Various Flatbreads

 Flatbread satisfy the need for a quick but satisfying meal. They could be anything from pizza to a Tarte flambe to focaccia. They're easy to make and the toppings can be as elaborate or as simple as you make them.

Flatbreads are one of the oldest foods in the  world , first coming into existence around 12,400 BCE in what is now modern Jordan.Back then they were just a mix of flour and water, usually grilled on  a hot surface such as a heated stone.Flabread comes in different shapes depending on where you're in. It's naan in India, pita in the Middle East and focaccia in Italy. A simple quick flatbread involves flour water and surprisingly yogurt. Some recipes call for this last. Some don't. A really simple recipe just has water and flour  along with sugar and salt. Most of them don't have yeast, however the Greek version does have.This is what makes the Greek bread have that light fluffiness that goes well with souvlaki. As with any yeasty dough it has to sit and rise for about an hour to an hour and a half.Naan is a bit different  with the addition of the melted butter or ghee along with milk. Pita is truest in form to the original flatbread.There's - only the most basic of ingredients. It ;s an easy make and a great alternative to regular bread.

WHat do you put on flatbread? Pita screams for za'atar - that zingy Middle Eastern spice blend that consists of thyme, marjoram and oregano, mixed with toasted sesame, salt and sumac. This is mixed with olive oil and either drizzled (or slathered) over warmed pita.Shawarma , which can be grilled chicken or beef is also good on it Thee meat is grilled in a spice blend call shawarma spice which has cumin, turmeric  garlic and paprika in it. Lamb can also be cooked this way too. As for Greek flatbread nothing beats souvlaki . This last is meat cooked in a mix of  oregano, paprika and rosemary. Of course there is lemon toto to give the dish some zest. Italian flatbread or focaccia is best known and there are so many debates as to what to top it with. A simple topping is olive oil and black or green olives. Yet for a tastier mix try topping one with sundried tomatoes and marinated onions.. Meats and fish like pepperoni and anchovies can be added for more substance and flavor too.

Flabreads with toppings are nice alternatives to sandwiches and pizzas. Bake them and top them with tasty veggies and meats. They're a perfect lunch or dinner.

Moroccan Cuisine Flavor And Fire

 Morocco is a fascinating country, best known from the classic movie "Casablanca." Yet it's so much more than that. It has tagines, and spices along with flavorful desserts and drinks.

Morocco is a mix of different cultures and people, The same can be said for it's cuisine.There is influence from m the southernmost Spanish province along with Berber, the indgenous culture of North africa. Arab and Mediterrenean influences are also there.It has the most in common with Middle Eastern cuisine than any other North African country. It's history is ancient , with dishes first coming about doring the Seventh Century CE. The Moroccans usually cook with beef, mutton goat and  and lamb along with chicken and seafood. Dishes are usually served with rice or flabread to scoop up meats and gravies. lemon picled or preserved lemons along with fermented butter or smen flavor foods. Of course there are the rich and fragrant spices.Dishes  are rich with cinnamon, nutmeg, turmeric, ginger and paprika to name a few. There is also  saffron, mace , fenugreek,cayenne, black pepper, anise and fenel. Sesame seeds also figure into recipes too. The Moroccans also love using mint,verbena, sage, bay laurel, parsley and peppermint.

Any home chef can easily replicate Moroccan cooking. Tagine, is cooking in a special clay pot which you can get on Amazon for $29.95 . etsy, williams and Soniomoa along with Milk Street also sell them at higher prices ranging from $35 on etsy to $71.25 on Milk Street. Tagine is a sweet and savory blend of spices that can also be cooked in an open skillet. Apopular one is made with chicken , honey, olives,lemon zest and fresh lemon juice. Chopped onions and minced garlic are also added along with a mix of spices, namely, paprika, cumon, coriander, and ginger. This can be served with couscous or even a flat bread like pita to sop up the sauce. The breakfast dish  of the moment shakshuka is also big in such cities as Fez and Rabat. This is a breakfast dish tat can easily be cooked for any brunch. It's poached eggs cooked in a tomato sauce with peppers, garlic  onions and spices such as paparika, coriander, cumin and cayenne. A sweet and savory pastry called briouat is also popular. They can be filled with lamb beef or chicken for a quick snack or sweet filled with almond paste and cinnamon and coated in warm honey and orange flower water.

Try  Moroccan cuisinetoday. Enjoy the fragrant blend of spices as they grace both sweet and savory recipes. The recipes are a wonderful escape to the exotic.

 You can contact the International Red Cross  if you want to donate or help those affected by the Moroccan earthquake.

Topping The Toppings

 One of the best parts of making homemade pizza is adding the toppings you like. They could be traditional or over the top, simple or lush. You can also create a variety of combos that pizzerias would dare touch.It's your pie. Have fun with it.

What are tradtional toppings? Pepperoni , onion, olives and mushrooms. These are good on their own but they're great in combinations and with other toppings as well .Pepperoni goes good with mushrooms but you can also try it as part of an Italian hero topping. Add some shredded provolone , capacola and prosciutto for a different yet surprisingly traditional take. YOu can still have an onion pizza but thro in another allium such as scaalions or spring onions. These zing up the pie and give the sauce more bite. Olives are good on their own but you can also create an Italian style tapas to spoon onto the pie , sort of like a bruschetta. Mushrooms can be the usual buttins ones but baby bellas add more flavor. These wiull give the pizza a steak like flavor , perfect for vegetarians and vegans wanting a "meaty" kind of topping. You can also combine onions and mushrooms too for a different taste. Another idea is slcing up all different kinds of the fungi and using them instead of tomatoes.

Of course you can also try lusher toppings. Chef J> Kenji Alt has created a Korean-Italian fusion with buldak chicken. This recipe appeared in the new York Times Wwednesday Food section. BUldak chicken is a charred chicken coated in paste of tomatoes, gochuchang and gochugaru. The first give the meat a sweet and tangy flavor while the other is spicy.  the chicken is cooked first and then chopped into topping size pieces and placed on top of the pie. You could also tone down the fire and just top the pie with a garlicky chicken for a chicken prm vibe. Layer on more cheese for this. Steak topped pizza is a great weekend pie, perfect for those at home football parties.it's cooking the steak first with garlic and herbs. You can cut it into strips or for a better bite into smalller pieces. Kids may go crazy for hanburger pie>It's browning the meat with chopped onions first and then spooning it over the sauce. Mozzarella is then layered on the top. A lusher pie is a shrimp one. It's taking shrimp scampi and putting it on top .

Pizza toppings can be anything you want. be traditional. Be bold. Just top your pie with whatever makes it memorable.

Yee Haw It's Cowboy Caviar

 There's a fun summer dish in town and it's Cowoby Caviar. It's a zippy mix of black beans - hence the name and different veggies. It's one of the easiest and tastiest dishes ro make during August.

This has been on my radar for some time. It was finally time to make it and it was a fun make.It was the perfect lunch and dinner during a steamy 100 degree day.

The original recipe first made in Rexas during the 1940's calls for an avocado , a bell pepper , cherry tomaotes, black eyed peas and sweet corn. I changed up the orginal recipe by omitting the black eyed peas and olives - maybe next time,.

I used two chopped avocados simply bhecause I love avocados.

These were cut into long strips, You can chop them into smaller pieces as per the original Cowboy Caviar recipe.

                                     

 Then the tomatoes. I love a summer dish with a lot of tomatoes so I added three chopped ones.I added their juiice too which adds to the vinaigrette.

Thne the green pepper. I used green instead of red because it added color. This was sliced and chopped into small pieces. As for the corn, I'm not a fan of it so I let others add their own. 

You should use a red onion but that can be too intense in flavor. I opted for a sprinkle of onion powder along with a dusting of garlic powder. Since this was is a Texan dish, I switched the lime for a teaspoon of chili powder for a real cowboy Tex-Mex flavor. It gave the vinaigrette a zingy flavor,

A quarter of a cup of olive oil and red wine vinegar is all it needs for the vinaigrette. Add seasalt and freshkly ground pepper for more flavoring.

                                                           Here it looks like a tomato salad.

                                                         I added these. Stop & Shop's Blue corn chips which have a deeper,        mellower taste than their yellow corn counterparts

It made them much better. This was one of the best salads I've had. It was delicious , thanks to the different veggies and the kick of chili powder. I plan on making this again - soon. It's the perfect weekend dish and even for a party.

Coeboy Caviar is the dish of the summer. It's the perfect cool and easy dish for a steamy day. Make it and enjoy its' tasty mix of veggies and chili powder.

Planning The Holiday

 July Fourth is less than a week away and it's time to start planning your party. Do you want a full out barbecue or something more subtle? Think and plan about what you should buy .

Most people will go for hot dogs and hamburgers. This is classic and the easiest barbecue fare. You can change it up a bit by creating your own hamburgers. This is a simple mix of chopped beef and onions. This gives the patties a McDonald's vibe. You could add a drop of Worcester sauce for a more unami flavor. Keep in mind that these homemade burgers can be as thick or thin as you want. Vegan is another way to go. Beyond Burgers offers a tasty variation to the real thing. These are great grilled and guests can  have fun piling all sorts of fixings on them. Plant based hot dogs like the ones Field offers are another fun addition. These taste even better than the real thing. They're just good with a splash of barbecue sauce on a toasted bun. If you're going the traditional July 4th route remember to have both potato and macaroni salads. An easy potato salad can be made with canned potatoes , mayo and chopped celery. Add capers for taste and saltiness.Macaroni salads can be made with either mayo or a vinaigrette dressing. The last isn't as intense or as gloppy as the first. Use a  simple olive oil and red wine vinegar mix to let the pasta and veggies shine through. Finish the meal with slices of icy cold watermelon or s'mores.

You could  also have a more sublime celebration. Think a summer picnic in the backyard. A cold roasted chicken is always a nice touch , especially if it's served with a simple salad. This last could be a mixed greens and cherry tomatoes or sliced beefsteaks and red onions. Extras can be a sliced baguette to make a sandwich with the chicken along with a bowl of green and black olives. A simple ice box cake would be the perfect dessert. Think a pound cake layered with blackberries and whipped cream served with iced coffee. Grilled London Broil is another idea that would work well.It cooks up well on the grill and is even good cold. The perfect side is tomato salad, with different kind of tomatoes dressed in a spicy oil and vinegar mix.  You could also serve a green bean salad with this along with a chickpea one. These two can also be blended together  for a tasty new combo.As for dessert think a chocolate wafer log. This is taking Nabisco's classic wafers and mortaring them with Cool Whip or if you're ambitious homemade whipped cream. Decorate with shaved dark chocolate.

It's your party . Decide what you want. It could be an exuberant celebration or a sublime gathering. Just make it tasty and fun.

What Will You Be Eating In 2022

 Predictions always come with the new year. What will be the latest trends? Who will be the latest stars?  What will we eat is so important. What spice will be the spice to use? Or what veggie or meat will be the darling of social media?

That the question that regular contributor Kim Severson posed today in New York Times Food section. There is a lot of uncertainty thanks to the Omnicron variant  which is adding to economic uncertainty. There are also social justice concerns along with pressure from a fast changing climate.Yet there are some fun and interesting trends out there.The environment is always on people's and restaurant owner's mind. Cups, plates and bowls along with utensils are going to be edible. That means no waste to wind up in landfills.Another trend that's good for the environment is faux meats. Consumers have literally gobbled up everything from Gardein to Moringstar Farms. Mushrooms which are the another good source of protein are going to be one of the top foods of the new year.There's an interest in psychedelics (!) along with ones that can stand in for scallops. They will also be used in packaging with their fibers filling in for cardboard.Seaweed is also going to be one of the biggest natural trends.It too is good for the environment as it reduces carbon dioxide.

Some of the more fun trends will be a return to those ultra boozy , ultra tasty drinks that defined the Eighties. See an uptick in orders for Long Island Ice Tea, Blue Lagoons and Tequila Sunsets. These will be different from the originals in the sense that there will be more fresh juices and a better sort of alcohol.Another drink that will be popular with be the Vietnamese coffee Robusta. It may be bitter tasting and heavily caffeinated but it's less expensive than Arabica and better to cultivate. Candy from China and Korea will also find its' way into American mouth, thanks to a show like Squid Games. Korea also brings us the fusion word swicy - a combination of sweet and spicy  along with swalty  - sweet and salty , This marries savory with sweet or spicy with sweet. Indian food is also going to be very popular, especially dishes from such regions as Kashmir and Kerala, along with from Tamil. Food history will make foodies dive into Wikipedia and old cookbooks. Rudeness will be out as patience takes over.. Other trends include high tea, olives , Taiwanese breakfast dishes and the strange potato milk!

The New Year is going to be an interesting one. We'll be exploring and clamoring for Asian foods along with good for us and good for the environment foods. We'll practice kinds as we revive old cocktails and explore new flavor fusions like swalty and swicy. Here's to the future!

An Easy Rice Salad

Salads are one of the easiest summer meals to make for a lunch or dinner. Yet greens can get boring. Macaroni is the same. Try something different like a rice salad. It's really an easy make and it can be customized to suit tastes.

I decided ti try it after being bored with the usual salad choices. Brown rice is more colorful and nutritious than white. I used Acme's Signature brand.

I used three cups of it and three cups of water to make six servings.

It was boiled,

Then put into a large bowl to cool in the fridge. I let it sit for an hour but for a colder, more refreshing rice try to make it about three hours before serving, Also DO NOT keep the freshly cooked rice out for more than four hours.It can attract bacteria which will cause salmonella - or food poisoning.

The fun part comes with what you put in.

I used sliced Roma tomatoes  along with diced  orange and yellow bell peppers,  red kidney beans and sliced black olives. For more flavoring I used a generous amount about a teaspoon of onion powder along with a large dousing of garlic salt. You could add diced garlic if you want a fresher flavor. Half a cup of olive oil was added along with a teaspoon of red wine vinegar.

It was a flavorful bowl of all sorts of tastes and textures.

What's good with this is that you can add what you want. it would be good with leftover chicken or pepperoni slices. You could add almonds or broccoli for an Oriental vibe. Feta cheese and kalamata olives can give a Greek feel. Have fun with it. It's easily stored and you can have it either for lunch or dinner the next day.

A rice salad is a nice way to beat the heat with easy cooking. Make up a big bowl for a tasty lunch or dinner. Then enjoy this cool and filling alternative to a traditional greens or macaroni salad.

A Savory Babka

By now everyone should be an expert at bread making. Why not step it up a notch and try babka, a savory one that makes for a nice lunch or dinner with salad. It's a fun bake and a different kind of challenge.

Regular contributor Melissa Clark gave us this recipe in her  A Good Appetite Column in yesterday's New York Times Food section. This isn't the traditional cinnamon one or the trendy chocolate laced kind. This is a savory one, with a cheesy herbed filling that takes on a Mediterranean vibe with the addition of prosciutto, salami  or olives.It's the perfect quick meal and you can even bring it along on a picnic. Just remember that babka, like any bread, can be labor intensive. It has to be proofed twice. The first time should be in a cozy, warm place according to Ms. Clark. Think of it like a cat looking for a place to nap, she advises.A bowl of the proofing dough can be placed on top of the fridge, and even in the nook of your couch. It could even be wrapped in a blanket and placed on a sunny spot on the floor. Then there's the second proofing. This is done in the fridge overnight. The long fermentation develop's the bread's flavor however if you;'re strapped for time, then a four hour proof can do the trick.

As for the filling, Ms Clark gives a mixture of ricotta and Parmesan. However if you don't have it she recommends any creamy cheese such as goat, cottage or even cream cheese.It does have to be room temperature for better malleability If you want extra saltiness then add some olives and ham along with alliums such as chopped scallions and minced garlic.Herbs are important in the recipe too, however if you're partial to one or two, then just use your favorites. Try such finely chopped ones as basil mint , parsley thyme leaves or cilantro. Three tablespoons of them should do the trick in flavoring the whole loaf. The one problem with babka is shaping it. There are videos you can watch  but it's just a simple, roll and braid. Ms. Clark assures that the loaf is fine  if the filling is put into the dough, then rolled and baked. Her method is spreading the filling on the rolled out dough. Use an icing scraper for this. Roll it into a tightly coiled log,then bring one end to the other and twist. Baking time is 35 to 45 minutes   375 degree oven. The result is a fragrant , golden brown bread. Serve it warm as a meal with a nice salad.

A savory babka is a nice change up from the regular breads everyone has been making. This is a cheesy , herb rich slice that's perfect for lunch or dinner. Bake it today for a nice break.

The Best of The Year

Was 2019 a good year food wise? It was the year Beyond Beef hit our tables and palates We found ourselves trying different foods and rediscovering the classics. There were some good restaurants and wand much loved recipes that made 2019 special. Maybe it was a very good year.

That was the idea of today's New York Times Food section. Many of the contributors and even readers weighed in about this last year of the teens. Pete Wells, the paper's restaurant critic. If you're in New York for the holiday season, please try some of his recommendations. Odo is one of his three star favorites. This is a kind of fusion restaurant that features soba waffles and Wagyu beef burgers (there's also veggie and chicken ones too).There's also a sushi bar at this trendy Flatiron District eatery. Another three star fave is Rezdora , creation of famed chef, Stefano Secci, who spent time working for another famed chef, cerebral experimentalist  Massimo Bottura. Mr Wells raves about the interesting uovo ravioli which spurts egg yolk when you cut into them and the handmade maccheroni al pettine, that's raked with a comb , made that way to have the sauce adhere to the pasta. It too is in the Flatiron  District. Another fusion restaurant, Llama San is the third three star eatery which nods constantly to Peru and Japan. nThe star dish is the nigiri, a hand rolled ball of rice with a duck breast draped over it. Another three star is Benno, created by Jonathan Benno, which features such lush dishes as risotto with truffles along with caviar and lobster dishes.

Home chefs also had their favorite recipes. The top number one dish was the vinegar chicken with crushed olive dressing. Alison Roman came up with this turmeric laced chicken baked on a sheet pan. Crushed Castelvetrano olives make up the sauce. Samin Nosrat gives us the second most popular ,a thrice (!!) washed salad that has five different kinds of lettuce and a honey, garlic, and Dijon dressing. It was inspired by  Via Carota, Insalata Verde. Pork lovers nominated the pork chops in lemon caper sauce which is also spiced with thyme and parsley. A Hawaiian dish, Huli Huli made it to number four. It originated in 1954 when a Honolulu businessman, Ernesto Morgado served a group of farmers chicken that had been marinated in teriyaki sauce. The sauce has been updated to include ketchup, soy sauce, and light or dark brown sugar. Garlic and ginger give it spice and bite as it's grilled for half an hour on a hot barbecue. It's worth dragging out the grill for this tasty dish.If you prefer a more indoor dish, then try number five, creamy chickpea pasta with spinach and rosemary. Alexa Webel created this blend of chickpeas, heavy cream, garlic, shallots and spinach. The chickpeas are browned first , and then half are removed   to break down and thicken the sauce. It can top either spaghetti or bucatini.

Was 2019 a good year in food. Yes. There are some good eateries and recipes out there that will definitely please the palate. Visit these three star restaurants  Cook these top five dishes. Enjoy what made this year a good food year.

A Cool Rice Salad For Hot Days

It is hard to come up with dinner ideas when the temps reach the 90's and 100's. What is easy to cook and easy to eat? The answer came in today's New York Times Food section. David Tanis' rice salad! Of course .It's a snap to make and a delicious way to beat the heat.

Mr. Tanis' recipe calls for arborio rice mixed with a tahini based dressing. His is crunchy and herby, thanks to the inclusion of currents, pistachios and almonds mixed with mint and chives. I veered off.
First the rice. Arborio does take a longer time to cook. Instant rice is easier. I used Stop & Shop's brand.

I cooked  three cups of it because anything with rice goes quick in my house.

Then I added the veggies,grape tomatoes and one orange pepper.

They were diced into bite size pieces.

I bought already cut celery and broccoli from Stop & Shop's salad bar. I included black

olives into the mix for a Mediterranean vibe.

As for the dressing olive oil and I went for a red wine vinegar instead of my usual apple cider one. Again it gives it a nice dinner in Capri feel.

A sprinkle of sea salt and a quick grind of pepper, mix and you have a salad that takes you through steamy days and nights. As Mr. Tanis suggests you can toss in some chopped hard boiled eggs.Add tuna for a Roman flavor. I'd suggest putting in some chopped roasted chicken to make it more filling.

Thank you David Tanis of A City Kitchen for inspiring

me to create my own rice salad recipe. This is another summer go to recipe that I'll be using in the dog days ahead. It's easy to make and so cool to eat.

A Delicious Life In Spain Susan Lewis Solomont's Story

Imagine being an ambassador's spouse in a foreign country. There's the shock of the new, culture, language and mores. For Susan Lewis Solomont, wife of the Spanish ambassador under President Obama, this was the case. Yet her love for Spain and its' food conquered those qualms. Her book ,  Lost And  Found In Spain written about her  and her husband's three and a half years there is an interesting read.There's adventure, beauty , history and , of course, food.

Her book, published by Disruption Books. is a valentine to her family''s time in Spain. It truly is a riveting read, taking this Brooklyn born girl from her and her spouse, Alan's home in Boston to the embassy in Madrid. One of the aspects that I loved is her discovery of the diverse dishes from the country's many provinces. A few times I found myself  craving jamon , the dry cured ham from hazelnut fed pigs. There is an interesting chapter about she and Ambassador Solomont dining with the great and innovative chef , Ferran Adria, the genius behind the world famous restaurant El Bulli. Ms. Lewis-Solomont  was treated to a unique feast for all the senses. Also she and her husband, along with her sister and her husband were able to get a table at a restaurant  only open for six months a year and offers one seating a night.Getting there is a whole book unto itself, because it's located in a sandy cove, dangerous to get to by any vehicle. Yet the meal was well worth it. Chef Adria is a culinary scientist , bending all the rules of physics to create amazingly singular dishes. His sloe gin fizzes came with a head of  warm foam, mimetic peanuts, a peanut shaped pastry was filled with a seductive warm peanut and chocolate filling. Another adventure included a fabulous meal in a cave(!) restaurant where Ms. Lewis-Solomont enjoy grilled lamb chops and crawfish, washed down with homemade wine.

Another famed chef, Jose Andres, the great humanitarian who brought hot food and hope to the victims of Hurricane Maria in Puerto Rico, is also  mentioned in this memoir. He takes Ms. Lewis- Solomont on a trip to the gastronomy fair , Madrid Fusion, very early on in her tenure. For her, a foodie through and through, this was sheer heaven. She was able to taste all sorts of foods from all over the world. Best of all the outing ended with an invitation to Chef Andres favorite restaurant, Gerardo's in Oviedos, the capital of Asturias, in northern Spain.  The eatery, first established in 1882, featured several fresh  fish courses with the fish being caught that day in the nearby Bay of Biscay.  Of course ambassadors also have promote the country 's businesses and encourage trade with the US. The Solomonts promoted Spanish olives - used for Italian and Greek olive oils. This was a surprise for me, considering I'm the first one to advise people to always use Italian olive oil. Spanish olive oil is even more flavorful, and it's something that I'll try, thanks to the book.The Solomonts also had their own phenomenal cooks on the embassy grounds, Gustavo and Rosita, Below is Gustavo's gazpacho recipe (which will be featured in tomorrow's post) As much as I love cooking and baking, I also love history. The accounts of the Solomonts' trips across Spain were  fascinating . I adored reading about Sevilla where Jews, Arabs and Christians worked and lived together to create a modern , cosmopolitan center of learning and tolerance during the Middle Ages.

Lost And Found In Spain is a definite must read for anyone who loves, Spain, traveling and food.It is beautifully and lovingly written, a true valentine to the country so full of flavor. Read it and experience the wonder and joy Susan Lewis Solomont had for this amazing nation

Gustavo's Gazpacho

For about six people

8-9 medium-large tomatoes (red, ripe)

Two cucumbers (peeled)

1 Big red pepper

½ Big green pepper

¼ Onion 

¼  garlic clove 

1 cup of virgin olive oil  (preferably Spanish)

3 spoons of vinegar  If you use balsamic just one spoon, it' strong)

½ tsp spoon salt

Cut everything into pieces and put it together in a blender, use high speed--it really makes a smooth mix. 

Serve cold

O

Healthy Weekend Treats

Now that weekends are the only carefree, fun days , it's time to go wild with eating and snacking. Not too wild, though. There are some dishes and meals that are not only good to eat but good for you.It's easy to create a  fun, snacky meal or dessert loaded with vitamins, nutrition and flavor . It's just picking the right ingredients.

Pizza is always a weekend must.It's fun to make at home especially with toppings and a chewy crust. Make it healthier version using cauliflower as the crust. This is perfect for kids who have gluten and wheat allergies.It's just pulsing a cauliflower head and then steaming it for fifteen minutes.It's then stirring in an Italian cheese blend along with an egg for binding .You could also sub in coconut flour for the Italian cheese blend. As for toppings, think wholesome and fun. Sliced olives and onions are a great combo. Another fun idea is taking yellow, green, and red peppers and julienning them in a crisscross pattern.If your family does want meat , then think soy pepperoni for a more nourishing bite. You could also crumble fake or soy bacon  right before serving for crunch.If there's a party or team get together, then think about making mini or bite size pizzas.Serve these with another healthy nosh  portobello mushrooms. You'll have to get the smaller or baby ones. It's then rubbing them with a spicy dry rub before cooking . They can be grilled on an outdoor grill on an indoor one. If you have the time bake whole wheat slider buns along with having a fillings bar full of fun veggies such as avocado wedges and sliced cherry tomatoes.

Weekend treats always include some kind of sweet. Kids love a good sundae. Give them the same amount of excitement, without all the sugar and fat.Sub in banana "ice cream" for the real deal. This is just slicing bananas and then placing them in sandwich bags.These are then put in the freezer overnight and then the next day, they're pureed ,using a food processor. The result is a creamy , frozen dairy like treat that can blended with peanut butter or cocoa powder. Top with a healthy refined sugar free chocolate sauce using chopped dates, almond or cashew milk and cocoa powder. The sauce is made by blending the dates and milk together in a blender and cooking over a low flame til thickened. One and a half teaspoons of cocoa powder is added for the flavor. This sauce can also be used in sodas, malteds and milkshakes too.Another fun idea is an ice cream less sundae. Use a variety of different fruits, such as strawberries, blueberries and raspberries. Layer with the homemade chocolate sauce and a non dairy topping you can easily make with coconut milk and vanilla.You could also bake healthy versions of Oreos , chocolate chip and peanut butter cookies. It's just using unrefined sugar and spelt or whole wheat flour.Include the kids in this too to  acclimate them to healthy baking.

Weekends are meant for fun and eating. Yet it doesn';t mean to go hog wild with sugars , carbs and fats. Make healthy and fun treats. It's easy to give the kids something exciting and nourishing.

Souvenir Recipes

One of the best things about vacations is the slew of souvenirs we take home. They can be tee shirts or shells, maybe even jewelry or salt and pepper shakers. Yet the best ones are the food memories, souvenirs perfect for our kitchens. No matter where we go, there's a recipe we're bound to recreate.

Foreign vacations mean foreign foods. It's easy nowadays to recreate dishes from across the globe. Recipes can be easily gotten and translated, thanks to the Web.If you were lucky enough to lounge on Mediterranean beaches, you probably got to lunch on pissaladiere slices or a bowl of pasta vongole .Pissaladiere is relatively easy to make.It's a short crust base topped with a yummy mixture of anchovies , olives and onions spiced with thyme sprigs. Pasta vongole is simply linguini with clams. Again homemade is an easy make. Use fresh clams (none of the canned stuff) and boil them. reserve the juice or broth.It's then cooking chopped clams in them with a little white wine, red pepper flakes and garlic. If you spent July sunning on Mikonis or Karpathos and Kos, then you may be hankering for stuffed grape leaves or dolmades. Fill grape leaves (which can be easily bought at Trader Joe's) with a tasty marriage of arborio rice and pine nuts along with raisins, chopped onions, and mint. You can  add meat, usually ground lamb.

You can still bring back recipes even if you stuck close to home. South Jersey has a variety of fun dishes and boardwalk snacks. Taylor ham, a Boardwalk specialty can be recreated in a variety of dishes.It is good on a soft roll, Atlantic City style, especially when the bread sops up all that melted butter, yet you can also have it as a side with scrambled or sunny side up eggs. Seafood is big  along both of New Jersey and New York coasts. Go to your local fish monger for fresh seafood. You can make an easy dipping sauce using just ketchup and horseradish that's perfect for everything from clams to shrimp. Boardwalk fare can be easily copied. Frozen custard is a treat and can be created on any stove top. It's an egg rich custard that's then poured into an ice cream maker. A fun, spin, popular at many shore ice cream parlors is frozen custard served in a hot waffle boat. The last requires a special machine but you can make fresh  ones with a regular waffle maker.Homemade fudge is a Jersey classic and must have.It's super simple to make, both over a stove top and microwave.Use semisweet chocolate and condensed milk for a Boardwalk must have.

A summer traveled is a summer full of souvenirs. Recreate your tastiest ones in your kitchen. It' s a way of still having the best time all year round.

One Ingredient , Two Recipes

One of the best aspects of any food is its' versatility. It's a bonus if a home chef can prepare it a
variety of ways. One day it can be a roast, another day ot can be used in a salad. Salmon is this ingredient..It can be prepared in a plethora of different recipes with different ingredients each time.

Salmon was the subject of a new series by master chef and baker, Yotam Ottolenghi for yesterday's New York Times Food section. Its' theme is taking one ingredient and preparing two ways. One is a quick one that can be whipped up in a trice while the other is  a more involved recipe, reserved for speecial occasions and holidays/The first installment is about salmon and Chef Ottolenghi goes to the tips of Europe. One is from  Norway, the other from Sicily.The first is a laxpudding, a homey mix of salmon ,cooked with potatoes and dill. This is the more elaborate recipe that also has saffron and anchovies along with five egg yolks (!) and half a cup of heavy cream.It's an elaborate recipe that uses up a pound of  skinless salmon fillets and five ounces of thinly cold smoked salmon. A custard has to be  made using the yolks and cream along with cornstarch ,lemon zest and almost two cups of milk,.The spinach is fried with basil as the potatoes are oven baked on a parchment paper lined pan.The two salmons are also mixed together The gratin is then assembled by layering all these ingredients ,starting with the potatoes followed by the spinach and then the fish. The egg custard is poured on top of this and baked for 25 to 30 minutes. A sauce of fried capers is then drizzled over the finished bake.\

The other salmon recipe is an easy cook. It's a quick pan seared fillet and a cooked relish  made with typical Sicilian ingredients of currents, olives and pine nuts. Pan searing it is the best way to appreciate the salmon' flavor. The recipe starts with soaking the currents for twenty minutes and then setting them aside. its then onto the salmon. Rub the fillets with olive oil and sprinkle with sea salt and a good grind of fresh pepper. leave it to marinate while making the relish. Heat half a cup of olive oil and fry the celery and pine nuts in it.Turn off the heat to avoid burning and add the capers and their brine. Also add a generous pinch of saffron ,its' water and  olives. The salmon fillets should be heated in a tablespoon of olive oil over a medium high heat until the oil starts to shimmer. . This means it should be cooked right before the oil starts to smoke. The salmon is placed skin down in the pan and fried until the skin is crisp. Flip and then repeat on the other side. divide the fish onto four plates and  serve with the warm relish spooned on top. Celery leaves can be scattered on top for decoration.

These recipes highlight  salmon prepared two different ways.. The gratin would be a perfect meal for guests or even for a dinner party. The pan seared one can be used as an easy week ay meal after a hard day'of work . Both are perfect in bringing out the fish's sweet brininess and delicate flavor.

Hot Fall Days

Thanks to climate change , we tend to have summer well into fall. Gone are all those autumnal dreams of Sunday roasts and freshly picked apple treats. It's time to get back into that summer mode of easy cooking and easy eating.

Tomato season may be over in some parts of the country, yet there are some plants that are still producing. If you're sick of of tomato salad, then think about using them in a salsa crudo.  This is where tomatoes are chopped and then marinated in  fresh basil, olive oil, and chopped garlic. It's then left to stand for a half hour as any type of pasta is cooked. The heat of the pasta is what cooks the sauce. Serve it with freshly grated Parmesan cheese and toasted and oiled Italian bread. You could also use that bumper crop of tomatoes in a cooling pan bagnat, the Southern French sandwich also consisting of tuna, anchovies, and  hard boiled eggs .Olives, peppers, and cucumbers are also added along with Dijon mustard and olive oil. Use a large round loaf of Italian bread for this. It's the perfect sandwich for an early fall day at the beach. Served with chilled cider .If the temps are still too unbearable, then go back to that hot weather fall back - salads. Create hearty chef salad ones for those busy weekends filled with soccer games and chores. Keep the barbecue out for those roasts.London Broil can easily be adapted for grilling. Slice and butter baste for a tasty spin on a Sunday roast . You can even grill new potatoes too, in foil packets.

What about all those apples you picked, anticipating cooler temps for baking? Use them. They make a nice snack , especially when you're trying to wean yourself and the kids off candy and cookies. They can also be baked in the microwave.I'ts just coring them , filling them with butter and red wine or caramel and baking them for three to four minutes. Serve with whipped cream or for a more refreshing vibe, vanilla ice cream. Another idea is just slicing them into wedges and serving them with an already made caramel dipping sauce such as the one from Marzetti. If you still are hungering for some kind of apple dessert, then think about the super easy microwave apple crisp. This only takes ten to twelve minutes  and there's no need to heat up an already hot kitchen with a hot oven.It's just sliced apples with a crisp topping of flour,melted  butter,  brown sugar and a combo of allspice and cinnamon. Again serve with vanilla ice cream for a cool treat.Apples can also be used in a salad. too. They are great with chopped celery and walnuts or with romaine lettuce, pecans and raisins. This is the perfect side for any early fall barbecue or tailgate party.

Don't let those hot fall days faze you. Adapt a summer mode of cooking and enjoy these balmy times. You'll feel better and eat better too.

Thanksgiving Antipasto

One of the best things about Thanksgiving is the antipasto or first course.Many Northern and Southern Italian families celebrate the holiday with platters of delicious charcuterie along with tasty nibbles. It's actually a nice way to open up any holiday party or dinner.

One of the most important parts of an antipasto is the variety of cold cuts being served. Prosciutto is a must.It's a dry cured ham that lends a delicate salty taste to the course. Most usually pair it  with a slice of cantaloupe but prosciutto shines when it's served on a slice of crusty Italian bread or rapped around grissini, the super thin breadsticks from Torino. Another antipasto meat is mortadella. This is a silky textured slice of heaven made from hashed or ground heat cured pork and lard.Pistachios, myrtle berries and black pepper give it its' unique flavor. Again it shines when it's highlighted on a slice of Italian bread. The classic salami is also featured in the first course. This is a crowd pleaser, because of it's strong ,salty flavor. It's usually made of pork but can be made of beef.The name comes from sale , the Latin word for salt., the meat being heavily salted to preserve it. It's good on its' own but can be served with crackers and flatbread.Certain wines go well with pork based charcuterie. Remember to avoid wines with really heavy tannins. Try a white wine such as Pinot Grigio that also goes well with the vegetables Even though it's a German wine, Liebfraumilsch,a dry white wine originating in Rhine Valley , is another good choice, Its'  taste complementing the charcuterie's dry saltiness.

Antipasto wouldn't be anything without the vegetables and other dishes. Marinated red peppers are always on an antipasto plate. They can be bought jarred at the local grocery or salumeria but they can also be made at home.It's just taking red pepper strips and marinating them in a brine of vinaigrette with the addition of basil and parsley. Artichoke salad can also be added, giving the course sweetness and color.Devilled eggs and stuffed celery are the nibbles that make antipasto festive. Devilled eggs are an easy cook. It's just hard boiled eggs halved and the yolks mixed with ketsup and mayo. The mixture can be piped back into the yolk hollow for a fancy look. Dust with paprika for an every fancier bite..  Stuffed celery is the perfect delicate foil for the rest of the antipasto's spiciness. The stuffing is a mix of hard boiled eggs with cream cheese mashed together. It's then stuffed into celery sticks for a tasty cool treat. No antipasto would be complete without olives. The pitted black ones are great nibbles but pimento filled green ones are also good. Bread is always served with an Italian antipasto,and a crusty Italian one is the best. Save the rolls for the turkey afterwards.

An Italian antipasto is a delicious way to start any holiday meal. The array of flavors and extures hets the appetite for what's to come. Enjoy it with a good bottle of wine.

Garden Fresh Dishes

Gardens all over are starting to yield the first harvests of the season.This is a boon for home chefs.The ingredients are not only organic and fresh but versatile.They can be made into a plethora of different dishes, from sauces to sides. Both David Tanis of A City Kitchen and Melissa Clark of A Good Appetite know this and wrote about using fresh garden veggies.Mr Tanis has an excellent recipe for using smaller tomatoes such as cherry and grape in a easy to make sauce.This is a neat take on primavera style.The tomatoes are cooked in olive oil until they burst.This gives the edges a nice caramelization along with a rich browning.Red pepper flakes are added in to give the sauce an arrabiata vibe but you can nix them if you feel he sauce will be too spicy.Mr.Tanis also add the salty pancetta bacon for another flavor burst and again this this optional He uses fusilli but again you can use any kind of pasta you want.Add this to the sauce and then add three tablespoons of butter for richness and more flavor.The pasta with sauce is then spooned into individual bowls and topped with a dollop of ricotta and a mix of scallion and mont.If this is too much just have a light sprinkling of Parmesan on top of the finished dish. Melissa Clark also discovered how good fresh vegetables ,are ,especially in a soufflé.Zucchini and squash are in season as well.The first is incredibly versatile.It can be fried,steamed sautéed or as Ms.Clark did, fold it into a soufflé.She also incorporates squash blossoms, again another versatile part of the squash.These are excellent made Piedmontese style ,dipped in batter and fried or stuffed.Ms.Clark also incorporates them in her souffles. The souffles themselves are rich , having béchamel sauce along with half and half and four s Large eggs.This is a labor intensive recipe with separating the eggs and prepping all the other ingredients.If you still hankering for squash? Ms. Clark recommends an easy steamed recipe that just calls for the squash with butter salt, and water.Other easy recipes are are zucchini coins, breaded slices fried crisply along with zucchini pancake.Both are nice easy ways of enjoying the squash's verdant, refreshing flavor. Serve with a tangy remoulade sauce for a summery appetizer. Take advantage of the great harvests that summer brings. tomatoes can be made into delicious sauces while squash can be turned into regal souffles or tasty coins.Go to your garden or farmer's market and pick up a basket of either today to enjoy fresh flavor.

Spain's Culinary Wonders

Spain is known for many things including excellent cuisine. The country has many different provinces and different examples of regional cooking. It is centuries old and full of native meats and vegetables. There is tapas, seafood, rice and flan , all traditional, all good.

Spanish food has both Arab and European influences. The country was first settled by Greeks, Romans and Phoenicians who brought with them their love of olive oil and good wine. The Arabs also claimed the peninsula and gave Spain. their different sweets and cakes. The Celts also had settlements in Northern Spain in Asturias and gave that region some of their food preferences. The Spaniards also love saffron and any of their dishes are seasoned with it. It is one of the main ingredient s in their national dish, paella.

Spain has some excellent seacoasts that provide the country with shrimp, lobster and eels. The interior is home for pig farms which give the Spanish their beloved serrano ham. Veal is also big in Spain especially in the north.Other crops like the tomato and potato have come when the country was the dominant leader in discovery.

Spain is an interesting country with a variety of different dishes and tastes. It's a major influence on world cooking as well.

Olives For The Picking

What would summertime be without the olive? This millenniums old staple is always a welcome guest at picnics and barbecues. It's perfect chopped in salad or just on it's own. Foodies know that there are several different kids of them.It isn't just black and green but many shades in between.

Everyone knows olives are ancient but do they know how ancient? Legend has it that the goddess Athena first brought the fruit to the city named after her, Athens. The real story is that olive trees were first planted in the Mediterranean basin about 6,000 years ago. The plants originally came from Syria, Palestine and Persia (present day Iran). It was reportedly the Minoans source of wealth and what made their empire one of the wealthiest in antiquity. Religions also picked up the olive using it and its' oil in rites and symbolism. There are olive trees in Jerusalem that were first planted when Christ was there. America first saw the plant when Franciscans brought it with them to California. Currently it is still the Mediterranean that produces 93% of olives. In the states it is California that gives North America its' olive crop.

There are many different kinds of lives. Most of us usually just stick with the basic pimento stuffed green ones or the pitted black. These are good but if you want one with really rich and intense flavor then buy the Greek kalamata ones. These have been treated and pickled in a red wine vinegar brine for 12 months as opposed to the regular olives that have been given a lye bath. These are an intense deep purple color . Greece also has given us the Halidiki olive which is a tangy and green. It's the perfect mate for creamy feta . Southern Italy also produces its' large share of olives. The two most notable are the small fruity Bitetto and the larger, more robust Cerignola. You can serve these with a well rounded antipasto of provolone , prosciutto and mortadella along with crusty loaves of Italian bread. For fun snacking try the Gaeta, a purplish brown extra salty olive that is just good eaten by itself. Olives also come from France's lush Provence region where the tender Nicoise olive is grown. This is used in salads and making pissalderie a type of olive pizza.There are also the jet black Nyons and the verdant crunchy Picholines. The last has a wonderfully fruity taste and is perfect served for the holidays. Spain, another huge producer has a wide variety too.Their Arbequinas is of the green variety, small and bitter, while the Manzanilla, a large green kind that are familiar in America. The North Africa country of Morocco also produces olives, Theirs is the Beldo and is a small type of olive used more in cooking and salads and mixes.

A summer party deserves olives. There are so many to choose from , from the tart and winy Kalamatas to the Beldi and Gaeta for outdoor Southern Italian style feasts. Don't just settle on the every day ones. Experience all the different types of this ancient, delicious fruit.

Salad Days - Easy Side Dishes For Outdoor Meals

With the warm weather comes the urge to grill and eat outdoors. Remember that this is easy cuisine at it's best. Meats and veggies just have to be soaked in marinade and slapped on the grill. The same is true for side dishes, Don't knock yourself on hot days, creating elaborate salad dishes. Keep the sides as easy as the main meals.

Macaroni salad is a big draw during these hot days. Most people take cooked elbow macaroni and mix it with mayo, chopped celery and onions. Although this standard is good, you can liven it up a bit. For one thing substitute the elbow macaroni with tricolor rotelli and add garlic to the mayo. This creates a flavorful aoli that goes well with grilled red meats.Another spin is ditch the mayonnaise completely and just coat the pasta with olive oil. Toss in some oregano , fresh ground pepper and sea salt for a lighter, more Mediterranean flavor. Another great salad for barbecues is one made of artichoke hearts. You can buy jars or cans of them at your local supermarket. Combine them with mixed greens or let them be the main ingredient Add peppers and sun dried tomatoes for a truly unique taste.

Potato salads always figure in at any outdoor barbecue. There's the traditional German style with red potatoes, mayo,hard boiled eggs and diced onions. This is the easiest to make and it can have variations such as olives added or even bacon bits. You can also create a Sicilian version that requires olive oil and anchovies along with lemon juice and parsley. Potato salads can also be served hot as well. These can be a bit more complicated with cooking them along with adding flour to thicken the salad.

This barbecue season make the whole meal a snap to create. Start with easy grilling and bring in 1-2-3 salads that are simple to make. These are not only quick but tasty - perfect for your outdoor meals!

Rotelli salad

1 pound rotelli
1/4 to 1/2 cup light virgin olive oil
2-3 tablespoons red wine vinegar
2 cloves chopped garlic
1 cup sun dried tomatoes
1/3 cup broccoli.
Black olives optional

Cook rotelli according to directions on box. Let cool. Add oil and vinegar along with garlic, tomatoes and broccoli. Add olives if you want.Toss. Keep chilled for an hour or two or serve fresh,