A Scary Good Halloween Barbecue

 Just because It''s Halloween doesn't mean you can;t cook out. A f barbecue under a full moon is always can be both delicious and exciting. You can have the foods of summer but with a fall twist.

Hamburgers and hot dogs figure at any barbecue. You can easily have beef, Impossible or turkey  burgers. Throw in some scary spice with a dash of Szechuan pepper or paprika. If this is too much add it to ketchup to be put on later. Cut out eye triangles and jagged smile on cheddar cheese slices and pt them on hot burgers. They'll melt into jack  o'lanterns. Hot dogs get the fright treatment too. Carve out fingernail indentations and wrinkles so they look like the real deal. Add some barbecue sauce  or ketchup. for more .Ribs too can get the Halloween treatment. Use  pork ribs because they resemble the human kind the most.After they're cooked place them them on platter much like human ribs. Have at plastic skull at the top while grilled sausages can be coming out of the bottom of the ribs like intestines. You could also grill the sausages and arrange them like intestines. Use a layer of barbecue sauces t give them a bloody look to ramp up the ick factor. 

Cook out sides can get the fall treatment too. Potato salad can be given snap with a crisp apple cubed into it this adds an unexpected jolt of sweet ness to it. You could also create a bowl of apple salad that has another fruit of the season in it - cranberries. This is taking cut apples and dried cranberries and mixing them with chopped celery , mayo and pecans or walnuts. A sprtixx of lemon juice is added for some brightness and tanginess.  This can be made with Greek yogurt for a lighter, healthier version.Pears are also big right now and you can pair chopped ones with Bleu cheese for a sophisticated side.Fennell is also added as are walnuts.The dressing can be a balsamic vinaigrette or even just a simple one made with white wine vinegar. If it's really cold outside and you want to warm up your guests you could serve up cups of hot pumpkin soup. This is an easy make that involves unsweetened pumpkin puree., sauteed chopped onion, chicken broth and cream. The onions are sauteed first  in a mix of butter and olive oil in a large souppot then the pumpkin is added . When these are thoroughly mixed  add a cup of chicken broth , and a quarter cup of whole cream. SImmer , adding salt and pepper. This  can be served with rice blended in a long with butter. It's the perfect chill chaser for a cold night.

A Halloween Barbecue may sound like a scary idea but it's well worth it. Create a fun night outdoors with good food. Everyone will enjoy this celebration to fall.

Fall Into Fall Cooking

 There'sa sublte shift in cooking and baking right now. The reason? It's autumn. Gone are those lazy summer barbecues and no bake treats.It's time to get serious about all things kitchen.

Cooler weather means bigger appetites. Think rib sticking meals for both the weekday and weekend. it's time to get out the crockpot and Insta Pot and create some hearty recipes. Chili is one of those meals. It's quick and easuly made in any kind of cooker. Chase away that chill with a good dose of chili powder and cayenne pepper. You can also make it mild by omitting the second. Chili can be adapted to suit any taste. Vegan and vegetarians can enjoy one consisting of mostly beans or add a bag of soy crumbles  to emoutalte the beef ones. Turkey chili is another variation which can also be made healthier with the addition of cannelini beans and topped with avocado chunks. This can also be done with ground chicken too, called white chili. This is the season for roasts as well.There's nothing like a good Sunday dinner with a roast as its' star. Think a roast beef or London Broil, complete with gravy and mashed potatoes. Take advantage of the seasonal veggies too. Butternut squash is big right now and iot can easily be a great side with just melted butter or an entire meal, stiuffed with rice and quinoa along with ground beef or soy crumbles. You can also brush up on your Thanksgiving dinner skills by roasting a turkey and whipping up homemade stuffing and string bean casserole.

The cool weather also signals the start of the baking . This is apple season. Take advantage of it. A tasty dessert after a heart meal is apple pan dowdy. This is first mxing the batter which is a blend of flour , cinnamon and brown sugar in water and lemon juice. it's combined with amother mix of more flour, butter and milk. tHis sauce is  poured over the apples and then the dough is dropped over all of this. It's baked at 350 degrees Farenehit for fifty-five minutes. A more sophsiticated dessert is the galette. This is an easy make and bake. The dough is a rich, buttery one using a stick and a half of butter. The apples are mixed with ginger and cinnamon for a spicy bite. Honeycrisp apples are best for this. You could easily add mounds of cinnamon dusted whipped crean or vanilla ice cream..It's also pear season and a pear galette is also an easy and delicious bake. Slice the pears as you would do the apples for a crunchy bite. Pumpkins are all over the place right now. You could make a pumpkin pie but think about pumpkin tarts or mousse. You get the same spicy, earthy taste but in smaller, lighter bites.

It's time for fall cooking and baking. There's a whole slew of recipes perfect for the chillier days ahead. They're all tasty and rib sticking.

Apple Up

This is the time of year when candy is king. Halloween brings with it  tons of sweet treats and all sort of nutritional headaches. What to do? Have a healthy amount of apples and pears around along with other fruits and healthy snacks. It'll balance out that sugar infused diet coming in the next few days,

Homes around the country are going to be coated in all sorts of gooey , sweet treats. You can temper that by  introducing good for you goodies to your Halloween party. Instead of caramel apples, try the old fashioned bobbing for apples.It;s another kind of messy fun that kids will love. Also instead of having a caramel or chocolate dip for apple slices, try Greek yogurt mixed with honey. It's a creamy and  better alternative. Another idea is having black or deep purple grapes or monster eye s out for dipping too. The kids will get a kick out of them  as well as receiving a healthy infusion of Vitamin C. You can also make banana ghosts using raisins for eyes and orange pumpkins using peeled oranges with  celery stalks in the middle as the stems.

Of course the kids , big or small will want to gobble up their loot and any other Halloween candy left. Temper the urge with some better swaps. Your trick or treaters can still have chocolate  and lollipops but first let them have a piece of fruit first. They'll feel fuller and won't have the need to eat more junk. Also sub in some sunflower seeds or almonds when the kids  are feeling hungry.They'll get a shot of protein and vitamins instead of just empty calories. Hiding the Halloween loot is another idea, saving it for when chores are done or if they're especially good.

Halloween is the starts of the sweets and treats season. Balance it with some good sub ins like fresh fruits, seeds and nuts. Not only will the little goblins feel better, they won;t be hyped up on all that sugar.

For all those who suffered through Sandy - everything heals with time and love

Italian Harvest Season

yesterday was Columbus Day and I had forgotten to mention it in this blog. It's nice to have one day dedicated to Italian cooking however the entire month of October should be devoted to it. This is the season for truffles in the north and various grape harvests throughout The Republic. It's the season for hearty pasta dishes and delicious vegetable rich soups.

Italy offers a wide range of flavors during the autumn. Truffles are prime for the picking right now in my family's Piedmont, especially around Torino and the smaller wine towns of Asti and Alba. This are delicious shaved over risotto or polenta. They're also pressed into oil which is a great addition to any pasta or meat dish. The autumn is also a time for rich brodos , meat broths filled with pastas and late season tomatoes. This is also the time for pumpkin soup popular around western Piedmonte. it's so deliciously thick and flavorful, redolent with the gourd along with onions chicken broth and milk. It's perfect for those cool evenings when you want something satisfying and warming.

Italian harvest include fruits as well. There are the light delicate apple fritters that go well after a brunch to the raspberry and plum laden crostatas. these are buttery crusted tarts that have been filled usually with fruits and an almond paste. It's also the season to put away the gelati and make zablalione, that frothy concoction of egg yolks, sugar and Marsala wine.

The entire month of October should belong to Italy, and not just one day. This is the month where kitchens abound with the all sorts of fruits and vegetables. Its the season to appreciate nature's bounties and good recipes.

Pumpkin Time

This is the time to go out and get the biggest pumpkin we can. Pumpkins not only make great decorations but also great dishes. This versatile cousin of a cucumber can be taken from the first course to the last with snacking in between.

The pumpkin comes from the Curcubita pepo or large squash. Larger pumpkins comes from the Cucurbita maximus. The name pumpkin derive s from the ancient Greek for melon pepon which the e French translated into pompon and the English pompion. The American colonists then gave it the new name of pumpkin. Pumpkins were used in early Mexican cooking , even before the Spanish Conquest. Since it is a cousin of the squash , the pumpkin is then natural loaded with good things. It is high in Vitamin A. It's also high in riboflavin, thiamine and niacin.The seeds which are great for healthy snacking are chock full of the much needed zinc and potassium.

What can you do with pumpkin? The Piedmontese of North western Italy transform it into a creamy soup , redolent with rice, butter and onions. This is one of the most definite signs of the fall season and is just wonderful on a chilly day. Pumpkin can also be used in ravioli stuffing where it is pureed. Pumpkin bread and muffins ar another way to go. Of course there is the ubiquitous pumpkin pie, popular between now and Christmas. However you can also do a spin on this with a light pumpkin mousse or pumpkin ice cream.


Remember that the pumpkin isn't just for decoration. It is a healthy part of your fall diet. It's the perfect treat for these October days.