Nibbling Around The Christmas Tree

 One for the most fun parties of the season is the tree trimming one. friends and family come over for good food and good stories. Unlike other holiday get togethers this is an informal one. dress can be pajama pants or a goofy tee shirt. The food should be as casual too.

You can never go wrong with a charcuterie board. Try a Christmas one in the shape of a tree or wreath. They both have the same ingredients as a regular charcuterie board  - well except there may be more red and green. Serve cold cuts that are perfect with French or Italian bread rounds along with crackers. Salami is perfect here along with pepperoni and folded over mortadella and prosciutto. Cheese is important too. Try a mix of hard and soft ones. Brie is excellent here  but you can also have Camenbert too. As for the had cheeses Swiss and Gruyere are great options and perfect just on their own. You could create a flavored cream cheese, perfect with crackers or pita chips. Make a chive and onion one or Boursin style with garlic and herbs. For zing add jalapeno along with cheese for a take on those fun jalapeno poppers.A tablespoon or two of presto stirred in creates a Northern Italian flavor, perfect on plain focaccia. What about adding red and green? Cherry and grape tomatoes are festive along with being refreshing. Add some broccoli , another fresh flavor for tree or wreath greenery.

A tree trimming party can also have hot food too. Keep it fun with a choice of chilis. You could serve the traditional red , made with beans and chopped beef. or white , usually made chicken and green chilis. Serve both with fresh made or bought (try Acme's) cornbread or even rice. Another hot dish that's both filling and fun is the classic bricklayer nachos. These are layers of tortilla chips filled with beef, bacon and chorizo along with queso, creamy avocado and crunchy scallions  , add fire roasted tomatoes (try Lidl) for this , giving the nacho a sweet , earthy flavor.Hot nibbles are a must too. Think pigs in blankets and a variety of dipping sauces  like barbecue and hot mustard, to add to them. Chicken wings, both hot and mild are fun. Although with these have plenty of wet napes around so that ornaments aren't ruined by grease marks. What about drinks? Egg nogs and hot toddies work afterwards as a kind of dessert. Cranberry cocktails and mock tails are perfect for these. A fun cranberry punch has the juice or a cranberry-fruit mix, flavored seltzer and chunks of orange and lemon. Add plenty of ice for a cooling sip.

A tree trimming party is a fun one. Have  fun foods and a tasty punch t make guest feel festive. They'll have a great time , creating more holiday memories.

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.

The Cold Salad Debate

 It;s picnic an d barbecue time. Home chefs will be debating what sides to make. There's always  a debate. Which works best? A traditional greens based?Beans - but what kind?Potato or macaroni? WHat works the best?

Some may think a green salad would be too fancy for any outdoor do. Not so? A You can make a Ceasar salad using fresh chicken or  shrimp from the grill. A plain green salad with just tomatoes and buttery Bibb lettuce is a great accompaniment to  hamburgers and hot dogs.It's also a a great side for a simple green steak. Keep in mind that that other veggies on their own make a great salad. Tomatoes in just olive oil and sprinkled with oregano and seasonings is a perfect side to any picnic or barbecue meal. Sliced beet salad is a very delicious side, especially with a vinaigrette. The same goes for string beans and broccoli. Broccoli salad can be done with  just oil and vinegar but it can also work with mayo and diced ham. Of course there is also bean salad. Three bean is the classic all home chefs turn to.This consists of cannellini , kidney and garbanzo beans but any combo will do. Even a chickpea and tomato salad is a great outdoor meal side.

The gold standard for any picnic ro barbecue is potato. Many feel it's not a barbecue without it. A classic recipe that also has chopped hard boiled eggs,  mayo , and chopped onions and celery. However unlike other salads, potatoes salads can be too watery , too bland, too much , too salty and too soggy. It should be made with care. It starts with cooking the potatoes until they;re tender - not mushy. Coo l then completely and use a cool temperature dressing. If using vinaigrette chill it in the fridge for a good half hour before using.If it;s too bland add interesting ingredients like dill or capers. This ratchets the flavor upa few notches. Too salty? Add a squeeze of lemon or lime juice. Macaroni salad may be a better choice if you're pressed for time. It;s an easy boil and then adding a dressing plus extras.What pasta is the best? Many go for the elbow shaped macaroni but fusilli is a better choice. It holds the dressing and imparts more flavor . Also extra also make a macaroni salad. Minced pepperoni or salami is a great add in as is chopped broccoli and tomatoes.

WHat salad should you make for your picnic or barbecue? Any one you'd like.It just has to be one that';s tasty and goes with what you';re serving.

French Bread Pizza Your Way

 One of the best meals that's easy to make and easy to eat is french bread pizza.It's a quick fix that can be the perfect weekday dinner or weekend .Like pizza it can have many toppings, all good.

Dawn Perry, a cookbook author and food director at Real Simple gave her spin on this kitchen classic in yesterday's New York Times Food section. Pizza is a good meal, especially during these cold times yet to make  it from scratch is sometimes labor intensive. The dough is also finicky. An already baked baguette is perfect.There is one caveat about it. Lengths and widths will vary from fat squishy loaves to thin, crusty baguettes. Smaller loaves require less sauce and a thinner layer of cheese. Ms Perry recommends digging out some of the inside to make room for the sauce and the toppings. (I would just flatten it with a spoon or a fork). This extra can be pulsed into breadcrumbs in the food processor or torn into pieces, tossed with olive oil and salt and baked in a 350 degree Farenheit oven for some crusty breadcrumbs. You can also do the same with Italian bread too, but keep in mind that it's thicker and wider.

Ms. Perry gives three topping recipes , not unlike the giant of French bread pizza, Stouffer's. You can try her four cheese one with a Mornay sauce. This is an easy make involving flour, butter and milk (it can also be used for croque Monsiurs with the addition of grated Gruyere cheese). She uses mozzarella, pecorino and Parmesan. The sauce is spooned over the bread then topped with the cheeses. You can top it with red pepper flakes if you want or a sprinkle of oregano. There's also a pesto and mozzarella version with a pesto that can be made with the original herb basil but also with parsley. arugula and baby spinach leaves. Pine nuts are also needed but almonds can be added too.A fragrant garlic oil, made by cooking garlic in olive oil is brushed on the bread before putting on the pesto and mozzarella. Pizza lovers will enjoy the pepperoni and sauce one. It's a homemade sauce made with petite diced tomatoes, garlic, olive oil and oregano. It's mixed and spooned onto the bread. The pepperoni is tossed with mozzarella and Parmesan to coat it and it's then placed on top of the loaves. More cheese is placed on top for a cheesy bite.

A French bread pizza is the perfect meal on a cold night. It's easy to make and fun to eat. Try it with these tasty toppings.

Hurricane Hampers

Bad enough we still have a pandemic to deal with, we now have hurricanes. What makes it worse is that we can't really rely on friends, family and neighbors now for food or supplies. We have to build our own stores , with whatever we have around.

One of the worse things about any bad storm is that the electricity is usually cut off. That means all that frozen food you stocked up on may go bad. Keep in mind that those burgers can be grilled on your barbecue (which may be your only way of cooking for a few days).Frozen veggies can be thawed out and boiled for sides or then cooled for salads.Also have a hurricane hamper or cooler where you can put any of the frozen packages for a few days. Store your milk and dairy here as well as your eggs. Nearby streams can also be used for refrigeration. Just make sure the wildlife doesn't get to the food first. Eggs  should be used first, whether in dishes or as scrambled and omelets. Refrigerated eggs can easily turn bad and the yolks and whites become breeding ground for bacteria. The shell doesn't even have to be broken. Try also, to cook the leftovers first. They too can turn bad quickly. Repurpose them into different dishes with different spins. Again these can be reheated on your outdoor grill. Just put them into foil packets and roast for fifteen to twenty minutes.

As for your hurricane hamper. make sure you have enough for three meals. Think beef , chicken,pork or turkey jerky for lunch or dinner. They provides protein as well as something filling. There are several different brands such as Jack Links and Oberto's, the last features turkey.  Some cold cuts such as pepperoni will keep too and make great fillings for sandwiches.Cheeses will keep without refrigeration and, are again excellent sources of protein. The kids will love any kind of cheddar but adults will appreciate Gouda and Edam. Have crackers and bread for the slices and squares. Veggies will keep for a few days and should be added to the hurricane hamper.Salad dressings don't have to be refrigerated and you can buy a few to liven up the  produce. You can also make your own with using olive oil, any kind of vinegar and different herbs and spices. Try a garlic infused one with red wine vinegar or a honey one with apple cider vinegar.Veggies can be grilled too. Stock up on grillables like eggplant, tomatoes, cauliflower and onions These can be turned into tasty sheet pan meals or spins on ratatouille. Ice cream is off the table but you can satisfy sweet tooths with fresh fruit such as cherries, blueberries and peaches. These will keep. Another treats are cookies and for a healthier bite graham crackers. Get marshmallows and chocolate to make a special treat s'mores. These will be a welcome bite.

Hurricane hampers are a must during these strange days. Be prepared. Be stocked up and ready for whatever the weather brings you.

Is Cauliflower The New Kale?

There will always be trends in food just as there are trends in everything else. One season a certain food is popular, the next it's not. Is this what's happening with cauliflower? Is this good for you veggie becoming the new kale?

Cauliflower has been around for centuries. The ancient Turks first cooked with it and then the Europeans . Americans have had it on their tables sometimes reluctantly since the early 1900's. Even though it's good for us, our relationship with it has always been iffy. Kids have always hated it, wanting their moms to drench it in melted cheddar cheese while American home chefs have either undercooked or overcooked the creamy white florets. Yet it's becoming super popular thanks to the different ways in which it can be prepared. Maybe it was the Obamas' White House chef, the great Sam Kass who got us on this cauliflower kick. He started with cauliflower steaks , a easy sheet pan dish that can be spiced up in any way possible. America went wild for these. Then there was his cauliflower pizza which took off like wildfire. This healthy crust pie was the best thing to happen to the Neopolitan classic since pepperoni was added. Now you can buy premade crusts made by Green Giant along with ones with toppings. The company also cauliflower gnocchi (! - and definitely a must try!!!) along with riced cauliflower. This is meant to be a side but it can easily be made into a main course. Green Giant mixes it with cheese , along with pairing it with other veggies like sweet potatoes.



 I tried the Green Giant  premade crust the other night and it was very good. This gluten free square has no wheat flour, being made with the veggie and rice flour. I  first brushed it olive oil then topped it with pizza sauce and vegan mozzarella .There was some of the strong brassicae taste, giving it a cauliflower flavor. Yet it worked. I have tried the riced cauliflower and again it's good and refreshingly not glutenous as real rice. Maybe that's why it's outshining kale at this point. It mixes so well with other flavors. It does have a distinct taste but not as overpowering as onions or Brussels sprouts. It blends in  - a plus for any ingredient. Maybe another reason is its' many benefits. Cauliflower heads are loaded with sulfurophanes - molecules that have wide ranging protective effects. One important benefit of them is that they lower estrogen and can reduce the risk of breast cancer. Another benefit is that cauliflower can help in detoxing the liver, thanks to its' phytonutrients. However its' closest cousins, Brussels sprouts and broccoli also have these attributes  and in Brussels sprouts even more so. Maybe they'll be the next big thing.

Is cauliflower having a moment? It sure is, shining bright in home kitchens across the US. Yet how could you not like it?It's wonderful to cook with and wonderful to eat, plus having a load of good for your health benefits.

Are You Ready

Thanksgiving is only two days away. Are you ready to handle the year's biggest day of cooking? If not, it's time to assess what you have and also take a break.

By now you should have almost everything. The turkey should be in the freezer and on the way to defrosting tomorrow. The ingredients for the sides should all be bought too. Have you thought about the vegans and variations of that lifestyle? Have you bought the almond and soy milks and whipped creams? What about the family and guests with allergies? Keep in mind that the almond byproducts may cause trouble to those with nut allergies. Stick with soy milk and coconut milk whipped creams. Do you have the ingredients for everyone's favorite dishes?Make the green bean casserole without the fried onions on top and there may be a riot.People love and even swear by tradition. Thanksgiving Day is not the day to get arty or creative with the green beans or any beans for that matter. At best a new twist on a classic recipe may be met with a wrinkled nose and a polite "No, thank you." At worst a tantrum and someone leaving the table with their plate full of just turkey and gravy. Also make sure that you've bought the right amount of wine (although someone may bring a bottle as a gift) along with soda, juice and seltzer for kids and non-drinkers.

As for yourself, use tomorrow as a day off(or at least until it's time to bake the pies). If you have the day off from work, then treat yourself. Have lunch out, whether it's at your favorite cafe or fast food joint.  Feast on the Popeye's chicken sandwich, treat yourself to Dunkin Donut's new Beyond Meat sausage patty sandwich. Go for the mani and pedi, with a huge cup of hot or cold Dunkin's or Starbucks. Hang out at Panera's with a croissant and their signature hot chocolate. Just relax and don't think about the day until the day happens. Dinner should be easy too. It's actually the night when the most pizza is ordered throughout the US. Order the double pepperoni and sauce. Or go for sushi or burgers - whatever make you and your family happy. If you're still antsy about Thanksgiving, you could bring out all the linens and steam or iron them. Doing either is surprisingly relaxing. The spouse and kids can also help by polishing the silver and making sure the crystal sparkles. Most importantly get to bed at a reasonable hour. Sleep is your best friend , especially when you have to be bright eyed and bushy tailed the next morning. End the night with a soothing mint or chamomile tea (I"m loving the Nana mint teas from Wissotzky Teas) to get you drowsy and sleepy.

Are you fully ready for the Super Bowl of cooking? If not, make yourself ready but don't  sweat it. No meal  - not even Thanksgiving itself - is worth worry and angst.

A Comfy Oscar Party

Oscar night means Oscar parties. For many of us  - including those who weren't nominated  - it means watching them at home,with a favorite meal or snack to nosh on.Nothing beats enjoying favorite nibbles while watching favorite stars win.

Pizza is always a fun party food.It's so much better coming straight from the oven.If you don't want to  go through all the steps, there are the instant ones like Celeste's that offer pizzas for one. These are big enough to be shared for two.For those who love the idea of a fresh from the oven pie, try Pilsbury's pizza dough. It's already made and just needs to be rolled out, topped and baked, Top with such toppings as an all meat that includes salami, pepperoni and capicola, or a veggie one that has peppers onions and olives.another variation is English muffin pizzas. These are super easy to make and super fun to eat.These can be made in a toaster oven although they do come out crisper if they're baked in the oven. Want something a tad more glam? Think bruschetta. This is an easy make that just involves cutting up plum tomatoes and mixing them with basil, olive oil and garlic. You can add a dash of balsamic vinegar for some tartness. serve o toasted rounds of Italian and French bread.

A fun home party food is pigs in blankets. Take regular hot dogs and cut them into thirds. Wrap a crescent roll around them and bake  for thirty minutes. dip into sauces such as forty karat mustard , made extra golden like Oscar himself with the addition of curry. Also try a homemade honey mustard one made with wildflower honey and a spicy barbecue one. One of the easiest and tastiest - and my favorite is homemade guacamole and chips.Use the blackest ones  to create the dip. These are the ripest and will produce an ultra creamy dip . I like to use vine ripe tomatoes for a dash of color
and a jolt of needed sweet and tart. Remember to drizzle some olive oil in to give the texture some smoothness. Of course, the night is all about movies and that means popcorn. Go old school with air popped , then bathed in real butter. A sweet fun variation is kettle corn.It's an easy recipe that just involves adding sugar to kernels and oil and then popping over a low flame.Use white sugar for a popcorn ball taste or brown sugar for a caramel corn one.

Oscar nights mean Oscar treats, full of fun and flavor.Make your faves or try something new and adventurous. sit back, nosh, and root for your favorites to win.

A Hunk of Roast Beef

I normally don't write personal stories on this blog. Foodie Pantry has always been about recipes and dishes, trends and cuisines. Yet I feel this one story has to be told. It's about my 24 year old British shorthair , Shelby, who we lost yesterday to lung cancer She was an exceptional cat, a true gourmand, perfect for this foodie cat mom.

She was a rescue cat from our local shelter. The story started when our other house cat , a fiery calico, appropriately  named Sparkey sneaked out. My brother went to the local shelter, here in Bergen Country ,in the hopes of finding her (she was hiding in her old stomping grounds, a wild patch of land called The Gully behind my house). He had come back with the news , not of Sparkey, but of Shelby, a big friendly "male" who love to be petted. The he was a she , an older rescue, maybe ten, maybe eleven years  in age Another cat? No! We had way too many inside and out. Not another. Yet when I went for a second visit, fell in love with this chunky girl with the most expressive celadon colored eyes. Her eyes are what riveted you to her. They were wide discs that took in everything.  Her fur was a thick, slate gray, the color of dark rain clouds. She had huge round paws that were almost circular in shape. I knew she had to have some kind of  pedigree to her but what? Maybe Persian? I found out she was a British shorthair thanks to looking though a cat magazine that featured the breed., She became my little aristocrat.True to her English blood  she loved London broil and roast beef. She'd walk the length of her couch (everything in the living room was automatically declared hers) over her Froggie pillow to make sure she got a bite of my roast beef . I always had extra for her, She gobbled it down,

It wasn't just roast beef. From the start she loved pepperoni. I guess her original pet parent spoiled her with it. She loved nibbling on the slices, even the soy ones my brother ate. Chicken was another favorite along with ham and any Italian cold cuts. She loved the Wendy's burgers and Popeye's chicken I brought home. Shelby was a big cheese lover too. Any cheese, from the gooey mozzarella on my pizza to cream cheese to Brie was always- well - catnip to her. She loved cheddar, not settling for just a few small pieces. She wanted the whole slice  - to herself . Other favorites were butter and margarine. Every morning  we ate breakfast together, She had her food along with two little bites of margarine soaked whole wheat toast even up to her passing. Eggs were another passion. She went mad for the eggy custard flan that my brother's assistant would make us for the holidays. Shelby would give that unblinking celadon stare that said quite loudly "That's mine. Please give me it and I 'll let you have the leftovers". Of course she also loved soft boiled eggs, enthusiastically licking the yolk that I purposely left for her. Whipped cream was another favorite. I'd  dip my fingers in whatever sundae or fruit and cream and let her lick each one. Usually she'd be full after the ninth fingertip.To build her up in her later years I'd give her baby food which she shared with another of our rescue cats, a handsome but skittish rescue boy named Lucky. They'd share a jar of Gerber's ham  and be satisfied for the evening (or until her late night snack at around 11:30).

Shelby, I miss you . I miss my little foodie aristocrat who loved eating as much as her pet mama.I know you are up in heaven , nibbling the best cheddar and of  course, roast beef. One day we'll be together again, raiding the angels' refrigerator.

Super Healthy Super Bowl

Tomorrow is one of America's biggest food days after Thanksgiving.  That means everyone from New York to LA , from Maine to Hawaii are going to be stuffing themsleves silly. It's a day when calories and pounds are crazily packed on. However Super Bowl Sunday can be  a day to be careful and eat with a watchful eye.

Most fans don't realize that they can have just as much fun with some healthy choices as they can with unhealthy ones.For example, that staple wings can be even better for you if they're baked or roasted. You do  have to use olive oil for moisture but that's it. The result is even better than fried wings  with tender meat and a crispy skin coating.Another Super Bowl must have are sliders. Most foodies love theirs  made from pure beef or pulled pork on buttered and toasted rolls. A much healthier alternative is turkey burger or pulled chicken. Of course you can sub in veggie burgers and there is even a vegan version of pulled pork that tastes exactly like the real thing. Sub in  unbuttered whole wheat buns for white for more goodness.

Most fans would agree that pizza is one of the best heart healthy foods to eat during any game. Yes and no.  Pizza can be healthy if the toppings are roasted veggies or even chicken. However everyone loves theirs piled with pepperoni and sometimes steak. Some companies and privately owned pizzerias offer ones with double stuffed crusts that ar e just super  loaded  with cheese. Keep the game pizza simple, with an option of onions , peppers and mushrooms as toppings. A pie also tastes better with extra sauce as opposed to extra cheese. Also suppliment that slice with salad. You won't reach for a third or fourth slice if you have greens with the first or second.

Tomorrow is a big food day however make it a healthy eating day. Make choices that are winning. You'll score one for the home team your body if you do.

Pepperoni Pizza Kind Of Italian

Here's a question - is pepperoni pizza really Italian?

Surprisingly not. There is no such thing on pizzerias in Italy. In fact it;s an American invention There is no pepperoni in Italy, It's kind of a hybrid food sort of what fortune cookies are to Chinese cuisine. However it is the most popular choice for pizza lovers through out the US. Why? because it goes well with the cheese and tomato sauce.

Julia Moskin explored the whole myth and story of the pie in today's New York Times Dining section. Pepperoni is an American invention probably taken from Calabrese and Abruzzese sausage recipes. These last are infused with red chilis and super hot, not unlike America's most popular brand. Hormel. The Hormel pepperoni is similar to these, fine grained with a slightly smoky flavor and a bright red coloring. Many chefs will refuse to top a pizza with it. They choose lardo a finer salami that can be sliced over fresh from the oven pies.

Mid America does demand pepperoni on its'pizzas. Let's face it it is the tastiest of all the toppings. it;s got a lot going for it too. Cooked up it leaves a spicy oil that mixes in with the mozzarella and tomatoes. Most like their pepperoni crispy edged, sort of like fried Taylor ham. It gives a kind of crunchiness to an ordinarily soft dish. Most pepperoni used in Manhattan pizzerias are cut fresh. Pre cut slices can be tough which ruins the whole pie.

Pepperoni pizza may not be truly Italian, but it is truly loved .It'ss an American classic. It goes right up there with game day, wings and beer