A Warm And Cozy Dinner Party

A dinner party doesn't;t have to have elegant fancy food t be a success. You can also serve hearty, rib sticking food especially during these frigid nights. It just has to be good Everyone will appreciate a tasty meal that warming to the heart and the soul.

One of the easiest heart warming dinner dishes t serve is crockpot chili. Unlike fancier roasts this can be started in the morning and  slow cooked all  day. This gives any host enough time to get the house cleaned and other groceries bought. If you want to make it a bit more glamorous, then think about subbing in chopped filet mignon.Surprisingly enough there is a lobster chili made with the white version. This  has white beans , corn and squash along with white onions.It's a different take and sure to be a crowd pleaser at any party.Would a stew be dinner party appropriate? Yes, if' its the rich < French duck and pork one called cassoulet. This is a hearty spoonful of the two meats slow cooked with added meats such as pork and mutton along with white beans, garlic and herbs. It can be served with a simple salad and crusty , warn French bread.The simple yet delicious shepherd' pie could also make a dinner party main course.Thus hearty British dish can be made elegant by topping the savory meat, veggies and gravy  not with mashed potatoes but with sliced ones arranged  in a fancy pattern,

There are two fun and filling dinner party dishes to think about. They are the Piedmontese bagna calda and the Swiss fondue. Both require a fondue pot (which can be had from Amazon at $23 for the least expensive and $84 for a deluxe stainless steel one) > Bagna calda or hot bath starts out with a base of olive oil , butter and garlic simmered in a fondue pot. Anchovies are melted into this to create a savory, unami rich sauce ,. Usually Savoy cabbage, torn into bite sized pieces are dipped in by each diner and then cooked. however it can also be made Paterson NJ style with the addition of cubed m, par boiled London Broil. Doing it this way will give the sauce added oomph thanks to the red meat. It's hearty elegance at its' best. Fondue is another ribsticking and completely fun dinner party choice. It;s melting Gruyere and Emmenthaler cheeses with garlic ,white wine and a splash of kirsch. Usually chunks of a baguette is dipped into this but you can also use boiled and peeled potatoes and cabbage too.

A winter dinner party can also good , hearty food. The dishes don;t have to be elegant. They just have to be delicious and filling. It's a perfect way to celebrate on a cold January night.

Meatballs Done Easy

 Surprisingly one of the hardest dishes to make right looks like it would be the easiest. The simple meatball is far from that. It's a complext marriage of meats cheeses and spices. SOmetimes its' recipes call for a binder. Sometimes not. Yet it's so delicious that home chefs should never shy away from making a batch of them.

Regular contributor and good stylist Sue Li gave recipes and advice on them in today's New York Times Wednesday Food section. Basically there are no strict rules for making them as she has found out from her years of being a food stylist and working with professional chefs. A meatball is nothing more than a blend of meat seasonings and in most cases a binder of sorts. There's not one single formula however but a few principles for ingredients and techniques. Once they're learned a home chef can make the perfect polpetti every time. The classic Italian-American one should be a delicate one. Ms. Li's recipe for it is a blend of fattier ground  beef and pork. It's lightened with two kinds of cheeses - Pecorino-Romano and ricotta.It adds milkiness without the milk along with tenderness . The ground beef used should have a good ration of fat - about eighty per cent lean to twenty percent fat. As for mixing  - mix the egg, cheeses  and seasonings separately and then add the meat. This will ensure that the flavors are equally distributed and it is a loosely packed ball.Mix in the meat , according to another great NY TImes chef, Kenji Lopez-Alt as if you were folding in egg whites into yolks.

What about meatball size? Try not to aim for the mammoth ones that many Italian restaurants serve. Go for ping pong sized ones using a cookie dough scoop.Sear them in olive oil, making sure to seal in the inside and creating a burnished crust There are some meatball  recipes that require a tighter texture and more mixing. Ms.Li gives a chicken meatball made with the ground meat. The tighter ones hold their shape giving them a springy texture that perfect for frying and dipping. Chicken can be bland tasting, unlike beef and pork. Ms. LI adds paprika, cumin and coriader along with mint leaves.The sauce sin;t tomato but a dipping sauce made of Greek yogurt and lemon. Then there is the other recipe, one that is rich with pork and tofu.These are Lion's Head meatball so name probably because of their large size. The tofu gives the other ingredients a lightness. These are first formed and dipped in a slurry made from water, cornstarch and soy sauce.They're then steamed for more spring, nesslater being served with cabbage and broth.

Meatballs are actually pretty easy to make. Try these recipes for a new spin on a classic recipe. They're a simple dish but complex in flavor and texture.

 

Your Party Rib Guide

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

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

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

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

October Cookouts

You would expect mid October t have a bit of a nip in the air. That would mean hot chocolate and warm , hearty meals. Not so. Many of the areas around the country are experiencing a second summer? WHat to do? Barbecue  but with a fall twist.

With temps in the almost eighties, many home chefs just don't want to cook or bake. yet fall has some of the tastiest ingredients and recipes out there. What to do? Incorporate them into easy to grill, easy to cook and easy to bake recipes. Pork chops with apples have always been a popular  October dish.It can easily be put on the grill and till deliver the same rich taste/There is a slight problem with pork.It can dry out quickly when cooked on a high heat/Baste the chops with a barbecue sauce or marinade. To keep the fall themed try an apple cider marinade.The is a blend of apple cider, brown sugar and such spices as dry mustard and garlic powder. To give it some silkiness and body add a teaspoon or two of olive oil. Brush the pork chop with this every fifteen minutes. To maintain the juiciness let the pork chops sit for about five minutes before cutting into them. This allows the meat to bathe in the juices a bit more. You can serve with grilled apple halves. This is just putting them on the grill for six to eight minutes , then flipping them over for another five. You can also whip up a potato salad but add a small diced apple for texture and flavor.

Baking is a big part of the fall canon. You can easily bake an apple or pear galette on the grill.You will need those cheap foil pie pans.The fruit filled dough is placed in it and then on top of an inverted foil roasting pan.Doing such will prevent the  pies' bottom from burning. The grill's temperature should be the same as your oven. Bake at 350 to 400 degrees Farenheit for about twenty to thirty minutes. as with any pie , keep an eye on it, making sure it doesn't burn. Serve with vanilla ice cream and a drizzle of caramel.If you made ice cream over the summer, don;t stop because it is autumn. It's a hot autumn and that means the cooling relief of a frosty dessert. Try a salted caramel ice cream to go with those apples. You will need to use your stovetop to create the caramel.It's cooking a cup and a quarter of granulated sugar until it becomes a syrup.whole cream is then added to this to create the caramel. it's cooled and then the sea salt (try Malden's flaky sea salt) and vanilla are added. while this cools make the ice cream base. This is eggs being whisked with a blend of cooked milk ,and cream.The caramel is added to this then strained through a fine mesh sieve. This is chilled  for three to six hours and then you can put the mixture through an ice cream maker. Freeze until solid. Serve with cinnamon coated apple slices.

THis is a rare October heat wave. Cook like it's summer ,using fall ingredients. You can still get a taste of autumn but with a hot weather twist.

Braising ABCs

 braising is a great way of cooking any kind of meat.It adds a tenderness to it along with giving it flavor.It;s also an easy cook perfect for  those novice chefs Even better is that any meat can be braised.

To start with you need a good braising pan.Who has a good braiser? le Creuset is the best. it has a spacious cooking surface, a large lid knob for easy grabbing and easy to grip handles. Any Le Creuset surace is perfect for cooking. It is expensive with the price varying from $380  on Amazon to $290 on Amazon. A nuch cheaper one is Crock Pot Artisan.It's almost the same as Le Creuset but has a smaller cooking surface. yet it's only $67 at Wayfair and $62 on Amazon. You can also score a $50 one at Target too. Keep in mind that the cheaper ines have trouble with the enamel eroding. Braisers can be used for other types of cooking too.it's greati for browning chicken wings and thighs as well as such roasts as London Broil.The pans are not delicate. You can easily put one in your dishwasher witout any worry of scratches ro nicks.

What meats are perfect for braising? Beef short ribs and chuck work. As for pork think the shoulder also known as  Boston Butt. You could also braise lamb shoulders or shanks as well as chicken thighs or legs. You should season your meat first, usually just sea salt and freshly ground pepper will do. You could add some herbs such as thyme or oregano  along with either onion or garlic powder for flavor. Add oil to your braiser. Both Italian and Greek olive oil work the best. These are the most flavorful and will enhance the meat's taste. You can add veggies  such as carrots and peas. Braising requires some kind of liquid in the second part in the cooking.Red wine works rhe best with braising. Stock is also necessary. Beef or chicken works the best. Use beef broth for both the lamb and the pork too. The lid is then put on the the meat and veggies are cooked for a good hour to an hour and a half.

Braising is an easy way to have a delicious hot meal. All it takes it  a good braiser and a great cut of meat. Put them together for a tasty dinner.

Hearty Recipes From Canada

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

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

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

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

A Late Summer Barbecue

 The weather's still warm. The grill is still viable. Why not celebrate the season with a late summer -early fall barbecue. Enjoy the taste of favorite summer treats while you can. They can even have a more fallish spin to them.

It's still warm enough to have hamburgers. You can easily go with beef , plant based or turkey. Yet if you want something different along with a nod to autumn then think pork based ones.Add sage to ground pork for more flavor along with bacon ground with garlic. Remember to make a two inch indentation with your thumb in each patty before placing over the flame to prevent bulging. grill them for five to six minutes on each side. What can go with this?Try an apple chutney from the season's first harvests. This is a kind of relish made with Granny Smitth apples, onions, and raisins. This are chopped and cooked in a mix of cider vinegar andd freshly squeezed orange juice. Spices such as hot pepper flakes and ginger are added for heat while brown sugar is added for sweetness. You could also put mustard seeds in if for flavor and color. Another idea is baked potatoes instead of  the ususal potato salad. pre cook them in the microwave for ten minutes before you put them on the grill. This ensured that they'll be fully cooked when you're ready to eat them.

What other dishes would compliment a late summer barbecue? Some gardens are still producing tomatoes. You can still whip up a salad with them with a nice creamy burata. Grilled toamtoes are also tasty side for any late summer barbecue. You can even give them a sprinkle of breadcrumbs for a take on tomatoes Provencale. They are just good rubbed in olive oil and garlic and then served on grill toasted Italian bread.Some gardens are still producing zucchini. These are wonderful too after being cooked on the coals. Slice them lengthwise instead of in coins and give them a light brushing of olive oil and a sprinkle of rosemary and oregano. What to drink with this? Try a French cider that's not as dense or heavy as  the regular cider that's just coming out now. The Duche du Longeville, a fizzy tasty quaff is too perfect with those late summer burgers. It'll chill nicely. If the night becomes nippy then bring out a thermos of flavored coffe or herbal tea. have these with grilled apples cooked in a foil pcket with brown sugar and butter and spiked with ginger and cinnamom.

Yes, you can still have a good barbecue depsite what the calendar says. Enjoy a late summer cookout with good food and good drink. There's still time.

Preserve Us!!

It's time to think about a cost effective way  to eat. There's no better way than looking to how our grandparetns and great grandparents found ways to eat cheaply. It comes in the form of preserving and smoking foods. 

Preserving foods can be done. Many home chefs have qualms because they afraid - and rightfully so - about salmonella and botulism. However canning done right can be a great help. You can not only store the best of harvest but also keep feeding from it until the holidays. You will need a canning pot - although any large lobster pot will do - along with canning jars and lids.  The last can come in all shapes and sizes. There are two kids of lids a one piece or a two piece lid or band combination. There are also special tools you'll need to get too. All are stainless steel and they range from a canning funnel to a magnetic lid lifter and bubble remover along with a stainless steel ladle, tongs and canning jar lifter (the jars will be red hot after the preserves are poured into them.Most veggies can be canned as most fruits too. However it;s the canned veggies that will be used for sides  - even for the holidays. Canned produce also make for nice gifts for the holidays especially for those family who are food challenged.Think of them when you can so you can increase the amount of fruits and veggies used.

Another way of preserving food is smoking meats.A perfectly smoked and wrapped piece of meat can last for three months in the freezer.Smoked meat can last four days in the fridge. Beef and pork are the two most popular meats that are smoked.One of the most is a beef brisket which can be flavored a variety of ways. You can try it with garlic Texas style or one with an onion powder sea salt and freshly ground pepper rub. Smoked pork paired with apple is a great October dish.Try one that's been bene first rubbed with olive oil then spritzed with apple juice and apple cider vinegar.Keep spritzing the meat with this as it's smoking.It's usually smoked for two hours at 225 degrees Farenheit. Smoked turkey breast is another great meat that can be smoked and frozen.Keep in mind that it does need to be thawed out for at least three days ( a week is the best). Unlike with roasted turkey, you don;t have to brine it,Just rub either olive oil or butter on it for a nice crispy skin.Season it with salt and pepper. How to thaw out smoked meats?  By letting soak in ice water for two to three hours , Refresh the water once.

Preserving and smoking food is a good way to prepare for the upcoming fall. You can save a ton of money this way. It;'s a great way to pinch pennies while stille enjoying good food.

Shredded

How to make an ingredient more interetring? Shred it like a guitarist with a song  or a gym rat with their abs. It's a great way of bringing out the flavor of meat, cheeses, veggies and fruit

Chicken is one of the easiest foods to shred.You can use store bought rotisserie chicken or  sauteed chicken breasts/ You can use your hands to do this however this can be messy. Try two forks or an electric mixer. You can even use a stand mixer. Once done, there's so many recipes to try. It works well in chicken salad or with barbecue sauce.It even makes a great pizza topping. Pulled pork is just as versatile but there's more work to it. You can season the meat with a rub that uses brown sugar or a marinade that has Coke or Pepsi in it. The soda tenderizes the beef proteins.Once cooked then it can be shredded using the two forks method. You can do the same with beef. Try cooking it to tenderness in a slow cooker. Shedding cheese is much easier> It's just grating any kind of cheese, whether cheddar or Parmesan into long shreds.

Veggies and fruits can also benefit from shredding>Most people are familiar with shredded carrots and cabbage> These have been standards for decades, gracing salads and slaws. Shredded cabbage can be turned into good for you sauerkraut. Cauliflower can be shredded into yummy and healthy rice. You can use a box grater or a food processor with a grater blade.It does need to be blotted with a paper towel to absorb the moisture and kept in a sealed container. It will emit a sulfuric odor that can mess with other foods in the fridge. Use it as you would regular rice. TRy it in stir fried dishes or herbed and buttered. `FRuit can be also shredded. Generations pf home chefs and bakers have used shredded coconut in main dishes and desserts. Be different and add it to salads for a different spin. Apples can also be shredded. These would be perfect in fritters or ontop of a coffee cake.  Mix them with caramel for a nice ice cream topping.

Shredded food highlights any recipe. It adds and puts a new spin on traditional dishes. try it  for a different texture.

A Schnitzel With Kick

 Everyone loves Weiner schnitzel and who wouldn't? It's a a delicately flavored veal coated in bread crumbs and then fried. Yet imagine it with a kick - a splash of vodka that makes it even better. Yes, this is not the traditional staple of Vienna anymore. It's been elevated to another level.

Chef J. Kenji Lopez-Alt is the one behind this transformation and he wrote about it in yesterday's New York Times Food section.He developed this recipe for his San Mateo California beer garden Wursthall. This is more of a fusion restaurant than a truly German one. Chef Lopez Alt also serves chorizo and Korean hot chicken sandwiches. Yet he shines at the Teutonic dishes. He cooks the schnitzel in the same way that Harold Dieterle did at his late and much lamented restaurant Manhattan restaurant Marrow. Chef Dieterle cooked pounded duck breasts in a puffed crust, a German method known as soufflieren that coaxes the breading away from the meat. The meats then becomes well insulated by a layer of air while the extremely hot fat cooks the crust to a delicate crispness that's also rich in flavor. Yet Chef Lopez-Alt adds vodka - about a quarter of a cup of the eighty proof kind. It's brushed on both sides of the meat before breading. Doing such evaporates any water making for the puffiest crust ever. It's not unlike British chef  Heston Blumenthal's recipe for his fish and chips which also has a lighter crust. Chef Lopez-Alt also does this for his tempura recipe.

Yet the other ingredients in schnitzel should also be top notch. You can use veal but also consider center loin pork chops too. Just keep pounding them until smooth and then whack with the back of a knife after pounding for more texture. The next ingredient is the flour. Chef Lopez-Alt says stick with regular flour used for baking. It's the eggs that are added that can be controversial.Some say they should be lightly beaten.Other  like You Tuber Kein Stress Kochen recommends beating the eggs until they're completely smooth. You can also add oil to them as the editors at Cooks Illustrated, Keith Dresser and Steven Dunn do. There should be four to five in the batter. Then there are the crumbs that make up the crust. They should be finely milled to hold in the moisture. The canned ones should do fine. You can use panko but they have to be ground to produce a finer, more floury type texture. What should the schnitzel be fried in? Oil and plenty of it.The pieces have to swim because it can be bad if they touch the pan.The crust will stick and burn onto it. You can use clarified butter but peanut,canola and even rice bran work. Just swirl the meat constantly in it for evenly cooked and browned pieces.

The perfect schnitzel has the perfect kick - vodka. This ensures a puffy crust that is the dish's signature along with an even more delicious flavor. Try it for a truly tasty Viennese delight.

Culinary Time Travel

 Wouldn't it be something if we can time travel back to the past? Imagine the famed people we'd see or get to connect with ancestors we've only heard of in family lore? In a way you can, and it doesn't have to do with Einstein's theory of Time Constant. You can easily do it with cooking and baking.

Before you start pick an era that really sings to you. If you adore it, then odds are you've already tried recipes form that period of history. if not , there are a lot of eras to explore from a culinary side Everyone is jumping on the Paleo diet but what did real cave people eat? Luckily there's no cooking here. Our first ancestors were big fruit eaters, getting their nutrients from dates, oranges, apples and grapes. There were no roasted meats and veggies. That came later, by a few centuries. If you want really good eating then look to the Romans. They knew how to feast. They also created a forerunner of polenta called puls made with  a kind of wheat. It was served with veggies and cheese or eggs. Sometimes it was served with meat and fish on special occasions. Keep in mind that tomatoes and  potatoes along with corn were not introduced  until the Columbian Exchange The same goes for spinach and eggplant which came with the Arabs. Yet there was plenty of olive oil and bread so you could make focaccia and serve it with caramelized onions and leeks. The Romans were big on sausages, especially pork ones. You could create a dish with modern day polenta , tomatoes and sausage to recreate this.

Most home chefs have been to their local Renaissance fairs. These fun fests are not exactly an homage to the 1400's and 1500's. They serve fajitas and corn dogs along with pierogies and cotton candy so far away from the real recipes of that time. The Elizabethans were big on seafood such as lobsters and crab along with salmon and trout. Think lobster with butter  with maybe a side of salad (brought from Spain by Henry VIII's first wife the Spanish queen Catherine of Aragon). Chicken was also popular and you can easily roast one and serve it with homemade bread. The Europeans weren't the only ones with centuries of interesting dishes.African cuisine was mostly vegan for millennia, with cattle being held in high esteem, They relied on grains and vegetables for food. Think about making rice with a variety of different veggies such as eggplant or green beans. Amaranth flour was also used and it can be used to create various breads like the Ethiopian teff. The Ancient Egyptians took it a step further and had beer with their meals. They also had chickpeas and different veggies that easily can be made into a salad or grind the chickpeas into hummus.

Yes, you can time travel. Just find any recipe from the past and adapt it to fit modern cooking or baking. It's like a time capsule for your palate.

An Aussie Favorite For American Tables

Every country has their comfort foods. We may have our meat loaf and chocolate chip cookies but the Australians have something a bit tastier - sausage rolls. This kid classic is loved  Down Under and with good reason. They are a flavor and texture explosion, perfect to make at home for a fall lunch or dinner.

Regular contributor Melissa Clark dedicated her entire A Good Appetite to them in yesterday's New York Times Food section. Sausage rolls were to Aussie school cafeterias as meat loaf and mashed potatoes were to ours. The school made ones weren't exactly made from the greatest ingredients according to Paul Allam, owner and baker at Bourke Street Bakery. Ms. Clark interviewed him, along with also getting his best recipes for them. Most school cafeteria rolls are composed of cartilage with the more upscale ones adding celery. His are different, a spin of the classic English sausage roll which is a puff pastry filled with sausage and sometimes an egg. His bakery sells ones with such fillings as a fennel scented pork  along with a turkey and cranberry, a riff on our Thanksgiving dinners. There's also a rotating menu of vegan ones stuffed with eggplant and chiles and spinach and feta. As far as the crust, the flakier the better. Mr. Allam uses his own recipe,a daunting feat but one that can be made at home.

What makes a sausage roll delectable is the crust. Ms. Clark found a  good all butter brand of puff pastry (you can use Trader Joe's store brand or Dufour's for this) but you can also use your favorite pie crust recipe or try your hand at making your own puff pastry. The fillings are mouth watering. There is aforementioned pork and fennel, plumped up with classic comfort food veggies like, peas, carrots and onions. You can use ground pork but ground chicken or turkey is just as good, Vegan meat crumbles are also recommended for  hearty vegetarian fare. Fennel seeds are used for flavor and also fro decoration as they're sprinkled on top. For a Middle Eastern spin there is a lamb and almond one, zinged up with harissa paste, a smoky blend of chiles. There's also couscous and currants added, the last to give it a kind of tangine vibe.Poppy seeds decorate the outside. Vegetarians will love the flavorful leek and mushroom roll.Any kind of mushroom is used and two large leeks. Tomato paste is added for more taste and color and almond butter is also included for creaminess and more substance . There's also garlic and soy sauce added too.

Sausage rolls are the perfect meal  for these cool days ahead. They are the perfect comfort food, filled with tasty flavors and textures. They may be Australia's comfort food but they sure' to be America's too.

Stuffed

 Stuffed meats and veggies are a nice change up from the usual lunch and dinner fare. The family will get a kick out of breaking into them for a flavorful surprise. Stuffed main courses also a great way of using leftovers and repurposing them into something tasty and fresh. 

One of the easiest stuffed dishes to make is stuffed tomatoes. These are a diner favorite but easy to make at home.it's just hollowing out a beefsteak tomato and filling it with tuna salad. You could sub in egg salad if you want to but tuna is the usually preferred one. This filling is just a simple mix of tuna mayo and celery. You can decorate the top with dill or parsley leaves or just put the tomato top back on. Chopped avocado can be added for color and flavor. It also gives the stuffing a creaminess too.  You could also turn this vegetarian by subbing the tuna with leftover cooked rice, vegan cheese and a variety of different vegetables. A popular mix are peas, chopped peppers and chopped onions. You could add a tablespoon of the faux mayonnaise  Nayonnaise to make it creamier. Of course stuffed tomatoes can be hot too. Stuff them with a savory mix of breadcrumbs, Parmesan cheese and various herbs. One of the most classic stuffed dishes is stuffed pepper.  These are everyone's favorite and , again, simple to make.  It's using any color bell pepper and scooping out the middle. What is great about them is that the stuffing can be anything. You can use leftover chicken or turkey or fresh ground beef. Stuffed peppers can also go vegetarian. Add beans and spiced rice for a meatless version. You can also stuff onions in the same manner.

Meats can also be farci or stuffed. One of the most famous and most loved is braciole, stuffed Italian beef roll. It's a bit labor intensive but worth it. The filling is a tasty blend of breadcrumbs, Pecorino Romano cheese, basil ,Provolone cheese and parsley. The hard part comes next.It's pounding flank steak to the desired thinness. This requires a meat mallet but you can use a rolling pin if you don't have the first. The bread crumb mixture is sprinkled evenly over the steak and then rolled up. You'll need toothpicks or twine to fasten them. it's then cooking until done in a Dutch oven. Stuffed pork is a great fall dish. Again you can change up the fillings. You can try a sausage and apple one redolent with flavorful onion and celery There's also bread that's been pulsed in a food processor with rosemary, thyme and sage. These are then lightly toasted in butter for more flavor and crispness. Remember to use a mild sausages because hot ones will overpower the pork. The entire roll is made similar to a jelly roll with a boneless pork shoulder. Another filling is made with artichoke hearts and mushrooms mixed with parsley and an herbed stuffing mix. Beef tenderloin is another cut that can be filled, usually with a tasty mix of spinach and mushroom, with a bit of flour added for thickening.

Stuffed veggies or meats make for  a nice main course. They're bursting with the surprise of flavor and color. Try them for a different change of pace.

A Different Spin On Empanadas

Empanadas in North America are not quite like the original ones from South America. Something is lacking. Surprisingly an ingredient from the US is making empanadas better tasting and better to fry. The ingredient? Popcorn!

The great chef J.Kenji Lopez-Alt wrote about this and gave the recipe plus a filling one for yesterday's New York Times Food section. He was able to get the truest recipe thanks to chef  Carlos Gaviria in Bogota, Columbia. he and his Columbian born wife, Adri had visited Chef Gaviria, who's also a food professor at the University of La Sabana. He's also written two cookbooks, the first is Tecnicas Profesionales de Cocina Colombians or Professional Techniques Of Colombian Cuisine  which is an in depth guide to the country's regional cuisine' The second is Arepas Colombianas, an entire book dedicated to Colombia's staple food corn cakes or empanadas. The best dough for them? One that comes from everyday popcorn kernels. Chef Gaviria realized it was also the easiest to find in American markets. He boiled them in a pressure cooker and them passed the softened kernels through a hand cranked grain mill. They're  then kneaded with a bit of water to form masa. Chef Lopez-Alt claims that the flavor and texture were outstanding, with the right crunch and corny flavor.

Kneading it is the same as kneading dough for flaky pastry .It's a smearing motion onto a board known as the fraisage method. Chef Lopez-Alt uses a wok and a slotted spoon to fry them up. A Dutch oven also works. As for the filling he give a traditional beef and potato one.It's first cooking the cubed and peeled potatoes and then sauteing ground beef or even pork with onion, scallion and paprika, granulated chicken bouillon is added (Just smash a bouillon cube with the back of a spoon). A grated, ripe beefsteak tomato and its' juices are added at the end. stir until the mixture is quite dry for about five minutes. Spread it out on a large plate. Season if you need to with salt pepper and more bouillon grains if you want, then put it into the fridge. The masa dough should already be madeand the texture of Play-Doh . The masa is divided into twenty-four golf ball size balls. Place one ball at a time into a sandwich bag, and press into a three inch circle. Use your skillet for this.After they've all been flattened , put two teaspoons of meat inside each and seal the edges together. It's then frying them in canola or peanut oil. Chef Lopez-Alt also give the recipe for aji, Columbian style salsa. It's just scallion , onions and cilantro mixed with a grated beefsteak tomato.Lime juice, water and kosher salt is then added and then everything is mixed together.

It takes a North American classic to create the best South American one. Popcorn gives the right crunch and flavor to empanadas, elevating them several notches.  Try this for the most authentic tasting corn cakes.

The Vegan Revolution

It seems Beyond Meat is everywhere - and not just in our supermarkets. Everyone is jumping on the plant based meat craze. Is it possible that real meat will be a thing of the past?Are we at the beginning of a vegan revolution?

It could be. Dunkin Donuts is the latest chain to add Beyond Beef sausage patties to their sausage egg, and cheese patties. Does it taste good? Yes! I've tried it and it's probably better than the original pork one. I never tried that, afraid of all that grease and what it might do to my stomach. Will this lone sandwich convert meat eaters? There is that possibility. It is good tasting and  on it's own, good for you. Burger King was one of  the first of the medium priced chains to add Beyond Meat burgers to its' menus. It was a smart move. Many Burger Kings are located on or near college campuses where there a larger numbers of vegetarians. They can easily increase their sales with this vegan addition. Will it play in the rest of the country, in the strip malls and airports? Probably because it's done in the style of the classic, much loved Whopper. It still has the tomatoes and lettuce along with the tangy pickle slices. There's still the mix of mayo and ketchup served up on a soft sesame seed bun. Many people can't even tell the difference - a good sign. The upscale burger joint Zinburger has a fancier version of this, with vegan American cheese and vegan mayo on a pretzel bun.

Will more eateries jump on this bandwagon? There is that possibility. Vegan meats have vastly improved over the last decade. The taste especially for the Beyond Burger perfectly mimics ground beef along with copying the juicy, tender texture. Chicken nuggets and strips are getting there. KFC has been pairing up with Beyond Meat to create a faux poultry nugget and wing. If both go nationwide with this, it will be a huge with kids. They are the biggest influencers in the way parents shop.The sooner little ones are introduced to vegetarianism, the sooner they'll eschew animal based foods and switch over to the plant based ones. There's also the feeling of saving the animals they love and no tears shed of eating any. They are also attuned more to climate change as are their older siblings who know that going meatless reduces their carbon footprints. This newest generation may be the one to ban all meat and dairy products in fifteen or twenty years. Gone will be our wasteful ways and addiction to meat. Also , there will definitely be more improvement in the fake meat industry. We'll be eating ersatz lobster and pheasant , probably in the next decade or so.

Is there a vegan revolution happening? Yes, but it's one that can save the world - literally. The more vegan or vegetarian choices restaurants have , the better it will be for us. Viva le revolution vegan!

Fall Cooking In A Heatwave

Yes, it is autumn. A time  for delicious roasts and elaborate sides, followed by elaborately baked desserts. Tell the temps that. Right now it is close to 90 degrees F where I am, The New York metro area is still clinging on to balmy days  - and hot kitchens.

This is the time to use the air fryer if you have one. It's a quick cook for anything, from vegan turkey cutlets to steaks. There's no turning on a stove  or standing over a stove top. Continue using your grill if you haven't put it away yet. (or you can just take it out of storage).Want a fall vibe? Glaze pork or chicken with a maple syrup that's spiked with ginger and soy sauce before grilling. It's too hot to cook acorn and butternut squash inside. Slice the squash , then brush the slices with olive oil. Put on a hot grill for a different and easy take on a fall classic. Save the grilled squash for salads. Add cherry tomatoes and mixed greens for a tasty lunch or supper.  Brussels sprouts are making a reappearance in grocery stores and farms. They're an easy cook, just steam or blanch. Yet they call be made into a chill salad mixed with granny smith apples, feta  and craisins. For more crunch and protein toss in some walnuts. They can be barbecued  in a foil pouch if you want a really easy cook.

Another fall heat wave must make is a hearty salad. It's a great meal after a day of gardening or to bring along to the beach or lake. Like any autumn dish,it needs to be rib sticking. Like any summer meal, it needs to be light with an airy flavor. Try mixing it up with kale and spinach if you spent the last three months existing on watercress and spring greens. Think about adding the ancient grain farro to give it a bit more weight. Farro can be cooked in a microwave for ten minutes.  Add some shredded carrots and onions along with almonds for protein. Another good salad to make during these balmy fall days is a kale and chicken one.To save time buy shredded rotisserie chicken from your local grocery. Acme sells this and it is a boon to anyone who doesn't want to roast a whole chicken (although you could do just that in your air fryer). Sliced avocados can be part of the mix along with the last of the vine ripe tomatoes. Any leftover steak? Sub that in for poultry.

The calendar may say fall but the temps scream summer. Combine the two season in a tasty combo of delicious and easy.It'll make for easy cooking and easy eating.

Taiwanese Cooking- Coming Into Its' Own

Taiwan has been in both China's and Japan's culinary shadows. Yet this vibrant country has its' own original fusion cuisine, full of colorful and flavorful dishes. It will definitely be the next big cuisine , thanks to Taiwanese  chefs on both coasts, dedicated to bringing it into the American mainstream.

Julia Moskin interviewed several Taiwanese chefs in yesterday's New York Times Food section, visiting  several restaurants on both the East and West coasts. The cuisine starts with this island's history. It will always have ties to China, having been settled by Chinese fishermen 6,000 years ago. The 1600's saw the Dutch , Portuguese, Scottish and English settle and lived among the indigenous peoples. The last 130 years saw rule by the Japanese until 1945 and then the Chinese. The cuisine reflects those different eras. There are the foods of the native Taiwanese - roots like taro and sweet potatoes, wild herbs and greens , along with seafood. Regional areas contribute dishes.In central Chiayi City, locals grow up with rice bowl topped with locally raised chicken. The meat is shredded and dressed with its' own juices and fat.Coastal Tainan cooks improvised slack season noodle bowls when the weather was too rough for fishing. These contained pork stock, garlic and noodles to stretch whatever fish they had.The Hakka, Chinese who arrived from the mainland in the 1600's brought rice dumplings and pickled vegetables. The Japanese gave them sashime, bento boxes and udon or stew. There are even dishes like pulled bread from the Muslim Hua people of Western China and Fujan province settlers gave the cuisine braising liquids and three cup chicken.

Now these dishes are being served in Taiwanese restaurants in the US. Years ago, Taiwanese cooking was lumped in with Chinese. Now it's emerging as one unto itself. We've been drinking and eating it for years. Bubble tea, mango shave ice,popcorn chicken with five spices and steamed buns with pork belly - gua bao. There is more to the cuisine though as Baohaus , the famed restaurant by the Renaissance person, Eddie Huang (who created the ABC series, "Fresh Off The Boat"). Some of the menu has a decidedly New York vibe, but there are traditional baos or rolls filled with pork, chicken and tofu, all spiced up with the Taiwanese holy trinity of cilantro, peanuts and pickled greens. An East Village  Taiwanese restaurant, Ho Foods, offers the popular and much beloved beef noodle soup which draws not only "Chinese aunties" but advice on what to add to Taiwan's national dish. On the West Coast there is Vivian Ku's Los Angeles based Pine and Crane in the city's Silver Lake district and Joy in Highland Park. Hers centered on the vegetable tradition of Taiwan. Her menu has smaller plates of marinated eggplant, fresh mushroom salad and edamame with black pepper. Even a non Taiwanese chef such as Trigg Brown has created such dishes for Win Son in Brooklyn. He has even used the holy trinity in a dessert.

Taiwanese food is on the rise here in the States.It is delicious , full of flavor and history. A new generation of chefs is making sure those recipes are getting out to a public hungry for different yet traditional cuisines.

A Good Basic Pasta Sauce

One recipe every home chef should have in their arsenal of recipes is a good  homemade tomato sauce. It should be robust  enough to support any pasta and delicate enough to let the various
ingredients shine through. It should be one that also can be altered to fit the home chef's whims. In other words - the perfect sauce.

The basic sauce recipe is usually made in a large sauce pan. This creates a quick cook which can be frenetic especially when you're cooking pasta at the same time. This is why I prefer my crock pot sauce  - my version of my Mom's. A sauce should start with a good glug of olive oil such as Bertoli's extra virgin. It gives the sauce body and silkiness.  You can start off with sauteing diced onions for it. This is one of the flavor support that give the pasta sauce sweetness. If the onions are too strong sub in a teaspoon of onion powder.Garlic is the second support thrown in. Usually two minced or crush cloves will do it. Again, if you're not big on it, add one minced small clove or sprinkle in garlic powder or garlic salt.Now it's time for the tomatoes. Many feel that crushed  tomatoes add more flavor and texture. I prefer a plain, organic base  such as Tuttorosso plain sauce and tomato paste.It creates a smooth, satiny textured sauce that works with every kind of pasta from spaghetti and angel hair to gemelli and penne.Salt and pepper are necessities for a good sauce. The controversy comes in the sweeteners. Many put in sugar or carrots. These can give the sauce a candlylike taste. Use a dark honey. I prefer Carmel Honey Company's California Wildflower. Just a dollop or two give balances out that tomato -y tang.You can add basil  - dried or fresh if you want.

The basic sauce can be varied. Melissa Clark had an interesting spin on it in last Wedneday's New York Times Food section. Her A Good Appetite column features a kind of lamb ragu. Her sauce has the usual ingredients : crushed tomatoes and paste, onions and olive oil. Then it veers off. She adds not only lamb but also anchovies.Both bring a sweetness to the sauce and balances out the sometimes metallic taste of the tomatoes. She suggests omitting the fish if you 're not a big anchovy fan but they do add to it. She also recommends varying the recipe with pork. This definitely will add flavor. Many Napolitano home chefs add a good amount of pork to their sauces. Another variation to Ms Clark's recipe is marjoram - which is stronger tasting herb than oregano. It's up to you if you want to add that..Beef or even beef strips are a great addition if you're going for a stick to your ribs sauce. Chicken can also be added. Many love a sauce rife with seafood. Use this basic one and then add whatever strikes your fancy - shrimp, clams , tuna.

Every home chef should have a good tomato sauce in their repertoire. It a kitchen basic that highlights any pasta. Best  of all it can be varied at the cook's whim.

A Thoughtful Month Of Eating

November is that moment of quiet between two wild months. It starts off with All Soul's and All Saint's Days , which call for reflection and prayer and ends with Thanksgiving - a day where all give thanks for what they have. It's a month of eating simple as we ease into chillier weather and shorter days.

One of the simplest and delicious meals to make is chicken. Allison Roman gives us a good recipe for it in yesterday's New York Times Food section.It only takes an hour to cook a tender falling off the bone bird. She uses the thighs, always the friend of a home chef who work  long hours.It's braised in a Dutch oven.The thighs are then taken out to allow smashed garlic and sliced onion to cook with the chicken fat and skin bits. To give it a spicier bite, Ms. Roman adds tomatillo instead of tomatoes.Using them creates more of a sticky, soupy consistency thanks to the pectin in it. Fresh jalapeno also adds zing giving it some resemblance to the Mexican stew pozole where pork and red chiles or chicken with tomatillos are cooked for a long time.The chicken is returned to the pot where it's simmered with the veggies for twenty-five minutes to half an hour.It can be topped with a mixture of radish, the remaining onions and tomatillos. Lime juice is added for zest. Hominy is used as side to absorb the sauce but red beans or rice can also be used too.

Another easy and relatively simple dish is Melissa Clark's stir fried green beans with pork and chiles for her weekly column, A Good Appetite.Like Ms. Roman's recipe, it's a snap to make, inspired by Sichuan dry fried beans.It's dialed down a notch with the omission of the Sichuan peppercorns and preserved mustard greens. Instead coriander seeds and cilantro are subbed in to give the dish complexity. A big splash of rice wine vinegar gives it more layers of flavor. The dish can be cooked in a skillet or wok.The meat is cooked first, for only six to eight minutes until the pieces are browned and crispy. It's then transferring them to a plate and then cooking the green beans until they're tender and bright green. Chiles,  and ginger are added for fire and bite along with the coriander seeds and cilantro The pork is returned to this and cooked as soy sauce and half a teaspoon  of sugar is added. ( could dark honey be subbed in here instead?) Ms. Clark suggests serving it with a sliced tomato and rice but cellophane noodles wouldn't go amiss with it nor would vermicelli if you have it.

November is a month of just quiet and simplicity. Make these simple  - yet complex with flavor dishes. They're perfect for the long nights ahead.

It's Apple Season

With fall comes apples along with the myriad of recipes. What is great about them is that they can be a snack , a side or a dessert. They're perfect for any meal from breakfast to lunch to dinner.Be creative and brave with autumn's gems!

What you pick decides what you make,If you bring home baskets of Golden Delicious apples, then realize that they're best for apple sauce while Honey Crisps are better for eating fresh and to put into salads.Most of the varieties are good for snacking. Think about pairing slices with peanut butter or even better pair it with slices or cubes of sharp Vermont cheddar. A fun snack or dessert is the tart Granny Smith slices with a caramel dip. You can buy it or make your own using brown sugar and sweet cream. Some recipes call for cream cheese for extra creaminess along with a dash of brown cinnamon for extra bite.You could also just microwave caramels such as Kraft' s with a spritz of water added in for smoothness.Fresh apple slices are also perfect added to any breakfast. Slip them in to hot oatmeal or cold rice puffs for more flavor and fiber.A fun weekend breakfast or brunch dish is a Dutch baby. This is a giant (think skillet size) pancake baked in the oven and then sprinkled with a dusting of powdered sugar. Apples can even be added to French toast as a topping or baked inside a French toast casserole.

Of course apples can also liven up a lunch too. A few crisp slices in any salad makes it special. Use two different types such as the sweet Golden Delicious and the crunchy Roma, Try one that just has apples and cherry tomatoes. Spike it up with chilis and peppery mesclun greens.  Think of adding slices to a chicken salad, whether it's made with greens and last night's leftover roaster or one with mayo and raisins. Apples can be used as a side dish for a dinner as they are in Germany. Many German pork dishes comes with a side of sauteed apples. The apples' sugars break down the complex proteins of the meat, making it easier to digest. It also is a great foil for the pork's distinct flavor. You can easily make an applesauce in your crock pot or pressure cooker and use it for roasted pork or pork chops. An easier spin is sauteed apples. This is just simply sauteing the slices with butter, cinnamon and brown sugar. Add cornstarch to thicken it. Sauteed apples are even good reheated with the pork as the meat's savory juices mix with the apples. Of course , anything with apples is the perfect dessert. Think an untraditional one with a cheddar crust. This is a bit more flavorful than the average crust. Or go sweet with a caramel walnut loaded apple pie. Baked apples are another great dessert. Go elegant with ones poached in a sweet red wine or fun with ones stuffed with caramel, butter and chopped nuts.

This is apple season. Use them in any recipe or as a sweet , fiber filled snack. They 're delicious any way you serve them.