.  These are the flavors of a brave country with brave people.

A Comforting Classic Graham Crackers

 Everyone has nostalgic memories about Graham crackers. They are still the ultimate comfort snack along with being versatile in a number of recipes. This American favorite is a must have kitchen staple.

Graham crackers are truly a US invention.It was through the influence of vegetarian, temperance leader and preacher Sylvester Graham that these sweet crackers came to be. His followers were called Grahamites and Graham flours Graham crackers and even Graham bread was created for them. The shared ingredients in all three was coarsely ground whole wheat flour that gives the crackers their distinctive deep tan color. This was supposed to be healthier than finely ground white flour and believed to be a preventative against the 1829-1859 cholera epidemic. Graham crackers became so popular that Herman Melville mentioned them in his 1856 novel Pierre or The Ambiguities. They were easy to mass produce thanks to the simple ingredients of graham flour,oil, molasses, and lard. The molasses gives it that special sweet flavor along with fermented yeast added during mass production.. Nabisco started manufacturing them as early as 1898 and was in competition a decade later with the Loose-wiles Biscuit Company. In recent decades variations were added. Now we not only have the original but also cinnamon sugar topped ones and chocolate Graham crackers. Shapes like bunnies and bears have been added in the last thirty years.

As we all know Graham crackers are versatile. They make for the perfect after school or evening snack with milk or tea. The packets are perfect to take along to school or on picnics. The ultimate Graham cracker creation is the s'mores. It's a fun bite of marshmallows and a broken chocolate bar sandwiched between two crackers. You can make this really decadent by using the chocolate version and  80  % dark chocolate. Doing this cuts the marshmallows' sweetness and emphasizes the deep cocoa flavor.Graham cracker crusts have long been used in pies and cheesecakes. It's a simple mix of finely ground crumbs mixed with melted butter, white sugar and cinnamon. This crust works best with summery pies like Key Lime or lemon meringue. It also works for pudding filled pies like coconut cream and chocolate. They also work in ice box cakes too.Layer them with any kind of pudding and them top with either Cool Whip or whip cream based frosting. A sweet dessert perfect for a Saturday or Sunday gathering is chocolate graham crackers layered with a quick chocolate mousse of Cool Whip and instant chocolate pudding. Frost with Cool Whip and them grate dark chocolate over the top.

Graham crackers are the classic American comfort food. enjoy a plate of them with cold milk or hot tea or coffee. Use them as crusts or bases for pies and ice box cakes. They are versatile and perfect for snacking.

Winner Winner IN Chicken Dinner

Sunday church dinners are the highlight of many communities , especially in farms areas of this country. In southeastern Indiana it becomes even more special because fried chicken is served. This isn't any fried chicken. It is the best fried chicken ever tasted.

Michael Ruhlman, an amateur chef and professional food writer wrote about the amazing fried chicken in today's New York Times Food section. This strongly hit a note with me. My Dad was from southwestern Indiana, Evansville, and he grew up eating his Granny Roberts' well known and highly praised fried chicken. My Mom once said that no other fried chicken compared to its' crisp exterior and juicy tender meat. Granny had undoubtedly learned it from her mother, my Great Grandmother Bruce  and unfortunately never wrote down the recipe for future generations (drat!!!!)  According to my Mom it was a simple recipe of just flour and seasoning. This is the basis of the eastern Indiana , namely the town of West Harrison's recipe. Just simplicity. There's none of this fancy chicken brining and buttermilk. You don't soak the legs and wings in beer  or use a special flour. This is the way earnest home chefs cook. No  nonsense with down to earth ingredients and straight forward cooking methods. The chicken is fried in lard or canola oil. Just that easy. No bells and whistles.

There is one difference in the chickens, however, According to Mr. Ruhlman , both home chefs and restaurants there use a smaller bird than what groceries offer. It also has to do with the age of the birds too. They're much younger than what you find in a supermarket, That translates into tender meat and the proportion of crust to meat higher. The chicken  would be sweeter, in taste too offering an excellent foil to the peppery crust. Their flesh is firm  with clean white skin. All the parts are used according to Blake O'Mara, whose family owns O'Mara Food in nearby Greensburg. Moms with eight or ten children to feed knew not to throw away any of the less desirable parts such as the entire back and ribs. There are other factors to the delicious flavor, as Mr, Ruhlman found out from the chef at the local restaurant Wagner's Lee Harvey. Salt and a very heavy dose of black pepper is massaged into the chicken until evenly distributed. The pieces are then coated in plain flour and fried in lard. Some of his competitors fry in soy or vegetable oil. The chicken is always served with gravy , made from  a  roue mixed with lard and chicken bits, leftover from frying.Mashed potatoes and sometimes buttered noodles are served with the chicken. The restaurants also serve other favorites  -breaded pork tenderloin, and Hoosier pie, a cream and sugar custard baked in a lard baked crust.

Southern Indiana chicken is the best fried chicken.It is a simple recipe with complex flavors. That's is why it's so beloved - easy to make, with layers of taste.

LA's Oaxacan Vibe

Los Angeles  has always had a Mexican vibe and connections to the mother country, Mexico.It is also the hub of Oaxacan American life, with restaurants featuring the delicious foods of this Mexican state.Here , everyone can have a taste of true Mexican cuisine.

Tejal Rao wrote about the Oaxacan dining scene in Wednesday's New York Times Food section.Ms Rao, an accomplished chef and cookbook author in her own right  is now the Los Angeles restaurant critic for the NYT. She was able to get into the kitchens, learning about Oaxacan's migration and establishment in LA. The Oaxacan's have always been drawn to southern California for decades, shaping the city and influencing its' history and businesses. They are the ones running the food industry, owning specialty  markets, restaurants and food trucks. There was a big influx in the 1990's , just before the country's devaluation of the peso threw the country  in turmoil.It was easy to set up restaurants because Oaxacan cuisine is what everyone wants - freshly made with all natural ingredients. .Also immigrants want the exact same dishes  that they grew up on. Unlike dishes from other Mexican states which have subbed in ingredients, Oaxacan  ones have items such as tortillas known as tlayudas, grasshoppers (!)  known as chaplunes and dark chocolate. Sausages called moronga that are made fresh, daily ,using herbs and every part of the pig are also part of the restaurants' daily fare.

Oaxacan restaurants throughout LA would not open without these. Diners can enjoy true  southern Mexican fare such as the airy and diaphanous tortilla drizzled with the golden dregs of homemade lard and then spread with layers of black beans, quesillo,cheese and shredded cabbage.Moronga is also served, a kind of homemade blood sausage where there's not only pork but also tomatoes, jalapenos along with fatback and pork skins. Flour and herbs such as oregano and mint are added for substance and flavor. It is scored and pressed against the grill until it turns crisp. .The restaurant , Gish Bac is known for another Mexican dish , barbacoa. One of the owners, Maria Ramos learned  to make it as a child from her parents. It is different from the Caribbean version, which came from the indigenous Taino tribes that grilled  meat on spits.. The Mexican version is usually beef, goat or sheep  steam cooked in an underground oven until its' juicy  and succulent. She and her husband, David Padilla,as immigrants in 1993 made it just for quincianeras and weddings. They became so successful  that they opened up a restaurant that featured the slow roasted ,goat meat , basted in its' own restorative juices.

Oaxacan food is one of the strongest influences in Angelino cuisine. It's is classic Mexican ingredients cooked into flavorful dishes with recipes.They make for some of the best meals in this ever changing city.

A Big Southern Do

Today is Derby Day  a big celebration in Kentucky where Southerners revel in the glory of the Kentucky Derby. You have to hand it to Southerners. They know how to do a party right - inspiration for us Yankee party givers. Do a do Southern style - with good food and good drink. Everyone will love it.

Biscuits, always a favorite , can make an appearance at s Southern themed party. Serve them with bacon ,pimento cheese, a favorite filling in sandwiches. Another idea is homemade tomato jam top with cheddar, sort of like an American's take on bruschetta. Tomato jam is easy to make .It's just taking whole peeled tomatoes and half a cup of sugar and cooking into a jam  boiled in a large skillet. A teaspoon of kosher salt is added to bring out the tomatoes' flavor. It's then cooked for about fifteen minutes until thick and jammy. Deviled eggs have always been a staple in almost every celebration and holiday. These are easy to make and can be decorated to look quite fancy. It's just taking the egg yolk and mayo mash and putting it into a cake icer with  small tip (Like a Wilton decorating tip - number 199). Swirl in the filling into the halved egg whites and then dust with paprika or finely minced gherkins.Okra is a big staple in Southern cooking, especially in Louisiana where it's used in gumbo. It can take on a modern twist as a popper. It's simply cutting the stalks into one half inch pieces and first soaking them in buttermilk. They then are rolled in a spicy cornmeal batter that's been spiked with cayenne and garlic powder.

Barbecue is a way of life down South and it too is always the star of many a party.May barbecues have a whole roasted pig . This may be too much and too labor intensive - after all - a pit has to be dug to accommodate the spit and coals. Ribs would be a better choice. They're easier to cook and eat.Marinate them in a spicy and tangy sauce that's laced with hot pepper sauce and sweetened with ketchup and brown sugar to create an interesting marriage of flavors.. Barbecue and fried chicken are also staples of Southernn home chefs. Again brown sugar is added to the chicken's barbecue sauce for that earthy sweetness while chopped onion and garlic gives it some zing. The recipe calls also for ketchup but tomato jam could be subbed in. A fun party food  is homemade fried chicken - what the South is all about. The best tasting ones start with a simple batter , consisting of just flour, eggs and a cup of milk. First  soak the chicken in the milk  and egg mix and then thoroughly coat with flour.Fry in lard for a truly authentic Southern taste.  A Southern do ends with peach cobbler or banana pudding.If it's fancy then bake a traditional hummingbird cake.It's a banana  - pineapple cake laden with pecans and cinnamon. It's iced with another Southern classic  - cream cheese frosting . Serve it with after dinner coffee laced with bourbon for a fantastic ending.

The South knows how to throw a party with good food. Create your own Southern do with tasty fried chicken and biscuits, or barbecue and hummingbird cake. It's what entertaining is all about.

Fried Chicken Done Right

One of the summer standards is fried chicken. There's nothing more mouth watering than crunchy,  and juicy pieces served on their own or with dipping sauces. How to make it? There in lies the big question There are many different ways,all good,all bringing out the best of the bird's flavor.

Sam Sifton wrote about this classic American recipe in his The Guide column in today's New York Times  Food section. It's one of the most debated recipes in our  history. There have been battles about what kind of coating to use and what's the best medium to fry it in. As he points out it starts with the bird itself.Usually a three or four pound chicken is the best for frying. It will yield up  to ten parts, two drumsticks, two wings two thighs and two breasts. This will satisfy four people. Chicken parts such as all wings or drumsticks can also be bought if there's a crowd to be fed. Breasts can also be bought on their on too. The next step is brining and there are many different types, all good. Novice home chefs can try a  basic brine, made up of only kosher salt and water.Chopped garlic, a few herbs and even sugar can be added to it. Many fried chicken aficionados swear by the buttermilk brine.It's a mix of four cups of fresh buttermilk, kosher salt and a good dose of freshly ground pepper. For a more unusual spin there is the pickle brine, a blend of just pickle juice, This is not crazy.It makes the bird super flavorful and juicy, Other brines include that Southern classic cola brine  which gives it a nice caramel color and sweetness along with cider that also produces a sweet, fallish flavor that would be great at any tailgating party.

What makes a great piece of fried chicken? The crust, of course! It  should be a starch or a batter. Some home and professional chefs first dip the pieces in buttermilk, eggs or milk before coating. The easiest breading method is placing the chicken in a large paper bag filled with flour seasoned with salt , pepper, and possibly paprika and /or hot pepper. This can be varied with gluten free flour, cracker crumbs and even potato starch. For a more tempura flavor use the Japanese breadcrumbs called panko.  The more wild and adventurous  will use crumbled Doritos, Cheetos or even potato chips. Close the bag . shake and then shake off the excess flour. A big bowl can also be used for dredging the pieces, Stick with tradition for the frying pan.It has to be a heavy wide skillet with a lid.It should be eleven to twelve inches in diameter and deep to prevent spattering.The second most important ingredient is what the chicken is fried in. Some use lard while others prefer oil. What is needed is an oil with a high smoke point which means it can be heated to a high temp without smoking. The best for this is peanut , canola and vegetable oil. Do not use butter or olive oil. It can be served with dipping sources such as a Korean chili sauce or  a Filipino one made with maple syrup , lemon juice , fish sauce and chilis.

Fried chicken is an American classic recipe that everyone loves. There are so many ways to make it. Any way is good, full of golden , delicious crisp goodness.

Icing On Your Cake

Thanks to Easter,home bakers the world over will be decorating cakes and cookies with Easter egg colors,.The question is do most know the difference between the two? What about glaze?How does that figure into holiday cake and cookie decorating.Another question is there a healthy frosting to counter balance all those Peeps and chocolate eggs. Surprisingly there is a difference between frosting and icing ,although we tend to use the two words interchangeably.Frosting is made with butter, lard or margarine along with confectioners's sugar and milk.It's beaten until fluffy with either a spoon or beater.It can work as filling too,depending upon the cake flavor( simple chocolate or vanilla cakes can stand up to a frosting filling)?It can be piped or spread on the cake's surface with a knife or spatula.Fondant icing which is popular in the UK is more like a shiny covering ( think the icing on Hostess cupcakes).Corn syrup is the reason for that shininess and usually a quarter of a cup is added.)If you're making an egg shaped caked then ice with the fondant .It"ll take the shape better and give the appearance of an egg shell.You can decoratevwith buttercream frosting afterwards.If you're baking a lamb or chick cake ,then use the buttercream frosting piped on in small florets.This gives both a soft'fuzzy"look. For those worried about too much sugar, you can make a sugar free icing using liquid stevia ,cream cheese and heavy whipping cream mixed together.It's a bit runnier than the regular kind but still delicious and decorative. Icing is frosting but without the buttercream.It works best on cookies.Icing is nothing more than confectioner's sugar mixed with light corn syrup and milk.You can add flavoring such as lemon or almond extract to give it flavor.You can also use this on cupcakes if you're not into big fluffy puffs.If you're planning on making Easter egg and daisy cookies ,then split the icing into individual bowls and tint with food coloring or natural dyes.Glaze is a type of simple icing. It taste best on sweet breads and sweet rolls.It is usually made with a cup and a half of sugar with only two to three tablespoons of milk added. You can trade one of those teaspoons for lemon juice to cut the sweet.Glaze can not only be drizzled over rolls but also over coffee cakes ,crullers and doughnuts.An orange or lemon glaze would amp up the holiday fanciness on a simple yeast based butter cake. Easter baking time is here and with it a host of baked goods to decorate.Decide what you're going to make and pick the best topping for it.It'll guarantee prettily decorated and delicious cakes, cookies and breads with just the right amount of sweetness to top it off.

Julia Child - A Culinary Star Reborn

Thanks to the summer's blockbuster hit, Julie & Julia foodies are rediscovering Julia Child all over again. We have a lot to thank her for. One, she got us Americans away form all that Fifties food like meat loaf and molded Jello and two, taught us how to have a more sophisticated palate. Thanks to her people could have boeuf bourguignon instead of beef stew and cassoulet instead of beans ad franks. She opened our taste buds to a new and wonderful world : French cooking.


Child is enjoying a revival and with it her most famous book, Mastering The Art of French Cooking. It is the best way to learn about the complexities of French cooking and Child also demystifies it as well. be warned however. The book was published in 1961 in a n era where butter and fat were used freely and people just didn't worry about cholesterol, heart attacks and clogged arteries. Some recipes call for an entire stick of butter while others are big on different meats and fats. This is course the best of French cooking and why the cuisine always has a melt in your mouth flavor. If you do have the book , make the recipes only on monthly basis . They're just too rich to be eaten on a weekly one.

There are also several other classic chefs out there you may want to research. TV also brought us the Galloping Gourmet, Graham Kerr from Scotland and England. He, like Julia Child, used large amounts of butter lard and cream in his cooking.If you want more recent vintage, there's the great master Jacques Pepin along with the Two Fat Ladies (both were believers in the butter fat, and cream approach to cooking) Of course they can't compare to Julia but some of their recipes are worth testing and trying out.

If you get the chance not only see Julie & Julia but pick up Mastering The Art of French Cooking. As a foodie you'll appreciate the wonderful dishes and flavors. As a cook, you'll appreciate the artistry that goes into creating a dish. You'll also appreciate the artistry and talent of one of our greatest chefs Julia Child.

The Goodness of Pie

There's nothing that can beat pie in the holiday dessert department. There's something about a warm flaky crust, en robing the warm blend of apples and cinnamon or offsetting a super sweet pecan pie. A cake is nice, but it connotes fancy celebrations and parties. A pie is like a comforting sweater or blanket. It means a good down to earth dessert at the end of a homey meal.

Pies are relatively easy to bake. You just need a simple crust and a good filling. It doesn't have to come out looking pretty like any other dessert. It just has to be made well and taste good. The best crusts are made with shortening, lard and flour. You can use butter instead of fat for a richer, taste but these are more for tartes such as a delicate pear or apricot. For a really easy one there's nothing like graham crackers ground up , mixed with melted butter and sugar and baked.You can also use chocolate, cinnamon or honey flavored ones too.

As for fillings, nothing beats fruit. You can vary a basic one like apples. adding caramel and walnuts for a caramel apple pie. (this is the best spin on the traditional apple). You can also add raisins or dried cranberries. Nothing beats a peach pie which is more of a summer dessert. However this is the season for pumpkin, and pear. For pumpkin the best bet is a can of processed cooking pumpkin (what you probably still have on your porch is a carving one). Pears are plentiful right now and can be baked into an open kind of tart.

Cream pies are an easy option for those who have little or no time to bake. You can create some interesting layers with puddings and whipped toppings. You can even add a layer of fruit or nuts on top. There's also the very easy to make ice cream pies which just require a baked crust and your favorite flavor. These are the pies that everyone from adults to kids will like.

Enjoy a slice of pie this Thanksgiving or Christmas. There's nothing like the homey goodness of one to warm your soul.