A Better Grilled Chicken

 There is nothing as tasty or versatile as grilled chicken.It makes for a tasty sandwich on a kaiser roll, with naoy,.It's perfect in Caesar salads.It;s just good on its own, with a few veggies on the side. The problem with it is that it can also get dried out while cooking .Thsi results in tough,stringy meat. Yet there are ways to combat this.

Regular contributor and chef Genevieve KO gives tips and hints in her article in yesterday's New York Times Wednesday section. There is also a recipe that will be perfect for this easy to make classic. It starts with the bird itself. Home chefs could go to chicken farms and get a small bird around four to eight ounces.Commercially s9old breasts are larger which means more meat but much less flavor.It isn;t only the lack of fat that gives them no flavor but also the monotony of texture , the inch or more of uniform threads and a cottony dryness. Still these can be tasty - surprisingly. The ideal option is a chicken that;s been recently slaughtered.Supermarkets wont have this info so look  the latest sell by r use by dates Also looks for terms :fresh" and keep refrigerated which means the meat is not frozen.Also how it;s cut matters .Cut the breast to a third of its' original height by slicing two shutters. Start with a deep slit from the center of the meat Thus can be done on the other side too. Once cut the chicken breast can be smacked into a thin layer Use the palm of the hand for this.The fibers are now not only shortened but also run in different directions which makes for a good chew.

The next step is to marinate quickly.It bolsters flavor but only gives flavor to the outside.A thin breast only needs fifteen to thirty minutes to fully marinate . Ms Ko's recipe has olive oil, lemon juice and garlic. This ensures the meat tastes well and browns perfectly.There are also two cups of mixed ,fresh herbs such as parsley, cilantro basil and mint,The herbs char nicely and bring freshness.Adding kosher salt keeps the meat tender and moist. The grill should be hot. The heat is right when a hand is held three to five inches above the grate .On a gas grill it's should be on the higher side of medium high and with charcoal the lumps should be asked over and glowing red beneath a grey white surface.Remove the meat earlier.If it;s still raw it can go back on the grate to cook more.These breasts should be done in only five minutes and should be opaque without with just the faintest tinge of pink like a faint blush.T o check for doneness, put the meat on a plate cut open so the top and bottom are exposed. It can be placed back on the grill for only a minute if it['s still too raw.

A good chicken breast should be juicy and flavorful. Following these steps will ensure such. It will be a great dinner,full of juicy ,tasty meat.

A Heady Sip Of Green

 Combining alcohol with veggies has been around for a long time. There's that brunch staple the Bloody Mary , rich with tomato juice and garnished with celery stalks. Olives and pearl onions have graced neat martinis since their invention practically. However there's a new , greener version of this. It's a heady taste of the farmer's market.

New contributor and food stylist Rebekah Peppler wrote about this new and invigorating trend  in today's New York Times Wednesday Food section.Drinks are being infused with such green vegetables as arugula and snap peas. It gives cocktails a lighter, Springier taste that's perfect with light hors d'ouevres. One of the innovators in  this is Anne Willliams Pierce. the owner of the Columbus ,Ohio bar, The Law Bird. She even won the title of most imaginative from the United States Bartender Guild for her Blanc vermouth with sugar snap peas. She used a pressure infusion which is used more to deliver intravenous fluids to a body. There are easier ways to do this however. Muddler works. One can be bought at any home goods store but the end of a wooden spoon or rolling pin also works well.The leaves just have to be crushed to release the flavors and "juices". Ms. Williams has put celery and green cardimon bitters in everything from gimlets to margaritas.

It's easy to replicate this at home.Ms. Williams Pierce suggests first using a light liquor. She advised to stay away from barrel aged spiritsLighter, botanical ones are better. Try gin or a grassy tequila or pizcal. Also infuse an herbaceous liquor for more flavor such as a fennel liqueur like Finochietto,Chartreuse or genepry.An easy simple syrup can be turned green.Infuse  it with mint, celery leaves,basil or tarragon.There's also a simple cucumber syrup that can be used.Just add the juiced veggie to equal parts sugar and stir.Ms. Peppler gives two recipes, perfect for a summer's night.One is a snap pea gimlet which has a mint simple syrup mixed with six snap peas, gin, lime juice  and lime peel. Keep the min leaves strained from the syrup after cooking using a Hawthorn net - which looks like a small whisk. Smash the peas with a muddler and add the gin lime juice and syrup.The second cocktail is a spin on a Pi,,'s cup with the addition of arugula slices and cucumber.Lemon and lime slices are added and everything is juiced by crushing. Pimms NUmber one and simplesyrup. Shake in a cocktail shaker and put into a Tom

Collins glass

These are the perfect drinks for a summer cocktail party. Use a mix of veggies and herbs to make the perfect green drink. They;re refreshing on a hot night.

Cold Comfort

 This weeks heat wave may be a sign of summer weather to come.o one feels like cooking or eating thanks to the high temps. The best way to entice a flagging appetite is by introducing cool foods and ingredients onto the menu. They'll pique the palate.

Learn from Middle Eastern cuisine and introduce mint into your dishes. Mint is not only a refreshing flavor but also very cooling.It's easy to grow in the back yard and once grown, it will leaf in abundance.One of the tastiest and easiest dishes to create is tabbouleh, a staple in both Lebanese and Syrian cuisine.It also has vibrantly colored chopped parsley tomatoes and bulgur( these are dried and cracked wheat berries that have been parboiled and dried).It's dressed with olive oil and lemon juice. It's perfect with grilled meats but also refreshing on its' own as a light lunch or supper.Another salad is fattoush slald, with grilled veggies and drizzled with a mint or mint based sumac dressing. Kibbeh, ground beef or lamb patties or balls also have mint for a clean flavor too.You wouldn't think chicken could be cooked with mint but it can. make a mint and lemon marinade for chicken breasts and then grill.Of course you can add freshly picked mint leaves to any home made iced tea. This is refreshing and cooling, even as a late night refresher when you can't sleep.

One hot weather recipe that everyone loves is the chopped salad. This can have refreshing mint or even spearmint in it. it's just chopping vegetables including lettuce up into bite sized pieces and serving  with a tasty dressing.How to make it successful? Chop all the veggies and add ins in uniformly small pieces (think cubing).This applies to larger lettuce leaves too. as for extras, many put into Italian cold cuts such as salami, pepperoni and spiced ham. Cubed peppers and mozzarella give it texture and creaminess. Mix in a good Italian dressing that's a blend of olive oil, red  or white wine vinegar , oregano and thyme. Serve it with refrigerated cold cuts and Italian bread. Keep in mind leftover meats also work perfectly. Yesterday's rotisserie chicken is perfect shredded and cut into a chopped salad. Grilled steak cubed and defatted also is a tasty add in to any chopped salad. also bottled dressing works just as well as homemade. Use Thousand Island or Blue cheese if you;re craving it.

It's hot as anything out. Cooking foods help lower the temps around you. Create  tabbouleh or kibbeh. whip up an icy chopped salad.These are tasty ways to chill down.

Tastes Of Spring

 Spring brings with it a freshness.It happens in fashion, weather and cooking.Cooking and baking brings a plethora of natural ,refreshing tastes that liven up any meal.

Mint is a lovely addition to any meal. It can be grown in the back yard and bloom sometime in May if you live in the Northeast.Another Spring ingredient lamb is perfect with this herb.Add garlic to a lamb chop sauce rich with mint and soy sauce.  The English have perfected English sauce creating one that also has apple cider vinegar boiling water and just a tablespoon of sugar and a pinch of salt. It's just cooking all of this to two cups of fresh mint(which you can also buy at your local grocery store),It's a ten minutes cook and pureeing when the sauce cools. You can also use this brightly flavored sauce on leg of lamb too.Surprisingly enough chicken and mint pair well together. The sweet herbiness can bring out the bird's earthiness and take it up a level.MInt pairs wonderfully with peas. Add two tablespoons of mint sauce  to mushy peas if you;re making this side dish with fish and chips. Mint tea is also a perfect drink for warmer spring days. Use a mint infused simple syrup for this. It's easy to make and store. It;s boiling a half a cup of sugar with a cup of water and half a cup of mint leaves. Strain to remove mint leaves and cool.

One of the most Springtime flavors is fresh asparagus. It's abundant as we head into April. It;s delicious Piedmontese style steamed and dressed with melted butter,sliced hard boiled eggs and Parmesan cheese. However you can make  a vegan version by using plant based butter and cheese and omitting the eggs. The taste is still the same with the asparagus' earthy greenness shining through.The grills will be getting fired up once warmer weather arrives and it's a good time to try grilled asparagus. This is an easy cook.It 's coated in olive oil and then simply seasoned with sea salt and freshly ground pepper. Cook on a preheated grill, lightly turning the spears.They will be done in anywhere from three to five minutes. Keep in mind you can add them to a salad too for more flavor.Peas are also a tasty Spring veggie and make for a perfect side to any main course. Sauteed petit pois in butter sauce make a good accompaniment to Cornish hens. A pea salad is a great early barbecue dish. You can just dress cooked and cooled with  a simple vinaigrette or the traditional pea salad dressing. This is am mix of mayonnaise, , bacon ranch dressing and red onion. This is the perfect dish for a Spring barbecue.

Spring is here and with it comes fresh flavors. Use these for a taste of brightness.Like Spring flowers hey'll liven up any table.

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.

Your Main Baking Ingredient Ice Cream

 It is too hot to bake a cake or pie.What do you do though to celebrate birthdays or just finish a nice family barbecue? You can still have these treats just think cold. Using ice cream as the base for any treat is the perfect way to have your cake or pie and eat it too.

One of the most popular summertime cakes in the US is the Dairy Queen Ice cream cake. Yes, you can buy it at any Dairy Queen however you can make it with your favorite flavors. If you're making the original start with the chocolate layer first. Spread the ice cream into an either eight by three or nine inch cake pan. A springform pan would be your best bet because it will hold the shape more. After filling pop into the freezer for half an hour. The gooey middle section is actually a ganache with corn syrup added. Adding this prevents it form freezing and gives it that classic oozy texture. Freeze for then minutes.Then there is that layer of chocolate crunchies. This can be ground up Oreos or better yet Nabisco Chocolate Wafers. These last  work the best because it's a cleaner layer without the white filling clumping it up.After layering this on, frreze for another half hour. The vanilla layer is added on last and then the whole cake is frozen until firm. Real whipped cream is added on. Add confectioner's sugar to prevent the cream from wilting. Keep in mind you can add any kind of ice cream. Try mint and chocolate or coffee and vanilla for a different flavor. You can also do this with ice cream cupcakes too.

Ice cream pies are an easier make.You can create your own Graham cracker or chocolate wafer crust. This is just griniding up the cracker or wafers and adding four to six tablespoons of melted butter or plant based butter. Press into a pie plate and then put in any ice cream you want. Try a classic vanilla in a Graham cracker crust and topped with sea salt caramel and nuts. You can also use the chocolate wafer crust too. Peach ice cream would also work well in a Graham cracker crust too. Add fresh cut peach slices for extra deliciousness.For a mocchaccino vibe think filling a chocolate crust with coffee ice cream. Serve with a dolllop of hot fudge sauce and a puff of whipped cream. This also works for chocolate chip mint  and strawberry ice cream too. Of course it's sheer heaven with chocolate ice cream too.Add sprinkles, whipped cream or chocolate chips. Crushed toffee on both vanilla and chocolate pies is also a great topping. Keep in mind that that you can also make ice cream tarts too this way.

It's easy to make a cake or pie even though the temps are high. Just use your favorite ice cream as the base. Create a yummy dessert that's a cool, sweet treat.

My Garden My Harvest

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

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

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

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

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

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

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

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

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

Kentucky Derby Spins

 Today is the famed and much beloved Kentucky Derby. The event is known for racing but also for the classic foods from the Bluegrass State. As with all traditional recipes they just need some updating. They' still will be tasty but with a modern spin.

Mint julips have always been a must at the Derby and also got many through the humid Kentucky summers. Update them by turning them into slushies.It's a refreshing cocktail on a hot Spring or summer night.It's also an easy mix too. First freeze glasses for only fifteen minutes. It;s then blending ice, bourbon, mint leaves and simple syrup in a blender for about thirty seconds or until it resembles a Slurpee or Icee.  Gently slap a mint leave against your wrist to release the mint oils and place on top of the slush. You can serve with  spoons or straws. Simple syrup is an easy cook and it's great for also sweetening iced teas and lemonades too.It's just cooking up one cup of white granulated sugar with one cup of water. You don't have to wait to the water to boil. Just heat it up enough so that the sugar completely. You can add mint oil to intensify the flavor of the julip if you want. A few drops will do it.  another way to make your mint julip a cool sip is serving it in  home made ice cups. This is just filling up a regular size glass or cup with water and then placing another cup inside it . Freeze and then pour the mint julip slushie into it.

Hot brown sandwiches are a Louisville tradition having originated at the city's famed Brown Hotel. It's basically a turkey sandwich with a Mornay sauce made from eggs and  Parmesan cheese. Tomatoes are added and the whole thing is placed in the broiler.  The sandwiches are sometimes topped with bacon. It's a big sandwich, perfect for a hearty dinner or lunch. It can be streamlined by turning them into manageable sliders. Use King's Hawaiian rolls for a neat sweet taste to counteract the savory. Layer all the ingredients, turkey, tomato and bacon on the rolls. Put them in a buttered baking dish or pan and then pour the sauce over the rolls.Let stand for ten minutes covered with aluminum foil. It's then baking them for twenty minutes in a 350 degree oven for twenty minutes. Burgoo is another Kentucky classic that can have a different spin on it.  This classic stew that the settlers first ate is a mix of chicken , pork shoulder and ground beef. There's a variety of different veggies too like carrots and peas. You can easily make it and then top with a mashed potato crust. It's also a different spin on the British classic and could have been made by the English who settled Kentucky in the 1700's.

The Kentucky Derby is one one the most traditional events the US has. Yet it's time to update the foods associated with it.  There's still the classic taste but new spins for a new generation

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.

Cleaning The Freezer

As much as we want to jump into the freezer right now, it's really good time to clean it out. We may have overbought during lock down and the top of our fridges may be bursting. It's time to clean out and see what we can do with those frozen meats and veggies.

Many bought burgers during the pandemic, and kept them there as restrictions eased and our favorite restaurants opened. Now is the perfect time to grill them for family barbecues. They can also go into the air fryer for a few minutes if you don't want to stand in 90 degree heat. One thing about hamburgers is that they are versatile so you can make them a variety of different ways. Try them as Salisbury steaks served with a sauce made from mushroom gravy or mushroom soup over precooked noodles or rice. You can also break them up and add them to crockpot chili or Bolognese sauce. The same can be done with veggie burgers such as Gardein's or Boca too. What is a fun meal is taking those frozen fries and making a sheet pan dinner with them and the patties. It's an easy way of having a summer classic without too much fuss. The same can be done with those chicken patties that have been hanging out by the ice cream. Add some pasta  sauce and top with Parmesan cheese. You can even serve these with a side of just plain spaghetti and let everyone mix the sauce on their plates.

Your freezer probably has a ton of frozen veggies too. Luckily these can be made into the perfect summer side - salads. It's easy to steam broccoli or green beans in the microwave and then toss with a vinaigrette. Chill in the fridge for a few hours before serving. Salads don't have to be limited to just those veggies. You can make a pea salad using frozen peas and mint leaves. Add some feta to make it a bit more substantial. Mixed frozen veggies can be added to stir fries or used in sheet pan recipes.  The last is just tossing them in olive oil and laying flat on a sheet pan covered with parchment paper.  They can also be added to various stocks to create minestrone soup. Frozen corn can be turned into a chowder or added to a potato soup for color and flavor. As for those bags of frozen fruit. Thaw them out for all sorts of toppings for ice cream sundaes or parfaits. They can also be added to smoothies for more flavor and chill. Save them for breakfast where they'll be perfect with waffles or French toast.

It's time to clean out that bursting freezer.Let it have a rest from all that pandemic buying.  Empty it to create tasty meals and desserts.

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.

The Many Dishes Of India

Indian cuisine is having a moment right now thanks to Holi, the Spring festival along with the Trumps' trip to the subcontinent. Then there's the question of India's true identity with powerful waves of Hindu nationalism . Even though Islam is also a part of the history, it and its' culture are being suppressed almost to the point of eradication. Yet nothing can hurt its' multifaceted cuisine. Indian regional cooking is as strong as ever.

Tejal  Rao, a regular contributor wrote about this and offered a variety of recipes in today's New York Times Food section. Ms. Rao herself has Gujarati and Konkani roots,  her family coming from India's west coast. She has created a good array of recipes representing all of the country and recipes garnered from home chefs outside her family. What is great about her selection is that they are welcoming to the home chef new to Indian cuisine. They're great for anyone who loves all aspects of the cooking as well as looking for something unique to cook. You may have to find some of the ingredients at Indian groceries but the trip is worth it because it will help broaden culinary knowledge. Ms. Rao does include some family recipes such as keema or spiced ground meat. This is an interesting easy dish made with ground beef, red onions and ground Roma tomatoes (I plan on making this tomorrow so it will be the subject of tomorrow's entry).It has a fiery mix of serrano chilies, cayenne pepper and garam masala. It's served with Indian bread roti but you can also use naan to sop up the gravy

The other dishes Ms. Rao provides are representative of all the different states of India. There is toor dal Gujarati style made with split yellow pigeon peas with Roma tomatoes and peanuts. The tempering or sauce is made from ghee, an Indian staple of clarified butter, fresh curry leaves, and cinnamon, Chilies  and mustard seed also give it flavor along with a pinch of asafoetida a resinous gum.Lamb biryani is included and this is a dish most restaurants make.It is part of India's Muslim heritage, a richly spiced dish of lamb, bombarded with spices served with onions over basmati rice. Lamb chops or a shoulder of lamb is used , cut into pieces and marinaded with finger chiles, garlic and ginger.Onions and tomatoes are added to this. Yogurt spiked with mint, cilantro, coriander, cumin and chili powder is then added to the mix and the lamb is marinaded overnight in the fridge. There is also saffron milk, an easy blend of whole milk, saffron threads and cilantro layered onto the meat and rice.The southwestern area of Karnataka gives us carrot salad or gojjara kosambari. It's sweetened with coconut and sugar and fired up with serrano chile along with cumin, white sesame and black mustard seeds.Moong dal or cooked lentils can be added too.Ms. Rao also adds a roti recipe too, perfect of any of these recipes.

India is having a moment right now with Hindu nationalism and warring with its' Muslim heritage as well. These recipes help to unite in a way as well as introduce people to the cuisine. It represents every aspect of the pluralism of Indian life and its' heritage.

Your Easter Recipe Guide

Easter  is fast upon us and it's this week, Holy Week, that should be a balance of observance and preparation. Do you have the main curse settled? What about the sides? Will it be an Easter brunch or a potluck? Holiday dinner or  barbecue. Then there are the desserts.Is it all up to you or will it be a group effort? Will there be an egg hunt with treats too? It's time to start deciding and writing up lists.

One of the most important decisions is the main course. The most traditional choices are lamb and ham. The first is big in Mediterranean households, namely Italian and Greek.  Do you cook a whole lamb (which is not for the squeamish) or leg? If it's a small gathering , then a leg of lamb would be the best choice. Your butcher and some groceries can debone and butterfly it.Keep in mind that there are difference between New Zealand and American bred kinds.The American sort is meatier, fattier and sweeter than the other.You could also go with lamb chops too or the slightly tougher shoulder of lamb. Remember that lamb can also be barbecued.What should you serve with them? Fresh spring greens such as asparagus and peas. Ham is another beloved Easter main course. If you feel that it may take over your oven , then assign sides to guests .Another question to ask yourself, do you want it as part of a formal holiday meal or a brunch? That changes the sides. A more traditional dinner would have sides of roasted baby beet salad and possibly green beans with shallots and hazelnuts.Peas with mint are another lovely  side that's both fragrant and tasty. A brunch would not only have the ham as the centerpiece but also veggie laden quiches filled with asparagus and dandelion greens. Also make sure that there are mimosas and bellinis for the adults and juice and seltzer sparklers for the kids.

Easter is more a time of sweets, more so than savory bites. If you have the time, you can bake and ice a lamb cake.It is labor intensive work ( as my previous pictorial posts demonstrate) and it's easier to do if there are two people. Another festive and a bit easier  project is an Easter egg cake.It's just a one layer cake decorated with three or four dyed icings.  You can also buy an Easter egg cookie decorating set. Stop & Shop sells these and they come with already baked shortbread cookies, icing and candies for decorating.  This can also be part of the holiday activities for the kids. There is also the Peeps Coop  which has six already baked cookies to be assembled and decorated with bright yellow icing.  Sprinkles and jelly beans can be added for more dazzle.  As for the young ones, think about making Rice Krispies chicks and bunnies. It's making a whole sheet of the treat and then cutting the shapes with a cookie cutter. The mix can be tinted with food coloring  to make the pops more festive. Cake pops are another fun bite. Coat them in the various chocolates and dip in festive yellow and pink sprinkles. If the dinner is just adults , then end it with a light yet sophisticated lemon jelly roll dusted in confectioner's sugar. A raspberry trifle is also a sweet classy end to a ham or lamb dinner.

This is the time to make decisions for the holiday ahead.  Choose what dishes and treats will work for you and buy their ingredients. Then shop for the dinner ahead. It'll be easy with a list and a clear vision of what you want to make and bake,

The Perfect Cup Of Cocoa

Now that we're firmly entrenched in winter, it' time to enjoy a steaming cup of hot winter. This is the perfect cold weather pick me up. It not only is a sweet treat but a tummy warmer, taking away that frosty nip.

Thanks the Mayans for this chill chaser. They began enjoying it about 2,500 to 3,000 years ago. Theirs was a spicy brew being made with mashed cocoa seeds mixed with water, cornmeal, and chili peppers. It was poured back and forth in cups until a froth formed and drunk. The Spanish found it  bitter yet went mad for it. Thanks to it being part of the dowry for Iberian princesses. the drink was soon spread throughout Europe. The Spanish and English added sugar to make it more palatable and it was dr Hans Sloane wo added milk to the beverage when he had it during a visit to Jamaica. In 1828 dutch Coenraad  Johannes van Houten developed a process to turn chocolate into a powder. From there it was easy for anyone from any class to make a soothing cup. The best cocoa mix is still from Holland - Droste. It's this one that I recommend to make a rich European style hot cocoa. Take two tablespoons of the Droste powder and pour in a trickle of milk to make a paste. Here is where I vary it. I add light cream for a richer mouth feel. Heat a cup of milk over a low flame  for two or three minutes (not too long, or a skin will form on the milk's surface. Pour in, stir and add a tablespoon of sugar. Stir again and top with a blob of real whipped cream.

The above is more of a a liquid dessert , perfect after any meal (and maybe after a morning of shoveling the white stuff) however many Americans prefer a lighter - maybe a more watery(?) version. An American classic is Ovaltine. This Swiss (!) import has graced both British and American tables since the early 1900's. It used to have a malty flavor thanks to the addition of malt for added nutrition., however this is not so anymore. Another good mix is Nesquik cocoa powder. Generations have run to this instant mix , creating not just awesome hot cocoa but also glasses of icy cold chocolate milk. Nesquik also comes in syrup form  for a less messier version. What about those packets?.  Do they make a satisfying hot chocolate? To some purists the answer is no. Yet, they're perfect for those in a hurry, The same with those K-Pods, You won;t have the creamy mouth feel of the real thing yet they're just as delicious. Land O'Lakes has one of the best. Their hot cocoa is nicely rich and their chocolate mint is tasty. Their hazelnut hot cocoa, however, can be a bit too sweet. Swiss Miss is another popular brand and the dark cocoa flavor has a richness that's satisfying. The marshmallow lover's one is fun chock full of mini marshmallows , perfect for s movie night.

Hot cocoa is definitely the best chill chaser.Whether it's a rich Droste one or one from a packet, they''re perfect for keeping you warm/ Make it to take away the mid winter cold.

Layers Of Perfection

Phyllo dough can be a tricky medium to work for many a home chef.  Purists will want to bake their own while those looking for a shortcut will buy it.  What makes for good flaky layers that works well with both savory and sweet dishes.

Famed chef and baker Yottam Ottolenghi posed this question on his article in today's New York Times Food section. His training in cooking school has allowed him to create the famed layers but not without flaws. Phyllo dough is simply flour ,salt and water mixed with olive oil and rolled out until it's paper thin.It's one of the world's oldest recipes and bread recipes.Chef Ottolenghi tried  with some of the best phyllo makers st one of the most celebrated baklava factories, Karakoy Gulloglu in Istanbul, Turkey The chief ,baker, Mustafa, a fifth generation baker, believes that a combination of "hard work, attention, meticulous care and love." It's more the meticulous care that creates the perfect sheets. . Do it wrong and you could wind up with holes as Chef Ottolenghi first had during his schooling. There is another way of  creating phyllo or warka as its' called in Morocco.It's similar to the way crepes are made using a red hot pan.The phyllo dough is tapped upon it until the pan is completely covered.. The chef learned the cheat way , thanks to a Moroccan home chef called Fouza. Put  a frying pan over boiling water and pour a scant amount of the  batter into the pan. The result is the perfect paper thin piece.

Another method is buying it, ready made , Chef Ottolenghi suggests getting a good brand, one that is of good quality. How can you tell? By the scrunch test. Scrunch a sheet in one hand. If it's of good quality , it'll spring apart. A bad piece will be brittle and will easily fall apart. Remember to liberally brush it with melted butter which allows the sheets to separate and rise in the oven.Work quickly when brushing them or they'll dry out. Chef Ottolenghi gives two recipes - one savory and one sweet. The savory is a feta and herb tart.It not only has the lightly tangy feta but also grated pecorino Romano cheese.mixed with such  herbs as tarragon, mint and parsley . An egg custard is made with four eggs, milk and cheese. The sweet version is  what else - baklava. except there's a twist.Chef Ottolenghi adds halloumi , the Egyptian version of mozzarella.It's mild and slightly salty - which cuts the sweetness of the rosewater drizzled on the tart. There still is the traditional filling of chopped walnuts mixed with cinnamon and nutmeg mixed together with melted butter. The baklava would make a lovely Mother's Day treat, thanks to sprinkling dried rose petals on top.

Phyllo dough can be made by any home chef. Beginners should try the warka way while more experienced can execute the traditional method. Then experiment with savory and sweet dishes.

Cleansing Moments

Palate cleansers may sound like they belong in the bygone aristocratic days of Downton Abbey, but they are relevant on today's table. They provide a refreshing  break from a  course that is too spicy or too gamey.They're also  a nice way of slowing down a party dinner, giving guests time to digest and relax a bit.

This mini-course came about from the Italians who named it intermezzo. Basically it's a very small plate served halfway through  a meal of several courses.It's usually a light two  bite affair. A true Italian one features light neutral flavors such as basil, mint or parsley. It can also be any piece of fruit, sparkling wine or a sorbet. The last is usually a liqueur, wine or fruit flavor. The French, too, enjoy palate cleansers. They have a slightly different belief about them than the Italians do. In the Gallic diet, the cleansing plate is not only to wash away any lingering strong flavors from the previous course but also to aid in digestion, avoid heartburn and stimulate the appetite for the next course. In Normandy,  the French province known for their apples, apple brandy or Calvados is used. It is a strong , fiery shot called trou Normand,  Palate cleansers should work with the cuisines.. They shouldn't be overpowering and leave an aftertaste of their own  the next course.If it's a homemade cleanser, then be sparing with the flavorings.Don't go  overboard .The taste buds only have to be refreshed , not hosed down.

What is a good palate cleanser? Sometimes it's just a glass of water, well chilled with ice. Sparkling water can also be used, usually graced with a slice of lemon or lime, Surprisingly enough tea can also be used.Try a lightly brewed green, black or mint tea with the barest of sweeteners.It can be served hot or cold, but for fall and winter feasts serve it hot and save the iced version for spring and summer meals.Celery sticks or sliced Granny Smith apples make wonderful , informal palate cleansers. Serve them on a fancy plate after the first course. A sprig of parsley can also work too. Most palate cleansers are usually sorbets. It's usually lemon, lime or mint and it's easy to make. It's just taking
one cup each of water, sugar,  lemon,or lime juice for the fruit sorbets. The mint requires one packed cup of chopped mint leaves two cups of water and two and a half cups of sugar. A quarter of a cup of sweet wine is also needed.It 's simmering over a low flame and then putting the liquid into an ice cream maker . One scoop is placed in a fancy silver or glass bowl and decorated with lemon, or lime zest for the fruit sorbets. The mint sorbet usually is decorated with a curled mint leaf.

A palate cleanser is a nice way to prepare the taste buds for the next course. Make it a sorbet or a plate of celery. It will be a hit with guests who want a refreshing change of pace.

An Exotic Turn On Rice

Rice is one of those easy summer dishes,It can be used as a hot dish with sauteed zucchini or as a salad with chopped onions and pepper strips. However, for a real twist use the Indian basmati rice. This is a perfect side and ingredient to any summer meal.

Dave Tanis praised it in his weekly column A City Kitchen in yesterday;s New York Times Dining section. Basmati rice has a sweet flavor and a delicate texture , different from the ordinary boiled in a minute kind.It is also a staple of Indian cooking and offsets the fiery flavors of that cuisine. Basmati rice also goes well with summer corn, which is  popular on the subcontinent.It can grace a pilaf or a puleo, giving it more sweetness and color.Mr. Tanis decided to combine the two into an interesting pilaf.

He makes this as a vegan recipe.It has the saffron and turmeric for color along with coriander and cumin for bite and heat. Since this is meatless , he adds cashews for crunch and protein as well as raisins for sweetness and chewiness.. He serves this withthe side dish  raita.This is a fiery mix of jalapeno and yogurt along with mustard seeds. Vegetable oil and mint are used to give the dip its' smoothness and coolness. As Mr. Tanis did, the two dishes can be served with a plate of fresh from the farm tomatoes. You could add some grilled chicken or even shrimp to the rice if you want it to be more substantial.

Basmati rice is a nice sub for the regular one. Add some farm fresh corn to it for added sweetness along withthe usual  fiery Indian spices.It's an easy summer dish with the taste of the exotic

Ice Cream Sandwiches Yoru Way

Everyone loves a good ice cream sandwich. What's not to love? It's a great marriage of creamy coldness surrounded by crunchy (0r at least chewy) wafer or cookie. Now there's a new book out that indulges our love of these summery treats. There's all sorts of combos , all mouth watering good.

I Scream Sandwich!(Stewart Tabori &  Chang Publishers) is the ideal gift for both ice cream and cookie lovers. Food writer Jennie Schacht wrote this truly lovely valentine to America's best loved warm weather snack.  I love the fact that she includes the sandwich's history along with the invention of the various types such as the Harbor Bar a Maine treat, coated in chocolate and the San Francisco version the It's It along with the classic and elegant Sicilian version  granita stuffed in a buttery brioche.Another plus is that she offers easy alternatives for those who don't have an ice cream maker or just don't have the time.All recipes are pretty simple to replicate  so both pros and novices can feel comfortable with creating them,

Her recipes for both the chilled  fillings and the wafers that encase them are just scrumptious sounding. There is the cookies and milk one, taking a nod from the famed Italian latte gelato. This is  a simple milk flavored ice cream placed between homemade chocolate chip cookies. For fruit and yogurt lovers a plum flavored frozen yogurt is sandwiched between two lavender walnut shortbread rounds. Ms. Schacht even has an entire chapter dedicated to ice cream sandwich of the month. The holiday ones are the most interesting. There is a pumpkin pecan  ice cream with maple flavored shortbread for Thanksgiving while Christmas is the ultra fun mint chocolate ice cream with a brownie crust. these are cut out with gingerbread forms so they're super cute. There are even add in recipes  such as a salty caramel sauce or fudge for creating ripple effects in the ice cream.

For those who love their ice cream sandwiches. I Scream Sandwiches is the book for you.It is chock full of interesting cookies and ice cream combos. Each one is flavorful and unique  - perfect for a summer treat.

Crunchier Granolas

Not long ago I wrote about that hippie staple granola.Lo and behold it was the tic again of an article inTheNewYorkTimesDining section.While my piece was just about the basics,The dining section amped it unto Momofuku high gourmetism. It was given amake over that almost all basic foods go through. The article was written by Times Regular Jeff Gordonoer who takes a new twist on this simple dish. Most granolas are made with rolled oats, almonds and some kind of sweetener such as honey or brown sugar. The new versions are much more colorful with dried papaya,, pickled mango and compressed pineapple. Most mixes are laced with liberal sprinklings of cinnamon and nutmeg. Not these. there is dried sorrel and dried mint even to give it unusual dashes of color and flavor. There's even a savory version too. this mix isn't then soaked in milk. It's usually drenched in a thick creme fraiche,.It could even be added as aside to foie Gras. A Rosemary and pistachio one becomes the crusting for elk at OAK at Fourteenth in Boulder, Colorado. There's a pine nut and citrus one that becomes aside for seared scallops or roasted sweet potatoes,Of course even the fanciest granola is good over a plain vanilla or butter pecan. you can even layer it in a pudding parfait too if you want. granola isn't the usual hippie dip pie food it was.Now it's a mega gourmet dish that can go from breakfast to lunch to dinner. It's an amazing food that you can create for some cool dishes.

Unsalted

Salt makes up most of our diets, surprisingly enough.We use it in everything from caramels to fries. However as we all know the white stuff can be bad for us , we can change our habits.We can wean ourselves off NaCl by using other spices and even a form of salt itself. It may take willpower but the end result is worth it. Flavor can come in a variety of ways.There are spices, herbs and even veggies that will enhance any dish. Try using onions or onion juice when making burgers or meat loaf.Lime or lemon juice can be used for chicken.Even orange juice can be used in making dressings for slaws and salads more delicious. Spices are a must . Try cumin or chili for livening up everything from eggs to stews. Also giving everything a little dash of pepper creates a burst of flavor as well.Think herbs too ,from the tried and true oregano to mint for rubs or marinades. Even though salt should be taboo adding a small amount of it can bring some liveliness to bland dishes. Be judicious and add only a few flakes. These are more intense in taste than regular grains so only a small amount will do.Get into the habit of buying sea salt over regular salt. There are many different varieties from lavender infused to the famed black tinted one.Also using sea salt will get you into the good habit of using less regular salt in restaurants and fast food joints. Going salt free may seem easier than what foodies may think. All it takes is creativity and willpower. it's the first step for a healthier diet and healthier life.