The Famed Gateway Bread Recipe

Bread baking can be a chore thanks to all that kneading. However there's a no knead recipe out there that's changing home baker's perceptions. It's a great way to ease into the fine art of artesinal bread making. Once done, then it's onto the next step of low knead dough making.

Chef J. Kenji Lopez-Alt wrote about this famed recipe in today's New York Times Food section, The revolutionary recipe came from the Times own Mark Bittman along with Jim Lahey, owner  and chief baker of Manhattan's famed Sullivan Street Bakery and pizza spot Company. Chef Lopez-Alt first discovered this miracle recipe when he was a test cook at the well known Cook's Magazine in Brookline, Massachusetts. It was 2008 when his fellow test cook David Pazmino had just taking hos loaf of no knead bread out of the oven. It was perfect with its' glossy crust and open airy structure. It has the preferred custardy crumb. This was a recipe worth looking into and trying. It's a simple process any home baker can do. Mix flour water, salt and yeast in a bowl until they all come together. Cover the bowl and let sit on the kitchen counter overnight. The next day , shape the dough into a loose loaf, let proof and bake inside a preheated Dutch oven with the lid on. The modified recipe eliminates this and uses a large oven friendly bowl to lock in the steam over the loaf. This will produce a crust similar to the loaves baked in the Dutch oven.

Chef Lopez-Alt has included the recipe along with  two other easy bread recipes. You will need a rapid rise yeast and a good flour like the one from King Arthur. You do also have to add a mix of vinegar and lemon juice and water to the dough as well.Proof it and also dust the loaf with rice or bread flour. First preheat the oven to 500 degrees F and place the dough on a baking sheet.  Reduce the heat to 450 degrees Farenheit. Splash some water in the large metal bowl and place over the loaf. It's baked this way for twenty-five minutes. Using oven mitts or those Ove Gloves remove the bowl and then bake the bread for as long as you like it or until the crust turns the desired color. There are also recipes for low knead bread and low knead sandwich bread. These are the next step in bread baking. The recipe varies slightly with the amount of water. The low knead requires three hundred grams of water. Low kneading is not intense. It's simply folding the dough and then flipping it over.It's then allowing the dough to rest for twenty to forty minutes for two to three times during a two to three hour period. For the sandwich bread, brush the top of the loaf with a whisked egg and water mixture.  You could  also sprinkle coarse salt or spices on it for more flavor if you want. rye or whole wheat flour can also be subbed in for the white.

This is an easy bread recipe to make and one that produces a crusty , tasty loaf. Try it and the also easy low knead breads. They're all great to make and simple too.

Books For Your Home Chefs

Cookbooks are always at the top of every foodie's and home chef's gift list. It's always great to get any type of cookbook. .They can expand horizons and introduce chefs to new skills and dishes. There are so many out there , that it's easy to make a choice .Give one that celebrates Mexican cuisine or one that celebrates SoCal cooking.

This past Sunday's New York Times Book section, Holiday Books issue suggests many good books to give (and also treat yourself to a couple); There are several ones that reflect certain cuisines . If your foodie loves the exotic eastern Mediterranean foods then gift them with Zahav:A  World Of Israeli Cooking(Rux Martin/Howard Mifflin  ) written by chef Michael Solomonov with Stephen Cook. Zahav is one of Philadelphia's hottest restaurants, featuring delicious Israeli food and the cookbook is a reflection of that. Recipes include tahini sauce and harissa, that flavorful blend of spices.If your home chef has a thing for all things Scandinavian , then The Nordic Cookbook

(Phaidon Publishing, $49.95) is for him or her. Author Magnus Nilsson offers traditional and modern recipes from such diverse areas as Finland and Greenland = although your home chef may want to think twice about cooking a cute puffin stuffed with cake recipe. Mexican food buffs will surely enjoy Lesley Teller's Eat Mexico:Recipes From Mexico's City Streets Markets and Fondas (Kyle Publishing $24.95).It has steak flautas along with the recipe for the ultra decadent Mexican hot chocolate, champurrado.

Home chefs who appreciate simple cooking and the chemistry   behind it will love unwrapping The Food Lab:Better Home Cooking Through Science (Norton $49.95). It explains everything from temperature to food safety to labeling.The science of browning, rising , emulsifying and marinating is also parsed out  There is also The Laws of Cooking And How To Break Them (Flatiron $35) by Justin Warner, a fun books that has laws like law of peanut butter and jelly  where fat complements sweet and the law of coffee, cream and sugar - bitter compliments sweet  The book also has how to repurpose used marinade into a tasty gravy by boiling it,Mark Bittman fans should appreciate his Mark BIttman's Kitchen Matrix (Pam Kraus/Crown $35) He celebrates chicken done a variety of ways namely using the paillard method of cooking. Women Chefs Of New York (Absolute/Bloomsbury $35) which features the recipes of such chefs as April Bloomfield, Missy Robbins, Sasha Miranda and Sawako Okochi along with Gabriel Hamilton. Her recipe for sardines cornichons and Dijon mustard on Triscuits could work for any holiday party or a snowy night in..California cuisine lovers may appreciate Travis Lett's GJelena Cooking From Venice California (Chronicle $35). Recipes include grilled kabocha squash with mint pomegranate pesto and rye rags(!??) with sausage , mushroom  fennel along with rustic corn grits served with mushroom sugo and poached eggs.

A cookbook is a wonderful holiday gift.Home chefs and foodies alike will enjoy the surprise of receiving a book that will educate them as well as expanding their culinary horizons It's a present that keeps on giving,

Spring Harvests Are Coming

In two days it will be Spring and with it comes not only new life but  also a new crop of veggies. It's a time for home chefs and foodies to rejoice. A new harvest means new dishes made with a variety of different vegetables.

Famed New York Times food writer Mark Bittman, wrote about them in today's issue of The New York Times Food section.. He is lucky to live in Berkeley, California where the weather is much warmer than the rest of the US. spring has sprung there and with it  a plethora of greens,Already they have green peas and asparagus along with more exotic ones such as red carrots. Chickpeas and that Spring classic asparagus are also out in full force on the West Coast The last is just starting to be seen here on the still frosty East Coast.It's also a times for herbs to appear as well and fresh chervil is being grown and sold . Citrus trees are also blooming out west and Mr Bittman boasts about having his Meyer lemon tree in full bloom with it being heavy with fruit. These lemons also come in handy when creating Spring dishes., thanks to their distinctive flavor.

Mr. Bittman also includes some recipe for the new harvest. He gives us one of his favorites, deep fried Spring onions.It's originally from the famed Chez Panisse and it a take on tempura.It would just be a  fun dish to make for a crowd  and it can also be tried with  asparagus too.He has a recipe for the last in the form of a frittata. Parsley and chervil are also added to color and flavor.Although one of the best recipes for asparagus is simply boiling the stalks for ten minutes  and then serving then  with melted butter and a good sprinkle of fresh Parmesan. Since peas are also going to be in full force soon, there is a recipe for oil and water boiled English peas with tasty grilled Little Gems lettuce, a sweeter tasting head , that's solely from the San Francisco area.(although some supermarkets here do have it.}Mint and garlic are also added for flavor as well.


In two days we'll be heading into Spring.It'll be bursting with fresh harvests and fresh flavors. It's a time to rejoice and try these harvests with new and exciting recipes.

A Second Take On Tofu

Mention tofu to anyone and at best you"ll just get a head shake no.Most people are against it, both hating to cook and eat it.Yet it is tasty and versatile.It's time to take a second look and another bite of tofu. Mark Bittman certainly did and wrote about it in his column in today's New York Times Dining section.It's actually becoming more embraceable thanks to many people going vegan for dietary or even ecological reasons. Tofu is not anything new.The Asians have been fermenting soy for 2000 years and been popular since the Fifth century.The given recipes are varied and tasty,ranging from scrambled to marinated.To be honest if done right, tofu can fool the most dedicated meat lover.Not only that , home chefs don't have to resort to the pre pressed kinds like burgers and tofu pups to win over family and friends.A brick of it can be transformed into so many different ways.One day it can be turned into a jerky while the next it could be sauted and served over rice like a tofu scampi.Any way will draw more fans and more people curious about it. Mr. Bittmen has a cornucopia of different recipes.He introduces readers to the Mediterrean dish escabeche.This is a Spanish or Southern French meat dish ,usually made with chicken ,rabbit and pork and marinaded for twenty four hours.You can use the tofu for this in a marinade in olive oil, white wine ,Dijon mustard and shallots.You could also make it Provencale style with the addition of chopped black olives and tomatoes.This would work well on a weekend night ,with a good bottle of white wine.Another tasty recipe is Mr. Bittman's take on chorizo, tofu mixed with onion and garlic.To give it color and bite is the addition of cumin and paprika along with cinnamon and cider vinegar.Another recipe is scrambled tofu ,done with tomatoes and scallions in a soy sauce bath.For the more adventurous,Mr Bittman throws in a vegan mayo made with the silkily fluid seitan, This is great for those watching their cholesterol and weight.You can add basil or even tarragon or celery seeds to amp it up.seitan cal also be used in desserts such as mousse and puddings as well as in savory dishes such as soups. Tofu should not be hated or even feared.It is a versatile alternative to meat ,eggs and even dairy try making it in a flavorful dish .Done right it's a dream everyone will enjoy.

International Burgers

This is definitely burger season.They 're probably on every grill in America right now.The problem is that they're probably all the same. Beef, waiting for the same kind of bland white bread bun, with the usual tomato, lettuce and ketchup.Yet, this German import is very versatile.It can be made in a variety of ways and have different sauce and condiments from all over the world.Take a trip to find your best tasting burger. Funnily enough, Mark Bittman wrote about varying burgers in tomorrow's New York Times magazine.His Food section features burgers made from different meats.For example you can nix the beef and have a fish burger.He suggests tuna,which can have a Provencale flair if you add tomatoes and olive oil and put the whole affair on a large slice of French bread.There is also his salmon and avocado patty with nori, I would also maybe a dab of wasabi as an homage to Japan.Mr.Bittman also has a shrimp and scallop one with bacon.This would be great topped with a remoulade served again on a generous slice of baguette to celebrate Cajun cooking.He also has burgers made with Italian sausage and chorizo.With the sausage, cook bell peppers and onion and gently lay over the cooked burger.The chorizo again try green peppers and chopped olives.He also went Chinese style with the pork as well, rendering the meat with soy sauce and sriracha along with rice wine and scallions.He serves this on a regular hamburger bun but I think it would taste better on fresh made scallion pancakes. Mr. Bittman also creates a patty out of lamb.This naturally calls to mind Greece and the Middle East.He adds mint and parsley to the ground meat and serves it with feta.You could also have a tahini sauce instead of ketchup or mayo.Ne also gives it a kabob style with kofte, which he just adds eggs to the burger,and serves it with lemon juice and parsley. Of course if you want a beef burger(and who doesn't) then add some international flair.When making up the burgers add a splash of cognac and mustard for a variation of the French bistro classic steak Diane.T A true German hamburger is made with equal parts beef and pork along with a dash of paprika for zest. Serve with string beans and thinly sliced onions.If you want the Southern German style add some plain bread crumbs to the mix.Nix the paprika and add clarified butter and nutmeg if you want Swedish meatballs flavored burgers.You can even make the sauce if you want a hot sandwich.Swedish meatball sauce is made with beef stock, flour, cream, and the pan drippings if you've made the burgers in a skillet. Take your burgers on an international trip this summer.Let them visit Greece or Japan, take them back to their homeland of Germany.Creating different styles is a fun way of adding flair to your barbecue.Get away from the boring and hit the road.

Chilies Without Heat

Heat is always associated with Mexican chilies and food.It's what makes the cuisine unique and also popular.There is one part of Mexico where the fires isn't always ablaze.It flavors, it adds to the existing flavors ,but it doesn't"t burn brightly.If any thing it smolders. Mark Bittman, wrote about this area, the Yucatan Peninsula is a large article in today"s New York Times Dining section.He travels to the area and ,of course it inspires and influences his cooking.Like other parts of Mexico, chiles are a part of every day eating.However these won't burn the throat or bring on tears when eaten.There's more of a fruitiness, according to Mr. Bittman. Cooking with these are easy and there's a lot a home chef can do with them.Milder chiles are great because they will not dominate and become the main flavor.The best chiles to use are the chipotles which are smoked ,dried jalapenos.With any chile pepper, the key is roasting and/or toasting You can roast them over an open fire or in a skillet( sans oil or butter).You can even use an oven .Any roasting releases complex aromas.Your best bet is using fresh chiles.They benefit the best from roasting.You can discard the skins if you want but it's really not necessary The article has some interesting recipes.There are scrambled peppers and eggs.This makes a different brunch recipe.It has jalapeño along with chopped red bell peppers.The scramble can be served inside a flour tortilla or on toast.It would also be perfect with a side of black beans and rice too,There is also puzzle a pork and chile based dish,driven by smokier milder chilies such as chipotle or nachos.It's kind of like a soupy stew, also using hominy or maize as well.The third recipe is a chile tomato sauce.This is not so hot and could be both the base for chile as well as for arrabiata sauce.Ancho chiles are blended with garlic and onions along with honey and apple cider vinegar.after cooking it is ten pureed and placed into a glass jar.You can save it for a week however it probably won't last ,thanks to it's versatility. Chiles can be both hot and smokey.If you want a more subtle flavor go with the milder ones of the Yucatan Peninsula.You can create some tasty dishes ,enjoying the peppers true flavor with out the tongue and throat searing heat.It's a different twist onMexican favorites,

Easy Peasy Spices

Spice really is the variety of life and also offers new spins on classic and traditional dishes.Blending different ones increases the variety and makes any lunch, dinner and even barbecue exciting.The best part is that you can use common ,available and affordable ones to create unique and exotic flavors. Mark Bittman wrote about this in his online column in The New York Dining section online.These are so easy to make and the only complicated step is toasting them in either a regular or toaster oven.They,represent the Middle East,China,the Caribbean,India, and even France. One ,za'aatar is becoming the mix of choice (as mentioned the other day in the Dining section and this blog). It's a mix of dried sumac berries, toasted cumin, and sesame seeds along with dried thyme and oregano.Dried sumac,unlike it's" American cousin is nonpoisonous and can be bought in Greek or Arab groceries.It has a tart, sour lemon taste but works well when mixed with other herbs.It can be used on kabobs and even lamb chops too. You can also use it in pilafs and on eggplant too.Another exotic blend is Ras El Hanous from North Africa. It is a mix of coriander and cumin seeds ,toasted and then added to cinnamon, Ginger, turmeric and pepper. Again, it is best on lamb but you can also add to rice or bulgur.For subtle spicing, try the Indian Garam Masala which is cardamon pods, cinnamon stick ground with whole cloves and nutmeg pieces. Cumin and fennel seeds arevalso added to . Caribbean spices or jerk are the most popular, most known and the most versatile for a fiery jerk rub.Its sweetness comes from ground allspice berries along with nutmeg.Thyme balances out the flavor.The fire and heat comes from equal pinches of cayenne and paprika along with Ginger, garlic and sugar tone it down somewhat.Jerk is wonderful on any meat from tilapia to beef to even goat.The French have quatre epices or four spices.This is a mix of black and white peppercorns, allspice berries and cloves.More spices are also thrown in.These are cloves,z Ginger and nutmeg.On the other side of the globe is China and Japan.Seaweed is added to the nori seaweed.These are sheets of seaweed that have been crumbled with salt and cayenne pepper.Remember for any of these blends you can use an old coffee grinder or for purists, buy a good mortar and pestle.Also keep in mind that ground spices are intense, use them in pinches when you start blending. Spice blends add zing and zest to any dish,whether it be just chicken breasts or pilaf.Make a fun blend to bring the flavors of the world to your table.Let their colors and tastes enliven any dish.

Stews With Veggie Boost

Chilly days call for stews. Yet many would forgo this perfect dish despite the fact that it is both warming and nutritious.Why? Because it's usually weighed down by over cooked ,well stewed meat .There is a solution.Let the veggies used shine.It creates a better and healthier version. Mark Bittman of The New York Times Dining section wrote about this in his Flexitarian column yesterday. Although not quite a vegetarian dish , the amount of meat used is greatly reduced. It makes for a better dinner with a fresher , less fattier flavor.Another plus is that semi meatless stews are also less expensive to make.You can also match the amount of meat with beans which are another good source of protein.Also to make up for the flavor think about adding more herbs and spices too.They'll add zing to another usually bland or sometimes tasteless stew.If you still want either a chicken or beefy flavor, then create the base with bouillon cubes and water. Mr. Bittman offers up three good and completely different recipes. There's a gingery chicken stew where the star is - is, what else, Ginger.He uses one chicken thigh per person, really enough for a dinner along with radishes, and golden winter squash for color.There is also lime and soy added,creating enough of a flavor burst that eclipses the lack of any more chicken.Ribollita is another vegetable heavy melange.Traditional ones require prosciutto and you can add it if you want, however try it with cannelloni beans along with kale for both vitamins and proteins.Mr.Bittman throws in a fish stew , but it's not a seafood heavy bouillabaisse.His requires only equal amounts of squid and shrimp with a few anchovy filets thrown in for brine.Yet these aren't the stars though.It's the chickpeas ,spinach and tomato that are the heavy hitters.Olives are also added for more body and flavor. Make a meat light stew for a new take on an old classic.It's a great way of livening up a usually blaNd dish.Let the veggies shine here , and so will the meal.

An Interesting Resolution List

Yes this is January 1st.Yes, this is the time for resolutions (as I pointed out in yesterday's entry) and yes you should resolve to eat right.The problem with trying to break bad habits is that all of us attempt a Herculean feat when baby steps do the trick better. Try little tricks to eat healthy instead of going cold turkey . Mark Bittman gave his spin on resolutions in the very first issue of The New York Times Dining section.His ideas make very good sense.One is buy half as much meat but make it a better quality.With it comes a recipe for a tasty Thai beef salad using grilled flank steak with a dressing part fish sauce and part jalapeño.Another good idea is cooking big batches of grains and beans.This lightens the daily cooking load because both are easy to make.It's also a healthy switch to pastas and bean dishes.Again the recipe he includes with this is a tasty white bean one with kale and sausage, a perfect dish for a snowy day.Mr Bittman does not recommend getting out of season fresh fruit and vegetAbles because they don't taste as good as when they're in season.He believes that the frozen kind can do the trick as well.His best resolution is splurge when you can but on good stuff such as dark chocolate.That way it really is a treat. Some of his recommendations seem a little off the wall.Not many people would cotton to his eat veggies for breakfast philosophy.His reasoning is that we eat fruit ,so what's the difference?Also he cites other countries such as Isreal that make salads as a day starter.Stick with fruit and oatmeal if you want better eating.He also suggests cooking plants as you would meat.With this he gives recipes for breaded eggplant ,which is always a crowd pleaser.Some veggies such as the root ones do taste good roasted.The better way is steaming them for optimum nutrition and adding spices , lemon juice or even soft tub margarine later on.Since Mr. Bittman is a gourmand, one of his ideas is cooking out of one's comfort zone.This will work for the adventurous home chef but may be daunting for the more timid ones.A better idea would be stick with what you know and then vary it when you become bored with it ortheway it's prepared. Resolutions regarding food are always hard ones.The best advice is to not only eat wisely but shop wisely too.Take from what experts ,like Mr.Bittman,say and make it your own. Decide what works for you and go with it.

Healthy Frying

Everyone, including your doctor, will tell you fried food is bad . Yet it can be made healthier which is great for those who love batter dipped morsels. sizzled to a golden brown.The trick is choosing the right ingredients  as well as the right oil.This does make a difference and will produce something that gets a doctor's or nutritionist's seal of approval -more or less.

Mark Bittman explored and experimented with this in his Flexitarian column in today's New York Times Dining section. He chose healthier ingredients, chickpeas for falafel as well as veggies for tempura and zucchini .He also selected  healthier oils such as peanut or olive oil as well as grape seed. You can use the usual ones for frying  such as corn or Wesson along with soy or vegetable. Diners and restaurants use these because of their low prices. I would go with the olive simply because it's the most healthiest and to be honest it's better for frying. It imparts a nicer flavor and is also more affordable than the fancier oils.

Mr. Bittman gives  good recommendations to creating the perfect fry. One is to allow the food's exterior to be the crisp part. Do not over fry otherwise it will be too hard and not appetizing. Another is picking a light dusting that suits the ingredients.Pick a light coating and use it sparingly. He suggests. corn meal,or flour  along with  the classic eggs,milk and then a dredging of breadcrumbs.The next step to the perfect batch is not overcrowding the pan. fry in batches if you have too many. Also serve hot  in order to get the best flavor. If not then keep warm in an oven or a toaster oven.
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Fried food is on almost everyone's no eat list. However if 's done  right it can be healthy and even tasty. Try a batch to enjoy that crunch and tasty deep fried flavor.

Brown Bagging It

Many people still love a homemade lunch despite the proliferation of fast food joints and delis. There's something to be said about a lunch from home.It's usually healthier and definitely cheaper than anything bought from the company cafe. One of the best things about a brown bag lunch is that you can customize it to whatever you want it to be.

It was the subject of Mark Bittman's Flexitarian column in today's New York Times Wednesday Dining section. Mr. Bittman , himself, loves a good homemade lunch and offers many suggestions,He believes that a good one should be built. The ingredients should be like building block. Always have a well stocked pantry with the vitals like olive oil ,vinegar and soy sauce. It could also include tuna and sardines as well as bread. You can have grains, beans, tomato sauce , a pan of roasted veggies and possibly a roasted chicken too.These last are great to make a variety of microwavable dishes for a hot and satisfying lunch.

Mr. Bittman has also included different recipes as well along with basic key recipes and sauces. Anyone can make these. His key ones include a basic tomato sauce, roasted vegetables and a well seasoned pot of beans. These combined together would make a hearty soup or even a pasta sauce.The basic sauces include a vinaigrette  a sesame dipping sauce along with a tahini , pico di gallo and raw onion chutney.The other recipes include a  microwaved mixed rice served with the roasted veggies,'an escabeche salad made with greens , chicken or beef and a vinaigrette and lastly a  cold sesame noodles with crunchy vegetables.

A brown bag lunch can mean a fun and healthy one. Using the basics given anyone can create a hot or cold midday meal that can carry you through the afternoon. They're surprisingly simple and always delicious.

Grain Range

Grains have been part of our diets since the beginning of time immemorial.They are versatile, going wells with any kind of meat, fish or even vegetable.They are healthy for us as well,adding to our nutritional blanche.Best of all they can be made in variety of ways from salads to beds cradling the main dish. They were the subject of Mark Bittman's Flexitarian column in today's New York Times Dining section.Mr Bitman gives ideas about cooking it as well as serving it.There are so many different types from wheat berries to faro .He laso gives a shout outvto rice and its many varieties from red to black ,from basmati to wild.He offers suggestions on how to cook it,which is usually for a while to ensure the full flavor and how to serve it - any way you want.You can even use unsweetened puffed rice cereal too.This is a quick and healthy addition to any salad. There Re some good recipes.Mr. Bittman recommends a faro Nicoise using faro as the base along with the classic salad's ingredients.It's a tasty alternative and makes a nice summer dinner dish.There's also a millet dish featuring corn, mango and shrimp.You could add quinoa too to this for another healthy dish.These grains can work well on their own, but remember grains do need a sidekick.You can cook them in water but add some butter and spices too to being out their true taste.You can also cook them in a veggie, beef or chicken broth too. Grains are a wonderful addition to any diet.There's a variety of them out there to add to salads and meat dishes.They not only give the kick of nutrition but also flavor too.

The Versatile Watermelon

What fruit can be good eaten alone ,but also in soups cocktails and also salads?it 's the watermelon.This summer fave is usually good on it's own but it can add something to almost every meal.It's a great ingredient for everything and anything, from cocktails to sorbets.Try it in a variety of different ways. This warm weather must have is the subject of an article in tomorrow's New York Times Sunday Magazine(head's up if you don't want to read it). Times regular,Mark Bittman gives us an entire cornucopia of recipes to experiment with for any meal or even party.I love his spin on classic cocktails.He makes agin and basil ,which has both the refreshing flavors of basil and pureed watermelon added to gin.There's also a watermelon daiquiri ,perfect for hose midsummer parties. of course you can add chunked melon to salads and soups .There's a spicy Greek version where onions and bring kalamata olives are added to the fruit.There is also a bright pink gazpacho that can be tweaked and twisted with crab meat or peaches and blue cheese. watermelon, however shines as dessert and Mr.Bittman knows this.He starts off with a lemonade cooled with watermelon ice cubes.This is a nice finish to any meal. There is a creamy yogurt based sorbet freshened lemon juice.There are the uber fun Popsicles that have a fillip of lime added to the flavor and my hot weather go to granita. popsicles and sorbets are simple enough but the granita is a snap to make and the most reviving. all it takes is a pan of pureed watermelon ,sugar and lemon juice.Freeze for two hours and then scrape into shards.It's a cool alternative to a slushy.Of course nothing beats just a simple slice , chilled for a few hours and pure juiciness. Watermelon is one of the most versatile summer fruits out there.Use it in. A variety of different dishes ,whether for cocktails or dessert,soups or salads.It's one of your best ingredients ,this summer.

The ALl ENcompassing Eggplant

Nothing beats the versatile eggplant,Other than the tomato, it's one of the few veggies that can be roasted, baked and sauteed, along with a variety of other methods.One can be cut up for a variety of dishes from baba ganoush to ratatouille..Sliced and breaded versions were even called "poor man's oysters." If anything , they should be called the flexible veggie because of the many ways of cooking them.

It was the subject of Mark Bittman's The Flexitarian column in today's New York Times Dining section. Mr. Bittman gives us a cornucopia of different recipes, along with ways to cook them. It should never be peeled unless roasted and charred . Since its' flesh is highly absorbent, , Mr, Bittman recommends using a fragrant oil for frying or sauteing. Eggplants also come in different varieties as well, from the traditional deep purple bulb to the long thin lavender and green Chinese ones.

Mr Bittman also provides us with a good scope of recipes. The easiest , as well as being, the tastiest, is a charred one that leaves the meat , soft and custardy. This is mashed with garlic and you could serve It on rounds of warmed Italian bread. The Sicilians are big on eggplant., since it grows in copious amounts on their island. Try it as pasta alla Norma, eggplant in tomato sauce and finished with insalata ricotta. You can also use the long, narrow and sweeter tasting Chinese eggplant for caponata.Since it is also a Middle Eastern veggie, Mr Bittmans includes the Turkish Baingan Bharta where turmeric and cilantro is used for flavoring.

Eggplant is a veggie that can be made a variety of different way and styles.Try it as a creamy dip one night or as a hearty ingredient in a pasta. It will never bore.

Welcoming The Flexitarian

Nowadays , so many people subscribe to some kind of diet.It's either vegetarianism, low fat, no red meat , no fruits, the raw food movement or whatever else is cropping up on the horizon, Some foodies say they're of one belief while incorporating aspects of another diet into their life styles. To be honest the best way is to be flexible. Try to make each meal suited to your nutritional needs  but each meal has to be good tasting.

That's more or less the premise in a new column in today's New York Times Dining section. The great Mark Bittman has introduced  something called The Flexitarian. He states  that people can create a better diet for themselves, without any drastic shopping and eating choices. Build up to a better diet one step at a time. Add more veggies if you're strictly a meat eater or vice versa if you eat more greens (although this doesn't apply to vegans and vegetarians -protein can be found in other products such as  tofu).The key is to make your dishes tasty. You want ot eat healthy because it's a treat for your palate.

Mr. Bittman offers some very good advice as well as recipes. He has a recipe for a decadent pasta and clams however makes it with smaller amounts of ingredients. That way his guests(and himself) won't feel so bloated.. He suggests serving it with a vegetable and a salad. It's a way of enjoying one of the best known pasta dishes along with getting a dose of necessary greens. You could pair it with his simple chopped salad. Here he elevates a simple diet plate to new heights simply by salting the veggies and then rinsing them. Brining simply pickles the  cukes, carrots, cabbage and beets. After they';re rinsed , then serve with a simple dressing. He also adds a flavorful spin on those health must haves  fruit smoothies. These had the added zing of fresh ginger for punch but also for antioxidants and vitamins.

Maybe the best way to eat  - and to live is by being flexible. Don't give up tasty food. Just make it healthy. On the same principle, eat what's good for you but get out of the boring diet rut Add some zing and zest to it . You can actually have it all , from flavor to nutrients the best way of eating for anyone- not just foodies.

A Sunday Full Of Food

 Foodies  should rejoice. The New York Times Sunday Magazine is another issue dedicated to food and cooking. However it's not exactly a typical magazine chock full of recipes and tips. There are some interesting and thoughtful articles dedicated to food around the world.

Spoiler alert - don't read if you want to be surprised tomorrow morning.

The magazine section is a gamut of all sorts of contributions. One that stood out is the piece written by Times food writer Mark Bittman. He researched the new wave of American fast food - vegan and actually healthy. There are some upcoming fast food joints that are going to be offering tasty and quick meals. There is going to be a vegan cheese burgers made with soy and served on a bed of kale at Veggie Grill. This chain is going to rival Burger King and Mickety D's for flavor, price and outweigh it in nutrition and healthiness.Mr Bittman also  explores an all natural version of Applebee's called LYFE(with this Mr.Bittman also offers healthy recipes for bean burgers, sweet potato fries and shakes)

Other interesting and foodie centered articles revolve around the Black Forest village of  Bairersbronn, written by Nicholas Kulish.It stands out because its'restaurant in the Hotel Bareiss has the rarefied distinction of earning seven Michilin stars. It reflects the Nouvelle German cuisine that is way different that the usual heavy comfort food fare of the region.Although traditional Black Forest food is pure heaven this restaurant creates a lighter, airier fare. Another article worth reading is the one by Marnie Hanel that deals with meat sharing in Portland, Oregon. People go in and share whole carcasses of cows and pigs  to get the ultimate in farm directly to the table dining.

Tomorrow's Sunday Times Magazine is a definite must read. Pick it up and enjoy the variety of thoughtful and provocative pieces that will make any foodie drool. It's on the same high entertainment level as their crossword puzzle!

The Marriage Of Taste and Nutrition

The American diet is a toxic one.We overload our bodies with toxic processed and junk foods.However how do we give up these tasty but poisonous foods?By combining both healthy and tasty.It was done long before theinentions of burgers and chips.Helarhy food has been around for centuries and it's time to get back to it. This debate was the topic of for New York Times article by formerDining editor and nutrition lobbyist MarkBitman.He points out that diets can be both tasty and highly nutritional.WE just have to get back to the Mediterrenean prGrekdiet.That means little or no red meat ,more fish and fowl in our diets- along with olive oil.Veggies and grains along with the occasional slice of whole wheat bread should round this out.Dessert should be fruit and nuts.Nix the cake and candies however add dark and onlydark chocolate because of the antioxidants involved.Mr.Bittman suggests treating yourself to ice cream or a cheese burger ever great once in a whi E but consider the, just that treats. So what is a healthy and tasty meal?There is a yummy veggie laden frittatait is filled with onion and and kind of vegetable that you want.Add ppers along with mushrooms and spinach .You could even serve it wothParmesan cheese or better yet a side of fresh home made tomato sauce.There is also Mr. Bittman's first rece for a fur spiced salmon.Salmon fillets are crusted in cumin, nutmeg,clove and coriander for a tasty and crunchy main meal,elegant with simple turmeric rice pilaf. You can eat healthy and tasty too.Just use the Mediterrenean diet as your guide.Your palate and stomach will both appreciate it.

The Brown Flour Controversy

Home bakers sometimes have a quandary to deal with when they bake.Do they use the more refined white flour or the whole wheat healthier stuff. Both have their merits but also their detractions too. is one better than the other? There in lies the debate. Most home bakers and even the commercial ones swear by white flour.It is easier to work with along with producing a more tender cAke or bread.White flour also give you a finer crumb cookie and pie crust.Another plus is that you don't have a chewiness to the finished product and what others think of as an intrusive nutty flavor. White flour though does have a bad reputation.It's not as nutritious as whole wheat, causing more problems with diet and weight problems. Many bakers do swear by whole wheat flour. It is better for you because it still has it's minerals And vitamins. while white flour basically has empty calories, whole wheat and other brown flours is chock full of fiber , selenium an iron. It is hard to work with as you'll read in tomorrow's New York Times Sunday magazine section (spoiler alert). Mark Bittman writes about baking baguettes with the flour. It will be hard because brown flour reacts differently with yeast. whole wheat breads and rolls do not have that light, airy crackly crust. the bread itself tends to be thick and dense with a solid chewiness.It can be a difficult medium to work with and it does require a certain amount of patience. There are always are going to be two camps when it comes to using white or brown flour. in the end it really is up to the baker. Use the one that's most comfortable, the one that will guarantee success in baking.

A Holiday Feast In Eight Hours

The holidays are a time of great feasting and partying. Tomorrow's New York Times Sunday magazine has a great party prep how to regarding a holiday dinner.Thanks to Times food gurus Mark Bittman and Sam Sifton , anyone can make a lush mea from appetizers to dessertsl in just eight hours.

This is a spoiler alert for tomorrow's Times however as soon as you get the paper tear it out or printit it. I like the variety of different flavors and foodsThere is lobster along with chicken liver on toast for lush holiday tastes and texture.To balance it ou there the the simple poached pears and the refreshing chopped herbs.Another simple yet delicious dish is the roast chicken with lemons. Both it and the lobster can be served with roasted root vegetables. these are winter veggies such as parsnips,potatoes, and carrots. There are celebrity asides too. Everyone from Joan Rivers to Marlo Thomas has suggestions about entertaining.Al Roker also has advice on eating at parties( eat nothing but vegetables,limit the good stuff such as pigs in blankets. Marcus Samuelssen ,the great chef, weighs in on how to pick a good cheese for a holiday table. he recommends both soft and hard to serve with figs and dates.There are also good holiday decorating tips as well as how toss when working with helpers. IF you're planning on a holiday feast ,use tomorrow's Sunday New York Times as your guide. It"s a great how to guide ,chock full of recipes and advice. Definitely cut it out and save, not just for this season but for many other holiday seasons ahead.

Edamame Snacks

Snacking is always fun, Unfortunately it's not always healthy which is a pain. That problem can be solved by making those yummy soy beans or edamame. These beans are not only fun but good for you. They make a great treat for movie night or during football games.

The beans were the subject of Mark Bittman's column How To Cook Anything in yesterday's New York Times Dining section. Edamame is an excellent snack along with any other bean as Mr. Bittman points out, He seems like an avid vegetable gardener as he describes the variety of his homegrown legumes from black beans to scarlet runners. Any bean can be turned into a snack, All you do is just boil them, drain them and then sprinkle them, preferably with coarse sea salt. They're an excellent source of protein which are rich in proteins and good carbohydrates.They're also devoid of all that fat and transfat most snacks have.

Now here's th e fun part. Use spices and sauces to jazz up them and any other bean. Most people like edamame just with a sprinkle of sea salt and maybe dipping the pods in a rich dark soy sauce. However , there are other dips that work just as well, Try rice vinegar or lemon juice for a tart variation.Toast sesame seeds til they pop and sprinkle them onto the shelled beans. You could also add a few chiles for some bite.Toast nori or Japanese seaweed and crumble on top. You can also toss the shelled beans with curry or chili powder for some fun fire,. Another idea is to  sweat some garlic or ginger in peanut oil. Drizzle this over the edamame.

Edamame is a good and healthy snack. Have them plain or with a variety of sauces for a different kind of nibble. They're fun and unusual , but better than the usual fare.