It's Still Hot Take It Easy

 No matter what the ads and stores say  it's still summer. That means there are still hot muggy days and nights. What does that mean - don't go wild with cooking  Take it easy with easy recipes that require zeo or little cooking,

This is what Dave Tanis write about in the Wednesday Food section of the New York Times.His recipes inclice deviled eggs ,shrimp cocktail and potato salads but there are many more recipes t make when the temps are still high.Mr. Tanis has his devilled egg recipe with serrano chilis and lime juice along with softened butter instead of mayo for the stuffing. You can easily make traditional ones, with just mayo egg yolk, and a bit of paprika. Some recipes call for pickled juice or pickle relish , but that's up to you. If you're hard boiling eggs then also make them for a simple egg salad. Most people think that egg salad  makes for a great lunch but you can also use it for dimmer. Stuff it between a croissant or brioche for an fancy meal . It can as be used for stuffing tomatoes . Egg salad is usually made with just chopped hard boiled eggs and mayo. You can add mustard and scallions for color and variety too. Sliced hard boiled eggs are great in salads ,especially salad Nicoise  where you can also put tuna, green beans grape tomatoes and anchovies. Omit the lettuce if you're leery about using it.

Mr Tanis also has a green shrimp salad. His is made with salsa Verde, His sauce has tomatillos , cilantro and a crushed jalapeno for color and flavor. There also red onion and red pepper to spike it. Yet cold shrimp is just good with a simple shrimp cocktail sauce. You can buy it or make it . The recipe calls for ketchup, horseradish, hot sauce and lemon juice blended together.A Japanese shrimps sauce is a different way of enjoying cold shrimp.Mix mayo with white sugar, melted butter  and rice vinegar with paprika and garlic powder.It'll be a light orange color (sort of resembles French dressing. A shrimp salad  sandwich is also an easy way of making a light yet delicious dinner. Again like the egg salad mayo binds it together. Add minced bell pepper, green onion and celery for crunch and flavor. Lemon juice gives it a bright tangy under flavor  You can also stuff tomatoes with it. Mr. Tanis also has potato salad.This is much more filling thanks to the addition of tomatoes The potato salad is made first then the cherry tomatoes are added. Cumin and nigella seeds are added for flavor. Keep in mind that avocados also work in  this kind of salad. They make a creamy counterpart to the potatoes.

It' s still summer. It;s still hot. Take it easy when you cook. 

The Simplicity Of Summer

 The ot weather makes cooking and creating desserts easier. No on e ant to be spending time in a hot kitchen. It's easier to grill as for baking - that's another method that should be simple too. It's summer.Times to take it easy

One thing about summer cooking is that you really don;t have to use the oven.The air fryer  should be your best friend.It;s great at cooking cutlets and steaks The same with the outdoor grill. I'ts just easy to throw burgers and hot dogs on it. There's nothing fancy about this. It's just cooking for a few minutes and then placing them on buns. Even keep the fixings simple too. Sliced tomatoes work along with lettuce. Don;t go fancy with special sauces and extras like sauerkraut. Mustard and ketchup will do just fine. This also applies to wings and drumsticks too. Do you need to marinate them ? If you want for more flavor however if its too much don't. Simply dusting them with salt and freshly ground pepper works. You want to taste the actual chicken and crispy skin - not a host of other flavors. This philosophy also works for ribs. Don;t go crazy with elaborate rubs.Use a simple mix of garlic powder and paprika with salt and pepper . If you want flavor have a bowl of barbecue sauce out for dipping. Keep this idea for salads too. A simple salad works ,especially if there's a fixings tray where people can add their favorites like avocado slices and cherry tomatoes. Use a simple vinaigrette if you want to bring out the veggies and extras tastes.

Summer desserts and treat should also be kept  simple. N o one wants to turn on a 350 degree Farenheit oven when the temps hit the nineties or higher.Icebox cakes are easy and fun to make. One of the most classic is the Nabisco chocolate wafer log or zebra cake. This is simply taking chilled whipping cream and mixing it with one teaspoon of vanilla extract for more flavor . It's then mortaring the wafers together with this cream and them covering the log with more whipped cream.It;s left to set and chill in the fridge overnight. To make t fancy. just sprinkle handfuls of chocolate sprinkles on top.If you want some variation then sub in mint extract for the vanilla. Another easy dessert is taking Nabisco's Nilla wafers and layering them with either strawberries or blueberries or both and then adding whipped cream or Thawed out Cool Whip .It's a nice end to a barbecue and perfect for celebrating a summer birthday.Another treat is a tray of ice cream cupcakes. This is pulverizing cookies in your chopper , and then adding melting butter to the crumbs.This is the crust that's pressed into cupcake cups. Add a scoop of ice cream to each and then freeze until it sets. Top with a squiggle of Whipped cream and a toss of sprinkles.

It's summer.It;'s hot. Make simple foods and treats that are easy to create and even easier to eat.

Tasty And Good For You

 We hear it all our lives. Eat more veggies. Yet there are many who just hate the site of a broccoli florets or a Brussels sprouts. However there's a delicious and somewhat sneaky way y to incorporate the good stuff into every savory and sweet dish. A new cookbook shows home chefs howl

Author Heidi Herman who has written popular  fiction and non fiction has come up with such a book . Her Hidden Vegetable Cookbook (Hekla Publishing 2025)  has endless recipes that bring vital veggies into a variety of yummy dishes. The cookbook starts with a guide for all vegetables from their description to their flavor, along with how t store then for both long and short periods of time. Another section that I liked is her guide to the gadgets used, from graters to mesh strainers. This is perfect for any home chef planning on incorporating more veggies in their diet.A big 0plus is how tos on how to chop ,mince and puree because this is the easiest way to incorporate vegetables in any  recipe.Some of these , liked riced cauliflower are perfect on their own ,sauteed in olive oil and garlic. There are also recipes for juices which can be good on their own or in snoothies. Ms. Herman also encourages home chefs to add their notes and observations in the books as well. She gives advice about dealing with flatulence from cruciferous or "gassy" vegetables.

The recipes actually start off with sauces jellies and condiments that can be used for meats and tofu.The carrot and beet root jellies sound intriguing, especially the carrots because it's made with brandy.Ms. Herman has some very fun appetizers such as the savory cauliflower cheese ball made with pepperjack and Parmesan cheese. There is also ginger and paprika for heat. The tangy meat balls, perfect appetizers have the added ingredients of carrots and broccoli. Yes there are soups and they are chock full of the good stuff. The main courses are interesting too. She includes a recipe for pumpkin beef stew .its a classic stew recipe but with two cups of pumpkin puree , along with rutebega and a  stew must have carrots. Her chicken pit pie also has a good dose of peas and carrots to add to this classic recipe. What I found fascinating are the dessert recipes. There are beet doughnuts, with a  delicate  pink hue thanks to beets added (keep in  mind beet sugar was long used before cane sugar processing was invented).There is a  beet crazy chocolate cake made with beets .It also has a dash of apple cider vinegar in it as well.Riced kohlrabi gives much needed nutrients in a glazed loaf cake.Another chocolate cake recipe has zucchini in it. Both would be perfect cakes for birthdays.

We all need to eat more veggies. The Hidden Vegetable Cookbook will give really good recipes loaded with much needed vegetables. Buy it for healthier cooking and baking.

Zesty Zucchini Fries

 Mid August is the season for zucchini.It graces gardens and farmers markets. Its also on e of th e more versatile squashes and can be used as ingredient in ratatouille as well as turned into crunchy fires. If you haven/ yet then do so. It;s time to enjoy zucchini fries.

I made them for a fun Sunday lunch yesterday.It;s more about prepping them.It starts with a vegan batter.

I used the recipe I found on Nourished By Nic site and modified it. There were no measurements so I had to figure them out myself. One cup of flour beaten with a half of cup of almond milk makes for a pancake like batter. I added pinches of salt ,pepper and garlic powder. The sticks would be dipped into this first them rolled in bread crumbs for a really crunch coating.

These are the spices .If you want some zing, the add a pinch of cayenne pepper.You could also try cumin or turmeric too 

It was then slicing the zucchini.First slice it in half.

Then cut in half again

/

Now cut those in quarters .They'll look like pickle spears.

It's then dipping and rolling until they're all completely coated.

Fry in small batches (about six to eight ) for fifteen minutes at 380 degrees Farenheit. Cook for seven minutes first , then flip them over and cook for another eight. They should be golden and crispy.

These were way too good and all five batches went quickly I would add more garlic powder  though for more flavor along with more salt and pepper. I plant on making these again very soon.

It's zucchini season . Make these crunchy fries for a fun meal, side or even snack. They 're good for you while being deliciously crunchy and crispy.

Tomato 's Versatility

 It is the height of the tomato season. They're everywhere, in sandwiches , gracing salads, and starring in sauces. Can there be any more recipes regarding these bright red gems/ yes. There different takes on classic recipes that re sure to please even those that are tired of these beauties.

Regular contributor Emily Weinstein give five recipes in today's New York Times Wednesday's Food section.Yes, Ms Weinstein loves them sliced with a sprinkle of salt  but tomatoes can also shine in other dishes by other Food section contributors. Melissa Clark gives an interesting one  - gingery meatballs with an Asian influenced tomato sauce that has soy sauce instead of olive oil in it. It's a nice difference from the usual meatballs and sauce. The meatballs have the bite of ginger while soy sauce brings out the tomatoes/ sweetness.Serve this with rice instead of pasta.Caroline Geler' grates her tomatoes sort of like the Spinish pan tomat but these are used as a sauce for butter fried salmon. The fish is sauteed first and then the tomatoes are added on one side of the skillet. It and the salmon are simmered for twenty-five to thirty minutes in a covered pan. Another seafood dish is shrimp with okra and tomatoes. To be honest the veggies are not ones that most would combine but the three ingredients do give off a Cajun vibe.Kia Damon contributed this and she also adds smoked paprika and oregano for more flavor.

The most luxurious dish is from Christian. Reynoso food blogger and San Francisco chef.His I'd fresh tomato ,basil and prosciutto pasta. The sauce is a lush mix of these ingredients along with fresh ricotta added in.Think of it as a semi cooked or semo cotto salsa cruda with the tomatoes being only partially cooked. The pasta  - namely spaghetti - is added to this. fresh basil is shredded and them sprinkled on the pasta and sauce. Slices of paper thin prosciutto are draped over each plate and then a dollop of ricotta is added to it. It's a lovely sweet salty blend of flavors. Tomato lovers can also try Hetty Liu McKinnon's dumpling tomato salad with chili crisp vinaigrette. This is a popular recipe with Times readers. Home chefs can use any frozen brand of pot stickers. These are fried and put on a bed of sliced tomatoes. The chili crisp vinaigrette is a blend of rice wine vinegar and soy sauce to give it an Asian vibe. The dish can be either vegetarian with vegetable stuffed dumplings or a meaty one filled with pork or shrimp.

Tomatoes add to any dish.Try any of these recipes  for your garden' s harvest.They're tasty and delicious ,perfect ways to highlight these gems.

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.

A Picnic Of Leftovers

 With Easter comes leftovers. Everyone right now is inundated with ham and hardboiled eggs , not to mention Spring potatoes and soem kind fo veggie side. What to do? Use them on an Easter week picnic. Everything cna be repurposed in a tasty outdoors dish.

Of course there is ham and with it comes all sort of leftover ideas. The best for a picnic is slices on a good sourdough or baguette. You can layer it with slices of Gruyere along with either mustard or mayo.A ham salad is also a smart repurpose. This is a mix of cubed ham, mayo and chopped celery. Some add a  tablespoon of chopped dill o sweet pickle for tang and bite. That's up to you as is the addition of mustard. The best seasoning for this is simply  freshly ground pepper (skip the salt because th e ham has it). You could add celery seed which gives it a fresh green undertaste.Devilled ham is another picnic food you can easily make wth the leftover meat.Blend chopped ham with any oil or mayo. You could add celery for color or carraway seeds for a more robust flavor. Some add Worcester sauce to get that unique  Underwood Devlled ham flavor.Again it's up to you tastewise. Devilled ham is great on Hawaiian rolls but would also be good on thin slices of Italian bread too.

All those Easter eggs can  be repurposed too. A plain one with some salt is a nice simple appetizer in any picnic basket. You could also turn them into devilled eggs by peeling them and then cutting thm in half. Mash the yolk with some mayo and ketchup (or mustard ) and then refill the whites . Add a dash of paprika for some color. How to transport? You can use a silicon muffin tray or even an ice cube tray . Make sure they're at the top fo the cooler or have some kind of solid lid so they're not squashed. What's a picnic without egg salad sandwiches? This is a simple make with just the hard boiled eggs and mayo. As with ham salad you can add other ingredients like chopped green onions or mustard if you want. You can make the sandwiches at home or bring a container and rolls and wait until you hit the park or the beach. Those left ove veggies can also be turned into yummy salads too.Add a vinaigrette to those green beans or broccoli florets , mix and pop into a carry all container Slice leftover Spring or new potatoes, add some mayo and chopped celery and you have another tasty picnic dish.

It's the week for sunny picnic and good food. REpurpose those Easter leftovers into a tasty out door lunch. It's a fun way to njoy that ham and Easter eggs a second time.

Casseroles With Punch

 Mention caseerole for dinner and most will cringe or frown. It's not always the asked for dinner choice. Yet adds some punch and your family may change their minds about it.

Lasagna surprisingly is one example of this classic dish.It's usually layers of lasagna noodles, tomato sauce both ricotta and mozzarella cheeses and ground beef. You could easily sub in a bechamel or white sauce Piedmontese style or  make it Valdostana from the Val" D'osta. This last is layered with yummy fontina cheese and ham, This lasagna is rich with cream  instead of tomatoes  You could also zing up traditional lasagna by adding a good dose of chili powder or red pepper flakes. This makes it arrabiata style. Another pasta based casserole is backed mac. This recipe can be varied and you can have fun with it. The classic recipe is  a mix of elbow macaroni, butter ,flour ,cheddar and milk. Red pepper is sdded to these usually bland blend to liven it up. Yet you could also add breadcrumbs on top for crunch along with a sprinkling of bacon bits. You could also add chopped ham to baked mac as well. Subbing in a different pasta can also give baked mac some excitement. Think penne  for a different take. Add some Parmesan for a different flavor too.

Chicken casserole. is usually made with shredded chicken , cream of chicken soup and cheddar cheese . This is layered and usually topped with a mix of breadcrumbs . shredded cheddar cheese and melted butter. You could add some peas and carrots to give it a pot pie feel.Another idea is adding kidney beans. For a Mexican flavor use Montery Jack cheese instead of the cheddar along with a base of rice and beans.You could also add a can fo tomato sauce or pureed ones for an enchilada vibe. There's also beef casseroles, always made with ground beef, You can have fun with this. Try a Sloppy Joe one topped with Hawaiian roll.s This is a great Friday or Saturday night dinner suggestion. It's taking ground chuck cooked with onion, bell peppers , onions and crushed tomatoes. Ketchup,  yellow mustard and dill pickle relish add some zest to it along with Worcester sauce and chili powder. You cna add cheddar cheese of you want or Montery Jack. The dish is topped with those split rolls and then brushed with butter. You could add bacon ot this or try a mix of beef and prok for something different.

Zest up that boring casseroles. Add a new ingedient like red pepper or change up the recipe.with a new sauce. Do what you want to create a casserole that everyone will love.

An Air Fried Fall

 Air fryers were every home chef's best friend during the sweltering summer months. It can still be a vital kitchen appliance during the autumn too. It's great for cooking up tailgate and foot ball party nibbles along with creating great dishes with the season's harvest.

Air fryers are perfect for any tailgating party.You could buy a travel one.Amazon has them for as little as $ 37.99 for the Elite one quart one. Keep in mind you'll also need a portable generator for it since air fryers require a lot of power.9although this can be saved for when you want to bring your air fryer on Spring and summer camping trips) What tail gating treats can you make? Chicken wings and thighs are perfect for it. They fry up crisply and evenly without all that fat. Coat the wings with seasoning and then cornstarch to  ensure a nice crunch. If you;re looking for a low calorie alternative then look no further than cauliflower "wings," These are the florets rolled in a fiery mix of cayenne pepper, hot sauce and smoked paprika. Worcester sauce and apple cider vinegar give the florets more zing as onion and garlic powders give them more flavor. Another fun , crunchy bite are zucchini chips. Again this is simply cutting the squash into very thin coins and then seasoning them with sea salt. They're then brushe d with olive oil and fried for a few minutes.You can serve these with a homemade ranch dressing. 

Other squashes can be air  fried for the main course or a tasty side. Butternut squash is the most versatile.You can cube it or air fry it whole , cut into two sides. The cubed way will produce a nice crispy bite, especially if they're well coated in olive oil or melted butter. You can also toss them in garlic powder , sea salt and freshly ground pepper.Give them a sweeter bite by dredging the cubes in a mix of brown sugar and cinnamon. This would be a perfect side for turkey or capon.  You can air fry the whole squash ususlly for five minutes. Brush the sides with olive oil or melted butter or margarine and season with just sea salt and freshly ground pepper. Again, this makes a great side for any poultry. Kale is another fall veggie that is perfect for the air fryer. Kale chips are not only a fun side with burgers and hot dogs but they're also a great snack. Use fresh and try to get the curly leaf variety. remember to thoroughly dry the leaves too after washing them otherwise you'll just have soggy chips. Don't include the ribs or stems in this., They're too tough to eat, even when cooked. Tear them into bite size piece s and then toss in olive oil. Sesaon with what you want, Add hot pepper flakes of you want a fiery bite or sprinkle some vinegar on them and salt for a salt and vinegar flavor.

Make the air fryer the most important appliance this fall. It's great for cooking up tailgating faovrites and delicious sides. Try it with autumn's abundant harvest.

Baby Bellas Big Taste

 If you like portabellas, then you'll love the smaller version - baby bellas. Gr oceries sell them already slicedand they are great  lirr le morsels full of bug flavor

I bought these gems at my local Acme. They were too good to resist and my home chef's mind was full of possibilities. I decided to air fry them .After washing them they were tossed in olive oil and McCormick's Perfect Pinch 

I've sprinkled this blend of different herbs and spices  on popcorn (!) and it was tasty. Why not add it to the baby bellas? It was the perfect marriage.Ir's mostly garlic but there's also rosemary and ground orange peel in it along with paprika and celery seed. I definitely plan on using it for the bigger portabellas.

It was then setting the air fryer at 400 degrees Farenheit for five minutes, then toss the mushrooms so they're evenly cooked. Five more minutes at a lesser heat of 380 degrees Farenheit.

They came our perfect and delicious!!!!!

   They tasted like garlic steak and I plan on making them into a sandwich with garlic bread the next time. They were moist and a little crisp around the edges. I served them with Brussels sprouts drenched in butter and sprinkled in vegan Parmesan cheese. You can also try them with fries or on a bed of flavored rice. They are also a great meat sub in for Sunday dinner.

Baby bellas may be cute but they are grown up in flavor.Try them as a vegan alternative to steak. They are incredibly flavorful to eat with anything from veggies to potatoes to rice.

Halloween Home Parties

 Halloween may be different this year but you can still have the same fun and foods. The parties will be smaller and there may only be family around. That doesn't mean a boring night. Make it fun. Make it delicious.

You can start with breakfast with some scary and tasty dishes. Think sausage links wrapped in dough to resemble mummies. Add some maple syrup in ramekins for dipping.Another idea is taking bacon and arranging it in a spiderweb shape.You could places this over an omelet for a delicious background. Cook the strips in the circular pattern and then gently lift onto a large plate or eggs. Eggs can also have a creepy vibe. Add a trickle of ketchup and a dash of hot sauce to simulate blood. Serve orange juice in jack o' lantern decorated scooped out oranges or make virgin Bloody Mary's kid style, with a glass of tomato juice complete with celery stalks. leave out the spicy Tabasco and Worcester sauces. You could even have a breakfast dessert with cinnamon raisin bagels  topped off with squeeze bottle cream cheese. Ice the bagels so they look like wrapped mummies and use blueberries for the eyes. As for lunch , make it fun too. English muffin pizzas can take a frightful look by cutting the mozzarella cheese in ghost shapes. Add olive bits for eyes. Coffin sandwiches (!) are another Halloween themed lunch , Get a dark bread such as pumpernickel and cut into coffin rectangles. Fill with favorite fillings and serve with potato chips.

Of course it's the evening when the festivities amp up. Imagine a spaghetti dinner with your meatballs staring up at you. These are meatballs with mozzarella rounds and olive slices put on them to resemble eyeballs.  Another bone rattling dinner or party idea is a spinach dip , made to resemble old moss studded with tombstones. This last is simply cutting tortillas into tombstones and baking for three to seven  minutes in a 350 degree F oven. Even more gruesome are handburgers. This is not a misspelling but patties formed in the shape of little hands. You can mold them yourself or use a hand cookie mold both Etsy and Amazon sell this). Cover in ketchup when served.What would go with these? Severed hot dog fingers. Cut out pieces of the tops to resemble nail beds and score the dogs at equal distances to resemble knuckles. Accompany these with cheese eyeballs. Use cream cheese mix with powdered ranch dressing, forming into one or two inch balls. Make them bloodshot with a sprinkle of paprika and top with sliced olives. How should the evening end? With a candy apple bar , of course. Have already coated and sticked  apples in front of bowls of M&Ms, cinnamon sugar , sprinkles and gummy worms. You can also use crushed or broken Halloween candy too for decoration. Bat brownies are another fun and sweet treat. Bake brownies and cut them into rounds. Halve chocolate wafer cookies for the wings and decorate with candy eyes and red icing for the fangs. 

Yes, Halloween will be different this year. Yet the parties and the gruesomely fun food will be the same. Go wild for breakfast, lunch and dinner and celebrate this fun holiday!!!!

The Ultimate Veggie Burger

We forget the time before Beyond and Impossible Burgers where we had to create our own unique vegan patties. Sometimes they worked, Most times they didn't. However there'a a recipe out there that might outdo every kind of meatless burger - one that combines beans with spices - to create a heady bite. It's the perfect one for these summer days.

Dave Tanis gives us the recipe in yesterday's New York Times Food section. Mr. Tanis, known for his well loved and well copied dishes gives us the ultimate bean burger along with sides and even a dessert! His idea started out not with the luscious vegetarian bites seen on Instagram but a kind of not so pretty one that has the yummy flavor of Mexican refried beans. The beans are emphasized with a mix of cumin, cilantro, scallions, green chiles and pimenton or paprika. Bean burgers have a tendency to fall apart no matter how you cook them yet Mr. Tanis stops this by adding brown rice for body. There's also cornstarch and egg for binding. The patties are then dusted with cornmeal on both sides and pan fried. Could an air fryer be used in this? Maybe.It would get them crisper. He then gilds the lily with a fried egg on top such as they do in Paris bistros. This is called a cheval or on horseback. I would do it a little differently, maybe just adding some salsa or a few avocado slices. His is on a soft potato bun. Again I'd just have mine plain.

As for sides he has a chopped cucumber and tomato salad along with Mexican style jalapeno pickles.  It's not just a mix of cucumbers and tomatoes. Garlic, onions and roasted yellow and orange peppers are added along with celery hearts and queso fresco (or feta if you want a more Middle Eastern vibe, perfect with kebabs) . As for the pickles, just add a chopped one to your pickle recipe.  The dessert is true summer. It's a strawberry coconut ice cream cake with a kick of vodka. This last comes in handy along with the added whipped cream and coconut milk. Mr. Tanis takes advantage of it being strawberry season with two quarts of berries that will be pureed along with granulated sugar, coconut milk, vodka and a pinch of salt. It's then mixed with the whipped cream and poured into either an eight in springform pan or a similar sized Pyrex pie pan.It needs to be frozen for four to six hours until quite firm. Then there's the sauce, also made with the strawberries blended with sugar. It's topped with toasted coconut which has been coated with simple syrup and then baked for ten to fifteen minutes in a 325 degree F oven.

A tasty bean burger can be achieved. Try this spicy recipe for it when you want something homemade and delicious. Serve it with the salad and pickles and then finish it off with that glorious strawberry ice cream cake.

The Art Of The New

This is the time to learn a new dish or cuisine. It gives us a chance to expand our talents and expertise. Not only that it helps us to change up the usual staying in menu.

There is a whole world out there of good recipes and interesting dishes. Many home chefs always have qualms about cooking a different cuisine. If that's the case then begin with the simplest recipes like stews and skillet dinners. Every country has easy dinners that are a snap to replicate. Another turn off is the array of strange spices, yet if you study the recipes you see that there are substitutions. A berbere spice can be replaced by that paprika you used last week or soy sauce can fill in for tamari sauce. Then there's the problem that you may not have the right pots and pans. You do. Again any pot or pan can sub in for a fancier or more specific one like a tangine or rice pot. Where can you find interesting and exotic recipes? Your library of cookbooks, of course. There is also the internet where there are literally thousands upon thousands of recipes. Just ask yourself - "what should I try?" Japanese teriyaki? Ethiopian doro wat?Svenska kottbullar or real Swedish meatballs?

Ethiopian food has fascinated me lately.It's an interesting country to begin with and the food also has a particular allure. I am going to be making the country's lentil stew. Am I worried that my Stop &Shop didn't have any lentils (and believe me I looked). Now I plan on using kidney beans. Of course there will be a slightly different taste but then I don't have some of the spices. I will improvise. I will also sub in. it calls for tomato paste but I feel that using vine ripe tomatoes may give it a fresher flavor. My Berbere spice blend will be slightly different than the one I found at Immaculate Eats where i discovered the stew recipe. Yet it's still exciting. When life and food shopping returns to normal , then I will get the appropriate ingredients. For now it's just the excitement of trying something different and not the usual tomato sauces or chilis.What will I try next? Maybe  chicken barbecue sandwiches with Morningstar Farms chicken strips and Acme's barbecue sauce, served on soft rolls.Or something French from Brittany or Normandy?

This is the time to try new recipes and taste new dishes. Be creative. Be curious. it will lead you on a culinary adventure to a new country with exotic flavors and delicious tastes.

A Dash Of Old Bay Seasoning

There's something about Old Bay Seasoning that gives seafood - real and fake some zing.  I decided to use this mix of celery salt,red and black pepper and paprika on my Gardein fish fillets. Gardein does make really good faux fish fillets however I wanted to change it up a bit.Old Bay was the answer.

Before I used the seasoning , I spritzed both sides of the fillets with Stop & Shop's vegetable oil spray. This helps the powdered mix to adhere better to the crust.

It was then dusting the pieces on both sides with Old Bay Seasoning. Don't go crazy with it. You want the fish flavor to come through.

The pieces were cooked in the air fryer (what else??) on one side for 400  degrees F for the first  five minutes , then flipped and cooked at 370 degrees F  for three minutes.

 The result?

A delicately spiced fish fillet that had a nice, seafood house vibe. I served it with homemade celery salad for a summery feel.

Will I use Old Bay Seasoning again? Yes. In tomorrow's scrambled egg lunch. It's supposed to be good on everything , from chicken wings to real seafood to even egg dishes. I definitely will be zinging up Gardein's battered fish fillets with it from now on. It elevates and enhances the flavor , making them even more delectable.,

A Jamaican Christmas Up North

Christmas is full of amazing aromas and flavors. Amp those up and you have a Jamaican holiday. The Jamaicans have always amped up everything about Christmas, from shopping with a junkanoo band playing to cooking and baking flavorful rich dishes. They do the day right.

Famed cookbook writer  and regular contributor, Priya Krishna wrote about it for today's new York Times's Food section. She not only got tot taste the best of Jamaican home chef Hazel Craig but also saw how she created these amazing dishes. Her assistant was her daughter , Jessica, the head  pastry chef at L'Artusa in  Manhattan's West Village.Hazel lives for Christmas celebration It has been the one constant n her family's trouble life here first in Queens , then Islip Long Island. They had even suffered a fire that completely destroyed their house. Yet Hazel would not be deterred during the holidays. She cooked curried goat, callaloo,ackee and saltfish in a small trailer. Even in their rebuilt house, she made sure they had the same feasting as they did before. It stems from Hazel's Jamaican upbringing. The island goes into full partying mode every December. She grew up in Spanish Town where people would dress up, playing drums and dancing in the streets. Her grandmother made her favorite dishes which included curried goat and a fruitcake rife with cherries and raisins marinated in rum since the Christmas before, Hazel's dessert nowadays is a sweet potato pudding , dusted with nutmeg.

The family comes from all over the US for a traditional Jamaican Christmas. Hazel makes the fiery callaloo which would be a perfect chill chaser. right now.It's a fish and greens stew chock full of all sorts of flavors. The original recipe calls for Amaranth and water spinach but Ms. Krishna suggests subbing in kale and Swiss chard with their stems removed. Saltfish or baccalao (cod) is also added for substance along with tomatoes and onions, Hazel adds a teaspoon of Lawry's Seasoned Salt which also has paprika and garlic.It's also cooked with vegetable or canola oil. The fish is first boiled and then shredded into little pieces. The tomato and onion are sauteed , then the saltfish and greens are added and stewed.The other recipe is for curried goat.If you do try this, remember that most supermarkets don't sell it. You'll have to go to a halal butcher for it.Onions and potatoes are added to it along with that famed Jamaican Scotch Bonnet pepper - which is pure fire.There is also the addition of Jamaican curry which also has allspice added ,a spin on the true Indian curry.It takes anywhere from an hour and a half to two hours to cook in a Dutch oven.

Jamaicans know how to do Christmas right. They make it a festival of food, both fiery and warming and sweet and calming. That's exactly what a holiday should be.

Pereg Spices Up Your Holiday Recipes

Nothing zings up holiday cooking like spices.Pereg Gourmet Natural Foods knows this and has come out with three interesting spicesjust in tome for holiday cooking and baking.

I'm excited about them, especially my favorite za'atar. There is also paprika  - which will be used in tomorrow's  vegan soy chicken paprikash and poppy seeds - they will be baked into either a loaf or rolls.I definitely plan on using all three during this upcoming holiday season.

Right now I had to have the za'atar with hot crisped naan. To me this is the perfect light supper.I also found out that za'atr is also good with meats .Use it to liven up a turkey salad with Thanksgiving leftovers or add more flavor to a salad Nicoise.

This is what the mix of coriander,oregano,parsley, sesame seeds, olive oil and salt. Ground chickpea and citric acid are added for more body and preservation.

I mixed it with a good glug of olive oil.

At the same time I brushed naan with olive oil and toasted it at 350 F in my toaster oven. Ten minutes later it came out crispy.

I cut it in corners and drizzled the za'atar over it.

It was also good drizzled on ham.Pereg's version had more body which made for a richer texture. I may just try it in scrambled eggs or baked mac for a different vibe.

Holiday cooking needs zing. Pereg's new trio of spices will liven up any holiday recipe. Use them for  a new kind of excitement.

Your Peppery Pepper Guide

Without peppers our diets would be bland and our palates bored. They  liven up any recipe, with both color and zing. Yet there are so many. It can be confusing to a home chef about what to use and in what dish. They're easy to figure out once you know what they are.

First of all there are bell peppers namely green and yellow and hot peppers. The bells, those brightly colored gems, have zero heat,on the Scoville Scale which measures the heat of capiscums. It came about to measure and in a way warn home and professional chefs about a pepper's fire. Keep this in mind when using the very hot sort.. Also keep hands that have handled them away from your eyes. It can cause damage and pain. Flood the eye area with milk, (some swear by a mild shampoo) and completely rinse out. The same goes for hands stung by the heat. Rinse with water. Soak in cold milk. As for the peppers ,there are many out there.It depends on what you're making.So many  cuisines rely on this hot fire for their signature dishes. The Szechuan province of cuisine was one of the first to introduce super fiery dishes to the American public. Surprisingly there not peppercorns but dried berries from a cousin of the rue tree. They can bring a tear to the eye Hungary , one of the few European countries with a fiery cuisine, gives us the Hungarian pepper. a waxy  jalapeno looking capiscum that can be used to spike up salads and marinades.Of course there is paprika which comes in eight different varieties and levels of  very mild heat (they're actually dried  red bell peppers that have been  ground up).Try the famed Chicken Paprika for a tasty dish that'll warm you up on a chilly fall night. Paprika can also be used in beef and poultry rubs too.

 Mexican cuisine seems to have the most variety of peppers. There are many to choose from and it depends on the recipe - and also your taste. Serrano chiles, are small and green,It's used for spice and flavoring as well as garnishing. Jalapeno is the one that Americans know the best. It can either be red or green but the red has a sweeter taste.Poblano is seen in authentic Mexican restaurants and is a dark medium green chile. They're usually stuffed with chorizo and different Mexican cheeses -perfect for holiday appetizers. Habaneros are also popular but they are lethal. They can be interchanged with the five alarm Scotch Bonnet, one of the hottest peppers on the planet.It's a tiny lantern shaped bulb that can change any chili or fajita recipe. Approach these with caution. A better pepper would be the chile de arbol which is used to make red pepper flakes. Another "cooler" alternative is the chipotle. This is medium-small wrinkled brown chili that has a unique smoky flavor that's been compared to bacon's.It's a dried jalapeno but with less heat.If you're thinking about making mole sauce, then use the chile negro or pasilla, a long dark brown chile that's ground up. For milder flavors try the ancho .It's a dried poblano with a mellow , earthy flavor, not unlike the chile negro or pasilla pepper.

Peppers are a wonderful addition to bland dishes. They heighten the other ingredients while maintaining their own taste. Try them in various dishes now.

The Many Facets Of Egg Noodles

Egg noodles have been a kitchen staple forever. Many of our mother's and grandmother's recipes centered around them. They're still as versatile and delicious as ever. They could be the main dish or part of a side.They can even be used in desserts.Egg noodles are what you make them whether in savory or sweet dishes.

Egg noodles originated in China not in Europe as many would believe. They were first made about  4000 years ago and preserved ones were unearthed at Lajia in Quinghai ,China in 2005. They made their way to Europe where most German and Scandinavian households used them on a regular basis. Egg noodles were in savory dishes, sopping up gravy and providing the carb part of the meal. German Jews used the noodles in sweet dishes such as kugel.They're different from pasta in the sense of whole  eggs or egg yolks mixed with wheat flour and then boiled in water. Pasta can come with or without eggs. Sometimes olive oil and vegetables can be incorporated in the recipe. Noodles are generally one length and shape while the other,as we all know, comes in avariety of shapes and sizes. Like pasta, egg noodles can be bought or made at home. It's just taking two cups of flour and mixing ot with one teaspoon of salt and one teaspoon of baking powder . Two whole eggs are added and this is what gives the noodles their rich , sunny color.Half a cup of milk is added as well.It's left to sit for half an hour before rolling out. You can use a pasta machine to make them or a knife.It's then dropping them into boiling waiter for two to four minutes.

Whether they're home made or store bought egg noodles are a great base for so many dishes. The Swabian Germans from southwest Germany cook boiled ones with eggs for Lent. This traditional and delicious dish also has sliced peaches  on the side to cut the intensity of the eggs.Germans also use them with meat and gravy recipes. They can be used instead of the traditional spaetzle, a kind of noodle itself. Another delicious recipe is beef tips and gravy over egg noodles. The noodles' mildness is the perfect foil for the beef's and sauce's strong flavors.Try them with either beef or chicken paprikash, the famed Austrian dish, known for its spicy ' paprika sauce. Of course egg noodles taste their best in chicken soup. Nothing beats a homemade one, thick with those luscious eggy, strands and hearty chicken chunks. You can also think out of the box and put the noodles in a minestrone for a chunkier version of the original recipe. Egg noodles have a sweet side. They give body to cinnamon laced sweet casserole along with providing the base.  A lush one involves egg noodles,cherries and sour cream baked together for  truly rich dessert.

Egg noodles are a versatile staple every pantry and kitchen should have. They're easy to use and easy to create hearty dinners and desserts. Make them, buy them but definitely use them in your next dish.,

The Vegan Stew Dilemma

One of the highlights of any stew is the chunks of meat bobbing in it. They give it flavor and chewiness, along with much needed oomph. What happens when its' eliminated from the equation? There in lies the problem.

That is my dilemma, I 'm a meat eater in a vegan household.There was a recipe in Wednesday's New York Times Food section by regular Melissa Clark, It was a beef and onion stew , fortified with beer. It 's based on the Flemish carbonnade. It sounds wonderful and I can imagine the marriage of earthy beef with sweet onion,.Unfortunately the neat has to be erased from the picture. Do I make it anyway with just more onions? That would be eight onions!! It would turn into a side dish at that point  do I sub in firm tofu at that point?Or add faux beef crumbles to it. That works with Bolognese sauce and chili a stew itself,.The last is the kind that lets all the ingredients shine.A spoonful of it  and you have equal flavors of the protein, tomatoes and chiles. Yet one that solely or partially relies on the meat for taste is at a loss when the lesser stars such as carrots and potatoes have to carry the dish. Probably the best bet is getting the vegan beef chunks from Vegetarian Plus which is sold at Whole Foods. Theylook like lumpy meat balls. Hopefully the taste will compensate for that along with their ability to blend in.

Another idea is to look at vegan stew recipes that focus on the vegetables.Potatoes are pretty hearty and they could be considered the "meat" if there is none. One recipe that I could try is vegan Hungarian paprika stew.It's an intriguing blend of two kinds of paprika, sweet and smoked along with onions, bell peppers and tomatoes. A blob of yogurt tops it off , giving the fiery dish a refreshing dash of cool.Another potato based stew has leeks along with carrots,bell peppers and nutritional yeast.Cauliflower, cannellini beans  and kale can also be added to give it more body.Flax and chia seeds can also be added for more nutritional value. Chickpeas, the bean of the moment ,can also be the star of vegetarian stews. What I love about them is that they're so meaty and versatile. In a way they're like meat, flavoring the stew and acting as the backbone. Go exotic with a Lebanese style one, rich with za'atar and cumin. Tomato paste also are added for color and zing.It also has garlic but theis can be omitted if you want.

Yes, it would be nice to have an old fashioned beef or chicken stew.sadly, that;s a no go in my house. Luckily veggies and beans are great stand ins. They can give a rich, tasty stew, perfect on a cold day,

Food For A Queen

What did medieval people eat? You could read scores of  articles , especially on online and discover a whole trove of info. Or you could just go to your local Medieval Times, and participate in a ground breaking show.

Kim Severson did just that in her article in yesterday's New York Times Food section. This is an interesting place, part Disney, part dinner theater - all fun. The company, started in 1973 by Jose Mortener on the island of Mallorca.His estate was the first setting for the jousting and dining and then moved to where the musical festival was held, Benidorm in 1977. American investors got involved and the first American Medieval Times was opened in Orlando ,Florida in 1983. One opened near me in Lyndhurst, New Jersey in 1990. Yes, I went with family. I remember taking pictures with the king and queenalong with eating the food with the gusto of Henry VIII.  We feasted on roasted chicken and baked potatoes  tearing  all of it with our hands. The meal was followed by some kind of apple tart and cups of tea and coffee.. It was an expensive night out then, with a thirty dollar price tag followed by ten dollars a person for pics with the faux royals. Now it's a whopping sixty dollars with about the same amount of food and drink. The only addition is the  falconry  show, that happens between the jousts.

Medieval Times has made the news recently because their show now feature a queen as opposed to a king.Ms. Severson interviewed the one from Dallas, Monet Lerner. She shares the title with two other actresses, and all feel that's empowering  to little girls. However some may have a different view. It seems Medieval Times' meals are also stars, impressing visitors. The stubby ears of corn that go with the chicken have drawn raves from diners.Stacey Freeman of the Dallas domain raves about them. They are steamed with soy butter (!), sugar, paprika and a little cayenne pepper.This is more ground breaking than spotlighting the female performers. The kitchen uses soy instead of butter or margarine which is a huge breakthrough. What is also impressive is that they also offer vegan meals.of a three bean strew with fire  roasted tomatoes and brown rice. There's also hummus and warm pita bread along with carrot and celery sticks. Dessert is fresh fruit or Italian ices, unlike the regular meal that ends with a pastry (possibly an apple turnover like in the old days) The regular meal has a tomato bisque which is kind of like Campbell's/ They still sell soda as well as tankards of wine and beer.

Medieval Times may have made the news because the queens of their castles are now the stars. What is more gronbreaking is that they're pdating their meals to suit everyone's tastes/They're not stuck in the good old days anymore.