Spring Radar

 A new season brings about the urge to try the new and different, This could cooking ,baking or even barbecuing if there's warm weather,.Its a time to try new ingredients and new recipes to freshen up the kitchen repertoire.

One of the ingredients on my Spring radar is in abundance in my front and back lawns.Dandelion flowers or heads! I wrote about fryingthese the other day and the recipe really piqued my interest.What really got me was the description of their taste. SOme recipes said they taste like popcorn, other like squash flowers. I want to try them and , thankfully there is an air fryer recipe for easy cooking. They're little round bites that can be dipped ina sweet or savory batter.I think I'll stick with the savory because I love the taste of squash flowers and I think these will have a similar taste.I'll have to pick around thirty flowers - easy enough, wash them, and then batter dip.One large egg is needed along with flour and beer - I think I'll sub in seltzer for a more bubbly and lighter batter. It's a quick air fry and then dipping them in a sauce ro squirting with lemon juice. Should I use the greens for a salad? Yes! Dandelion greens are full of such vitamins as A,K,C and E.They;'re also good for liver and kidney health which is what  need to improve. I have an idea to mix them with chickpeas for a fun warm weather salad.

The warmer days do mean barbecue and this is the time to try exotic spices to liven up ribs and chicken. Try chicken wings and ribs ribbed with Berbere spice.This is a mellow and spicy blend used in Ethiopian and Eritrean cooking It makes for a different and delicious rub for barbecue favorites. You can easily buy it I=on Amazon or possibly find it in your grocery;s spice section.It canbe made it at home by coming ground ginger, nutmeg, cardamon, cloves  and fenugreek.A pinch of cayenne is added for some heat while cinnamon and allspice is used for some sweetness. Garam masala is another great spice mix that;s perfect for barbecued chicken. You can make an easy rub by combining it with olive oil and adding some salt and a pinch of paprika.Of course Spring is also the time for baking. Lavender is the one ingredient that all bakers want to try to elevate both their cakes, cupcakes and frostings. If you can  pick your own then do so,. English lavender is the best for baking and icings. It has the lowest camphor content and the sweetest , most floral scent.If you use the fresh use only half the amount needed in the recipe since most recipes call for dried. Also fresh lavender makes for wonderful decoration on cakes and cupcakes too.

Spring is the time for new recipes and flavors. Be daring.Be bold. Be creative with whatever is on your radar this season.

Rediscovering Yakgwa

 What is comfort food?If you're Korean then it;s yakgwa an ancient dessert that's hot again. This sweet has been around for centuries yet's it's firmly beloved by a new generation. Its also an easy bake in any home oven so everyone can discover it's specialness.

Regular contributor and chef Eric KIm wrote about this treat in yesterday's New York Times food section, Yakgwa roughly translates to medicinal confection and for years Koreans used the prized syrup for illnesses .It also connects genrations and tells the story of Korea;s reverance for tradition and optimism for the future. It's been eaten since the Goryeo Dynasty that existed between 918 and 1392 CE and now has had a resurgeance and beyond thanks in part to YouTube and TIktok videos. Then there is the Korean drama Alchemy of Souls" on Netflix that feature the sweet. There is also South Korea's Generation MZ a hybrid of  Millenial and Generation Z who have made it popular again. It's easy to find in South Korea with boutique companies like Golden Piece and Jangin Hangwa selling the original honey to  newer flavors like lavender, chocolate and even cookies and cream.Traditionally, because of the scarcity of it;s ingredients, honey, sesame oil and flour, the treats were only  eaten on special occasions like coming of age, marriage death and veneration of the dead. It's used in memorials although a new generation is having it more often.

It is rare to get here in the States. Chef Kim has included a recipe for it. Yakgwa is basically a fried cookie tha'ts surprisingly made without butter, eggs or milk. Ginger , cinnamon and freshly ground black pepper flavor it   A quarter cup of honey or maple syrup provide the sweetness as does two tablespoons granulated sugar. Soju , a clear and distilled Korean brain alcohol is added to the dry ingredients along with the honey and sesame oil. Soju can be found in most liquor stores. Everything is mixed together to form  a rough dough.It's kneaded then rolled out. Once cut it;s fried in vegetable oil.  You will need to go to a Korean grocery store for the jocheong or brown rice syrup used for the syrup that's poured over th e fried cookies. This also gives the sweets a nice glossy finish too. I'ts mixed with more honey or maple syrup and fresh ly cut ginger is added to this to give it zing.  After the cookies have been fried and then cooled for half an hour they're soaked in the syrup overnight and are ready to serve. Many decorate them with pine nuts or crystalized ginger.

Yakgwa is a treat that now can be enjoyed at home. It reprsents the long history of Korea but also it's futire.It's a sweet from the past that can be enjoyed now

My Garden My Harvest

 It's more than exciting to have garden to table ingredients. There's something about heading out to the yard and picking the freshest veggies or herbs.  They elevate any recipe, bringing a bright freshness to the dish.

This is why I went crazy with buying veggies and herbs this past weekend. I have an old fashioned garden center located on the Paterson - Hawthorne  New Jersey border It  has everything from lovely hibiscus and roses to a cornucopia of veggies and herbs.

This wild looking creature is a tomato plant. I can't wait for it to fruit  and yield  yellow pear tomatoes.They looked like fun to grow and they were' different than the traditional red one. The taste will be tomato with a slight citrus-y tang. Definitely perfect for salads.

Every Northern Italian grows squash. The Piedmontese are known for their delicately battered and fried squash flowers. Yet there's also the plus of actual squash. It makes a great side, cut up in slices or coins and sauteed in a mix if garlic, butter and olive oil.

This regal gem is rosemary. It'll be great topping  focaccio bread along with being added to homemade tomato sauces.Rosemary adds a zingy earthy flavor to anything and it can also be sprinkled on pizza to enliven it and also added to viniagrette dressings for more flavor.

I love lavender., this pretty jewel pictured here. There's always a lavender soap or shampoo in my bath and my body mists have a lavender blend fragrance. Yes, you can use it for baking too. I may try my hand at making lavender shortbread fro a different kind of summer cookie. It can also be used to make tea with the buds being placed in a tea strainer. It's then put into hot water.

This kingly giant is mint. Mint is great for adding to tea.It can calm an upset stomach and soothe frazzled nerves. It's also perfect in savory recipes. It can be added to summer salads for a refreshing change or hot dishes like peas to give them some oomph. I 'm going to give pea mint dip a try for my summer barbecue. It'll go well with homemade pita chips.

This marigold is just wayyyyy too pretty to ignore. I love them in my garden. The ancient Romans used them instead of saffron to flavor dishes. I just think they're beautiful.

The garden will be bursting this summer. There's so much to try and use in yummy dishes, There will be a fresh flavor to all those classic recipes.

A Need For Comfort

It's a crazy world out there between what's happening in the world and in the weather.It's time for comfort foods and foods that we can de-stress with , whether it's for a meal or a snack. It can be decadent or something relaxing.

Of course one of the best things to have is a cup of herbal tea.Not surprisingly it can help protect the body from stress as well as flood it with antioxidants to also reduce inflammation caused from stress. Chamomile and peppermint are the most recommended and every brand has a version, usually blended with green tea for more flavor. Other herbal blends are made from flowers such as lavender and rose. Lavender is the best for promoting a good night's sleep. Have a hot soothing cup in the evening. What foods can create the same calming effect? Turkey which contains tryptophan which makes you sleepy.It's also right up there with comfort foods ,especially when you have it with your favorite stuffing and homemade gravy. Pair it with green leafy vegetables that also help with calming. These are kale, collard greens, broccoli rabe and mustard greens. They're rich in folates which help the body manufacture neurotransmitters like seratonin and dopamine to regulate moods. Kale is good , both , cooked, crisped or raw. Try it like a spinach salad with bacon and sliced hard boiled eggs.Swiss chard is delicious with a mix of egg and vinegar,  all sauteed in butter.

Of course there are the old reliable comfort foods such as meat loaf and mashed potatoes.Think about making a loaf with ground turkey instead of beef for something different and for all that dopamine. You can still have it with gravy - but turkey gravy along with mashed potatoes. You could serve it with another comfort food Tater Tots. These are also great on their own , especially if you've crisped them up in the air fryer. These only take seventeen to eighteen minutes to cook up but the result is a crunchy on the outside , creamy on the inside bite that works well with different dips.Pizza is another one of those foods that can make us feel happy. Enjoy a meat lover's one from one of the best , Blaze. They also have variations that include  a cauliflower crust and topping with squash and even maple syrup. Of course homemade pizza is a great comfort food too. Everyone's childhood favorite is English muffin pizzas with sauce and cheese bubbling away on the muffin slices. You can also do the same with bagels too. Use the everything ones for a fuller flavor.Another home made comfort are chocolate chip cookies. You can stick with original recipe or toss in walnuts or almonds or sub in the chips with M&M's Have these with a glass of milk,  and a favorite book to get away from the world.

These are times to de-stress and stay inside. Have  a cup of lavender tea to warm up and relax or enjoy a turkey meat loaf They're perfect for an hour or two away from the cold and craziness around us.

Salad Spins

We're probably all sick of salads right now. They were fresh and exciting a few weeks ago, a welcome relief from heavier meals. Now they're becoming a bit pedestrian - with the same ingredients.It's times to change things up a bit with this classic summer dish.

One of the basics of any salad is the right kind of green. Most home chefs settle for iceberg or Romaine. These are fine but you could liven them up with dandelion greens foraged from your backyard or curly endive also known as frisee. Some grocery stores have lamb's lettuce or mache. This can even be grown in your garden. Another garden grown rarity is speckled lettuce that has red tips and a buttery taste. You could add the burgundy colored red lettuce for flair and flavor. This would be good with other lettuces and red cabbage for a truly colorful bite. if you want something tart but interesting then try tatsoi, a popular Asian green with a mustardy taste. A really different variation came from the New York Times Food section on Wednesday.  Angela DiMayuga, the executive chef at Mission Chinese Food New York came up with this cherry salad that has charred scallions and pistachios in it. For another spin the issue also had a cucumber salad from Chef Yewande Komolafe. It has mint and dill in it yogurt dressing

Unusual dressings also give a salad zing. Chef Komolafe's dressing has fried coriander and cumin which is sure to give any bowl of greens zing. There's also Greek yogurt  included - always the perfect base  - mixed with other herbs such as mint dill and parsley. Another must add in is the Middle Eastern za-atar. This on it's own, mixed with olive oil is a great dips for veggies and pita crisps.It has a lemony, herbal flavor  and a crunchy texture. Add some to a cucumber or a baby greens salad. A tablespoon or two should infuse the oil quite well. Fruits have always been a component of dressings. Try raspberries with honey and Greek yogurt. The raspberries are cooked first. then strained to eliminate the pulp and seeds. The syrup can also be used for topping. ice cream too. Balsamic vinegar and blueberries are usually not paired however they do work in a dressing. Honey is also added for sweetness to counteract the vinegar's tanginess.Lemon juice , salt and pepper balance it out. An elegant one with a twist is lavender. Combine dried lavender blossoms with grain mustard, honey, lime olive oil and apple cider vinegar. Add garlic for more flavor. Serve this with fresh  field greens , sprinkled with edible. nasturtium petals,

It's time to give salads a fresh redoing. Either go with unusual greens or dressings with zing.It'll make for a tasty meal or side.

Your Own Artisanal Ice Cream

One of the hottest summer trends right now is artisanal ice cream. This treat is a throwback to earlier variations our grandparents and great-grandparents ate. .Not only are they pure and free of any preservatives, they take the best of the season's fruit as flavoring. The best part - they can be made at home with just a minimum of fuss.

The first question in homemade ice cream making is do you really need an ice cream maker. The answer is no. While having one facilitates the process you can use a simple ice water bath  which is placing a bowl of just cooked cream mixture in a bigger bowl filled with ice water. The bowl is them placed isude the freezer part of the fridge. Another method is using the humble sandwich baggie, This is a fun activity for the kids.It's mixing all the ingredients in a small one, sealing it and them putting it into a gallon weight baggie. Fill the last with four cups and four tablespoons with ice cream salt and then wrap in a dish towel. Shake for five minutes to have a soft serve kind of treat. Another question is do you want to make it French or Philadelphia style? French style  is thick and custardy, usually using three to four egg yolks. If you want a rich, creamy mouthfeel go this route. Philadelphia or American style ice cream is made with just sugar, milk  and cream. Philadelphia style does have a tendency to crystilize quicker than the French, sometimes giving it a watery mouth feel.

Artisanal ice creams always use the best and the freshest get the best whole milk.If you want to have a richer. flavor add whole cream Raw cane sugar is used but you  can also use honey or maple syrup too. What is fun about artisanal ice cream is that flavors, both savory and sweet can be blended. Instead of a plain chocolate, turn it into a sweet, peppery mole with the addition of chili powder.Sea salt is a much used ingredient. Try a home made caramel spiked with nuggets of Celtic sea salt. Artisans like to pair vanilla with lavender.Two tablespoons of the dried flowers should be used in the French style recipe.This would make an elegant end to an outdoor dinner party. Roses are another flower , this new generation of ice cream makers are using. Use the petals just for decoration. Flavor the ice cream mixture with rose water.Fruit is big with the artisan set. Definitely use the best of the harvest right now. One delightful pairing is strawberry and rhubarb.  Use about a pound of cooked rhubarb to about eight ounces of strawberries. You can also just make it with just the rhubarb. Another cool and hip flavor is blackberry.It not only give the cream mixture a rich berry flavor but tints the cream a striking mauve hue.

Artisanal ice cream just isn;t for the trend makers.It can be a delicious part of anyone's summer diet. get creative with the variety of flavors and recipes.

When Holidays Collide

Many families now have two or even three religions being practiced in their households. This year, Easter and Passover are almost simultaneous , with Orthodox Easter occurring a week later. With all these come some sort of dietary restriction, Can a home chef cope with all of these? Surprisingly yes.It does take some thoughtful planning but it can be done.

The first night of Passover happens on the Christian Good Friday. This is normally a time to eschew any meat except fish. What happens when the two religions are observed? Serve fish. The most commonly made one is gefilte fish , a kind of croquette. You can use salmon, or red snapper for a more flavorful mix. Gefilte fish can also be baked into a loaf bound together with four eggs and matzoh meal. Celery and onions give it a nice Spring freshness. Another idea is the whole filet itself for a more substantial meal. Think of combining salmon with both lemon and orange juice, spiked with garlic and dill. It can also be cooked in a garlic and coriander sauce. What happens when some of the family observe Greek or Russian Orthodoxy? Their's is a strict Lenten diet. Unlike Catholics and Protestants, they can't even have fish with spines  along with other meats.Only vegetables are allowed and they can only be boiled, not sauteed or fried. Oil, butter, and even margarine are forbidden. Boiled vegetables such as the meatier sweet potatoes or potatoes are allowed. These can be mashed and combined with other veggies to create a substantial mash.

Easter is also the time of bread and cakes. So many holiday breakfasts start off with a slice of egg bread.Unfortnately this can be awkward for some in a household that don't celebrate the day.Mmatzoh brei can be made. This is a variation of French toast with the cracker being first soaked in water then in egg. Serve it with maple syrup or honey. Matzoh can also be turned into a fun, crispy snack with the addition of kosher for Passover margarine, chocolate and brown sugar. Named Matzo Crack because it's highly addictive and tasty, it's even perfect for an Easter party.One dessert that transcends the two holidays are macarons. These can even be made with aquafaba - bean water from chickpeas  - to satisfy Greek Orthodox Holy Week laws. Dye them (using Kosher for Passover dyes) in delicate Easter egg colors such as pale pink , robin's egg blue and lavender. These can even be dusted with cocoa powder or sanding sugar to look more festive.

A multifaith household can be problematic during the holidays. Yet there are ways to deal with this . It's just being creative and thoughtful, keeping in mind ancient traditions and dietary laws.

Kitchen Clean

One of the most annoying aspects of a kitchen is it's forever dirty and messy. Stoves get used every day as do plates . However thanks to old fashioned cleaning methods and new fangled gadgets, the most used room in the house can always be sparkling and bright.

Everybody has to do dishes - whether by hand or by dishwasher.  It helps if you have a dish detergent that gets rid of grease and sauces along with leaving a gleaming finish. For dishwashers many opt for Cascade ,  while others are looking into more natural types such as Seventh Generation.The last has no dyes or fragrances, perfect for those who have allergies. For those who aren't as lucky to have a dishwasher, there's Dawn dish soap. This is a favorite of mine (and yes, I still wash  dishes by hand.I have the old fashioned notion that hand washed dishes and pans are somewhat cleaner) I like the way it thoroughly rids surfaces from chocolate to  tomato sauce.It's also gentle on skin which is important during these raw winter days.It cuts down on chapped skin, Dawn is so mild that it's been used to clean birds that have been unfortunately victims of oil spills Another plus is that it comes in a wide variety of scents, from lavender to a refreshing waterfall scent.For those who do their own manicures, wash hands in Dawn before putting on  nail  polish. It gets rid of any  body oils and makes the color stay on longer.

Vinegar is a time honored classic , used for more than one hundred years. It's is wonderful on windows, cutting through soot and dirt.White distilled vinegar can get rid of any stain  - no matter how greasy or grungy. The insanely fun gadget Angry Mama below) uses it to clean the interior of

 the microwave. I bought her at What On Earth, a neat catalog company that specializes in the fun and the fantastic. Vinegar and water are poured into her body. and then heated for seven minutes in the microwave. This produces a potent steam that comes out of the holes in her head.From there the moisture is wiped away, along with grease or food particles with a paper towel. The vinegar also deodorizes the microwave, taking away any lingering odors. Let the liquid cool and it becomes an excellent cleaner for the stove top.

It pays to have a clean kitchen. There's nothing more disgusting than a grungy one,. Luckily there are so many soap, cleanserss and gadgets that can help.

May Gifts From Mom to The Bride To Be

It's May  and we all know what that means - gift seaso for moms and future brides. Between Mother's Day and the start of bridal shower season,, everyone from kids to coworkers have to think of an interesting and memorable gifts. The best bet? Kitchenware. It's not only practical, but fun.

What to get those mothers and brides who like to cook? There's a plethora of items that would excite any cook.Cookbooks are always a good start , especially for those home chefs who love to experiment with different cuisine.You can also buy accompanying accoutrements and create a theme. Have a tangine pot along with basmati rice and spices to go along with a Morroccan themed cookbook. Think a pasta maker paired with an Italian cookbook  or a crepe pan to go with a book on French cooking.Another great idea for the modern home chef is a tablet stand . After all many home chefs and bakers now get their recipes from the web. Unfortunately, many of the tablets don't have stands and hotly have to lay flat on a usually messy table. This is where they get doused with flour or splashed with water or gravy. Keep them from this with a lucite stand that elevates them and also makes the tablet easier to read. Target has them for as low as thirty dollars and can be bought in either black or white , either one going with any kitchen decor.It even has a stylus pen so no greasy or floury fingerprints . For five dollars more there 's the stand that comes on top of a paper towel holder.This actually holds the tablet at eye level - so no bending down anymore to read it.

There are also some great no-tech gift ideas too. Nothing beats a lovely set of all cotton dish towels.I recently received a pair of them from my very best friend of almost forty years.

As you can see they are not just pretty,a throw back to a simpler time in cooking and in kitchens.It's also practical, being made with a very sturdy , moisture absorbent cotton. The top ecru ones are crocheted and would even make lovely place mats.These are easy to make for  those who know how to knit and crochet.. My towels came with this

A really elegant bottle of dishwashing soap. It's an aromatic blend of lavender and rosemary that not only leaves dishes clean has my smelly kitchen sink with a fresh , garden scent.

May brings flowers but it also brings Mother's Day and the start of the bridal shower season. Pick gifts that are not only pretty but practical. Thye'll be appreciated for years to come.

The Best Christmas Gifts

What does a foodie and home chef  want  for Christmas? Anything that deals with food and the kitchen. Well, I don't know about any of you out there but I got my wish in the form of a madeleine pan and n eight piece glass baking set. It has definitely set the juices flowing again.

As you can see I received the much-coveted madeleine pan. I love madeleines and have been dying to bake them for a long time. Now with a tin and working oven I am definitely going to try my hand at this. These cake-like cookies are a bit labor intensive. but worth it the work, The recipe requires melted butter to be gently folded in along with freshly grated lemon zest. Baked madeleines are then dusted with granulated sugar while still warm. There are recipes for lavender infused ones and chocolate. The first is made with lavender infused honey while the chocolate ones are more like miniature baked cakes.Once I master the original recipe I'd like to move on to the espresso ones with espresso  icing. There is even a  savory madeleine recipe that involves  Parmesan cheese and rosemary or chives. These would be perfect for a brunch or an afternoon snack, along with being a bread for salad Nicoise.

My second gift is an eight piece bake set from Anchor-Hocking. This is exciting too because there's a wide range of dishes and treats I can bake. The larger casserole dish has got me thinking and researching chili bakes, those yummy yummy combos of chili and cornbread. They're kind of like a Southwestern shepherd's pie.but with the extra zing of chili powder. There is a covered  smaller sized dish for smaller bakes , such as bread puddings or strata,I am looking forward to making pies and quiches with homemade crusts too,.I've just found an easy quiche crust recipe that calls for olive oil, flour and cold water. Another recipe I 'd love to tackle is deep dish pizza, layered with mozzarella and veggies.I could also make a childhood favorite, Crazy Crust Pizza using Bisquick. The set also comes with two ramekins for custard or possibly for melting butter or margarine in the microwave. There are all sorts of possibilities with this amazing set and I;'m looking forward to trying out  scores of great recipes.

I've got my Christmas dishes and am chomping at the bit to try them out. I can't wait to tackle the complicated but oh so delcious madeleine recipes and the other baking recipes with my new Anchor Hocking set. It's going to be a fun winter ahead, as I try all sorts of new dishes in my cozy kitchen.

Lebanese Cooking Redefined

Most people think Lebanese cuisine consists of hummus smeared on pita. There may be some lamb involved but that's it. However the cooking is much more than that, with complex savory and sweet dishes. Spices abound, it's the backbone of the cuisine. It's both sophisticated and earthy , much like the country itself.

It was the topic of Melissa Clark's Cookbook column in today's New York Times Food section. She tried out different recipes from author Maureen Abood's Rosewater And Orange Blossoms (Running Press 2015).The book is taken from her blog of the same name. Ms. Abood is Lebanese - American, having grown up in Michigan, surrounded by a tightknit immigrant family who never forgot their homeland. Hers was a childhood filled with flatbread with za'atar,the mix  of dried herbs with sumac and salt along with roasted eggplant. She learned how to create multicourse feasts from her mother, grandmother and aunts.She has stated that Lebanese food is "extremely refined and very aromatic" Savory dishes will call for both cinnamon and parsley\,Herbs coexist with spices in an assortment of dishes  It's both healthy and rich, with salads existing next to fragrant lamb , beef and chicken Her cookbook reflects this , mixing traditional Lebanese recipes with fresh , modern twists..Ms. Abood has a culinary pedigree, having worked as a professional chef in San Francisco after graduating culinary school.

Ms Clark gives us good recipes from the book. There is eggplant with lamb , tomato and pine nuts , crunchy roasted za'atar chickpeas and greybeh, lavender and orange blossom cookies.The first is a hearty dish  good for now ,perfect for the cooler months. Imagine an eggplant Parmesan with the addition of lamb and butter toasted pine nuts.Cinnamon and garlic are also added for fragrance and flavor . To add another layer of richness,MsClark then tops the whole dish off with mozzarella. The chickpeas would make a good snack or hors d'ouevre. It's simply roasting canned chickpeas in a 400 degree oven for half an hour. They're then tossed in a mix of extra virgin olive oil, za'atar and sea salt. These can keep up to a week however they're sure to be gone in seconds. The cookies, are a form of shortbread.Orange blossom water,a staple in Lebanese cooking adds a light aromatic touch as the surprise ingredient of two teaspoons of dried lavender. There are also other dishes such as the traditional lamb kibbeh also made with tomatoes for a vegan version.

Lebanese food is much more than just hummus and pita. It is dishes rich with spices and herbs. It is layered casseroles that combine staples like eggplant, tomatoes and lamb. It is the food of good cooking and good eating,.