Budget Easter

 This Easter may be a bit tough for some home chefs/ Prices are spiraling out of control. It's hard to get eggs. what to do. Budget wisely. You can have a bountiful table , full of delicious foods if you shop wisely first.

The main course for any Easter dinner is usually ham. Luckily Aldi and Wal-Mart have very good prices.Aldi starts at $12.75 for a boneless spiral one while Wal-Mart offers Kentucky Legend smoked ham. Lamb can also be served , with the ham or on it's own.Lidl has Butcher's Specialty boneless half lamb leg for $6.99 while Aldi offers ground lamb for $58.5 a pound. This can be turned into Greek kebabs, highlighted with lemon and a mix of ground cinnamon garlic and oregano. Another idea is getting smaller cuts of meat and letting the sides shine, Asparagus season is right now and many stores hare selling the stalks for under five dollars a bunch. These are versatile and can be made a variety of different ways. It's best Piedmontese style with melted butter and Parmesan cheese on top but you can also grill it after a bath in olive oil and a sprinkle of sea salt and freshly ground pepper.Smashed potatoes are another light and affordable Easter meal side.Baby gold potatoes are being sold  at $2.97 at Wal-Mart and $3.99 at Target. These are perfect for the recipe and can be made in a few minutes.

Of course the other star of the Easter meal or more specifically brunch is quiche. It's primarily made up of those  elusive ingredients: eggs. The prices of these have dropped significantly so you can create an affordable pie.One quiche does require six eggs but that's because it's basically an egg pie, You can add everything from julienned or deviled ham to chopped asparagus, cheese and peppers. since this is a rich meal, think fruit salad for dessert or even a side. Melon is a good price right now Shop Rite is offering cantaloupe for $2.50  Three of these mixed with other fruits such as sliced bananas and oranges. A bag of fresh naval orange;s are $4.99 at Wal-mart. You can also use them to create miimosas  for a lovely brunch drink.Speaking of which a bottle of Asti Spumante is only $2.79 a bottle at Total Wine and More.Acme's Liquor store is selling Barefoot Bubbly Pink Moscato Champagne for $11.99. Don't worry about Easter chocolates. Lild has a wide array of chocolates at very good prices. The chocolate is German made and the taste is that of a much more expensive candy.

This is the year for a budget holiday. Yet it can still be a tasty feast if you shop smartly for it. Don't fret. You'll still  have the Easter dinner of your dreams.

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Homemade Hors'D 'Oeuvres

 A holiday party or Christmas dinner should start with a pretty platter of hors d'oeuvres. A nice touch would be creating a variety of tasty nibbles from scratch. There's a wide variety to choose from so you can have a varied plate.

One of the most classic hors d'oeuvre is the cheese ball. This is one of the easiest recipes to make.Use cream cheese as the base and mix it with a good cheddar. Sharp, tangy cheddar is the best because it willhave a nice zing to it. Grate the cheddar into the a bowl of cream cheese. WHat gives commerically made cheese balls their unique flavor is the addition of Worcester sauce and finely chopped green onions or scallions. Once these are combined start forming a ball using a spatula. Then use your hands. It's now time for the famous nut crust. Use a mix of chopped  nuts like walnuts , almonds and pistachios. You can serve it surrounded by Ritz crackers or something fancier like homemade crostini. Another tasty cheese dish is whipped ricotta on crostini. it's ricotta mixed with a bit of honey, olive oil and garlic. You can top this with a savory topping like a pickled tomato and onion or a sweet one like peaches and figs. For a surprise salty jold add a paper thin layer of prosciutto between toppings.

Phyllo cups are always a welcome bite at any gathering. Hoemmade ones are pretty easy to whip up.It takes only two ingredients - phyloo sheets that your local grocery's freezer section has and butter or a plant butter  like Melt. I'ts first brushing the sheets with melted butter and then just cutting them to fit muffins tins. Bake with a filling at 350 degree Farenheits for ten to twelve minutes. What to fill them with? Try various quiches fillings sich as the traditional quiche Lorraine which has ham or bacon and caramelized onions mixed with eggs. Vary these with spinach and asparagus.  You could also try a mix of cranberry and Brie or the cheese with sliced pears. Bite sized beef Wellingtons are another tasty and sophisticated holiday bite. This is taking beef tenderloin and  cutting it into small one inch cubes cubes.  Brown the tendeloin bits in olive oil until the meat is browned. Let cool and the wrap into puff pastry. Brush each square with beaten egg for a glossy brown crust and then bake for ten minutes in a 400 degree Farenheit oven. Serve with mustard. You can  add a layer of chopped mushrooms and onions if you want a more authentic Beef Wellington flavor.

Homemade hors d'ouevres are always special. Try these for a tasty beginning to any holiday meal. YOur guests will appreciate them.

The Royal QUIche

 What  is the dish for the Royal Coronation? quiche. THis most french of dishes is makinga stir and and splashin the UK> will Charles III's subjects make it? That's the question.

It's cosidered an austerity dish for an austerity celebration. LIfe is tough in the United Kingdom right now and the quiche represents  a way of celebrating cheaply. Yet it's not a bad Spring lunchor dinner. It can be expensive here in the States, thanks to the eggs. However you can make it easily not just for a meal but for bridal and baby showers as well as graduation dos.

It's certainly spurred me to consider making quiche. I'm planning on the easy way using frozen pie dough.The filling will also be somewhat easier with using Just Egg asthe quiche's base. I looked on line and found a vegan recipe using it and kala namak, a black sea salt that adds more eggy flavor. As for the fillings. I could add sausage crumbles and spinach or onion for the German rear zweibelkugen ro onion pie.I can also consider broccoli too. It's a thirty-five to forty-five minute bake in a 350 degree Farenheit oven. 

The Coronation Quiche has brought about a renewed interest in quiche. It's a fun way to discover a classic dish. Try it to celebrate new monarchs or a comfort food.

Your Spring Baking Musts

 Spring gives us a busy baking season, almost as busy as winter. There are the holidays, Easter , Orthodox Easter Passover and Ramadan along with all sorts of showers and college  graduations. Are you ready for the baking that comes with them.

Of course ingredients should be at the ready. There should be flour for the Easter and Orthodox Easter cakes and breads. You should be stocking up on confectioners sugar for icings.As the holidays progress think about bargain shopping for eggs (still expensive) along with deals on butter and cake mixes.It's also time to get those pastel gel icings if you don't already have them. Once the ingredients are taken care of then its time to look at your molds. Thsi also includes candy and cake pop molds too. Most cake molds last decades if they're made from good aluminum or even steel. If you're a neophyte when it comes to baking lamb and egg cakes now is the time to buy the molds. You can get a cute bunny cake mold at your local Wal-Mart for under seven dollars. Michael's has the silicone molds for cookies as well as Easter themed  cupcake papers. Buy these now instead of waiting for next week. if you're planning on making a lamb cake for the frst time then head to Amazon.  They have the Wilton one for $24.00 and you can have it sent overnight. Also get ready for candy and cake pop making. Make sure you have plenty of sugar along with lollipop sticks and decoarations.

It's shower and graduation season once the holidays are over and done. D o you have large baking pans for sheet cakes along with the tiered ones for showers and smaller weddings? If not you may want to invest in RAQK one hundred pieces cake pan set plus decorating supplies. This is a must have have for any home baker planning on supplying the cake for any shower. It comes with a large, medium and small sized springform cake pans along with icing nozzles , a cake leveler to create more layers and three scrapers to create fancy sides on the cake. It's a great buy on Amazon for $23.99. Of course showers and some grad parties also have smaller cakes for easy nibbling. Do you have enough cupcake pans for a crowd of fifty or sixty ? It pays to buy another tin  which can also be used for muffins if you're planning on a brunch shower.  Check your supply of pie tins for baking that shower staple quiche ,Most showers usually have three different versions so it pays to have a few sturdy tins. These can be used later on to create ice box  pies or ice cream filled ones. Do you also plan on baking petit fours for shower teas.If not you can buy one or two now and try practice baking with them.

Be ready for Spring baking. Make sure you have the right ingredients and the correct molds. doign this will make holiday and baking for all t hose patrties a snap.

That In Between Season

 March can either be very cold and wintry one day and balmy and ready for Spring the next. As with what to wear , what to cook? It could be anything from a hot soup to a refreshing salad. Keep your pantry stocked for anything.

If you're still having cold weather , then think about creating homemade soups. These are alwasy good for a comforting dinner and makes for a great lunch the next day. Think of adding fresh vegetzables for a Spring'y verdant flavor. Try a creamy roasted carrot soup that not only has the roasted  roots but also coriander and cumin for flavor along wit garlic and onions.A  favorite of mine is homemade celery soup. Celery has such a bright summery flavor that you'll forget there's sleet outside. You could puree it for a creamier texture or leave it in  diced pieces. Of course stews and chilis follow this idea as well. Instead of heavier ones think to  a lighter one., One filled with mushrooms,lemtils and tomatoes makes for a hearty meal. Keep in mind that cold weather also means hearty casserole. A chicken one is a tasty treat on a day full fo snow and gusts. You cna add cheddar shreds for more flavor and top with breadcrumbs for crunch.If it's Friday then think a classic tuna casserole or even better a tuna melt for a warming Lenten meal.

This month  means you many have higher than average temps. Should you clean off trhe grill? If you want  but just remember that the next week could bring a ton fo snow. Use it, clean it and then cover it until the weather is more stable. If you can't find charcoal use twigs. These sould be dry enough to ignite and about six unches in height. Fom there you can easily grill up hamburgers and hot dogs along with steaks for a long awaited taste.You can carry on  with the summery vibe by serving slaws and macaroni salad too. March's warmer days can also mean lighter Sunday meals too. Think a roast chicken or capon with asparagus which is starting to be in season.  Fish , like salmon and tilapia are perfect early Spring dinners. These too can be grilled outdoors and served with a squeeze of lemon and light seasonings.A nice side  with grilled fish is is a Spring green salad, a welcome departure from those heavier ones, Create a lemon juice based vinaigrette, spiked with parsley and oregano. Another idea is quich.it's a quick mix of eggs, creama dn veggies, baked in a pre-made shell. It's filling but doesn't weight you down.

March is a tricky month.There could be snow one day, a summery one the next. Be prepared with tasty dishes for both hot and cold days.

Breaking The Fast

 Yom Kippur is one of the holiest and somber of the Jewish holidays. It's broken with a fast. This could be meager or filling depending on how you want to go.

There are actually two meals associated with the holy day. One is the pre-fast meal known as seudah ha-mafesket - literall meal of separation or concluding meal. This is usually rice or kreplach or stuffed dumplings along with challah dipped in honey(this occurs ten day after Rosh Hashanah where Jews have to eat something sweet for a sweet New Year), chicken or fish. meals have to be made with a minimum of salt as this could cause dehydration while fasting.Plenty of water must be taken as well. The break-fast meal consists of hi-carb dairy meals , including some brunch recipes. Sweet kugel or noodle pudding is made as well as egg rich quiches and souffles. Some go the meager route with just bagels. Some go the lusher route by breaking the fast with homemade soup and brisket. The meal could end with a home baked cake. What is eaten depends on if the family has Sephardic or Mediterranean or Ashkenazi or Eastern European roots. The  Sephardim usually have a light bread or snack followed by a heavier meat meal.

Sephardic Jews have always been influenced by the places where they've lived. Many make baklava, usually associated with the Greeks and Turkish for their fast break. Turkish Jews break the fast with a teapsoon of quince jam and followed with a sip of water. They greet guests with pepitada or subiya, a milky drink made from the seeds of Persian, cantaloupe or honeydew melons. The seeds are dried toasted cracked open and then submerged in cold water for twenty-four hours..It's then chilled and served with a drop of sugar or rosewater. They also incorporate the famed Greek lemon and egg chicken soup, avgolemono. Ashkenazi Jews usually break the fast with more brunch dishes. There are quiches filled with much needed protein and can be filled with broccoli and mushrooms. There's also Brie with infused honey and crusty bread. It's a nice blend of sweet and savory. of course lox and bagels are the old stand by.Add a schmear of cream cheese if it's allowed by  dietary law. Bagles are  a great way of introducing food into the system.

Yom Kippur is the most holiest of all the Jewish holidays. The fast should be taken just as seriously. Fill up on good , nutritious foods that help  with introducing foods.

Small Parties Everywhere

 May is almost upon us and that means a slew of parties, from showers to graduation celebrations. it is time to celebrate yet many don't like the idea of big crowds. What do do? Go small. A gathering of only a few people over a series of days is better than a big do.

This is the season for bridal and baby showers. You can scale them down to six to ten people at a time. This makes for easy prepping cooking and clean up. Hosts can spend more time on cooking a smaller variety of nibbles and hors d'ouevres. Showers can have individual mini quiches. These are smaller than the usual nine inch ones and bigger than the appetizer ones. You can customize them with guests' favorite ingredients .Make a bacon and cheddar for one guest and two or three veggies for those who want a vegetarian version. Another great idea for a smaller party is serving Cornish game hens.  All you would need would be three or four for a small party. They can be easily spatchcocked and grilled on an outdoor grill. Think a honey mustard glaze for more flavor. Serve with timbales of rice and minced portabella mushrooms. A simple salad with a vinaigrette is s lovely side. You don't have to go crazy making a huge one. An average sized one will do nicely for a small gathering. As for desserts, think little tea cakes or a tray of prettily colored macarons or meringues.

Graduation parties, especially college ones have always been splashy with kegs and endless burgers on the grill. Suppose the grad leans towards a more intimate get together? Throw a small outdoor party under the backyard trees. You can still have grilled meats but instead of hot dogs and hamburgers, think filet mignons Just slice and marinated in a mix of olive oil, lemon and rosemary. The slices can be put on grilled sliced baguettes. London Broil can also be put on the grilled. Again for a moister meat marinated in olive oil for a juicier bite.  A truly memorable graduation meal for a small crowd is grilled lobster tails.  They're an easy outdoor cook which can be made in under twenty minutes. If lobster is a tad expensive then think of marinated shrimp kebobs for a tasty party meal.Intersperse with onions and grape tomatoes for a fun colorful look. Keep the sides simple. A plain garden salad is your best bet.Add some radishes and bell pepper strips for some color. As for the cake, think a delicate pavlova , a confection of meringue , whipped cream and fresh fruit  layered to airy perfection. You can also think a Bundt cake  that can be served with ice cream.

Little parties are the way to go these days. Think about an intimate dinner , small on guests but big on flavor.It makes for a more memorable gathering all will enjoy.

Easter Savings

 Many home chefs are dreading the holiday.It's not the cooking or creating the perfect meal.It's the price of the ingredients plus the main course that has them freaking out. There are ways to have a less expensive holiday.

One way to combat the high price is varying where you shop. You may find a bargain for your ham or lamb at one store while another may have better buys on veggies.Another idea is heading to more dollar friendly stores like Aldi and Lidl. Right now Aldi has spiral cut ham for only ninety-five cents a pound!! Their lamb leg roast is just $7.49 a pound.Lidl has a whole young chicken for $2.69 a pound.Both stores have excellent pricing on their veggies too. A cheaper alternative to meat is portabella mushrooms which can be prepared a number of ways. Air fried caps are delicious with a sprinkle of salt, pepper and oregano. You can also  grill them if you're planning an outdoor holiday meal. Pasta is another low cost alternative. Think of having a pasta primavera , chock full of veggies,You could also make a carbonera with a bacon laced sauce. This you can have a little splurge with since the eggs and bacon are costly. A veggie lasagna is a great way to go for a crowd. This and a salad can make for a filling holiday meal. As for dessert a home baked cake works well or just cupcakes topped with homemade buttercream icing.

Another idea is having a pot luck dinner. You can provide the main course which means you can spend a little more on getting a bigger cut of meat . Ham would be the best bet. It can feed a lot. As for dishes , you can have people make their signature dishes.  Suppose two guest have the same signature dish?Make a list of who is bringing what otherwise you'll wind up with duplicates. If there are double recipes then persuade the second person to make their second favorite dish.Keep in mind there shouldn't be any dishes left out. Check to see if everything is going to be on the menu, from salads to desserts. Also let the vegetarians and vegan create their dishes while the non vegans bring theirs. That way  everyone is happy with the meal.Also e mail a list of everyone's allergies too to prevent any problems. Suppose it's just a dinner of only three or four people. Condense. A small ham or just a chicken will do  along with  a side of asparagus. Serve the asparagus with butter and cheese for a tasty dish. Also a simple salad is a nice touch. As for dessert you can get a simple small cake at Acme or Stop and Shop. A homemade pound cake also works too.

Don't worry about money this holiday. You can create a low cost yet delicious meal  for very little. It's a memorable feast for a lot less.

Being Vegan For The Holidays

 Easter and Passover are about celebrating with family and friends. Yet what if they are vegetarian or vegan? Do you exclude them from the holiday meal? No! You include them with including vegan and vegetarian recipes. You can create new traditions by using more plant protein!

For the Easter holiday lamb and ham usually are the stars of the table. However there are some great dishes that vegetarians would approve of. Think a spinach or veggie lasagna with using plant based cheeses. You can also serve up a mushroom one too.Savory tarts are a nice change up . You can make a quiche without eggs. Just sub in chickpea flour mixed with soy or any nut milk to get that creamy texture. Try a leek and mushroom one baked in a shortcrust pastry shell. Some vegetarians do allow eggs into their diet so an Easter brunch with a traditional quiche is not out of the question. Instead of ham you can easily crumble soy bacon on top or sub in a variety of different veggies like broccoli or onions. If you want a bigger main course then think about using Beyond Beef for both Easter and Passover. The product is kosher certified so it can be incorporated into the seder. Bake it in a loaf pan and serve it with gravy. For Passover along with Easter, you can also roast portabella mushroom caps or bake cauliflower  steaks for a new classic main course.

Desserts shouldn't be tricky. You can easily sub in Just egg or Vegg Vegan Baking Mix for eggs and any kind of non dairy milk for the real thing. Soy milk is recommended because it has the same texture as cow;s milk. Creating buttercream frosting is just as easy. Use Melt plant butter instead of butter for a creamy textured frosting. Again you can use soy or almond milk to thin it out if it becomes too thick. Aquafaba, or chickpea brine can produce lovely meringues . Divide it up and add a drops of food coloring for meringues the color of Easter eggs. A truly elegant dessert is a pavlova. This is layers of meringue interspersed with whipped cream. Various fruits top this. As for the whipped cream make your own dairy free one by whipping together full fat coconut milk, vanilla extract and a few drops of maple syrup. You just have t skim the "fat' off the top and use that for the whole cream.The Passover seder can end with no bake chocolate macaroons, made with the traditional coconut flakes but with the twist of bananas and coconut oil to bind them.

A vegan holiday meal is easy to whip up. You can create a delicious main course and desserts from plant based ingredients. It's easy to do for Easter and Passover.

Baby Foods

Notice something about your foods? Like they're getting smaller?That's because they are. As palates are expanding, dishes are shrinking.Portions are getting tinier and tinier.

The trend may have started with White Castle , the favorite East Coast hamburger chain.They introduced mini hamburgers called sliders.These were small sandwiches that were quarter of  the size of a regular hamburger. The chain sold bags of a dozen by the dozen. They were great for kids because they fit in small hands and weren't overwhelming to eat. It took restaurants and diners a long time to catch on.It's been only the last twenty years that most eateries are now offering them. Now they come in all different styles from pulled pork to chicken to even crab cakes. Sliders are easy to make at home. Just use freshly ground meat such as ground chuck to make a smaller, meatball sized burger. As for the rolls ,King's Hawaiian Rolls are the perfect size for creating these mini marvels. As with regular hamburgers , served with a slice of cheese, bacon, lettuce and tomatoes. The rolls can also be used for making grilled cheese sliders along with mini versions of Sloppy Joes. You could even do a breakfast one with eggs, cheese, and bacon. To get a compact eggs, cook them in them in egg poaching rings for the perfect miniature.

Other dishes are getting smaller. Many restaurants are serving timbales of rice and polenta with a smattering of stew or gravy. Again home chefs can make these at home using timbale molds and cooking the grains into small shapes. They are a perfect way of introducing the kids to more sophisticated tastes without them wasting food. Try polenta timbales in a puddle of chicken cacciatore or pork with mushroom gravy.. Rice timbales can be the perfect base for salmon or sole in lemon butter sauce. Timbales can also be delicately fried baskets of dough, filled with quiche or the onion custard used in the Swabian dish zweibelkugen, onion pie.They can also be filled with spinach and mushrooms for a spin on a classic Julia Child recipe, spinach tart. These make great hors d'ouevre's but an even better main brunch dish, especially with a side of fruit. Fruit itself can be turned into miniature delicacies, thanks to melon ballers and sharp knives. A lemon or orange filled with fruit salad is a fun way to start or end a meal.Apples can be hollowed out too and filled with a mix of minced apple, caramel and crushed walnuts for a tiny but tasty end to a meal.

Baby sized versions of favorite dishes are always a fun and novel way to eat. Try  a plate or  sliders
or an lemon bursting with fruit salad. You'll then realize good things really do come in small packages!!

Easter And Passover Catered Or Home Cooked?

Nothing beats a holiday with a table full of food and tradition especially the. Easter and Passover ones. With them comes the question of catered or home cooked? Would it better and easier on the home chef if the whole brunch or dinner was cooked? Or are family recipes important and vital in keeping up tradition?

Easter may be the easier dinner - especially in the States - to have catered. Every family has different traditions. Southern Italians and Greeks are the most traditional, cooking and baking foods and bread recipes that have been passed down for centuries.Everyone else usually just makes ham and a few sides.Some groceries such as Acme and Stop & Shop will work with you to create the perfect holiday dinner. They'll offer sliced ham and/or turkey along with sides such as potato  and macaroni salads along with throwing in a festive Easter cake.Easter brunch is always popular and there are shops and caterers who will bring in such brunch favorites as quiche, scrambled eggs and even French toast.Of course, all of this can be made at home and there is a lot of control as to the ingredients. If you don't want an elaborate Easter meal, then think of a German style one.It's a roast ham with do it yourself potato salad and handcrafted baked beans. All these are labor intensive but the homemade taste is worth it. Dessert can be a simple lamb, bunny or egg shaped cake, and again these can be baked on Holy Saturday.

Passover is a bit trickier because there are strict family traditions involved.  Some Kosher markets can cater the entire menu, creating even better versions of tsimme  - a sweet stew of carrots and dried fruit and charoset - the sweet paste of apples, cinnamon, and raisins, symbolizing the mortar used in building the pyramids. Many caterers will offer such traditonal dishes as kugel but with a hip twist such as broccoli and spinach added.The main courses could be an entire brisket or roast chicken or both if you're hosting a crowd. caterers can also supply chopped liver and gefilte fish too. yet there is something in making decades old family recipe too.Relatives may want the family version of charoset which is not only rich in flavor but also stories too. They also make want just your matzoh ball soup, because of the way you make the balls or because you add scallions for bite and color. Unlike Easter, Passover lasts  a week and you could easily cook one night and have the second night seder catered. It's up to you and what you can handle.

Catering or home cooked? What makes for a better holiday meal. It's up to you and what you want.

The Ultimate Bacon Cookbook

Bacon lovers are a rare breed. Their lives revolve those mouthwatering cured strips and will do anything to incorporate it into their diets. Luckily, here is a great new cookbook out there with all sorts of savory and sweet recipes that feature bacon.

101 More Things To Do With Bacon (Gibbs-Smith Publishing} is a fun cookbook and a great Father's Day gift for those bacon loving paters. The book was written Eliza Cross, who has penned several of these little cookbooks featuring such diverse ingredients as pickles and beer.She is also a bacon lover and the founder of BENSA, the bacon enthusiast society. It is a slim cookbook (122 pages) but chock full of interesting recipes from breakfast to candy(!). She also includes two pages of helpful hints that help in cooking it. Home cooks will appreciate such facts as nitrate free bacon is sometimes saltier than regular bacon due to processing. She recommends adjusting the salt accordingly if using nitrate free slices. There is more advice regarding artisanal bacon, now a standard in some kitchens and being made by many adventurous home chefs.Also sweet flavored bacon, such as the ones flavored with apple cider, brown sugar or maple syrup may cook up faster than the regular kind and could burn quicker There are also tips on freezing  and microwaving it as well as what to do with bacon grease. She gives smart advice on disposing it - never pour the down the sink.It solidifies quick and creates clogs. Instead put in into a can and dispose of it through the garbage. Bacon fat  can also be reused in several recipes too and used to fry up hotcakes.

Bacon recipes are fun and these are no exception. The book is divided into different chapters, from breakfast - of course - to desserts. The breakfast ones are not what you would think, There are some truly original ones such as apple bacon strata, a layered breakfast casserole that features Granny Smith apples and pecans and the jalapeno bacon popper quiche, an egg pie loaded with heavy cream and cheese  along with the strips and peppers. The appetizers are also varied . There is slow cooker bacon cheeseburger dip that not only uses a pound (!) of it but also a pound of lean ground beef for a fun and flavorful dip.Bacon batons are a neat way to start a party. These are spiced and sugar bacon strips wrapped around the thin Torinese breadsticks, or grissini, Bacon is also a fine addition to  soups and Ms. Cross does add it to tomato bisque along to a wild rice and chicken chowder.. Bacon cheeseburger makes it way into soup with a dash of beer.There are also a chapter on salads, from macaroni to potato along with a chapter on sandwiches. Try the bacon cheese melts instead of the usual grilled cheese or the bacon cheese dogs.for a fun barbecue treat. The strips also make their way into such sides as bacon asparagus saute and bacon and mushroom dressing. Bacon is a wonderful addition to any main meal and compliments the flavor of other meats, poultry and seafood. There's even a BLT pasts with it and arugula gracing bowtie pasta. Bacon in dessert is also wonderful. There is the yummy man candy that also has dark beer as well as a bacon maple fudge. Try the bacon bread pudding with vanillas sauce.

101 More Things To Do With Bacon is a fun cookbook, perfect for any bacon lover. It is a fun mix of sweet and savory recipes.. Get it today to get more joy out of those cured strips of heaven.

,he books comes out in August but you can preorder it and others on Amazon.

101 Things to do With Beer

101 More Things To Do With Bacon

Pumpkin It Up!

How D'ya Like Them Apples?

Hot Savory Pies

This is the weather that calls for a hot pie- no, not one bursting with fruit but with savory goodness.There's nothing like a pie that explodes with flavor.A hearty slice is the perfect dinner or lunch,especially teamed up with a salad. Quiche is one of the easiest savory pies to whip up.What is great about it is that it can have a variety of fillings.A typical Quiche Lorraine has bacon and Swiss cheese in it.This centuries old dish is staple in almost every brasserie in France.It is easy to make ,simply using a pre made pie shell.It is actually German in origin as is the recipe zweibelkugen.This is an onion rich quiche which can also have ham strips or chunks added.Quiches can also be made with chicken or seafood such as crab.You can also make what's known as quiche lets, small individual pies for a Sunday brunch too.You can vary the ingredients on this, going from tomato basil to four cheese Another hot savory pie is a meat pie.Nothing beats a homemade beef or chicken potpie on a colk night. This takes a little more work than a quiche.You have to make both the bottom and top crusts.What you put in them is up to you.You could easily fill it with a type of thick stew, redolent with potatoes, corn,peas ,and carrots.Meat pies can be made individually too ,using pre made biscuits and muffin tins.For these you can think fun.Experiment with chili or ratatouille. Calzones and empanadas are variations of pies and these, too , are perfect for a weekend night. Calzones are good stuffed with ricotta and ham while the empanadas are open to any filling.Both are easy to make and bake,and you might want to start with them before heading onto meat pies. Nothing beats a hot savory pie on a cold night.Enjoy an egg rich quiches or a gravy laced meat one for lunch or dinner. They are warm and hearty, the perfect meal for these chilly days.

Reclaiming Quiche

Quiche is one of those foods that goes through waves of popularity. It was hot from t he Sixties to the Eighties and then fell out of favor. Some restaurants serve it still as do grocery stories, however' the recipe is so far from the original, that's it not really quiche. That's about to change. Some new recipes are emerging that restore the dish back to all its' Gallic glory.

It was the topic of an article in yesterday's New York Times Dining section. City Kitchen by Dave Tanis. Mr. Tanis explores true quiches, those light , eggy pies with even lighter and crispy crusts, These are the closest f not the exact of what French groceries sell as well as what is made in homes. What makes them lighter is what they're baked in. Most Americans bake kitchens in deep dish pie plates. Don't!This ruins the texture. Bake any quiche in a shallow dish with a removable bottom.This ensures a creamy filling with a slightly unctuous or oild texture.

Mr. Tanis gives some good recipes Of course he includes the classic quiche Lorraine,..However instead of the usual ham he suggests bacon along with Gruyere instead of the usual Swiss.There is also a tasty crab meat one that;s seasoned with fresh tarragon and chives. The trio is rounded out by a quiche with herbs and goat cheese.It has scallions and thyme along with parsley. There is a double surprise of lemon zest and the goat cheese placed at the quiche's bottom. These are great for not only Sunday brunches but for a Saturday night dinner too.

Qucihes made right are wonderful. Use these recipes with the proper baking equipment to create a true Gallic tarte salee or savory quiche. It's like tasting the best that France has to offer

Gearing Up For Fall

Thanks to the late summer heat you may feel like just eating a quick sandwich followed by an ice for dessert. However fall is just around the corner and with it comes chills and cold stormy weather. If you want to maintain that summery glow and good health,it's important to eat right. Take advantage of the harvests right now and rethink your eating habits.

Already doctors and chain drug stores are pushing for flu shots. You can also boost your immunity by eating some of the bounties our gardens and farms are offering right now.Broccoli and spinach are excellent sources of iron and calcium.These can be bought at any stand and can be made into all sorts of yummy dishes. Try them in omelets (eggs are also good immune boosters too) or in a flavorful quiche . Tomatoes are a must too. They are loaded with vital antioxidants and important vitamins and minerals . Again fresh tomatoes are excellent in sauces but also try them sliced on toasted Italian or French bread. Drizzle with olive oil , another very good for you food.

Desserts can also be healthy. Blueberries and raspberries, the last in full harvest right now can provide you with manganese and fiber. Raspberries are surprisingly chock full of Vitamin C and you can have them fresh right now or better yet, atop chocolate ice cream with chocolate syrup. Apples, that fall standard, is another good flu fighter.Eat them just a a snack with caramel or in pies or galettes.They also are good in a Waldorf salad and add a certain tartness in grilled chicken salads.Dark chocolate is another diet must have. The candy is full of antioxidants which help the body Have it in moderation from a simple candy bar to shaving it over ice cream (for a yummy stratichella) or over puddings and cupcakes.

It may still be summer but it's time to start eating for fall and winter. The more good food you consume the healthier you 'll be during flu season. Eat right now , fell better later on.

New Year's Quiche

Yesterday's Wednesday;'s Dining section in the Times had a recipe for quiche. This is a great dish to serve in the upcoming days. it;s not only a party dish but a super easy one to make. Plus you can vary it to suit guests tastes.

The recipe is from Melissa Clark who contributes a recipe almost every week to the Dining section. This weeks she tries Julia Child;s famed quiche Lorraine with quiche au fromage. This is a silky custard-y blend of egg, heavy cream and shredded sharp cheddar. The crust is a simple yet lard rich crust, perfect for holding the heavy contents. I have to recommend making your own crust for quiches. i think it's always better than the store bought ones and also less watery.

Although Ms. Clark sticks to the traditional quiche flavors. You can vary it by subbing in ham bit for the bacon. There is even a recipe calling for devilled ham.A seafood quiche is not unheard of. Most call for a cup of crab meat but you can also thrown in lobster bits and shrimp. Vegetable based quiches are also good. there;s nothing like a spinach or a broccoli one.For these you can use fresh or frozen, just make sure that the spinach is dried before adding to the quiche.

There;s nothing like ringing in the New Year with a good , warm quiche. It is a filling and festive party dish that everyone likes. Make the traditional or the variations for some great holiday eating!