Honoring A Great Down Home Chef

 Dolly Parton was incredibly unique.She was a talented songwriter and singer, penning two of the music era's great hits Jolene  and I Will Always Love You in one session.She was also an amazing philanthropist , donating books to children around the world. Yet she was true to her hillbilly roots and was a great cook and baker. She could create some of the best sweet and savory dishes.

In the last few years she created cakes mixes that were part store bought and mostly homemade. There had to be a stick of really butter added for that homemade buttery taste. There were homey flavors like strawberry and caramel, along with chocolate and coconut.There were buttery already made frostings to add too so there was no need to whip up a bowl. Her Tennessee roots shone through with her buttermilk biscuit and cornbread mixes. Try her banana nut muffin and cinnamon swirl crumb cake - perfect for late summer desserts. There is also a pancake mix with maple syrup in a guitar shaped bottle! There are frozen dessert cups too. She created dessert cups in such yummy combos as banana cream cookies and custard,vanilla shortbread in custard and chocolate mud pie cups.There is also an original whipped cheesecake with a bit of buttermilk added and a molasses graham cracker crust. There is also a decadent chocolate pie with a flaky crust and a dusting of confectioner;s sugar on top. Families will love her peach cobbler with its' brown sugar soaking the fruit,.Serve this for holiday desserts to remember this down home baker.

 Dolly also gave her savory recipes too.The single serve dinners are perfect for someone with a busy lifestyle but craves good old fashioned dinners.  You can buy her shrimp and grits along with her chicken fried steak.The first is a perfect blend of spicy seafood and creamy grits. The chicken fried steak is batter dipped and served with green beans and homestyle mashed potatoes. Many love her  fried chicken and baked Mac. This combo has a cheese sauce infused with buttermilk for a nice tang while the chicken is really tender nuggets.There is a following for her  beef pot roast that has equal amounts if beef and veggies in a tasty gravy.Of course you have her chicken and dumplings.This is creamy gravy covering chicken and homemade dumplings for a tasty hot lunch  or dinner. Her beloved DOllywood also featured some of her favorites too.The parks Front Porch Cafe features  breaded pork chops smothered din bacon and served with succotash and mashed potatoes. Aunt Granny's Cafe offers fried catfish and friedn okra along with black eyed peas and turnip greens.

Dolly Parton devoted her whole life to music.Yet she could have easily devoted her life to cooking and baking. Her recipes, like her songs will live forever.

Your Party Rib Guide

 Ribs and Super Bowl parties go hand in hand. Yet many don't know what kinds of ribs to get fir a gathering. What works , What doesn't? How do you cook them. Don;t worry .There is a guide to help.

There are fifteen (!) kinds of ribs to choose from. For  a hearty mix you can serve three or four different types. Most home chefs buy baby back ribs. These are what smokehouses serve and try seem to be the least fattiest. They're also the most popular thanks to chains like Chilis promoting them. Why are they called baby backs./They don;t come from pigletss but it's because of the size of the ribs.They're located further up on the rib cage and are shorter and smaller than their longer neighbors.They have more loin meat which makes them perfect for hungry party goers. You can use a dry or wet rub before you cook them low and slow. They should be the first dish that's cooking.Another popular cut is St. Louis ribs. They come from the same part of the rib cage as spare ribs,There is more marbling here which , although they're half fat, makes for a tastier bite.If you are firing up the grill for the big game then consider country style pork ribs.They come from the upper shoulder part of the loin so they 're not really ribs. They're mostly boneless so they should be eaten with a knife and fork. These are the most decadent.

If you want a beef cut then think of short ribs.They get the name because they're  a few inches shorter than regular ribs.Depending upon the cut these can be cooked quickly or slowly.Use these for an elegant rib dish. Try simmering them in red wine based sauce and serve with a side of mashed potatoes. You could also quick cook them for a tangy and sweet Korean barbecue style ribs.Another good beef choice are the beef back ribs. They're located behind the shoulders from the same fatty part as prime rib roast and ribeye steaks.They can be cooked as a whole rack or cut into individual pieces for faster cooking.They can benefit from both a dry or wet rub along with sauces. (although they probably taste the best with just salt and pepper and a squeeze of lemon on them. For something entirely different think lamb riblets. Lamb is very flavorful and would be a different dish to serve.mThey do have a layer of unctuous fat but also are delicious.You can make them with Asian dishes or better yet Middle Eastern.Think a rub of cumin, coriander, ,turmeric and allspice, Serve with pita to stop up the juices.

Super Bowl parties need ribs. Pick any of these for a delicious dish. Everyone will enjoy whatever you'll be serving.

A Quiet Powerhouse IN The Diner Industry

It takes a lot of guts and determination to run any eating establishment.  You have to be strong to deal with suppliers yet kind when dealing with all sorts of customers. Eva Diakakis was one of these diner owners. She owned the Famed Bendix Diner on Route 17 in Hasbrouck Heights , New Jersey for a number of years. She brought home cooking  and comfort to people who needed both.

The Bemdix Diner on it's own is a salute to Jersey  diner history. It started in the 1940's , named after the nearby Bendix  Corporation. It was a popular spot thanks to it's location in the middle of Route 17 and near Route 46. Eva and her husband John bought it and then had their son  John took over.They were from the beautiful island of Kos, just south of another lovely Greek isle, Karpathos. They brought their recipes to the states , settling in New York. Their son John,a former comedian took over the diner. He rose to local fame through documentaries.He is legally blind yet expertly took over the diner from his parents.His three sons, Michael Anthony and Dimitri helped their yiayia or Granny with cooking .She taught them an amazing slew of recipes that are still being made for diners today.Yet it was Eva;s kindness and caring that stood out. She knew her customers well and became family to them. She was that to mine, always treating my Mom with such kindness and friendliness. She knew her and my brother's favorite dishes along with mine.

Her food was amazing. She knew my brother was a vegetarian and went out for her way to make vegan soups like a tomato basil for him. She and their cook Julio whipped original vegan dishes for him as well. He loves his mashed potatoes and Eva always made sure he had a big plate of them, airily whipped and as light as a meringue. However it was her French fries that shone. They were crisp and tasty , a specialty of both her and her other son Chris. Of course there were Greek specialties that she also made for her fellow Kossians and Karpathians. (she went to high school on Karpathos because Kos was such a small island it couldn't afford one). Eva was a truly spiritual and virtuous individual who followed all the Greek Orthodox fasting days .She read the Bible daily and also made special breads for the church. She also had special breads for her customers like us too. They were always a treat, thickly sliced and spread with a generous layer of butter.

There will never be another Eva Diakakis, She was a gentle soul yet one with a steel backbone. She guided her family and business with such will and force. She made a huge impact on their and on her customers who became family to her.

Hearty Recipes From Canada

 The two things Canadians know by heart is snow and frigid temps. That means a winter full of  hearty high in calroie and carbs dishes and dessert. They will not only keep you warm but stick to your ribs. There's nothing better than winter foods offering this.

One of the most famous is poutine. This can be considered a filling snack or a dinner and there are many versions that are served through out Canada and even the US (check out Cranford, New Jersey's  Cranford Hotel's duck poutine which has pulled duck soaked in a rosemary and shallot gravy)/ The dish is fairly recent , first being made in the late Fiftie s in  the Centre de Quebec. It's a mix of crispy fries and gravy with the addition of cheese curds. These are long Cheez Doodle looking curds that you can find at Target. You could add steak or chicken to this, Not surprisingly there are vegan versions as well and you can use a mushroom gravy instead of a meat based one. Poutine is an easy recipe  with the fries being cooked in an air fryer  while the curds and gravy be warmed in the microwave. The Atlantic kissed provence of Nova Scotia has a good hearty recipe to try.  Nova Scotia  donair actually has Greek origins and was created by a Hellenic chef. It's taking a mix of lamb and beef spiced with cayenne and chili for heat. A sweet garlic sauce is poured over rhe slices that also have tomatoes and onions on top.

One fo the most satisfying dishes is the tourtiere, a French -Canadian meat pie. The filling is a combo of beef pork and mashed potatoes , spiced with a heady mix of different spices, from cinnamon to sage and thyme th nutmeg. There's even a pinch of cayenne pepper for some heat. You'll also need potato water from boiled potatoes to give it some starchiness. The crust  is made with  flour , cold butter and salt.  A mix of water and vinegar is also added. It's kneaded, rolled into a ball and then chilled. after this is the mix fo the spices. The fillign is sauteed , with the onion then the spice mix and meats being sauteed in butter.It's stirred for forty five minutes with the potatoes being added in the end. The dough is rolled out and the bottom is put into a pie tin. The filling is laddled in then the crust is put on it. Brush the top with an egg wash and bake in a preheated oven  for 40 minutes at 375 degrees Farenheit. What to serve for dessert? The famed Canadian butter tarts. This is a mini tart filled with a rich and buttery custard. The crust is a simple one and the filling is reminscent of a pecan pie without the nuts.

The Canadians know how to do winter. They create filling and delicious meals ,perfect for a cold winte'rs night. You can als have this hearty goodness too.

Irish Classics Updates

 Saint Patrick's Day is next week and that means the usual corned beef and cabbage along with green beer. However it's a bit different on the Auld Sod and many classic Celtic dishes have been updated.It;'s a fresh way of celebrating the holiday.

Of course there's corned beef.You can easily make your own, considering it's not that hard. You need to brine it now if you want it for Saint Patrick's Day.  It's taking a beef brisket and marinating it in a salty and spicy brine for five to six days. There are also pickling spices such as mustard seed, allspice berries, coriander seeds and peppercorns. The brisket is marinated in these and water for at least five days and then simmered in a bath of more pickling spices and water for several hours or until tender. You can use for tacos as Sam Sifton of The New York Times Food section did, topping it off with a tasty slaw of cabbage and carrots.Mayo and sliced jalapeno peppers are also added for creaminess and zing. Another updated idea for the corned beef and cabbage is using them as filling for egg rolls. You will need wonton wrappers which any grocery store has. These can be fried or air fried and served with a mix of fresh ground peppercorns and soy sauce.

Colcannon or Irish mashed potatoes is another Saint Patrick's Day standard.It's homemade or boxed mashed potatoes usually cooked with kale. I've made this with spinach which give it a richer flavor along with a pretty green tint.Green scallions can also be added for bite along with plenty of butter and cream. To make it vegan friendly, just add Melt plant butter and almond milk. Also don;t be afraid to give it a tiny dash of turmeric for color and flavor or hot pepper for an exciting bite. Keep in mind that colcannon makes an excellent topping for shepherd's pie.If there's any left over you can make a patty or croquette with them . You just need a cup of flour and an egg to bond them and then fry them either in a skillet or air fryer. To make them really tasty shred some corned beef into the batter. Homemade Irish soda bread is a must to bake. Raisins have been the traditional add in but try subbing in chocolate chips and hazel nuts for a newer, fresher spin. This makes for a great breakfast  bread , especially warmed with butter. The recipe can also be turned into muffins, which are perfect for a brunch.

Irish  classics don't have to be the same old stodgy  standbys. Update them to create a tasty , fresh new flavor. It'll make for a fun Saint Patrick's Day.

A Hearty Vegan Colcannon

Colcannon is a great weekend meal, using up leftovers from the week. They're transformed into a tasty Saturday night dish, hearty and  perfect for a chilly night.

Butter is always used to "fry" the mash. For a vegan version I used my new favorite half a stick of Melt plant based butter.

It takes just a bowl of leftover mashed potatoes along with spinach to form the base. Usually cabbage is used along with leeks and onions for more flavor. I wanted to keep my version mild so I used baby spinach from Aldi. Two cups did it.

Typical colcannon has some kind of bacon or ham. Since this is vegan I used Lightlife' 's Smart deli ham.

I julienned four slices which was the right amount. You could use vegan bacon bits if you want just a whisper of a taste or more slices if you want a heartier mix.

                                                         Garlic also gives it flavor.

 One fat clove should do it but you can add two for more taste. Mince it into the potatoes. Big hunks may not be to everyone's liking

It was then constant stirring until the spinach was completely cooked, usually about ten minutes over a medium heat. You can add extra butter if you want along with salt and pepper.

                                                      It was a flavorful delicious scoop.

 it was a bit soupy but that could be from the water from the just washed spinach leaves. Add more potatoes if that's the case. It was a good meal on it's own but you could also serve it with a ham if you're not a vegan. You can also used leftover homemade mashed potatoes too.

Vegan colcannon is a great Saturday or Sunday night supper. It's flavorful and hearty.It's the perfect meal on a frosty February night.

Ham Off The Table

 Ham is always the traditional Easter main course yet ir doesn't have to be. There are a variety of different main courses that can work just as well.  They can be poultry or seafood - just something different to change up the holiday.

Capon or turkey can easily work for a holiday dinner. Both go well with that Spring staple asparagus. Capon is slightly different than chicken.It's actually a castrated male that's been fed a diet usually of milk and porridge. The meat are full breasted and tender with a richer taste than either turkey or chicken. Treat it the same as  a turkey, with rubbing the skin with a mix of butter, sea salt and freshly ground pepper.You could also add garlic and lemon too for more flavor. Turkey is also good if you want a traditional meal , complete with stuffing. Keep in mind that this is not Thanksgiving so keep the sides light. Again, think about asparagus and green beans instead of yams and mashed potatoes. The gravy could be an au jus one  with being made with turkey necks and wings , onions carrots and celery,. Garlic flavors it but it can be omitted so you taste more  of the turkey . Cornstarch is added just to thicken it a little. If you want to cook something smaller consider Cornish hens. They are delicious and easy to make, having very tender meat. They can be rubbed with just olive oil and herbs for crisp skin and roasted in a 450 degree Farenheit oven for an hour.

Can you have seafood for your Easter dinner? Yes! If the weather is warm, then think about grilled shrimp over a fluffy pilaf. For something entirely different try a Brazilian moqueca that the New York Times featured in their Wednesday Food section. This is a fish stew rife with shrimp and cod. Tomatoes and bell peppers give it more color and flavor as does coconut milk and chili peppers like the ultra fiery Scotch Bonnet. This Brazilian gem does require dende oil which can be bought at any West African or Caribbean market. For a truly lush dish, think lobster tails. This is a great Spring dish , especially served with a  champagne vinaigrette salad full with grape tomatoes, artichoke hearts , cauliflower and broccoli. You could also serve lobster claws with them too,although they can be messy to eat. Salmon is another great choice for a light Easter dinner. Think of serving it with garlic butter to enhance its's delicate flavor. You can serve it with  crispy roasted potatoes and asparagus , flavored with more garlic butter sauce.

Ham doens;t have to be served every Easter. Mix it up this year with poultry or seafood.  It's a fun way to celebrate the holiday.

Spring Cleaning Cuisine

It's nearing Spring and that means giving your kitchen a good cleaning. Yet what happens with all those cans and frozen foods? Eat them if they're still good. Don't waste a food product that's still viable. 

Thanks to the pandemic, we all have pantries full of cans of different foods. Keep in mind that canned food is at its' peak for a two year period according to Ron Giles, head of quality assurance at Goya Foods Inc. If you have a lot of beans, then think of a three bean salad. This is a nice side for hamburgers or hot dogs, Just add some sliced onions, herbs and a simple vinaigrette for a tasty side dish. You could also add them to any kind of chili. If you have white beans, then add them to a chicken or turkey chili for a different spin. What about those canned vegetables? They're good for two to five years before they need to be tossed. They still can be made into sides or even added to soups.Think of a peppery corn chowder with those niblets or add some minced green and red peppers for a tasty version of fiesta corn. Canned potatoes are a great thickener for soups, working better than a white flour roue. They can also be used in a quick potato salad with the addition of hard boiled eggs, mayo and celery. Green beans can be used in a salad or in a stir fry with mushrooms, carrots and bean sprouts. You can also fry them and flavor them with lemon and pepper for a new side.

Your freezer probably should be cleaned out too. Frozen food lasts three months at best. Use it before you waste it. Tater Tots are one of the most versatile. They make for a great air fryer snack, especially if you add extra seasonings like chili or garlic powder. You can also serve up different dips with them too from homemade ketchup to aioli. Tater tots can also be turned into a yummy breakfast casserole. This is great way oif also using up any cheddar cheese along with bacon and sausage. The meats are cooked first along with scallions and peppers and then layered over the potatoes along with a mix of whisked eggs and milk. Frozen veggies like broccoli or green beans can be turned into a tasty salad  once cooked and chilled. Just add some crushed garlic and a good red wine dressing. Brussels sprouts can be steamed and then served with melted butter and Parmesan cheese for a lovely side with chicken or turkey. That ground turkey or beef you've had for the last couple of months is still good. Don't keep it any longer because it's not as great after four months. Defrost it and think about turning it into meat loaf, perfect with mashed potatoes and gravy or sliders for a fun weekend meal.

It's that time of the year for purging., Yet use what you have in a variety of different dishes and snacks. It's a nice way of turning Spring cleaning into Spring cleaning cuisine,

Waste Not For Lent

 Today is Ash Wednesday and it's the start of the Christian Lenten season. It's the time before easter when everyone gives up a favorite food for forty day. Instead of that,  why not give up waste. It may even lead to a good all year round habit of conserving.

Home chefs waste a lot, especially foodwise. One of the best ways to be efficient is to write a thorough list before food shopping. Stick to it. Don;t buy excess. If a recipe calls for one pepper or onion then get it. Don;t buy the three packs or bags of the veggie unless you plan on using them all. Keep in mind that some veggies such as spinach are extremely versatile. Any leftover leaves can be turned into that delicious Italian classic soup, stracciatella. They can also be cooked with garlic and oil for a different sauce for penne or rotelli.It can also be used in salads too as as a dub in for lettuce in any recipe. Potatoes are also in the same category. Leftover ones can be used in soups to thicken the texture instead of a flour based roux. Mashed potatoes can be turned into croquettes for a tasty leftover. Even those peels can be turned into crunchy and crispy chips, perfect for snacking or as a side for burgers or wings.

What about meat? Ham can be ground into deviled ham which tastes much better than any of the commercial ones. The bone should not be thrown away. Use it in pea soup. It adds an incredible earthy sweet flavor .You can also boil it into ham stock which is a great base for corn chowder and lentil soup. Leftover chicken can easily be made into a tasty chicken salad. Just add mayo and tarragon to make it pop. It can also be added to noodle soup or just added to any white pasta sauce for a heartier bite. Leftover ham and chicken chunks can also be put on homemade pizza too for a more flavorful topping. This also applies to roast beef and London Broil. it too can be put into sauces and on top of pizza however you may want to try it as a hash for breakfast or lunch. Cut the meat into small cubes and use it with leftover potatoes and diced onions.It's fried up slowly so every piece is browned and caramelized. Serve with eggs sunny side up or scrambled ones. 

Waste is a sin. Learn how to make the most of your leftovers. Don't buy overage. Change your habits for Lent and a better future for your kitchen.

Your Secret Weapon Celery

It's as common as bread for stuffing and drippings for gravy. Yet we never give it its' due despite it' being one of the supports of holiday cooking. What is this power ingredient? Celery.

It was the subject of an article in today's New York Times Food section. Alexa Weibel, the section's senior staff editor, wrote about this wonderkind veggie. Celery is good on its' own, especially as a palate cleanser. It's even better lending its' flavor to everything from the bird itself to stuffing.The stalks go in and out of favor. Celery entered the American cooking scene during the late 19th and early 20th Century. Raw stalks were arranged in crystal vases made specifically for showing them off, There were even ornate serving sets deemed incomplete without the vases. Soon they were being served in elegant little side dishes. They were also being served on trains and train stations thanks to train boys and messengers. It was the star of Good Housekeeping's Thanksgiving 1900's issue where there were recipes for celery soup and even blended with mashed potatoes, served with peanut butter on brown bread. We have  Dutch immigrants to thank for bringing the vegetable into the public eye. They started farming it in Kalamazoo, Michigan in 1847 which was then nicknamed Celery City.  Harry S. Truman put the stalk on the White House cafeteria menu. In recent years , however, it's been dismissed as a diet food, a kids; snack and Bloody Mary garnish.

That's all about to change. Celery is now a cause celebe thanks to Kim Kardashian juicing it. One of the best aspects is that it's a team player. It works well with other and even stronger flavors, yet imparts its' own citrus-y vegetal taste.Ms. Weibel gives us some interesting recipes that work not just for Thanksgiving but also for Sunday dinners too. Try the celery-leek soup with potato and parsley. This is a take on vichysoisse , with a pound of celery being the star. Dry white wine, thyme and garlic also elevate it as do parsley and bay leaves. It's the perfect way to being your Thanksgiving meal. There is also braised celery with thyme and white wine. The celery is cut into segments and deribbed to make it tender It's first boiled in salted water and then transfer to a glass baking dish.  The pieces are then layered  and again dry white wine is  added to flavor it. Herbes de Provence and peppercorns along with bay leaves, thyme  and  garlic add more complexity.For something refreshing and different there is a celery salad chock full of apples, blue cheese and almonds. The vinaigrette has coarse mustard leaves and sugar added for a completely unusual vibe.

Use celery in your Thanksgiving and other holiday recipes. It is perfect in hot and cold dishes. Try it and rediscover its' bright taste and color.

A Season Of Warm Dishes

One of the best aspects of November and cold weather is creating tasty , warm dishes. The salads days are over. It's time to think comfort food along with heart and gut warming recipes.

The first thing to do is dust off the crock pot. It probably hasn't been used since May or June. Now is the time to make all sorts of chilis and soups. What's so great about the first is that you can make it anyway you want. Feel like a meaty version? Then add ground beef or turkey. If you want vegan, thunk about using Boca's Crumbles which are the soy version of chopped meat. The taste is the same as is the texture.Make double and freeze for those busy days ahead. Another warm dish is homemade soup. One of the most popular right now is the easy to cook squash soup. It's just simmering cubed butternut in a chicken or vegetable broth. You can give it a folksy New England spin with a dash of apple cider and cinnamon. I prefer it Piedmontese style with the addition of milk , butter and rice. This can be turned vegan with the subbing in soy or almond milk and faux plant butters. Minestrone is another home made soup which is the perfect warm dish. It can have a base of veggie, beef or chicken broth. What is fun is using different small pastas such as orzo or ditalini to make it heartier. Add hot crusty Italian bread drizzled with olive oil as a  side.

What are other warm dishes to make during these nippy days?  One is ratatouille. This is a wonderful melange of eggplant, onions and tomatoes. If there are no decent tomatoes to be had, use the canned ones. A lot of the recipes call for squash and zucchini, however those may be hard to come by nowadays. Sub in acorn squash instead for color and some sweetness. As with the minestrone, have a hot , crusty Italian bread at the ready to dip into the sauce. Tomato sauce is another warm dish that can be used in a variety of different warm dishes. Try a crock pot version for lasagna or for a big platter of spaghetti and meatballs. Keep in mind that sauce would also work well for any hot meatball or Parm sub. Make double the amount of sauce for all these dishes. If you feel you 've made too much , remember it freezes well.The UK knows how create a warm dish, especially their shepherd's pie. A plus about it is that you can use leftover ground beef and mashed potatoes for the crust. The filling is a simple ground lamb or beef , cooked with corn and peas. Tomato paste makes it juicy while the crust is  thick layer of a tasty and buttery mashed potatoes. You can add a sprinkle of Parmesan, for a cheesier , crunchier crust.

Relish this season of warm dishes. It's the perfect time to make hot and soothing meals to take away the chill. Enjoy them with family and friends.

Boxed Meals - Cooking Outside The Box

Can a simple box of food change the way a family eats? Absolutely! It's a new trend where ingredients plus recipe are left on the front doorstep for the night;s meal. It's a new trend that's nourishing  the country as well as creating more legions of home chefs.

Kim Severson wrote about this new food phenomenon in today's New York Times' Food section.  She explored companies such as Blue Apron and the vegan Purple Carrot. For some it's a good idea. The companies send the exact amount of ingredients plus a fully illustrated recipe on how to make the dish. This is a great idea for busy parents who don't have time to shop or sit down and plan the week's dinner plan. It's also a good one  for those who live in rural areas where it's hard to get to supermarket especially in the winter .Blue Apron is also  a boon for  those who can't get the fancier ingredients sometimes needed to create a unique supper.Companies such as Blue Apron have a wide variety of choices that are ever changing. This week features spiced pork chops and mashed potatoes. The pork chops are coated in spices such as fennel and coriander , two spices home chefs may not think of using.Meal boxes are a learning experience for novice or not so great home chefs. They boost up confidences as home chefs learn all sorts of techniques with this at home culinary school. There are some  extended families who all order from Blue Apron and get together to cook what they've received.

The meal boxes are gaining in popularity. According to Technomic Inc., a food industry analyst predicts that the meal box industry can bring in revenues as high as five billion over the next decade. Some analysts though see signs of the trend waning. They do have some drawbacks namely in the packaging. Many of the companies do provide labels for customers to ship back the waste, including the gel packs and cardboard. These can be recycled for future packing. Also the companies are also working with packing material companies and shippers to reduce costs and garbage while keeping food cold and safe. The ultimate dream is packing the meals in containers that can be composted or turned into something else..Another aspect is Blue Apron and Purple Carrot don;t encourage creativity.Many home chefs like to puck out their ingredients and tinker with recipes. The meal boxes , though they may expand a home chef's knowledge,  canlimit what they can cook with in a meal. It also takes away from going family shopping and teaching kids about family recipes and their culinary heritage.

Boxed meals are a trend right now and they may be here to stay. They open a home chef's world to different spices and ingredients.They're worth a try for the busy or learning cook.

A Different Spin On Holiday Dishes

In another week we'll all be sitting down to the usual turkey, gravy and mashed potatoes. Yet its' not written in stone that we should have this for Thanksgiving or even Christmas. If the menu is boring, or too predictable, then it's time to mix it up. Nothing livens up a meal than a surprise dish.

Turkey is always a mainstay in any Thanksgiving, holiday or family dinner. It's usually basted in just butter and then seasoned simply with salt and pepper. For a little zing try brining the bird in citrus.It's a mix of lemon and orange wedges with more traditional ingredients such as thyme and onion. A sweeter brine can be made with  apple cider or apple juice. The cider is the hard alcoholic  kind and brown sugar is also added too, along with a variety of spices like cinnamon, allspice and whole peppercorns.If you really want to change it up serve capon which is a castrated rooster..It has a higher fat content , thus having a richer taste and moister texture.It can be brined, just as a turkey, try a lemon sherry one .Many just like it basted  with butter. It's an easier roast than turkey and novice home chefs should try it before graduating to the bigger bird. Some may worry that capons won't feed large crowds. Most are between eight and ten pounds so it can feed a small crowd.Of course there is tofurkey, the tofu loaf that's a standard with vegans and vegetarians. It's certainly different but also healthy.There are zero carbs and it's slightly lower in calories. Be warned however, tofurkey is made with wheat which has gluten.If you want  a different main dish, then go with the capon.

If you still want the traditional turkey , then switch sides - literally. Cranberry sauce usually evinces winces and groans. Liven it up with some spicing.Add some cloves   and cayenne(!) for true zip and zing. There will be no leftovers, guaranteed. Another recipe  is cranberry chutney, a nice alternative to that glop that slides out of the can.The cranberries are mixed with cut apples and diced celery along with different sweet spices such as cinnamon, ground clove and nutmeg .Mashed potatoes are always thought of as bland sometimes. Try buttermilk instead of regular milk for something different. Garlic mashed potatoes are  a restaurant top favorite. They're easily replicated at home, simply by adding six to seven crushed garlic cloves. Throw in some parmesan cheese for more flavor. A totally different interpretation is making the mashed potatoes the day before and then turn them into puffs. It's an easy transformation of rolling the cold mash into balls then first dipping into beaten eggs and then bread crumbs. Fry in oil or butter. It's a fun crisp twist on the classic goes well with gravy or as a base for a hot turkey sandwich.

Thanksgiving or any holiday dinner is meant to be fun eating. Liven it up with some twists and spin on the original. It wll be a memorable meal with truly memorable dishes that everyone will love.

Friday Night Mash Ups

Friday means the end of the busy work week. Some celebrate by going out with friends and co workers, others order in pizza or Chinese. However there are the stalwart home chefs who still want to cook. Yet what's there to make? A week of leftovers can provide chefs with some interesting new creations.The best part is that they're easy to make , even better it's a home cooked meal, enjoyed with family.

If you have left over meat, whether chicken or steak, cut it up into bite sized pieces and make it the protein in chopped salad. This is an easy mix of leftovers and canned veggies Add already chopped fresh salad along with some sesame seeds and croutons for crunch and texture. It's also a great way of getting rid of eggs. Hard boil them and then slice them. Eggs can also be made into egg salad for sandwiches. Amp them up by serving them on croissants bought from the local Dunkin Donuts.Ham  and chicken salad are also easy to make , especially if you use devilled ham or chicken and mayo.You could also make this with any leftover roasts too. What about those cold cuts used for brown bag lunches? Heroes! Create a truly great one with all those salami, cappicola and prosciutto slices. Add tomatoes , along with different cheeses for a simple yet fun dinner.A chef 's salad is another way of getting rid of those uneaten slices.

A lot of sides can also be repurposed into main meals .Mashed potatoes can be turned into mouth watering croquettes Take spoonfuls of mashed potatoes and mix with beaten eggs (use one egg for every cup of mash) , and parsley. Roll into balls and them roll into breadcrumbs. Using your palm, smash them lightly and fry in oil or margarine. Serve with dipping sauces. Leftover rice can be repurposed this way too, in the form of arancini or little oranges in Italian. As with the potatoes, mix in egg and bread crumbs and fry until crisp. You can put ham or mozzarella in he center for more flavor. This is a great recipe for getting rid of leftover risotto. Leftover corn can be made into a yummy chowder along with being turned into a cold salad. All those veggie sides can be cooked together to create a vegan stew. Just add tomato paste to stretch it and give it more flavor.  serve it with crusty French or Italian bread for dipping.

It's Friday! Time to get creative with all those leftovers from the week past. Make a fun salad or spread or a tasty stew everyone will love!

Sick Day Cuisine

This is the time of year when we're laid low by some cruddy little bug.It not only means feeling lousy but also not feeling hungry.Worst yet, everyone tells us we should be filling up on just soup and crackers.While this is indeed, good advice ,it's also means a boring cuisine.Luckily there are other alternatives that are just as light, yet filling. One of the best staples to have, not only when you're sick ,but year round is plain white or brown rice.It's easy to fix and substantial to eat.To give it more flavor,toss in a cube of any kind of bouillon.It sort of makes it like an instant risotto.For more taste melt a tablespoon or two of butter over it and vigorously blend in.Mashed potatoes can also be used as a transition food as you're feeling better.Again have bowl of it with butter blended in or, if you're feeling more peckish, added warmed roast beef or turkey gravy over it.Dry sandwiches are a great way of getting your stomach back into it's normal routine.Think turkey or chicken breast on dry toast.If you do want something to moisten it , stick with butter spread on the bread.Mayo and other condiments may be too harsh yet. Wanting snacks is a sure sign you're feeling better.Again ,as with meals go slow.Don't jump into anything too wild.Popcorn may look bland however it could irritate your stomach.Stick with crackers such as Saltines and have them with either butter or jelly for a sweeter snack.Pretzels are also good.They're not fried and there's nothing greasy or intense about their flavor. If you want sweet and natural, try sliced bananas ,although if you have a cold then think citrus.Nothing soothes a sore throat better than chilled orange slices. Plain cookies like shortbreads or plain wafers are another good treat.If you really crave cake, stick with a plain slice of poundcake, as opposed to one laden with overly rich frosting The same goes for cupcakes and icing heavy cookies.Stay away from frothy lattes too.Stick with a simple hot cocoa or herbal tea with honey if you want a hot drink. Feeling sick is nasty.Feeling sick and hungry even worse.Yet it's a good sign you're feeling better.Eat foods that won't bother your stomach and give it some variety.

Cooking It Old School

Nothing beats hand mashed potatoes or a scratch cake. These are relics of the recent past where women (and some men ) actually cooked and baked. Cooking old school may take time and much more effort than the modern microwaved stuff but it's worth it. Let's face it when homemade food is loved and devoured but the whole family then it's time to rethink one's cooking techniques.

In this day and age , we all tend to reach for anything that's can be cooked and eaten in minutes. While this is convenient, it's not necessarily good for you .Most food, are chock full of preservatives from simple safe chemicals to  to some that are questionable. If you feel your life is too busy and hectic , then start simply. One if you have the time cook and freeze on the weekend. Eat later in the week when time is too squeezed to whip up an entire home cooked meal..As far as baked goods bake and then store., or have the cake or pie that night as a special dessert. This last can be created once or twice a month.

What foods can be made the way our moms and grandmothers made them? An easy no brainer one is mashed potatoes. Now you can cheat and get microwaveable potato chunks. These can then be poured into a bowl and masked with milk or cream along with butter. You an serve this with sliced roast beef and jarred gravy. Meat loaf is another simple dish that even a child could make. All it takes is ground beef, an egg along with breadcrumbs.. This can also be turned into leftovers as sandwiches. Soups are another old school dish that can be made by hand. Stock is easy to make and freeze too. You can create a myriad of soups with any broth  , whether, it's chicken beef, vegetable or fish.

Cooking it old school doesn't only give you good food but healthier food. It's made with elbow grease and love as opposed to  chemicals. Try it today and see the results.

Kitchen Kids

Are foodies born or made?Is it nature or nurture that creates baby gourmets? It could be a little of both, especially if parents permit their young ones discover the joy of cooking. Letting them loose in the kitchen and allowing them to cook family meals can not only be a learning experience but also a fun adventure .

This was the subject of the De Gustibus column in today's New York Times Dining section. The piece written by Leslie Kaufman, shows how a teen and a pre teen have become young gourmet chefs. It started with the idea of her and her husband swapping cooking chores with her sons' cleaning up ones.The result is a good lesson in not only cooking but nutrition as well. The boys  not only have to  plan the meals  but also come up with ideas for healthy fare that is beneficial for the entire family.End results? Proud kids and even an even prouder mom. Oh, and some delicious suppers too,

Ms. Kaufman doesn't just let her kids make the usual kid friendly fare like grilled cheese and hot dogs. She lets her boys explore the varied and educational world of international cooking. One night resulted in a shepherd's pie topped with homemade mashed potatoes. Another dinner was an exotic chicken satay. Her eldest even tried his hand at complicated Vietnamese dishes, one called cho which involved pouring a highly seasoned broth over raw steak strips and noodles.Of course Ms Kaufman does go over the menus beforehand to make sure that the chosen dishes are not overly fried or too difficult.

It's a good idea to let kids explore the kitchen at a young age. Doing such not only teaches them about creating a meal but its' nutritional value as well. It also introduces the little ones to the world of good eating.

Holiday Dinner Sides - What Works

Yesterday I wrote about what roasts to grace your holiday table. Today it's another important component to your Christmas or New Year's dinner- the sides. Although they're not as important as the main course, they still have to figure heavily in the dinner menu. The question is here what to serve and how many sides make the perfect meal.


The perfect dinner should have just two sides. If you want more then just stick with a third and only three. Most chefs would agree to have a potato dish of some kind. The most obvious is a bowl of homemade mashed potatoes (no instant - it is the holidays). They go well with gravy , whether from a roast beef or turkey. Another bonus is that they can be turned into fryable puffs the next day. You can have them plain or lightly herbed for some variation. Another good and easy potato dish is scalloped.Again these are easy to prepare, with just slicing the taters and then layering with butter and milk last .Sometimes the simplest is best as in the case with new potatoes. These are tiny , red skinned ones that can be just drizzled with olive oil and sprinkled with sea salt and rosemary. These go well with nay meat from crown rib to goose to ham to turkey.

Of course there should be one green side.Brussels sprouts are an interesting and elegant choice They can sliced and grilled or parboiled and then baked with melted butter and Parmesan cheese. Spinach is tasty as well. it can be made with just the simple addition of oil and garlic or creamed. Of course you can make that modern American classic, green bean casserole. This is an odd yet surprisingly tasty combo of cream of mushroom soup mixed with soy sauce and milk.It is then poured over green beans and baked ,A layer of crunchy onions is then put over and under the bake.It''s a sure favorite with kids and definite do make if you have little ones over for the holidays.

Making sides for a holiday meal is a pretty easy task.It just takes potatoes and greens to finish off a holiday roast. Anything you make will go perfect with your meat of choice.

Latke Fun

Tomorrow is the start of Hanukkah ( and an early one at that too). It's time to fry up some latkes to celebrate the oil lasting in the temple for eight days. This was during the famed ancient battle with the Maccabees. What's great about this ageless treat is that you can have variations.

A typical latke recipe is straightforward and simple. it's simple grated potatoes and onions bound together with milk, egg and flour. It's then deep fried in oil until crisp and crunchy. The most recommended potato is the russet because of its' starchiness and it doesn't fall apart upon frying. You can also add shredded turnips and parsnips to add a variation on flavor. Another new twist is subbing in sweet potatoes for a sweeter , earthier taste.

Latkes are usually served with sour cream and applesauce. Again this can be varied. For a healthier version , try Greek yogurt. This is thick and creamy but without the calories It's due to being made with ewe's milk. You can also have a low fat sour cream as well. Applesauce is already low in calories so you don't have to worry about it. It can be bland and watery though. Spice it up with some cinnamon and even a pinch of nutmeg.

Hanukkah is here and it's time to celebrate. Treat family and friends to fresh made latkes. Enjoy the traditional or the different varieties out there. Make any kind- they're all delicious!

The Amazing Potato Part 1

Potatoes are one of the kitchen's most versatile ingredients. You can fry, bake, scallop mash, stuff , the list goes on and on. They're good accompany everything from chicken to fish to just on their own. They're also the easiest thing to make as well. Many potato dishes do not have overly complicated instructions so even a novice cook can prepare them without too much fuss and headache.

One of favorite potato dishes is mashed. The best way is taking Yukon Gold potatoes boiling with out their skins and then mashing with milk or cream and generous amounts of butter. Add some fresh ground seas salt and butter. If you want , for a richer dish, add some sour cream already and chives and a little more milk. Remember that leftover mashed potatoes can be made into patties and fried. Mold cold leftover mash into balls. Dip into beaten egg then roll in bread crumbs. Fry in a deep fryer with veggie oil These are great just eaten alone with some ketchup for extra flavor.

Everybody loves french fries and the homemade kind are always the best. Years ago I used to make th e Brazilian kind, sliced potato chip thin and fried until crispy. They were fried in garlic infused oil and had a lovely texture and flavor. For a more heartier fare use baking potatoes and slice into thick planks. You can roll them in onion and garlic powders before frying for a more flavorful fry. These are good accompanying burgers and steaks.

Tomorrow we'll explore the different ways of making potatoes into soups and other dishes, No matter how you cut , fry,bake or scallop them taters are wonderful. They are great anyway and in any form.