Eating Safe Food

Home chefs are leery about what to buy and cook these days thanks to Cylospora.One wrong bite and the whole family can be sick for weeks.Yet there are foods that are free of the nasty little parasite. You can make a dozen recipes with them.

Unless you're growing your own lettuce  stay away from any leafy greens. You can wash them but a better bet is getting frozen greens like spinach, broccoli and green peas.This also applies for peas and carrots too. These veggies are great in all sorts of cold salads.Just steam and then dress with oil and vinegar. Add garlic or onion powder for more flavor. Make them into stir fries too. This can ber served over rice or noodles.Condiments are safe so you can give this a dousing with soy sauce. Canned veggies can also be used in salads and cooked dishes too. Although fresh potatoes are safe because they have to be cooked before eating, you can used canned for easy salads like potato. Any potato is considered OK to ingest because they';ll either be boiled , fried, air fried or even grilled.You can easily make French fries to go with those grilled burgers or try a fancy scalloped for a elegant al fresco dinner.

Meats, poultry and seafood are also safe to eat and you may want to increase your use of them. If you're worried about talking in too much beef , plant based ones like Impossible Burger and Gardien 's are safe to eat. Hamburgers can take safe extras like pickles and sliced onion. Just omit the lettuce and if you;re eating out then tomatoes too. Chicken is another good sub in and it can be made into a salad with canned veggies along with extras like croutons and almonds. Deviled chicken and deviled ham are great mixed with mayo and make perfect sandwich fillers. What about seafood? It's fine as long as it's cooked. You can easily make Greek shrimp kebabs.These are kebabs marinaded in olive oil, spiced with dried oregano, paprika, fennel and cumin. Serve over rice if you want a  dip then also think Greek. Blend plain Greek yogurt with lemon juice and add dill and fresh chives (both are safe to eat.) Canned tuna is a summer staple. Think of having a Porvencale inspired tuna salad with cannellini beans. Use tuna in oil, and add a splash of vinegar. Dried oragano and rosemary gives it some zing. Serve with crusty grilled and oiled.French bread .

You can survive this outbreak and not get sick. Just wisely choose your ingredients and cook them. You'll have safe delicious dishes.

Potatoes The World's Staple

 Tomorrow being St Patrick's Day most recipes turn to something with potatoes. Yet these tubers not only fed the Irish but the whole worldl  Europe readily  embraced then as did the rest of the world. Today they are one of the staples in every home chef's and restaurant's kitchen. There  were a Meso American staple before that feeding the tribes of North and South America.

What are potatoes exactly? They're sort of a veggie but not in the traditional sense.  They come from the perennial nightshade and are related to Bella Donna , deadly nightshade. Their tamer cousins include peppers, tomatoes and eggplants however all have deadly to eat leaves that are full of the toxin solanine. It first came from the Peruvian Andes along with Bolivia. They are one of the world's oldest used foods , having been domesticated between seven and ten thousand years ago. The Spanish brought them over to Europe, post- Columbus and they took off in Eastern and Northern Europe. There are now five thousand kinds of them now  as India and CHina lead the world in potato production. The word comes from the Spanish patata which derives from the Taino word batata meaning sweet potato. The spud comes from Britain where it originally meant a short and stout knife ,It came from the Danish Spyd which means spear. The taters look like like spears in a wat.

European cooking embraced this New World  favorite.  A modified form of Chilean fried potatoes made their way to Spain where Saint Theresa of Avila and turned them into what would be considered the forerunner of modern fries. Even though Belgium and France have a running feud over who created the first modern ones it is France that is the originator do them. It wasn't even a Frenchman who cut and fried the first batch! That honor belongs to Bavarian Frederic Kreiger who fired them on a roaster in the famed Montmartre section in 1842. The British embrace them as they became the perfect foil for batter fried cod for their famed fish and chips. They bounced back over the Atlantic to become an American staple , perfect tiwth German hamburgers or fried chicken. However the tuber was elevated by the French and Italians. The French  turned them into Pommes Dauphinoise or scalloped potatoes , layers of delciated slices surrounded by cream milk and cheese. The Northern Italians plumped them into little pillows of goodness called gnocchi. The Germans created a heartier fare , kartoffel glace  round balls of them stuffed with a small piece for gingerbread.

Amazing what one tuber did to the world. Potatoes are not part of the Irish diet ,They're part of everyone's diet  and have been for centuries.

Fancy Sides

 Sides can actually make meals either special or blah. A plain roast chicken or London Broil is just that. Plain. Yet, add some elevated potatoes or fancily made carrots and the meals becomes a celebration. It's a fun way to  combat the winter blues with a tasty and elegant meal.

Carrrots may be bright and good for you but many feel that they're just another root veggie. Carrots are much more than that.They 're full of much needed beta carotene - good for your eyesight and have a sweet mellow flavor.To emphasize that dress them with a simple melted butter and garlic sauce.The butters gives them a creaminess while the garlic cuts back on the sugary flavor. Another elegant dish is honey soy glazed carrots which can be made in only ten minutes   Its a sweet and tangy glaze thanks to a blend of honey and soy sauce. Chili pepper flakes give it zing.Two tablespoons of butter are also added to give the texture smoothness.Another root vegetable that often gets overlooks is the turnip.this humble  root is ;loaded with Vitamin K which promotes good bone health as well as lowering blood pressure and cancer risk. Try the fancy and French tartifliette/It is enriched by pork lardons and creme fraiche. Reblochon cheese ,a kind of creamy Brie like fromage from France's Haute Savoie region is also put in for pure richness.This is a layered dish of butter fired onions larodns, turnips and cheese.This can easily be a main course too, serve with a simple green salad.

What about the ordinary and everyday veggies? String bean almondine work perfectly with either Cornish game hens or salmon.You will need haricort vert if you can find them. They 're a more refined version of green beans , thinner and longer in shape.(although you can use fresh or frozen green beans if you can;t find the other).It's balancing the green beans in boiling water for two minutes Quickly transfer  them to an ice bath to stop the cooking process.Toasting the almond in a dry skillet is the next step. The French way would be sauteing them in butter which gives the dish more flavor.Saute cut shallots and the haricot verts in butter or light olive oil. Stir in garlic and lemon juice and serve.Potaotes are another common dish .They're usually served as the everyday mashed or fries. Liven them up by transforming them in creamy scalloped form.These are sliced potatoes that are layered with cream and onions. Some home chefs add thyme for color and herbiness but salt and pepper work just as well as seasoning. This is great with any kind of roast but paors beautifully with ham.

Sides can make a dinner sing. A fancy one will elevate a main course,, creating a special meal.Add any of these for a wonderful full course.

A Tailgate Around The World

 It's tailgate time and that means , tasty foods.It;s a lot of the same old dishes  - namely barbecue and classics such as hamburgers and hot dogs. However it;s time to put some spice - literally in the dishes.

Tail gating already has international foods. There are hot dogs,  and hamburgers from Germany along with pizza from Southern Italy. Yet its' time to add a little more interest and a little more zing. Yes, the German classics are always welcomed and delicious when grilled outdoors, but think about another Deutch land  treat - bratwurst. It;s has a ilkd porky favor, richly layered with such spices as nutmeg, coriander and marjoram. Grill these and serve on a long roll with mustard or sauerkraut. Have it with a beer  for more of an Oktoberfest vibe. Currywurst is another German import that's perfect for tailgating and even fall barbecues.It has a both savory and sweet taste from a tomato base and such curry  spices as cumin and ginger. It's good on a toasted bun with a relish on top. For real Indian treats try samosas. These are crispy and fried (they can be air fried in the parking lot), This would be the rare vegan tailgate dish thanks to the samosas being filled with peas and potatoes. Another deep or air fried treat is falafel from the MidEast, This too is vegan and made from chickpeas..It can be served as a stuffing for pita or as kebabs.

If you're craving meat, then think of Chinese bao buns. They're filled with pork or beef along with soy sauce and lemongrass.Tacos from Mexico also make for good tailgate snacks. These can be filled with anything , from vegan options like beans and sliced avocados to beef , pork, chicken or shrimp. Bring squeezy bottles of  sour cream and salsa to squirt on top. Have containers full of chopped tomatoes and shredded cheese too. Ceviche is another spicy treat that's perfect for tailgate dining. This Peruvian classic is shrimp cooked in lime juice and often mixed with onions chili peppers and cilantro Enjoy with a good Peruvian beer like Piscal or  Cusquena.Another fun tailgating dish is from Italy. It;s antipasto skewers. Imagine the best antipasto  all on a stick.Think about layering such cured meats  as pepperoni,  and salami ,mozzarella, olives and grape tomatoes. For coooler tail gate days, think the Candian poutine, French fries and  cheese curds drenched in a hot,creamy gravy.The last is a thick beef stock while the curds are white cheddar. (you can sub in slices of cheddar with this).

It's tailgating season. Liven it up with international foods. They're a fun way to add zest and zing to the most American of gatherings.

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.

Traditions With A Twist

 Imagine turning Thanksgiving on its'head. It would be an exciting meal, full of surprieses yet  still have the same flavors. It would certainly stun family and friends.

Regular contributor and chef Sohla El Waylly gave an interesting spin of these recipes in today's New York Times Wednesday Food section.Instead of turkey she offers up friend chicken(!!!!!) instead of turkey. This is perfect for those who fight over wings and legs for crunch.It has an herb rub redolent with Thanksgiving flavors such as sage and parsley. The chicken is first brined in a mix of salt sugar and MSG.Each piece is thinly coated in flour for optimum crispiness.Are there mashed potatoes and gravy? Yes! The mashed potatoes have more of a potato chip flavor with the addition of sour cream and onion.A container of sour cream and onion powder are added to Yukon Gold mashed . Scallions are whipped in to it in the end, givcing a kind of colcannon flavor and look.As for the gravy it;s not the bland turkey kind but one that has the zingy kick of Colman;s hot mustard. Blackened shallots are added to it for an onion-y taste. The base is chicken broth to match the fried chicken and turmeric is added for color. There is also a quick dill pickl recipe that would be not only perfect for Thanksgiving but the summer holidays too.It's redolent with coriander, garlic and dill. For more Thanksgiving flavors try the crushed green bean salad with dried  cranberries

Sweet potatoess are also featured here but not in the usual form.Theseare smothered in cheddar fora sweet and savory twist. They first sauteed in butter ans then roasted in the oven with a layer of flour and cheddar.Of course there is traditional Thanksgiving baking.Chef El Waylly includes everyone's favorite pull apart dinner rolls.This is an enriched bread made with four whole eggs and whole milk and cream.They kneaded dough is generously brushed with butter and then cut with a knife .This makes them easy to break into two. After an egg wash for shine , they're left to rise. They're baked for only eighteen to twenty minutes in a 350 degree Farenheit oven. As with any Thanksgiving dinner the dessert is the real show stopper. Again Chef El Waylly doesn't  disappoint. There's her pumpkin pecan sheet cake.It has the same spicy pumpkin pie taste as the really thing but not that goopy feel of filling. The topping is a crunchy almost butterscotch coated pecan. Butter brown sugar and corns yrup are cooked into a syrup and then let to cool. It's poured over the cake and then chopped pecans are sprinkled on top.It would be great with a side dollop of creme fraiche .

Thanksgiving doesn't have to be traditional.It can  be fun and exciting with flavors redone. Try it for an entirely  different holiday. 

Easter Ready

 Easter is less than a week away. It;s time to get ready on a nother holiday meal that rivals a CHristmas Day one. Luckily with Easter there is leeway.Norhing has to be set in stone.

One thing to bring into the mix is the main course. This is the time to get the Easter ham. Some stores like Shop-Rite and Stop and Shop have discounts, especially if you've already spent five hundred dollars during the month of Marcn. With the ham,  ake sure you have the ingredients for the glaze.Is there enough brown sugar and honey which serve as the base? You can always buy the extras such as oranges for juice or any kind of soda at the end of the week. Another point to ponder is will there be vegans or vegetarians present. What do you serve them?Start looking at recipes on line and experiment with them. It pays to execute the recipe even once.This way you can adjust the sasonings and cooking time. You can also do this with sides too. If you want to make air fryer potatoes for the first time, then do a dress rehearsal sometime this week. Also check out pots and pans. Get new ones for both cooking and baking if you need them. If you're planning on barbecuing, make sure the grill is clean and you have charcoal for cooking.

Baking is another Easter must. Do you have the molds to make bunny and chick cakes?What about the fun holiday themed cupcake papers? (although you can use pastel ones if you cant find ones with bunnies or chicks on them)What  flavor cake do you want to make? CHocolate usually sells out faster than vanilla. Also keep in  mind that some mixes like Duncan Hines Dolly Parton mixes require a lot of eggs, butter and milk instead of the usual vegetable oil. Also make sure you have plenty of the last too because other mixes do require vegetable oil in their batters.Scratch cakes, cupcakes and cookies need flour along with different kinds of sugar. Buy now when many stores like Lidl and Aldi have good sales.Make sure there's enough vanilla and almond extract along with orange and lemon ones.Easter cakes always require coconut so buy some. It also has to be tinted green.Did you use all the green food coloring for Christmas baking?If so then you need a new bottle it along with red and blue dyes.. Do you have enough yellow to create cute chickie and duckling treats? Buy it now before it all sells out.

This is the week to get read for the big day ahead. Be prepared.Have everything you need on hand. It'll make for a smooth holiday dinner.

Easy Friday Potatoes

 It's the start of the weekend. It's time for just easy cooking whether for main meals or for sides. Air frued potatoes fills this need.

I just wanted air fried potatoes for lunch.It;s kind of like just wanting an order of fries, except air fried potatoes are so much better. I bought these from yesterday's Lidl's haul.

These are from The LIttle Potato Company. Their Little Yellows slice up and fry up nicely. I defiinitely plan on buying thm again the next time I visit Lidl.

It was first rinsing them off and then slicing each one info four slices or coins. I added half a cup of olive oil, salt and pepper along with garlic and onion powders.

Even small potatoes take a long time to air fry. It was cooking them for fifteen minutes at 400 degrees. Thyey were flipped at seven minutes, half way between the beginning and end of cooking times.

This yielded two batches. They were grat on their own but you could also serve them alongside of steak or even with eggs and bacon as a haerty Sunday brunch. Drizzle on melted cheddar and sprinkle with bacon bits for a tasty game day snack too.

These are asy friday potatoes but you could make them any day of the week. Save them for the upcoming weekend or make alongside a weekday grilled meat. They're good any day you serve them.

Questionable Meat Lunch Meat Leftovers.

 There's always a bargain at Acme. There was one that was eye catching - and questioinable. Was it worth buying.

I saw this in my local Acme.It looked intriguing and approrpriately scary given the season.

it was lunch meat ends with fifty per cent off. I wasn;t going to buy ti at first yet I was too intrigued  ,I also couldnt resist a bargan either (this was around $1.50). It;s just chunks fo turkey meat 

There are several different recipes you can make with this. I instantly thought of a turkey Caesar salad but also placing the chunks iin already made jarred gravy. This can be served over toast for a tasty hot meal.

I just sprinkled tarragon on the chunks and  the leftover potatoes from Sunday's dinner for a hot quick dinner. This is good too.  Using tarragon gave me another recipe idea.Again I can also shred the turkey , add mayo and tarragon  to make a yummy salad. This is perfect on a sliced croissant or brioche.

This container of tuekey chunks mick look a trick  but it's really a treat.They can be used for a number of different recipes hot and cold. Get this for making great dishes.Acme , lunch meat, turkey, 

New York's Hottest Trend Fuchka

 New York and it's boroughs have always been food trend setters. Whatever comes from the city spreads first to the suburbs and then the rest of the world. This is true with fuchka - a Bengal street food that everyone can't get enough of to snack on.

 International contributor and sports writer (!) Andrew Keh wrote about this in the main section of today's New York Times. Fuchka  pronounced fooch ka, (sort of like the plant and the color) is a tasty Bengali street food. It's closest cousin could be pani pura and gol gappa.. Both are filled with potatoes , yellow peas, onion and cilantro. Chili flavoring gives them their kick. The mix is stuffed into semi opeend semolina shells and then deepf fired. A splash of tamerind sauce gives them their tangy sweetness. Shaved hard boiled egg slivers decorate it. There are recipes on the web if you want to try making them at home.

The idea of brining this to America is Naeem Khandaker who brought the idea from his native Khulna in southern Bangladesh. He saw that bengalis were not selling thier recipes but Indian recipes or Bengali foods under different names. This would not do for him. H eopened Tong in 2018 and within a few weeks had a steady stream of customers. Soon there were more food carts selling the delicious treat, ripping off his recipe.      Althought Mr. Khandakar  has opned up more food carts in the boroughs and even a restaurant in Jamaica Queens. There are fierce rivalries  which even result in calling in the cops. Yet the food unifies the growning Bengali population here in New York        

Hopefully there will be fuchka trucks and restaurants throught the metro area. This treat is too tasty to be kept to one neighborhood. The world should know about these.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                              

Fall Soups

 It's time to think of homemade soups now that cooler Temps are here.It's an easy cook , especially  on a busy work day or weekend.

For me it's time for homemade celery and potato soups.All soups should start with a good stock.I like Acme's Signature veggie broth

Celery sometimes needs a lift.This is,where canned potatoes come in .I used Acme's Signature brand.

The recipe calls for a chopped white onion which may over power the taste of the celery.

 

I used Acme's Signature onion powder along with three clovrs of fresh garlic to flavor it.Before adding the broth I sautéed the veggies in a mix of Greek olive oil and three generous tablespoons of Melt plant butter.Salt and pepper were added for flavor.

Once the broth was added, it was ahalf hour of slow simmering.You could add chicken to this if you want to make it heartier.

The end result was a tasty soup.that's perfect on a chill night.Keep in mind that the celery can be swapped out for kale.You could also add carrots too for color and sweetness.

The days are getting cooler.Make a hearty soup.fpr a warm supper.Its,perfect on a chill fall night.

Hold On To Summer

 It's still summer despite  people guzzling those pumpkin spice lattes and rifling through their casserole recipes.  Hold on to the season with august harvests from the yard and farmer's markets. Don't put away the grill It's still barbecue season too.

You can still enjoy just picked tomatoes and peppers even though you're packing those school lunches. Use those late summer beefsteaks for  those same lunches. Everyone lives a good old fashioned tomato sandwich on toast and slathered with mayo. They're also good for Saturday lunch BLT's or for a Sunday beach picnic. A quick week day dinner involves those fresh ones along with freshly picked basil in a salsa cruda. This is an uncooked sauce made an hour or two before the pasta is cooked.It's left out to marinate in olive oil at room tempeature. It's a great sauce epsecially when served with chunky pasta like rotelli. Grilled veggies can be made outdoors until the first very cold snap (and beyond if you're hardy)Think sliced bell peppers and eggplant brushed with olive oil and dusted with garlic powder, salt and pepper. Farms are still offering ears of fresh corn. Get  them and create tasty Mexican street corn with them. The kernals are also good in a cold fiesta salad with diced red and green peppers. If you are in the mood for making soup then think of the summery gazpacho. This is perfect to make for the still steamy days ahead. It's combining tomatoes, cucumbers, peppers  and olive oil, water and garlic in a soup that is chilled for a few hours.

You may get the urge to ditch the barbecue and make an oven roast. Think again about this unless you have really good air conditioning. We will still have ninety degree days in  many parts of the US. London Broil is a winter meat that' graced many a Christmas and New Year's table but it's also a great grill meat. You could easily grill it after marinating it in a mix of olive oil, red wine vinegar and garlic. Slice it an d serve it on fremch or Italian bread for a delcious sandwich. Another fall roast favorite Cornish hens can also be grill roasted too. Rub with melted butter and lemon and add thyme to the insides for a flavorful bite. Usually both the beef and poulty are good with mashed potatoes but serve grilled baked potatoes instead. You will have to preheat the grill to 315 degrees Farenheit. ( most grills now have thermometers in them to let you know the temperature) and then rub  them in olive oil and salt and then wrape them in foil. Cook thirty to forty mimutes or until a skewer pierces them with no resistance. Cut in half and serve with butter and sour cream. As far as dessert, have s'mores . These are still fun to eat and if you do want a fall vibe. sprinkle with pumpkin pie spice before you put on the top graham cracker.

Hold on to summer cooking. Make a cooling soup like gazpacho. fire up the grill Have a tomato sandwich. It's still warm weather. Embrace it.

Fun Fish Dishes

 Lenten fridays mean no meat. It does give home chefs a chance to experiment with seafood dishes. There are so many to choose from along with different kinds of fish. The recipes will make you forget steak and poultry for sure.

Melissa Clark's A Good Appetite columnin wednesday's New York Times Food section inspired me to think of other fish dishes. Her take on trout almondine was inspiring and easy to create. It's an easy cook with any white fish filet.The sauce is just a blend of lemon and butter with chives added in . serve ith wth smashed potatoes and white wine for a sophisticated intro to the weekend, The little ones may not like this so ther'es always fish and chips. You can easily buy already made filets along with Ore-Ida crinkle fries. However you  cna also make them in your air fryer. It's just creating a tasty batter out of breadcrumbs egg and flour. They could even help out in dredging the filets. . The fries cna be home made and air fried too. Use russet potatoes and give them an hout long cold water bath. This is to remove the starch and get them nice and crispy. They're then tossed in olive oil and seasoned with salt and pepper.The kids will love these with ketchup but the folks can have it with a garlicky aioli sauce.

Of course a hot brothy chowder is a great Friday  night dinner. Clam chowder comes in three variations., Manhattan, New England and Rhode Island. This is the red chowder , livened up with tomato paste. A Spanish onion is added as are chopped celery stalks. Yet ti's the melange of spices that give this soup its' distinctive flavor.There are seven cloves of galric , a pinch of red pepper and the all important thyme. This last is what imparts an earthy herby flavor to the chowder.Bay leaf can be added as well. The New England variety still has the minced clams but the chowder is It has onions too but potatoes are added (some Manhattan clam chowders also have these ) along with bacon for extra flavor ,there is also celery and butter added as well. It's usually also made with chicken broth but you can sub in vegetable broth for a truly meatless soup. The Rhode Island variety is not a blend of the Manhattan and New England but rather its' own rich mxiture of quahog clams , celery , onion and bacon cooked with a splash of Worcester sauce and white pepper for zing.

A friday night fish dinner cna be just as exciting as a weeknight meat dinner. Try any of these for a great way to bring in the weekend. They're tasty and flavorful for a great supper in,

A Fancy Take On Fish

 One of the most glorious dishes anyone could eat is trout almondine. It's a delicate melange of fish , slivered almionds and butter.Once the dish to have atr fancy restaurants it can easily be replicated at home.

Regular contributor Melissa Clark wrote about this amazingly retro fancy dish in her A Good Appetite column in yesterday's New York Times Food section.She puts her spin on this offshoot of sole meuniere. This was another fancy dish, that made Julia Child fall in lovewith French cuisine.It's just a simple lemon butter sauce but it quikly covered such veggies as cucumbers , radishes and beets to even grapes. It's no wonder that the great gastronome book, La Rousse Gastronomique considered these gauche 'declaring that this kind of ornament is quite useless and not at all keeping with the recipe. Yet the fish version can be varied. Ms. Clark roasts the fish instead of sauteing them. This lets you skip the dusting the filets in flour . roasting also is more forgiving. As for the fish, you could use trout for the tradtional route. Try cod or tilapia if you're into them. Flounder and halibut are also good choices along with snapper catifish haddock and grouper.she also adds zest .It makes the flavor brighter and amps up the citrus flavor.

It starts with pan roasting the filets  after seasoning them with just salt and pepper. Cut a tablespoon of butter into small pieces and place on top of each fish>Roast for eleven minutes in a 450 degree Farenheit oven. Keep in mind that thin filets cook faster than thicker ones. while the fish roasts , melt six tablespoons fo butter over a medium heat.Cook, swirling th e pan until the foam subsides and the butter turns nut brown. Add the almonds and turn off the heat. The nuts will brown right away.Toss them in the butter until they turn golden brown about two minutes. Turn the heat back on low. It's time to squeeze in the lemon juice and add the finely grated zest. Add a tabelspoon of minced chives , saving some for plating later. Pour the sauce over the filets and serve. You can add more chives along with t he lemon and the zest if you want a tarter flavor. What to serve with a dish this simply ruch? Ms. Clark recommends roasted or boiled potatoes  next to a mound of steamed broccoli or green beans. Their simplicity  will work well with the nutty sauce.

This is the dish to try. It's rich  and fancy but without any fuss. It's a great way to enjoy any white fish , especially during Lent.

EAsy Sides With An Easy Main

 The main course is sometimes the easiest part of the meal to cook. There's nothing to air fried chicken tenders or pan fried steaks. You want the sides to be equally easy as well. Keep everything simple for a quick hassle free dinner.

Salad has always been every one's go to sides for centuries. You could go traditional with simple Bibb leaf lettuce and tomatoes. Just dress it with a simple viniagrette. Do something different if you want to have a fancier side. Add some almonds or walnuts along with shredded cheddar or mozzarella. You could also add microwaved bacon or bacon bits.If you're bored with the dressing then sub in lemon, lime or fresh squeezed orange juice instead of the vinegar. A quarter teaspoon  of honey or even maple syrup can give a dressing a totally different flavor. This may not be the season for tomatoes so try a one veggie salad. It's easy to whip up an simple broccoli or string bean one. It's just taking frozen broccoli or string beans and then steaming them.Use the mocrowave to save time. Dress them with a simple oil and vinegar one .Add a dash of garlic powder for extra flavor. What's great about this is that you can have trhe leftoivers with a sandwich then next day for lunch. 

Cooked easy sides can also work too. That steamed broccoli and stringbeans? They are just as good hot as they are cold. Add some butter like the plant based Melt, and garlic powder. Broccoli is also good topped with melted cheese. Heat  Kraft's cheddar in the microwave and pour over the florets. You could even toss in some bacon bits for more flavor. Tomatoes Provencale may sound elaborate and fancy but it's simply sliced tomoates sauted in garlic, butter and olive oil and topped with spoonfuls of breadcrumbs. They're the perfect side to any kind of steak or even burger. You can't go wrong with potatoes.Instant mashe d potatoes are always a crowd pleaser. They're simple to make and you cna vary the recipe  with the addition of cheese, bacon or even minced garlic cloves. Air fryer potatoes are another tasty side that everyone will like. It's just aking the smaller ones , cutting htem in half and htne coating them in a mix of olive oil, oregano, salt and pepper.They're then air fried at 400 degrees Farenheit  for ten minutes. You could also serve microwaved baked Idaho or sweet potatoes.

If you have an easymain course then think about making easy sides. They're a snap to cook. even better they're a delicious snap to eat.

Veggies Doing Double Duty

 It's not just spinach steamed with garlic and butter anymore. Or cauliflower florets ready to be dipped into a viniagrette. Veggies now are getting double duty in foods and recipe usually occupied by traditional and time honored ingredients. The end result is a tasty new way of getting produce.

On e of the unexpected to find veggies is pasta. Many companies like Ronzoni are incorporating everything from broccoli to tomatoes in their spaghetti and rotelli.Barilla, the most tradtional of pasta companies is taking a different turn with their zucchini and spinach ones along with their red lentil and chickpea pastas. Yet are they worth it to those who love their whole wheat and Durham wheat kinds. Veggie based pasta is less in fiber and much less proteins than the traditional types. They are perfect for those with celiac disease, gluten sensitivites and wheat allergies.Keep in mind that they're not completely vegetable based.A mix of semolina and Durham wheat is added for body. Ronzoni 's has  The most important question however is how does it taste. Veggie pastas don't have the robust and distinctive flavor their one hundred per cent wheat cousins have. It won't work with a delicate butter and garlic sauce. Try a hearty tomato or fiery arriabiata one instead. The same applies to turning them into salads. Use a flavorful dressing and strong flavors like beans and broccoli along with vine ripe tomatoes.

Rice is also getting a run for its' money. There is a trend right now for riced veggies.It's a much healthier alternative to the regular grains (although rice is lower in calories and is rich in carbohydrates,magnesium and protein).Riced veggies have more Vitamins K and C. You can easily buy it at your grocery store . There are several different brands to choose from like Acme's Signature brand to Bird's Eye and Green Giant. It comes plain ro with flavorings like regular rice. It's great on it's own but perfect for a healthy side with grilled chicken or even plant based meats. Riced veggies can be easily be made in your kitchen. One popular recipe is riced broccoli. This is just trimming the veggie's thick ends or woody looking stems. Cut the broccoli into equal sized florets and cut the stems into coins or thin slices. Place all of it in a food processor or blender and pulse until the pieces resembles rice grains. You can easily turn it into a side or a salad. even fellow vegetables like potatoes are getting a run for their money. Mashed cauliflower has a popular side since Michelle Obama introduced it at The White House.It's mashing the cooked florets with sour cream and butter, although you can also use almind milk for a healthier side.

Veggies are doing double duties taking over form rice , pasta and even their fellow veggies potatoes, They're a nice alternative to these, being healthier and more flavorful. Try them as pasta riced or mashed for a new taste in the New Year.

A Garden Unusual

 Plant something instead of the usual tomatoes, lettuce and pepper, There are all sorts of different veggies you can have fun planting harvesting and then cooking. Be bold with what you plant. It'll lead to some new and exciting recipes.

This is the plan I'm taking for my garden this year. I saw kohlrabi and broccoli plants in my local nursery. These sparked an idea to plant something different. This means new recipes to try out. I wasn't that surprised to find out that kohlrabi is a German based vegetable (kohl being the German word for cabbage).I had eaten it in my childhood  thanks to it being part of our Swabian German heritage.For some reason I never thought about making any dish with it until I saw the plants. it opened up a wealth of ideas. It's also called a German turnip but can be cooked as any cabbage or broccoli dish. One recipe intrigued me. where'it's cooked German style in a buttery cream sauce and lightly spiced with nutmeg. The other plant that tweaked my interest is Brussels sprouts. I've made all sorts of Brussels sprouts recipes. They are the best steamed and served with melted butter and cheese however sliced ones can make for a great sheet pan side that can be cooked with the main dish. There's also a Brussels sprout salad that will be tasty to make, especially with freshly picked sprouts.

Before you go for some wild planting, make sure you have the space and the soil for it.Watermelon is a wonderful plant but it is a vine and that requires a lot of space. these also need full sun as do corn. A backyard cornfield is fun. I've had a few relatives do this and there's something neat about pickling your own corn. Homegrown corn also seems somewhat sweeter tasting too. It's also versatile. You can make a delicious corn chowder rich with the kernels and bacon or Mexican street corn. Imagine turning those ears into elote,  dripping with cotija cheese, sour cream and lime. A really neat and unusual planting would be popcorn. yes , You can grow your own.It's really the same as planting and harvesting sweet corn. You will nitrogen rich fertilizer because any type of corn needs a lot of nutrition.Another fun grow  are potatoes. There are many breeds to experiment with in your yard. You can try your hand in Fingerling or heartier Idahos.  yet these too , like a cornfield take up a lot of yard, You may just want to grow them as with corn.

Think about different plants and veggies to plant this season. It will create a fun gardening experience. It will also make for exciting and fun new recipes.

Bursting and Smashing

 There seems to be an aggressive way of cooking these days. Ingredients are somehow mangled or exploded. Is this a new trend or are we just bored with the usual slicing and dicing .

The New York Times Sunday Home section had a recipe for crispy gnocchi and burst tomatoes. This is a must make which I'll probably be creating tomorrow. It's the sauce that's intriguing me. The tomatoes can be either cherry or grape, They're better in flavor than their bigger cousin, the beefsteak. They're cooked in a mix of  browned butter, pepper flakes and garlic. Heat splits the skin and they burst. it's then smashing them with a spoon to help that bursting along.Why burst them? They instantly release the juice into the butter  sauce. it seems that there are other recipes for burst tomatoes , namely with shrimp.It's an easy summer sauce for those future sweltering days. Tomatoes can also be smashed. Martha Stewart has a recipe for these that involves just smashing cherry tomatoes seasoned with salt and pepper. These make a great side but add some olive oil and they make a nice topping for crostini or spooned on top of sliced and split Italian and French breads. It could also be one of the layers in pain bagnat, that tasty Provencale layered sandwich of tuna, anchovies , veggies and eggs.

Smashing isn't just relegated to tomatoes. Smashed potatoes are a popular side and many love their crispy , crunchiness. New potatoes work best for this because they're easily smashed. Recipetineats has a good recipe for them.It's boiling them until ty're soft for about thirty minutes. It's then draining them in a colander and then using a large fork or potato masher to smash them. The thinner they're smashed, the crispier they'll be while thicker means fluffier insides. leave on a tray to steam dry. Drizzle with both melted butter - for flavor and olive oil to get that crispy texture.Bake them in 390 degree F oven for forty-five minutes. You can also use your microwave and air fryer to get a similar taste and texture. Melted butter or ghee is brushed on each side and the potatoes are then air fried  at 400 degrees F for ten to twelve minutes.  Flip them halfway through so they're equally crisped on both sides. You can also dust them with garlic and onion powder for more flavor or dried herbs. You can also smash Brussels sprouts in the same manner too, save they're smashed with a glass' bottom. 

Cooking seems to be getting a bit violent, with bursting and smashing veggies. However the methods produce some of the most flavorful sauces and crispiest sides. Take your frustrations out on tomatoes, potatoes and Brussels sprouts,. Burstt them Smash them. The end result is a delicious dish.

A Classic Redone

 The vegan celery soup from  blog The Simple Veganista is  now a classic go to recipe. It's a easy boil and simmer of chopped celery , onions, potatoes and garlic in Not Chick'n broth. However change was needed. The onion was a bit too overpowering so I went with another recipe suggestion  - chopped leeks.

Leeks are a wonderful addition and have the most subtle, sublime flavor. They're an allium which puts them as a cousin to garlic and onions. Yet their taste isn't overpowering  - which is perfect for the soup.

The other ingredients stayed the same. There were four to five cups of coarsely chopped celery.

Then the leeks which are about two cups here.

Keep in mins you don't have to cook them first as you do for other classic leek dishes like leeks on toast. They are washed, chopped and added to the pot to be sauteed with the celery.

I usually saute the veggies in a mix of olive oil and I Can't Believe It's Not Butter. I decided to switch out the olive oil and sub in vegetable oil. It does make for a lighter flavor, perfect to bring out the sublime of the leeks.

Both were cooked until they were bright green for about eight to ten minutes

The original recipe calls for five garlic cloves but I used three fat ones, finely chopped.

Then two cans of diced potatoes. You could follow the recipe on the website and use white or Yukon Golds. Adding the canned ones was easier.

Then it was five cups of water and two Not Chick'n cubes and simmered for another ten minutes. It was then blended with an immersion blended for a creamy texture.

The taste was perfect, lighter and fresher tasting than the onion version. It's the perfect Spring soup and a great first course at an Easter dinner. I love the leeks in it and how they don't overpower the celery. The flavors work in tandem with each other. They also don't overpower the potatoes or the garlic.

The vegan celery soup is a classic recipe can be varied. Subbing in leeks for the onion is inspiring, creating a flavorful new taste. It's perfect for the days ahead.

Potato Croquettes - Celebrating Mardi Gras

 Today is Mardi Gras, a different one from years past. We can still celebrate  - at home with fun foods. For me it's potato puffs or  croquettes. I used last week's homemade mash potatoes to make a family favorite.

My recipe is a hybrid of two , one from Airfry Guide and the other from Fork To Spoon. Fork To Spoon suggests first rolling the croquettes in flour then egg and breadcrumbs. I nixed the first and just had the vegan egg mix Vegg and regular breadcrumbs. I used about two tablespoons of the egg mix and a cup of water to get it to the desired yolk thickness.  The recipe calls for a cup of breadcrumbs. As for the potatoes , use anywhere from two to three cups (I used the last because the croquettes are popular in my house)

It was a quick dunk, then roll in these.   They look like cauliflower florets.

 They were fried for five minutes at 400 degrees F in the air fryer. 

They were then taken out  flipped and air fried for five minutes more at 400 degrees F.

  These were a tasty bite, with a crunchy exterior and a tender interior. I added some parsley and salt to the breadcrumbs for more flavor.

                                   The whole batch was around sixteen croquettes but they were quickly gobbled up. That's how good they are. You can vary the recipe by adding ham or cheese in the middle. Add a dash of garlic or onion powder to the bread crumbs along with oregano.

This is a fun Mardi gras dish. It's a lots of messy work but worth it. Celebrate any event with homemade potato croquettes.