Quiet Times Quiet Meals

 July has started with the biggest of blow outs. it was a party weekend  between FIFA , America's 250th anniversary and Taylor 'sand Travis' big day /It was party, party  and party until we collectively almost burst. now it;s quiet time. Time for quiet meals al fresco or a simple barbecue.

This is the time to enjoy a meal outdoors - without all that hoopla and spangles. Why not try a simple pasta con salsa al cruda for a lovely dinner? Pasta cruda is one of the easiest sauces to make. Take ripe -tomatoes and roughly chop them. Marinate in good olive oil for about half an hour as the pasta cooks. I like mine with some garlic powder but you can also add chopped onions, basil and then at the last minutes mozzarella chunks. The pasta will cook the sauce to give to a semi cooked taste and soften the tomatoes. Any kind of pasta is used,Spaghetti is a good choice but chunkier pasta is also tasty too. Another quiet meals ,perfect for an al fresco dinner is spaghetti with lemon sauce. This is a mix of lemon zest , minced garlic and butter cooked while the pasta is  cooking. When t epasta is dine coat it wit this sauce with half a cup of the pasta water. Toss well until the pasta is coated.Add  quarter of a cup of Parnesan cheese. Mix it coat. then ad the another quarter cup and  one to two tablespoons of fresh lemon juice to taste.  Serve with a light white wine.

Te Fourth may be over but you can still barbecue .Do it without the hullabaloo. Simple burgers work  A good homemade recipe is ground chuck mixed with egg yolk to hold it together. Flavorings can be a dash of Worcestershire sauce, diced onion or minced garlic , and of course salt and pepper. You could serve it on buns but it actually tastes better on slices of rye toast. Serve with simple salads like tomato or broccoli , These are nothing fancy..Just good veggies mixed with a simple vinaigrette and flavored with minced garlic. Barbecued chicken is another nice meal that has all that flavor without all the fancy .Rub the chicken wit either melted butter or olive oil , then rub on sea salt and freshly ground pepper. Barbecue for forty-five to sixty minutes if you have the whole chicken (Spatchcock or butterfly it first for all over heat distribution.) Again any plain veggie salad is a great side here along with grilled corn. Forgot all the cheese and fixings on the corn. Just smearing it with butter is the best taste.

All the b ig shebangs are over with it and so are those party foods. Go back to  quiet dinners with simple quiet food. Enjoy them without all the razzle dazzle but with delicious simplicity.

Zucchini Zip

 Soon farmer's markets and backyard gardens are going to be overflowing with zucchini. This tasty veggie can be used in everything from an elegant ratatouille to  raw or grilled. There are some great recipes to appreciate this green gem even more.

Regular contributor  Ali Slagle wrote about this versatile veggie in today's New York Times Wednesday Food section. There is so many different ways to have it. Surprisingly it can be eaten raw. Fans can avoid the usual mushiness that unfortunately comes with cooked veggies. Think of it as a firmer cucumber and slicec it like one - into coins.For a prettier look cut in into batons or ribbons. Add a pinch of salt to mute the bitterness and bring out its' sweetness. Ms. Slagle suggests mixing it with feta or lemon and Parmesan for  a light summery taste. Another tasty idea is combining them with sliced tomatoes and mozzarella for a great side dish. It can also be used in place of pickles in a sandwich for crunch and flavor.Zucchini are perfect in sauces/ That mush turns to a caramelized jam making it perfect to meld with olive oil, cheeses and herbs. These sauces are perfect if there's an abundance of the squash. Usually two pounds of zucchini are used to make a sauce,Lemon can be added for brightness.A basil crop will come in handy too  since; ts a great flavoring for any veggie sauce.

Of course the best way to have them is as pancakes.They have a lighter and greener flavor than potatoes  which is perfect  for a hot weather meal. A good recipe is mucvar, the Turkish version.Eggs and flour are also added  a long with baking powder for lift. Feta crumbles are added a long with dill. Serve with a  cooling yogurt sauce that's rich with garlic. This is a great appetizer for an outdoor party.Ms. Slagle also recommends slicing the squash lengthwise.This creates thick batons which are perfect for grilling.Slather with miso ,flavored butters such as garlic or basil and then sprinkled with Parmesan.Zucchini is a perfect accompaniment when cooking meat. The veggie releases steam and keeps any meat from drying out. It s  a perfect add into any meatball or burger recipe (along with give both a good dose of green). Another good pairing is adding slices to any cooked tomato dish. It;s also a great sub in for eggplant when making ratatouille. It doesn't;t have that intense flavor and heaviness. It keeps the dish very light in flavor. 

Zucchinis are going to be in abundance soon enough. Have  them in salads and sauces. Try them in a crunchy crispy pancake. Enjoy them in ratatouille with a crusty French bread. They;'re all perfect thanks to this versatile squash.

Turning Dishes Into Soup

 Can a favorite dish enjoyed as a snack or a summer favorite be turned into a hearty winter soup? Surprisingly yes. Hummus, bean salad and pasta pesto can be transformed form forkfuls to spoonfuls. It 's an easy change and perfect for the weather right now.

Regular contributor Melissa Clark created these dishes and wrote about them in yesterday's New York Times Wednesday Food section. All are great on their own. Hummus makes and excellent lunch or snack while the other two are usually summer barbecue favorites.Ms Clakrs inspiraration,. for using these were favorite dishes with big flavors. These are not usual soup ingredients(well, may be the pesto is) but have great potential to be made into them. Ms Clark takes the pesto which can be homemade or s tore bought has pasta and turkey in it,.There is also garlic in it for pungency. Like regular soups the base can either be vegetable or chicken stock. Orzo or macaroni CNA be used a long with five ounces of baby spinach. Ground turkey is used for heartiness. Lemon gives it brightness and a summery sunny taste while the addition of ricotta gives it a creaminess.

Three bean salad , the perfect summer dish is now a delicious soup for a frigid day. Yes there are beans.Ms. Clark uses white, chickpeas or kidney ones and green beans.It give a more veggie flavor thanks to an onion chopped up into it along with chopped celery , carrot  and tomato paste. Again the stock CNA be veggie or chicken (stick with veggie this time Coriander and ground pepper give it a spikiness that's perfect for a cold day soup. The hummus soup is a fun one, combining the same ingredients as the dip with three to four cups of veggie or chicken stock (for a truer hummus flavor go with the vegetable stock).Unlike the dip Ms Clark uses a teaspoon of whole cumin seeds along with cilantro or dill. A large pinch of crushed red pepper gives it the heat to make it perfect for a chilly mid winter day.  Home chefs can add pan fired chickpeas for crunch on top as well as extra tahini to drizzle in.Lemon is added for zing and the dish can be served with , hot toasted pita chips.

These dishes are perfect as for full of goodness. They're even better as a good spoonful or a frosty day. Try them for a different spin on winter soups.

Summer Must Have Chicken

 What is the meat you should have this summer? According to a new study it's chicken. it has so many benefits and there are so many ways to make it. It is a definite warm weather must.

Science journalist  Isabel Whitcomb wrote about it in today's Tuesday's Science Times. it's a surprise that it's not in tomorrow's wednesday's food section,There is a lot of info about it and what makes it's so desirable. what's great about chicken breast is that ti has no carbs and little fat if the skin is removed according to Heidi Silver, director of the Diet <Body Composition and Metabolism at Vanderbilt University.There's only 160 calories and thirty-two grams of fat. It;s much less that salmon, known for its low calories and almost zero fat.Chicken also contains poleic and linoleic acids which support heart health. It won;t stop a heart attack but will lessen the risk.It's also full of B vitamins, eat it and get a quick ingestion of vitamins B6 and B3. They help the body make dopamine and melatonin,important for sleep, and even our attention spans. Keep in mind that the dark meat - wings and tihghs are also good for you too. These parts have higher levels of mineral and vitamins like B12 , zinc and iron. Keep in mind that organic chicken is slightly better than the others. according to Dr Dave Bridges. a biochemist and associate professor of nutritional science at the University of Michigan.

How should chicken be cooked? Try grilling poaching, air frying or baking. Air frying is the best be during these hot days .Grilling is another choice.A tasty dish is air fried chicken with a lemon marinade. Don;t  be stingy on flavor however. Lemon juice mixed with minced  garlic is a tasty marinade, complete with a citrussy brightness.  Another good flavor mix is ginger and soy. Grilled chicken is good with these same flavorings. Don't  slather with barbecue sauce that's full of sugar. A homemade one consisting of vinegar and ketchup works. If you want sweetness to it then think of honey or agave syrup. Other add in are hoisin sauce and pepper flakes. for some spice. This is also good on those wings and legs  before they're grilled. What you serve with the chicken is also important. Grilled or air fried veggies are the perfect side. Again serve these with a lemon. vinaigrette  to be put on afterwards. Skip the mayo drenched salads and just serve a simple green one with it.

Chicken breast, thighs and wings  are the summer meats of choice. Have a healthier season by grilling or air frying it .It makes for a tasty good for you lunch or dinner.

Light Spring Sauces

Spring means lighter eating and that applies to sauces for all sorts of dishes, Think more veggies and lighter oils used as opposed to heavy creams and flour. These can be used on everything from pasta to meats to even veggies.

Any kind of pasta benefits from a light sauce.  Thin stranded spaghetti like angel hair and spaghettini seem to be good match probably because they're not as bulky as other pastas.Think one with equal parts white wine and butter, Garlic gives it more flavor. This type of sauce also benefits from a light meat such as chicken or shrimp. Adding these will make the dish heartier. You can also a spring veggies such as peas . Even carrots and broccoli can be mixed in for color and more flavor. Another light airy sauce is one that has lemon juice and zest in the recipe. A pinch of red pepper can also be added for some zing and color. Pesto is a great Springy sauce however it's not basil season.Broccoli can be a great substitute. Some recipes call for the addition of basil but it can be omitted.Parsley can be subbed in. There is also a handful of pine nuts and olive oil, just like traditional pesto along with Parmesan cheese.

One sauce that you can make in preparation for summer is salsa cruda. This is a light tomato sauce that also as chopped green peppers. black olives, oil and a bit of butter.This is put in a bowl and left out for an hour. Cook any kind of pasta for this and serve the hot drained pasta with the sauce. It'll warm up the sauce. What about chicken and other meats? Chicken breasts with lemon and cream is always a special dish.This is also a one skillet meal. Cook the chicken first and then make the sauce. Combine chicken broth, lemon juice, red pepper flakes and garlic.This is cooked in a skillet .The chicken is added as is butter for luxuriousness and cream. The lemon juice and cream shouldn't;t curdle  if they're whisked properly together.Lemon and cream also go well with salmon. Again the sauce is made more or less the same way  also using chicken broth as opposed to fish stock. The result is a sort of meuniere sauce that will compliment the salmon's flavor. You could also use this on veggies too as a great side.

Spring is here and its' the season for light flavors. Try any of these sauces on pasta or meat. It's a fresh take to welcome in the season

The Perfect Bowl

 everyone has their idea of their perfect soup.Jt should be brothy with the right amount of veggies and add in such as beef , chicken or seafood. It can be thick like a chowder or thin like a potage. Yet we all dream of the perfect bowl. Do we know how to make one?

Regular contributor and chef Ali Slagle comes to the rescue in her piece in yesterday's New York Times Food section.She gives excellent tips and advice for making a memorable pot of good homemade soup. each smart trick delivers optimum taste in just under forty minutes too. The first step is start by blooming big. A sturdy foundation calls for a good array of spices and pastes along with the necessary main ingredients. These should be sizzled first , giving the soup more umani flavor. Contributor to NY Cooking .com Jocelyn Ramirez browns everything before adding it to her vegan chili. she first browns the onions then mushtooms, hot and sweet pepper and garlic Dried spices and chiles are blended into this. This intensifies their scent so the whole kitchen is filled with their spicy aromas. Bloom a few choice ingredients, ones that have distinctive flavors such as chickpeas and spices such as Berbere spice. Fats also add flavor. Use butter and olive oil along with coconut creams. The liquid evaporates from the last leaving a rich fat behind to soak up the other flavors.

Of course liquid is important. what else makes soup soup? As fellow contributor and chef too,Samin Nosrat points out  that water is essential but you can also use broth stock and even wine! dairy and pickle brines can also be included for a flavorful spoonful. Keep in mind if you don;t want to go with water then rely on stock and broth.Chicken beef and mushroom are all great but consider dashi, made from seaweed and bonito flakes. Most people love a good thick soup yet really don't know how to thicken it. Rice is a good and mild addition. The tender grains will fray at the edges releasing starches into the broth. This is evident in Melissa Clark;'s take on the classic Greek soup avgolomeno, a rich, lemon infused egg soup with escarole. red lemtils are great and make for a wonderful dal, Priya Krishna another Food section contributor and master chef uses then. Mixed with turmeric they produce a smooth silky broth perfect with naan. Two starches can be used,. Think pureed beans and noodles in a sopa de fideo y frijoles. or think of pasta e fagiole - a perfect marriage of white cannellini beans and ditalini pasta.

Soup is what you make it. Make it a perfect one. Use the right ingredients and the proper methods to create a steamy, fragrant bowl of goodness on a chilly day,.

Rethinking Those Treats

 A fun snowy day activity is making Rice Krispy Treats. It's an easy recipe to whip up. There's no baling or flour or yeast to contend with. Yet these squares can be livened up and eleavated to the next level of deliciousness.

Eric Kim gave his spin on them in Wednesday's New York Times food section. He adds in black sesame seeds fried in browned butter ad give a heady dash ofsesame oil Doing such will add a dark peatnut butter flavor and cut through all that marshmallow-y sweetness. It's reminiscent of Japanese and Chinese sweets made with the seeds . The recipe is pretty much close to the original save for that addition.Over the years the New York Times Food section has produced some interesting variations of the Rice Krispie treats. There is Julia's Moskin's adaptation where browned butter is used when the marshmallows are melted. This sounds like something I would like. The browned butter gives it a nuttiness  but also a rich buttery taste. Butter and vanilla should be added to the recipe. for a more vegan option try Melt plan butter which works just as good as the real thing. You can also use vegan marashmallows as well which you can buy on The All Natural Candy site.

What else could you do to vary the recipe. Add  mini chocolate chips would give the treats an extra layer of flavor. Another idea is dipping the ends in melted dark chocolate (using milk chocolate may give them an overpowering sugariness). Use the 90 percent dark to counteract all that sweetness. Then try dipping them in crushed peanuts or sprinkles just to make them fun. You could add peanuts or any kind of nut to the recipe as well just for a different flavor. Surprisingly raisins can also go into the mix along with Craisons. The last again is a niuce tart and tangy foil  and can make the squares taste less cloying if you're not into super sweet. Coconut also works and sorts of makes them like crunchy Mounds bars.Here's a big kicker. for a bright taste of sunshine add lemon juice, zest and extract to the recipe to give them a kind of lemon bar vibe. This is great if you want a more summery , kind of lemonade taste to your snack.  You can also do the same with freshly squeezed orange juice and orange zest.

Give the treats a different spin. They can be buttery or lemony, rich with chocolate or with oranges or coconut. No matter how you make them, they're still a great snow day snack.

Punchy Punches For Halloween

 This weelend is going ot be the weekend for Halloween parties. Instead of playing bartender and missing the party why not roll with the punches? Put out fancy bowls of alcoholic and non alcoholic ones. Your guests will get a big kick out of them as they're served ina spooky cup.

Start with a fun punch bowl/ Target has large witch's cauldrons which would be perfect for any kind of punch. They also sell a large clear pumpkin too.If you can;t find onen use your soup pot and soup ladle to pour out cups. You can also use one of your soup tureens (or buy one at an antique store) along with using the ladle that comes with it. Large ice buckets also work well too. What about the punch itself? A perfect spooky holiday sip is a blood red sangria. Start with a sweet red or rose and add the fruit fi the season  such as apples and pears. Orange and leon slices give ti a fresh tartness.  You could  increase the punch's potency by stirring in half a cup of a fruit brandy. Even though this sounds vile, sewer water punch is actually quite tasty - and kicky.It;s Dr Pepper mixed with vanilla flavored vodka and orange juice. Serve this potion in a clear bowl so they can see the "brown water." You can add gummy works if you want to (or Tootsie rolls to really amp up the "ewwwwww" factor.)

What about those little ones? Try a non alcoholic punch  with fun flavors for those tiny trick or treaters. Again serve it in a witch's cauldron or giant pumpkin. Since the main color fo the holiday is orange then think of a bright citrus punch. Combine orange soda (use an intensely flavored one like Fanta for the best taste) Add orange sherbert for more tang and a cup of pineapple juice for a refreshing zing. If you find this too sweet, then  sub in the soda with an orange flavored seltzer. This cuts down on the sugariness and even makes it more palatable for any adults attending. Another squeal inducing sip is the witch's brew punch. It's first mixing ginger ale with  pineapple and lemon juices. The last is added to keep from making th e drink too sweet,.Lime sherbet is added to give it that green color. Now for the special effects. You can put dry ice in a handmade trough wrought from tin foil around the cauldron. This will give it the effect of a smoking pot. You DO NOT want to put this ice in the punch. It's extremely dangerous to do so. Another special  and safer effect is just put a ring of battery operated votice lights around the base of the cauldon.

A good Halloween punch will add - what else - punch  to any party. It's a tasty cup, perfect with those party bites and mucnies. Brew up a cauldron for your holiday drinking.

Just Salad It

Most of the Northern Hemisphere is roasting right now. Theres no way anyone wants to cook let alone sraind in front of a hot grill flipping burgers. What to  do? Turn all those ingredients into a salad.

A salad can be just as simple or as compl.ex as you want it cna be. It can have lettuce or not. if you want a hearty one though, then add some protein to it. You can easily buy any kind of cold cut and julieene it into thin strips and pieces. Think Italian cold cuts like salame and capacola cut thin and mixed with a crisp lettuce like Batavia or French crisp. Add some sliced tomatoes or whole grape ones and chunks of mozzarella .Add a zingy Italain dressing, redolent with oregano and garlic. A nice side is sliced Italian bread drizzled with olive oil. This makes for a satisfying and tasty lunch or supper. A shredded rotisserie chicken also makes a great base for a salad. Save the legs and wings for munching on later. Shred the body and skin and add to a bowl of cold , crisp Romaine lettuce. Croutons would work here along with sliced almonds. You could turn it into a chicken Caesar with dressing or go for something lught like a lemon  or lime juice vinaigrette.Even fried chicken can be cut up and added to a salad. Add some cherry tomatoes and a honey mustard dressing for a quick and flavorful dinner.

Can you sub in another ingredient for the lettuce? Yes Cole slaw works well with any other ingredient . Think an Asian cabbage  one with fried tofu squares and a ginger dressing. You dont have to fry tor bake the tofu. That'll creare too much work and generate too much heat. Cube it first . Coat in cornstarch and then air fry it for five minutes, the toss and then air fry for an extra five more minutes. Add  some sliced carrots and water chestnuts for more Asian flavor. Serv with a soy sauce  based dressing. Rice is an excellent sub in for lettuce. A tasty rice salad can include tomaotes, broocoli and a hard cheese line Parmiginao or Gran Padano. If you want mor eflavor think about adding a few artichoke hearts. You coukld make the fun cowboy rice salad which is combining the grain with black beans.it has the usual salad extras like tomatoes,peppers and onions but corn kernals are also adde dalong with the beans. The dressing is a tangy lime dressing. If you want to make it heartier, sub in chopped steak for the beans. Macaroni also makes for a good salad base.  Put in some summer sausage along with mozarella , tomaotes and broccoli. Again an Italian dressing works here.

It's summer.It's hot.It's not the time to cook. Make a cool salad for easy eating during these  sweltering days.

Bright Season, Bright Flavors

 It's time to retire those wintry flavors now that Spring is here. Lock up those cinnamon and nutmegs. Welcome citrussy zings and fresh herbal notes.It's time to bring a refreshing flavor to classic recipes.

Of course citrus always gives any savory or sweet recipe a lightness. Start with salads. These are a great way to introduce more greens into a warmer weather diet. A lemon vinaigrette has a lovely flavor, and it's not as overpowering as one made with vinegar. Keep in mind that other citrus juices make for tasty dressings as well. You can interchange lemon with orange, lime or grapefruit. Fish, especially salmon and chicken will benefit from a citrus marinade. Mix with honey or brown sugar and add in some chopped shallots and garlic  for a flavorful baste. Veggies such as the Spring favorite asparagus also is great with a lemon  sauce. You can even be extra fancy and make a homemade Hollandaise sauce. This is an easy blend of egg yolks, lemon juice  and Dijon mustard.A sprinkle of paprika finishes it off. This is also good for those Easter brunches where you have Eggs Benedict smothered in the sauce. Any citrus juiceis also a welcome addition to Spring baking. A lemon cake with lemon icing is the perfect Easter cake.You can even bake an egg shaped or lamb cake and decorate them with an orange, lime or grapefruit buttercream,

Sprign herbs are another way to bring a fresh taste to cooking. Basil is one and it's a no brainer when it comes to it and Italian food.Use it on a flatbread pizza or in a Caprese sandwich which tomatoes and mozzarella slices layered with lettuce and olive oil on Italian bread.  Another refreshing idea is making it into a pesto sauce and drizzling it on grilled steaks. Pesto is one of rhe easiest sauces to make.It's taking the leaves and pulverizing them with olive oil in a food processor. You could add pine nuts but keep in mind these shorten the sauce's shelf life. Mint is another Spring herb that's worth incorporating into your recipes. A nice Easter side dish are petit pois avec menthe. The peas are  cooked with spring onions and olive oil , then the mint is added. Lamb with mint is a definite springtime roast but you can also use the leaves in a garlic mint sauce for lamb chops. Mint can also be used in desserts too along with both mocktails and cocktails for a Sunday brunch. Another spring herb that's a must use is dill. Think a grilled salmon with dill. This is a wonderfully light warm weather dinner. Also add i to any salad.

It's Spring. Open the season with light flavors that emphasize the brightness of the season. Use them them for a more refreshing taste.

Oscar Nibbles

 Tomorrow is Oscar night and that means parties. You can still have treats if it's just you and your TV set.Whether it's for a big party or a cozy sit on the couch ,bring on the bites.

Pizza in any form is always a fun nibble during this classic awards show. Make one with a different twist.Use Middle Eastern lavash bread  for a truly crispy crust. Two flat breads can fit n one large cookie pan.You can have one loaded with meat while the other can be pure veggie. If it's just yourself or another person, then think that kid classic English muffin pizzas. Again you can have fun with the toppings and put evertyhing on from anchovies to olives You can do the same with everything bagels too. For even crispier crusts and even quicker cooking use an air fryer. Both types can be baked in under a few minutes. You could also buy a bag of Totino's pizza rolls and air fry them for  a tasty hors d'ouevres.  Of course popcorn is de rigeur for this ultimate movie night. Your best bet is popping kernels in a Colonel Popper for a healthier pop. These can be popped in olive oil and then flavored with Kernel Season;s popcorn seasonings. This  brand is neat with all these different flavors. Try the movie corn one which os a blend of butter and salt along with their ranch.They also have caramel along with chocolate and sugar cookie for a sweet bite.

If you're having a party or just have a appetite, then think appetizers.PF Chang's has some interesting ones like their vegan egg rolls which come with a sweet duck suace and their Kung Pao cauliflower. These are perfect bites to watch as favorite movies and actors wins. If you want something a bit more sophisticated then then think spinach cups.These are puff pastry cups filled with a spinach -cream cheese and feta cheese mix, spiked up with sauteed onions, lemon zest and dill. Egg binds the filling together and gives it a custardy feel. These only take twenty -five minutes to bake up in muffin tins and the filling can be made well in advance.Serve these along air fryer crab cakes for a lovely sophisticated bite. Crabcakes are an easy make , using lump crab meat, egg for binding galric powder and chives Panko crumbs give them body and a golden hue when fried in an air fryer. Wash these down with a good champagne to celebrate. If you want something heartier, then think small French dip sandwiches with individual ramekins of gravy for guests. If it's just for you then, soak the sandwich  in a big bowl and enjoy.

Oscar night means Oscar nibbles. These can be  homey English muffin pizzas or sophisticated crab cakes.Make it a fun food night no matter what you serve.

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Your Easter Treat Selection

 Easter is only less than two weeks away and it's time to start thinking about treats. and dessert. What would be fun for an Easter Egg hunt? What would be the perfect ending to a ham dinner. There are so many choices.

One of the most traditional id the lamb cake or the Osterlamm in German. The American version can be made with any kind of cake mix while the German has a simple vanilla cake recipe. You will need a special mold such as this one.

This was my Mom's that I inherited.it's over forty years old and from Wilton. You can get something similar from Amazon for around twenty three dollars. There is also an Osterlamm mold for $37.98.  You will need to use Dream Whip because this gives the cake body.I've the cake in vanilla and chocolate .each had different icings , from traditional butter cream to chocolate to coffee for the chocolate. Decorating was fun, with colored vanilla buttercream for the outline of the ears and eyes  and the ribbon around the lamb's neck. You can also bake a bunny ro Easter egg Again these are fun to decorate. For a more sophisticated dessert, think a lemon or orange Bundt cake with a lemon or orange glaze. This is perfect with coffee and tea after a big meal.

Smaller Easter egg cakes are a cute handout at Easter egg hunts. You can add M&Ms and jelly beans to the decorations. A fun idea is having the kids decorate them at a trimmings bar and them give a prize out for the best looking one. Easter cookies are also a fun treat any any Easter gathering.Again egg shapes iced and decorated with colored icing, sugars and candies are a highlight to any gathering. Bunny cookies are another sweet treat. You could do a dusting of bright colored sanding sugar to resemble Bunny Peeps.Peeps can also be featured in cookies. Think about wrapping cookie dough around them for a gooey kind of treat.  You can also top plain sugar ones with them as well.Rice Krispy treats can be molded into fun shapes like carrots and chicks. You can also make the traditional squares and then decorate them with melted pastel chocolate, sprinkles and M&Ms. 

There are so many different kinds of goodies to make for Easter. Pick something cute or something sophisticated.Either choice will be a holiday hit.

Is Peach Melba The One

Peach Melba is an elegant dessert first made at London's Savoy Hotel by the great chef Auguste Escoffier in 1892 for the Australian opera singer Nellie Melba. It;s a lovely blend of a raspberry coulis with peaches and vanilla ice cream.

I decided to give it a try today in my search for the perfect holiday dessert. 

It starts with twelve ounces of raspberries. I used Driscoll's fresh ones but you could use the frozen ones instead.

Then there was the sugar factor. Most recipes call for a cup of refined granulated sugar. I didn't like this idea so I added a more natural source  - a quarter cup of lite maple syrup (you could also add honey too , especially the ones made from lavender or wild flowers).

I liked Stop & Shop's Lite maple syrup but again you can add any of your choosing. A quick squeeze of lemon is also needed.

I used about five tablespoons of water too. I first cooked it on the stove.

The gas went off and I then had to use the microwave which I was reluctant to use. There's this Internet rumor that raspberries spark when heated in one. I put mine in for two minutes and crossed my fingers that they would come out OK They did.

It was then blitzing them with my immersion blender. The coulis should have been strained through a muslin cloth but I like it with a thicker, seedier mouth feel.

The dish itself is just scoops of vanilla ice cream arranged with peaches (usually fresh but canned work during this time of year) The raspberry coulis is drizzled over it.

It's a very summery tasting dessert and ti does have a fun,fruity flavor. I may make this for the holiday. I did try the coulis with chocolate syrup and the soy vanilla ice cream a second time and that was phenomenal. Chocolate and raspberry work so well together. that that may be the Christmas dessert.

I stored the coulis in a jar kept chilled in the fridge. It can also be stirred in plain yogurts along in oatmeal. You can make a fruity, pulpy soda with it too.

Peach Melba may be the perfect Christmas dessert.It is an easy elegance that is also delicious. Try it for a tasty end to a holiday meal.

Spooky Sips

 What's a party without drinks? It's scary to think which is why you should have some fun libations at your Halloween party. They can be cocktails or mocktails. Just make sure they have an element of creepy fun.

The question most party throwers ask is to go totally alcohol or add a few mocktails. The best bet is go half and half. Some will want something with a wallop, others may not. There also may be pregnant or under age. Play it safe. Have a variety of both so everyone is happy.Don't underestimate the mocktail. The Halloween themed ones are both fun and tasty.Nothing says party like a punch and a berry filled one is delicious and thirst quenching. It's just taking a mixed cranberry juice like Ocean spray's sparkling Cran -mango or Cranraspberry. Add a cup of Welch's Grape Juice to get give it that dark ,bloody look, Use lychees to create eyeballs.You can also add cranberry juice and water to latex gloves , freeze and then break the  "bloody" fingers up to put into the punch.If you're planning on individual drinks, have plenty of flavored and plain seltzer and a wide variety of fruit juices along with the usual cocktail add in like citrus wedges and maraschino cherries. One is apple juice with frozen grape acting as ice cubes. Add a shot of seltzer and grenadine to give it bubble and zing. Want something to go with that witch's outfit? Try a black mocktail, made with pitted black cherries, pomegranate juice  and agave mixed with a few drops of black food coloring. Without the coloring it's still a lovely blood clot red.

Of course you can also have alcoholic drinks. Think a spooky rum punch topped with dry ice for a truly scary effect. Keep in mind to use gloves and tongs when handling dry ice and only use four or five pieces for it . Moat supermarkets sell it so there's no trouble to find it. The actual punch is a  good shot of rum,  five to six cups of cranberry juice along with five to six cups of apple juice. Add a bottle of ginger ale for fizz. Toss in a few candy eyeballs and gummy worms to ratchet up the creepy factor. Another wild drink is Witches Brew. You can use the extra dry ice to top off the drinks for a just from the cauldron effect. Mix Midori melon liqueur with Cointreu or Triple Sec. Add a squeeze of fresh lemon juice to balance out the sweetness and some ice. Stir the ingredients and strain it into a low ball glass. Serve the potent Vampire's Kiss for any of the   Edward Cullens attending . It's  simply a berry flavored martini. It's combining Chambord, a raspberry flavored liqueur with vodka and grenadine. Unsweetened cranberry juice is used. Don't buy the sweetened. It'll make the drink too sugary. A squeeze of fresh lemon juice adds brightness and tartness to it. Serve in a martini glass and decorate with plastic fangs

It's not Halloween without a fun drink or punch. Try a  scary and wild mockrail or cocktail to make the party lively. Have  a glass and just enjoy the night!!!

A Vegan Greek Easter

 Orthodox Easter is this Sunday , May 2nd and with it comes a wide variety of different dishes. The highlight is lamb, whether a whole roasted one or a leg. Yet what about Greek Orthodox vegans or vegetarians? Can they have a satisfying , holiday meal? The answer is yes.

Baby lamb on a spit is has been one of the traditions in the centuries old meal. Yet this is abhorrent to vegans , vegetarians and any animal lover.A better main dish is spinach pie or spanokopita baked in a phyllo crust. This is sure to be a crowd pleaser, especially with a flavorful crust and filling. It uses one of the staples of Greek cooking - spinach.Mint, parsley and dill enhance the leaves fresh Spring flavor. Leeks onions and nutritional yeast are also added. This pie can be baked in an oblong pan pan and cut into the traditional squares. Another idea is baked tofu marinated in lemon and olive oil,along with a good sprinkle of Greek seasoning. You can buy this last or make it yourself. It's an easy mix of oregano, garlic and dill.parsley marjoram and thyme is also blended in along with cinnamon and nutmeg. This mix works well added to another Hellenic dish gone meatless - moussaka. This is lasagna using with sliced eggplant instead of pasta., Lentils and tomatoes are another tasty and vitamin rich layer, highlighted with onion and garlic. There is a bechamel sauce added , but you can make a non dairy one using soaked and unsalted cashews.

Since it is a holiday dinner, also offer one or two sides. You could just make a simple Greek salad using vegan feta. This can be store bought like Violife that you can find at whole Foods or online at Vegan Essentials. The non-dairy kind can be homemade.It's taking a block of firm tofu and blended with a mix of apple cider vinegar, nutritional yeast and miso paste. Lemon  juice, coconut oil and onion powder are also mixed in to give it that unique briny, salty taste. Rice filled dolmades or stuffed grape leaves will pair well with the spanokopita or moussaka These are grape leaves filled with rice , lemon juice , Spring onions and garlic. It's a quick steam in a pot of hot water mixed with olive oil. The last is added to prevent the rolls from breaking or the leaves from tearing. Beet salad is another great side. Dress boiled and sliced beets with just a lemon and olive oil vinaigrette. Spanokorizo is the perfect side to Greek marinated tofu. This is a simple mixture of rice and spinach with tomatoes or tomato paste. Mint and chopped dill are added for more flavor.

It is possible to have a vegan or vegetarian Greek Orthodox Easter. Make the delicious spanokopita or moussaka as the main dish. Try the Greek marinated tofu if you want more protein. Serve with tasty Hellenic inspired sides for the ultimate holiday feast.

Ina Baugarten Why We Need Her Now

 Is there was any popular cook than Ina Garten? She has a large cult following that includes  Jennifer Garner, Taylor Swift and Katie Couric, the last her neighbor in East Hampton New York. The question is why is she and her cookbooks so popular and why do we need her especially during this fraught holiday season?

Julia Moskin answered this question in today's New York Times Food section. She went to Ms. Garten, also known as The Barefood Contessa, after her famed deli in her posh Long Island town.The reason for the big fan base is because she is like us. Ms. Garten states that she finds cooking hard and is not a trained chef. She just loves it, which most of us do. Yes it can be a challenge and a chore - and she definitely understands that. She brings that knowledge and a bursting enthusiasm to the screen which makes her identifiable. However she is not your  go-to television chef for ordinary recipes. It's more upscale bistro food for those with disposable incomes. Yet she still remains the darling of the culinary world, especially when she opened up her pantry on Instagram during the pandemic. It came with the question "Does anyone have something they don't know what to do with?" In March she gained a million more followers. It was the first time she invited regular contact with her followers. Through them, she learned no one was using dried beans and sourdough was over quickly. The need for her baked mac and cheese recipe crashed her website. On April 1st she posted herself making a Cosmopolitan That got her three million more fans. They love her, probably because she has a fondness for fats, heavy cream and pancetta, lush ingredients that make any recipe sing. Surprisingly she started out as an analyst in the Carter White House of Office of Management and Budget. she left to start her celebrity loved deli The Barefoot Contessa in East Hampton, New York.

Ms Moskin includes Ms. Garten's favorite recipes. There is the flavorful cacio and pepe cheese puffs, the perfect hors ' d'ouevres for any dinner,These are cheesy biscuit  like balls, about the size of Hershey's kisses. They're zinged up with Pecorino cheese and freshly ground pepper. The recipe is rife with five (!) eggs , butter and whole milk. A great side dish for next week is pureed potatoes with lemon. These are Yukon Gold spuds cooked with two whole sticks of butter and a cup of whole milk. To balance out the richness is a tablespoon of grated lemon zest. Another would be perfect side is Ms. Garten's recipe for charred carrots with orange and balsamic vinegar. It's a colorful dish of rainbow carrots oven roasted and drizzled with a mix of orange juice and zest mixed with balsamic vinegar. Of course the star is the turkey breast roulade with garlic and rosemary. This is a riff on a Florentine pork roast. There are ingredients not usually associated with turkey, like fennel seeds garlic and rosemary. The only traditional herb is  sage.  The breast is butterflied and stuffed with prosciutto and an herbed onion mix. It's basted with a mix of dry white wine like Chablis and water. It's cooked for about one and a half hours until the skin is golden brown in a 350 degree F oven. . It's then tented with foil and cooked for fifteen minutes more.

Ina Garten will continue to be our go to chef for well after the pandemic. She is one of us , but with tasty  upscale recipes that she urges us to make. We can all give these delicious recipes a try for Thanksgiving and other holiday dinners.

Refreshing Ades

The temps are up. The humidity is crushing. It's time to make refreshing thirst quenching ades that cool you down. They're easy to recreate and wonderful to sip, especially on a hot night.

One of the most refreshing and popular is agua fresca. This can be made with any fresh fruit and even veggies such as cucumber. It goes back to Aztec times when it was made to appease the gods' thirst. Now it can satisfy ours.It's simply fresh chopped fruit, water, and sugar. They can be made in a blender or using an immersion blender. A fun one is the watermelon  flavored, made with about four cups of watermelon chunks  , muddled with three cups of water, two tablespoons of sugar and the juice of one lime. It's a quick blitz and then serve over ice. Another fun and tropical twist is using pineapple. You may not need as much sugar for this one. For a truly refreshing agua fresca, think cucumbers.  You will need more sugar - about half a cup for two cucumbers and one half cup of lime juice.Mint leaves can be added for more refreshment.Another great cooler from Mexico is horchata. Again, this is another easy mix. It's taking long grained white rice that's been cooked, along with almonds and cinnamon sticks and blitzing them in a blender or with an immersion blender.It;'s then adding water and vanilla. Milk is added when it's ready to be chilled for a few hours.

Ades are an old fashioned way to quench your thirst when the temps go high. One of the most popular is lemonade. Keep in mind that the recipe starts with simple syrup and not sugar tossed in. Sugar will sink to the pitcher's bottom and you'll be left with a sour drink. Simple syrup is just that, a cooked syrup made with only a cup of sugar and  a cup of water boiled together. It;s then stirring them together over a low flame until a syrup is created.  You can add fresh lemon juice if you want a more lemony flavor. It's then adding one cup of fresh or bottled lemon juice and two to three cups of ice cold water. Mix and chill. You can add a few to a 1/3 cup crushed fresh mint leaves if you want.Limeade is another refreshing summer cooler. It takes seven large limes and five cups of water. Add simple syrup to sweeten it and served, iced with sliced limes. You can also do the same with oranges for a refreshing hot afternoon treat.  You'll need seven to eight medium sized oranges along with  a third of a cup of lemon juice to balance the flavor. Again use about a  half cup of the simple syrup to sweeten the drink.

This is the time of year for thirst quenching drinks. Make up an icy pitcher of any of them to cool off.They're the perfect sip for a hot , steamy day.

After The Cleanse

There is a lot of hype regarding cleanses. People swear by them. They live by them. Yet most times they're just quackery. If you want that healthy body, then eat healthy. I know I have to do this.

For me the gallbladder cleanse was the biggest hoax on the Internet. I followed My Cultured Palate's remedy for eliminating gallstones to the letter. It simply did not work even after I drank the vile liquid that is Epsom salts  twice. This was at six and eight PM and I thought this is going well. At ten I had to drink the mix of half a cup of extra virgin olive oil and half a cup of freshly squeezed lemon juice.I drank that with no worries. After all I use the vinaigrette in my salads all the time and had to resist the urge to salt and pepper it. At about eleven PM all hell broke loose.  A mechanical sounding swoosh indicated a quick run to the bathroom. This went on for five hours, until four in the morning. I was sure there would be tons of gallstones. Nothing. Each time. There was one  - only the size of a pinhead about eight hours later . That was it. Some black things came out of me and I'm figuring it was poo that was lodged in there for a while. As for a regular flush , it was good. Yet I still have gallstones. I still have a dull ache and burping after I eat.

I have now resorted to this gallbladder cleanse tonic from Complete Natural Products. since I don't want my gallbladder removed.It should come in a few days and I'm relying on it to eliminate them. The tonic is made from such ingredients that promote gallbladder health. There is organic artichokes along with Chanca Piedra - stone breaker from the Amazon. There's also milk thistle , lemon and apple cider along with turmeric, all ingredients I've used in the past. Honey, lime and peppermint are some of the other important components in in along with Valerian and red cabbage. There also have to be some dietary changes on my part.  Processed foods are way off the table. That means no frozen pizzas which are full of chemicals and preservatives and processed baked goods. Good bye Tuxedos, those tasty Oreo lookalikes from Acme. Those became my best friend during the lock down. Also off the table are the Tate chocolate chip cookies. Luckily I can recreate these using all natural ingredients and the most important whole wheat flour.  Cold cuts are gone or will be a rare occasion treat. Bacon, shrimp and even avocados are now taboo. The last is rich in fat and not good. I don't know what I'll do as a replacement for guacamole. Maybe salsa.

Eating healthy is the best way to cleanse the body. These flushes simply and truly do not work. I don't recommend ever doing them. Ever.

A Pescatarian Life

People are eschewing red meat in large quantities, preferring healthier and more sustainable eating habits.The problem is that they still crave the occasional burger or filet. There can be an alternative - an in between the carnivore and herbivore diets. It's pescatarianism -  a diet heavily relying on fish.

Pescatarian diets may be the best bet for those transitioning from meat eater to plant eater. It's actually more healthful than a vegan or vegetarian diet. It has all the good green stuff  like veggies but also the much needed omega-3 fatty acids that come from salmon, mackerel, herring, and fresh tuna. Adding more fish means lower risks of heart attacks, type 2 diabetes and obesity. Keep in mind that a pescatarian does have some risks.You will have to either take iron supplements or increase your intake of spinach and broccoli, veggies high in iron. Also consider eating more low sugar cereals which are also fortified with it.Another risk that may concern some is the threat of mercury. It's damaging to the central nervous system so eat no more than four helpings of oily fish a week. Stay away from swordfish and marlin because they contain the highest levels of the substance. Luckily tuna and shrimp have the lowest. As for shellfish, yes pescatarians can have all the "good" seafood like crab, shrimp and lobster. These are usually served with just lemon or cocktail sauce for dairy adverse eaters. Also another thing to keep in mind is that a fish only diet can be expensive, especially if you live a ways inland.

What dishes can pescatarians try? Grilled salmon is always delicious and there are so many different recipes out there. Try it pan fried with just salt and pepper or a squeeze of lemon. You could also add some grated ginger, sliced scallions and soy sauce. This would be a great dinner with rice and shredded cabbage salad. Salmon is also a great sheet pan ingredient. It's good roasted with asparagus and fingerling potatoes. Try it with peppers, tomatoes and eggplant in a kind of ratatouille base.Cod is another fish that's versatile and can be made a variety of different ways. Many love it battered and deep fried but you can also make it healthier with air frying. It just has to be well seasoned, namely with sea salt and freshly ground pepper. Just spray the fillets with olive oil for moistness and to get them crisp without battering.. Of course pescatarians can treat themselves to the lush seafood - the crustaceans. Lobster fra diablo is a delicious treat and perfect for a holiday meal. It's a spicy blend of the lobster meat, fennel, garlic and red pepper flakes blended with tomatoes and tomato paste. It's served over spaghetti or angel hair pasta. Another luxe dinner is shrimp scampi. This garlic rich dish is usually made with butter but there are plant based butters, especially Miyokos' (sold at Target) that you can use to cook the shrimp.

A pescatarian life can be a good one. You may be giving up one type of protein but eating another. It's a healthy and delicious transition from meat eating to a kind of vegetarianism.

A Summer Cake In Winter

Everyone craves summery flavors in the winter. It's no difference with desserts. There's always a craving for something light in a season full of heavy flavors and weighty ingredients. For a friend's birthday I thought I'd go mid summer in the middle of mid winter.

It starts with a light cake. I used Duncan Hines Perfectly Moist. I liked their Perfectly Moist chocolate cake so much I tried their classic white. What I didn't know that it was an angel food cake that only used egg whites.

The yolks will be used in a ham scramble tomorrow. The result is a light  fluffy angel food cake.

The icing should be just as light and fluffy. I went to my favorite frosting go to site, Two Sisters Crafting. They have a wide variety of different buttercream recipes from vanilla to peanut butter. I love their peppermint one however that's better with a chocolate cake. I decided to try their lemon one, light and summery with this cake.

It is a labor intensive one though. It's made with only three ingredients

Here are two

  

I used Acme's Organic butter and their lemons. The recipe called for a 1/4 cup of lemon juice which is about the juice of one lemon.

Keep in mind that the seeds have to be sieved out.

Then five cups of confectioner's sugar is added. Only do one cup at a time, then mix, one cup then mix.

To add to the zinginess the sisters also add a teaspoon of lemon zest. This required using the two lemons.

The finished frosting spread on very thickly which is perfect for a buttercream.  I plan on using this one for the frosting on my Easter lambs.

                                           It also holds candles well too. As for the flavors, the tart lemon drop flavor works well with the airy angel food cake taste. It really was the perfect marriage of frosting and cake.

There's nothing like a taste of midsummer in midwinter. This cake is the perfect solution to those wanting a lemony light flavor to remind them of summer picnics and tea parties.Make it and be instantly transported to warm sunny days.