The Big Blow Out Season

 Late June meas the beginning of the summer party season. It's starts with  high school  and middle school graduation parties and showers and ends with Labor Day bashes. Throw in the country's  250th year anniversary and it;s just one big thing after another.

Before you start any partying make sure your grill is in good working order. You may already have had a Memorial day grill party along with weekend barbecues. Yet make sure that everything is in order . Check to see if the ash tray where the charcoal ashes gather is clean. Also scrub the grill.Surprisingly a sliced onion can get those grates sparkling and shiny.Preheat it til about 450 to 500 degrees Farenheit and get it heat up for ten to fifteen minutes.This will carbonize or char any leftover food bits. It's then turning the onion into an scrubber by leaving crisscrossed grooves on the onion;s cut side. Press this against the grate toget rid of any debris and charred pieces.The onion;s natural acidity will dissolve any grease and lift any leftover food bits. If you;re planning on a big party, then get extra tongs and spatulas . Also check what you already have. You many need some new utensils. Stock up on foil too. This can be used for making the rays for bacon or veggies along with just putting the grilled food in it. Dollar stores have the best buys on it so pick up a few rolls.

Folding tables should also be checked . The older ones can snap and break.Wal-Mart has some well priced ones starting at $39.94You may want to pick up two , one for extra guests while the other for food. These make great buffet tables where you can put everything from salads and plates to desserts.Also look into comfy chairs too. Some people like to sit in an Adorondack chair  and eat their barbecue. Lidl has them for $18.88 while InstaCart has them for $25.00 .Keep in mind that these can go on the front lawn come fall for a relaxing Sunday afternoon watching the neighborhood and drinking something hot. The nations celebrates a very big birthday this July 4th so it's appropriate and fun to have red, white and blue outdoor lights crisscrossing the back lawn (and front yard too, if you want to be extra festive). Temu has red white blue crystal lights for only $8.37 Twinkling Lights have light up American flags toluene paths and walkways.Another barbecue party must is a pop up tent just in case the weather turns bad. every store from Target to Temu sells these. You can splurge and the get the red,white and blue one from Macy'sfor  $79.99.

This is the start of the blow out party season. Get everything ready before the invites go out.Be prepared and ready are the first steps to a great barbecue.

Hearty Quick Meals For Dinner

 Everything is more or less back to normal. There are no more vacation days where everyone is home. Yet it's still cold. Everyone needs a hot dinner to come home to. This is where hearty and quick come in.

A hot dinner is a comforting relief when everyone comes home from a full day of school and work. Yet there's always not enough time to create a full  meal. This is where frozen food and shortcuts come in handy. Take advance of your frozen food section. Frozen lasagna comes in handy and it can be heated up quickly in the microwave. There are two types. the red with meat and the white ,usually with veggies. Lidl has both and both are great for an enjoyable hot supper. Stouffer's is the classic that everyone grew up on and it doesn't;t disappoint. ut;s still meaty and saucy. For a more authentic taste then buy Rao's which comes format eh restaurant of the same name. Have hot rolls and butter along with a simple tomato and lettuce salad as sides. Chili is another hearty and quick meal that just requires a few opened cans and a crockpot. This also can be made with it's to red, depending on taste. The white is usually made with turkey or chicken while the red is almost always made with beef pork or even plant based meat. Add a few beans such as kidney and red for a tasty spoonful. Tomato sauce is always needed for the red. You can add a can of fire roasted tomatoes too.

An easy hot stew can be rustled up in a few minutes thanks to a crockpot. Pick your meat. Toss in a few veggies along with broth and spicings and  in a few hours you have a great ,hot meal with leftovers that can be heated up for the next day. A beef one is especially rib sticking.Use  a good cut such as sirloin or brisket cut into cubes. Sliced Yukon potatoes are a great addition because they thicken the sauce. Carrots and peas add not only color but nutrition and flavor too.As for flavoring a dash of garlic powder does a lot but you can also add a chopped white onion, first sauteed in butter and oil. Again a simple salad is a great side and have warmed up slices of sourdough bread for dipping into your bowls. Chicken stew is an easy make .It's the same as the beef except you add some chicken stock.If you want a thicker stew then make a slurry of cornstarch and water. Add some homemade dumplings which is a simple mix of flour, baking powder, milk and butter.The dough is added to the top of the stew where it' bakes over the bubbling stew.The dumplings  are ready when a toothpick is inserted and comes out clean. This stew doesn't;t need bread or rolls but consider a salad on the side.

Hearty and quick are the requirements for January dinners. They provide nutrition and flavor while keeping stomachs filled and bodies warmed. They are perfect for these chilly nights ahead.

Nibbling Around The Christmas Tree

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

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

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

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

Easy Vegan Meal

 Even vegans and vegetarians have busy lives. It's important to have a filling yet quick meal that works both on weekdays and weekends. That's where Tofurky comes in.Yes they created that holiday loaf but they've also branched out into other vegan foods. One is plant based Chick'n Thai Basil. This is an easy cook and tasty one too,

This was my Saturday supper. Their Thai Basil chicken is a slightly spiced faux chicken strips that just has to be quick sauteed in a skillet.

I like Tofurkey products. I've eaten their pepper turkey slices along with the loaf that goes into my oven every Thanksgiving and Christmas. This was going to be good.

 

These are "shreds" that have been dipped in basil flakes,along with red pepper and poblano pepper. The pepper flavor is mild with the basil being the more dominant flavor. These are sauteed in my favorite , three tablespoons of Lidl olive oil (you can use any kind).

Saute for two to three minutes on both sides and in six minutes you have a tasty chicken dish. I paired it with Lidl's jasmine rice. Their microwave rices only take ninety seconds to cook and it's a great base or side.

Together the chicken and rice were a filling meal. You could add some chili crisp to bring out the meat's spiciness.but's is delicious on its' own.

I really liked this and I'll be making it again.It 's a good weekend meal that's filling and cooks quick.

Tofurky's Thai Basil chicken paired with Lidl's jasmine rice is a great and easy cook.It only takes a few minutes to create a hot lunch or dinner. This is perfect for super busy vegans and non vegans alike

Chimichurri Sauce A Bright Green Addition

 Spring dishes need to be zinged up. W hat better way to achieve this than a good chimichurri and its' origin sauce salsa verde. It can be used on anything from steak to chicken.Even veggies can benefit from it.

The sauce is extremely popular in South America.It's used primarily in Argentian where it's used as a condiment for grilled steaks.Its' beginnings supposedly came from the misinterpretation of British troops saying"Gimme curry" during the ill fated British invasion of the Rio de la Plata area of  Argentina. Other stories are that it arrived with Basque immigrants who had a sauce  spelled tximitxurri pronounced chimmee churri. Then there's the story where the sauce is indigenous , coming from a tribe in the Andes region located  in the northwest.My guess is that it's derived from the Piedmontese salsa verde which came over with Northern Italian immigrants in the late 1800's. The ingredients are relatively the same and both sauces are made the same way. Whatever its' roots chimichurri is a nice and punchy  addition to your Spring table. You will need parsley, dried oregano, garlic and chili. OLive oil and red wine vinegar give it silkiness and flavor.everything is mixed together and allowed to sit for ten to fifteen minutes before basting. Keep in mind that it can beured on already cooked meats and vegetables.There is a red version made with red peppers.

Its' mother or origin sauce salsa verde is another great condiment. Think about serving it alongside Easter lamb or grilled steaks. Again this is a mix of parsley, garlic and olive oil. Keep in mind that you can make this all year round and it's perfect for using up your parsley crop. You can add anchovies and capers for brine and kick. Both will add extra layers to the sauce. The capers do need to be soaked in cold water for ten minutes to remove the extra salt. A hard boiled egg can also be added for color and richness. Everything but the olive oil can be put into a food processor but a better method of blending is using an immersion blender..Blend until creamy and then slowly add  a quarter cup plus two tablespoons of  olive oil. If you want to vary it , then add a tablespoon of lemon juice for tang. Salsa verde can keep for a week .Besides lamb use it for the first grilling of the season.It will go well with various cuts or steak.veggies can also benefit from it as can salads. This would make a nice dressing for Spring greens.

If you want a zip in your spring cooking then use salsa verde or chimminchurri sauce. Both are easy to make.They'll be a great addition to any meat or vegetable dish.

Corn One Of Our Native Best

 Corn or maize is as important to American history as any war or treaty. Its contribution was and still is vital for the American table.It  is the best example of Indigenous love of the land and the sense of community shared with the early European settlers.

Pete Wells who usually writes the restaurant review for the Wednesday New York Times Food section penned this thoughtful and informative piece for  today's section. Corn has been part of the North American diet for nine thousand years.It started in the Balsas River Valley south of Mexico City. It began as teosinte a kernal with a hard, inedible cover. Thanks to genetic mutations the kernels became softer and corn as we know it now was born. The plants traveled around the Western Hemisphere, even winding up in the Caribbean.The Hopi Indians of Arizona planted it a foot below the surface of high winter valleys in order to catch the meltwater , originally snow , that seeps into the ground. A fast growing grain was grown by the Mi'kmaq of Quebec and Maine.It was the Gaspe strain that ripens after only forty-five days of planting. Gaspe corn is still grown in Vermont with the help of Tony Van Winkle an anthropologist who teaches sustainable food systems in Greensboro North Carolina ans Vermont tribe Nulhegen band of the Coosuk Abenaki nation. 

Yet it is the Wampanoag nation of Massachusetts that has the most important connection to corn. They showed the Plymouth Colony settlers how to plant corn after their wheat crop failed. The Pilgrims were on the brink of starvation when they were introduced to the bright red kernels of a strain called King  Phillip's corn.It is still eaten today , although not as much as another heirloom strain called dent corn. Dent corn is still on our tables in the form of cornbread and muffins along with being crumbled in dressings and stuffings. It's steamed with molasses and eggs to create Indian pudding, a kind of custard first made by the colonists  who first called ground corn Indian meal. Some strains were lost as the Indigenous were either slaughtered or moved to different parts of the country. There is one strains that stayed, thanks to the Davis Farm in Stonington Connecticut.  The family obtained kernels in 1654 from a local tribe  when their chief Uncas gave the kernels to Hartford CT founder Thomas Stanton. A few Indigenous women are planting heirloom seeds as their ancestors have done, hoping to bring back the corn their ancestors ate.

Corn is one of the most vital crop in the history of North America.It sustained the Indigenous for millennia . It also was a life line for the early settlers of Plymouth. It was ans still is the backbone of American cooking.

Weddings Now

October was usually the time for lovely fall weddings however that's all changed. The pandemic has forced us to look at how we gather and throw parties.It's not a question of what shall we serve but rather how can we do it without getting guests sick. There are ways of maneuvering  around the restrictions. 

In the old pre-pandemic days there used to be wedding receptions full of endless courses.There was the sushi bar followed by the pasta buffet. Everyone took from bountiful trays of hors d'ouevres and appetizers. a fun idea would be different food trucks set up along the street or in the wedding venue's parking lot. This is a plus because everyone likes what food trucks produce, The bride and groom can have their favorite foods served, whether it''s pizza or tacos. Several trucks can be set up because they're not that expensive per person. have hamburgers and corn dogs along with pizza and bulgogi, if you want a truly international affair. As for dessert, ice cream trucks are fun but just a bit messy. People will be wearing relatively fancy dress and the last thing anyone wants is a drippy cone or Popsicle. A better idea is a cupcake truck that doles out mini wedding cakes. These can be a variety of flavors too or the happy couple's favorite ones. You can also have already made meals that have been boxed in fancily decorated cardboard containers or plastic tubs. Fill them with  filet mignon sandwiches or lobster rolls. For a side think a small cup of grape tomatoes with a side of dressing. As for the cake, it can be cut in front of everyone and then instantly boxed to take home.

Can there be a relatively normal sit down dinner? Yes but keep it very small. Limit it to the immediate family and the  bridal party. This is reminiscent of weddings of the past where only a few were invited. The family can become involved , especially if the reception is held in the parents' backyard. You could bake a large ham or roast beef and serve it cold, if you 're involved in the wedding. leave it to rest for thirty minutes  - about the length of the ceremony. Slice it right away so that not too many people handle it or are around the meat. As for sides , think scoops of potato or macaroni salad in individual ramekins to cut down on contact.If you want some kind of salad, think hollowed out Roma tomatoes filled with cottage cheese. The cheese be glammed up with the addition of chopped red, yellow and green peppers along with oregano. Decorate with parsley sprigs. Should you have a traditional cake  with just a small group? Yes!!!! Bake a simple two layer with just butter cream frosting and flowers. If you feel it's not enough . then go for a southern tradition and bake a groom's cake. as well. This is usually the groom's favorite flavor, namely chocolate but it could be any flavor - except the wedding cake's. It can be decorated with the groom's favorite team colors or reflecting his hobbies.

Weddings and how we celebrate them will be different for the course of the pandemic. Make the best and most of the day with delicious foods. They can be from food trucks or from your kitchen. What matters is that they celebrate a day full of love and hope.

Happy 100th year wedding anniversary to my grandparents, Joe and Rina Helble.

An Easy Rice Salad

Salads are one of the easiest summer meals to make for a lunch or dinner. Yet greens can get boring. Macaroni is the same. Try something different like a rice salad. It's really an easy make and it can be customized to suit tastes.

I decided ti try it after being bored with the usual salad choices. Brown rice is more colorful and nutritious than white. I used Acme's Signature brand.

I used three cups of it and three cups of water to make six servings.

It was boiled,

Then put into a large bowl to cool in the fridge. I let it sit for an hour but for a colder, more refreshing rice try to make it about three hours before serving, Also DO NOT keep the freshly cooked rice out for more than four hours.It can attract bacteria which will cause salmonella - or food poisoning.

The fun part comes with what you put in.

I used sliced Roma tomatoes  along with diced  orange and yellow bell peppers,  red kidney beans and sliced black olives. For more flavoring I used a generous amount about a teaspoon of onion powder along with a large dousing of garlic salt. You could add diced garlic if you want a fresher flavor. Half a cup of olive oil was added along with a teaspoon of red wine vinegar.

It was a flavorful bowl of all sorts of tastes and textures.

What's good with this is that you can add what you want. it would be good with leftover chicken or pepperoni slices. You could add almonds or broccoli for an Oriental vibe. Feta cheese and kalamata olives can give a Greek feel. Have fun with it. It's easily stored and you can have it either for lunch or dinner the next day.

A rice salad is a nice way to beat the heat with easy cooking. Make up a big bowl for a tasty lunch or dinner. Then enjoy this cool and filling alternative to a traditional greens or macaroni salad.

A Different Kind Of Juneteenth

Juneteenth has always been a special day for the African-American community. It is a day full  of celebration and thought, in a way like the Fourth of July.Now with the pandemic and the George Floyd protests, it takes on a deeper, more profound meaning. The good food and cheer is still around but there are new layers there to add to the day's history.

Nicole Taylor, author of The Up South Cookbook: Chasing Dixie In A Brooklyn Kitchen wrote this interesting article in today's New York Times Food section. The holiday started on June 19th 1865 when enslaved workers in Galveston, Texas learned from Union soldiers that they were free. This was two years after Abraham Lincoln signed The Emancipation Proclamation. The day is full of good memories and good food. People shared ruby hued  drinks to symbolize the kola nuts and hibiscus which made their way to  America from Africa. For years kids made red Kool-Aid or served red Hawaiian Punch along with red hued foods such as fiery sausages, watermelon scented shaved ice, stone fruit cobblers and barbecue. Covid-19 has put a huge damper on the festivities along with the uprisings and protests. Yet people are and should lean into the holiday. Juneteenth is about resistance and that's obvious in the growing number of black chefs becoming known and successful.It also allows celebrants some happiness, and as Ms. Taylor states , that's the best resistance.

There are recipes from different African-American chefs and restaurants along with the chef's various stories. Families can make Juneteenth Red Punch, a recipe from Chef Edouardo Jordan, a James beard award winning cook . It's a mix if a homemade strawberry syrup added to a mix of Cognac,pineapple, pomegranate and lime juices. Ginger beer is added for fizz along with sparkling wine, Fresh cut fruit or crystallized ginger decorates the glasses.  Then there is  sweet potato pikliz from Chef Greg Collier of Leah & Louise. This is pickled sweet potato mixed with red onions, hakurei turnips and radishes. The pickling juice is a combination of garlic, Serrano chilies, cider and lime juice. There's honey added for sweetness and kosher salt for the pickling process. It's then chilled for a day before serving. The main course is the ribs and the recipe again comes from Chef Collier. These are Memphis style kind with sweet and fiery rub made from dark brown sugar and hot paprika. There is also onion and garlic powders mixed in along with ground black pepper, cumin seed and dried mustard. The meat should be bone in country pork rib rack. Chef Collier adds crushed peanuts as a garnish. You can also sub in black oyster mushrooms for a vegan spin.

This year Juneteenth takes on a deeper meaning. Yet it's also a time to celebrate and enjoy good food with family and friends. That's the best kind of protest - to thoroughly enjoy life.

Healthy Winter Snacks

After the excess of the holiday's  - as well as observing Three Kings' day today - it's nice to eat healthy once again. That doesn't mean go back to boring and low cal. YOu can enjoy - and celebrate the Three King's vising the Christ Child with tasty good for you treats.

Many throughout the world today do celebrate when the Three Kings, Casper, Melchior, and Balthaszar visited Bethlehem. There are all sorts of dishes such as the Puerto Rican pasteles, banana leaves stuffed with everything from pork, shredded plantains and potatoes along with pumpkins. A healthier version could be just a combo of the plantains and pumpkins or squash. Use the traditional spices such as the traditional sofrito, a mix of red and green peppers mixed with onions, tomatoes and garlic.Another healthier spin is using Beyond Meat for the pork and spicing it up the same way. These and lettuce rolls are a fun snack on movie night.  Again sub in Beyond Beef or Gardein's tofu crumbles for the real beef.  The traditional recipe calls for just onions but you can also add sliced red, green and yellow peppers along with avocados for color and flavor. Cook the crumbles with the traditional spices such as pickled ginger, hoisin sauce and Asian dark sesame oil. Another fun veggie loaded dish is cauliflower crust pizza. it's using this cruciferous veggie mixed with eggs and low fat or vegan mozzarella for a satisfying crunchy crust. Top with tomatoes and basil along with peppers and olives.

Three Kings Day brings in the famed King's cake , a fixture in pre-Lenten New Orleans. This treat is actually a sweet yeast bread zinged up with cinnamon and lemon zest. The icing is a  simple glaze either dyed or dusted with green , purple,  or gold Mardi Gras colors. Usually a baby or prize such as a ring or coin is hidden inside.it's a delicious cake which can be made healthy. Use vegan butter for the real thing along with almond milk for cow's. Honey can be used for sugar so it's not too overly sweet (remember you'll be double sugaring the topping with both confectioner's and sanding sugar. You could also dye the glaze the three colors too, eliminating the need for the sanding sugar). Another idea is making sugarless and flourless (!) cookies and dying them the Mardi Gras colors. There is a recipe that just has peanut butter, stevia and one egg. They're also a nice snack with a hot tea on a wintry night. Vegan chocolate chips are always a sweet treat and you can sub in carob for the chocolate.

It's possible to celebrate this last Christmas holiday with healthy savory and sweet treats. They still taste good and they're good for you. Try them as a change over from the excess of the holidays.

The Taco Bell Bean Burrito Challenge

I've been fascinated with Taco Bell's bean burrito lately. It's a tasty marriage of kidney beans, onions and cheese stuffed into a hot chewy tortilla. Tasting it , I realized this is pretty easy to replicate. After all the homemade version is sometimes better than the original.

It was.

It's an easy recipes with these ingredients for the filling, Two cans of red kidney beans, one  small , yellow onion and one small can of tomato sauce.

The onion was quartered and put into my chopper ,

Then sauteed in olive oil for a few seconds.

The beans and tomato sauce were then added. Most recipes for the Taco Bell bean burrito call for refried beans but I wanted texture.

Two teaspoons of red wine vinegar are added for tang as well.

The spices were garlic salt and a must have in Mexican cooking -cumin.

Add a good dash of both along with a healthy dash of chili powder too.

Then it comes time to mash

Use an old fashioned potato masher for this and someone with a strong hand (Like a brother) This give the filling a new textured mouth feel. Cheese is also a big flavor booster in this, 

I used Lite Life vegan cheddar and just shredded in the pieces.

It's mashed more to get the cheese integrated and gooey.

It's also the time to get the tortillas ready. I used Old El Paso.

Each side was painted with water. They'll steam better in the microwave if you do this. Cook for 15 seconds.

This is unrolled.

This is rolled.

How was the taste? Exactly like Taco Bell's but better. This is definitely going to be one of my new go to recipes. It's easy to do and very flavorful. I like how all the spices came together and added so many dimensions to just a simple beans, onions ,and tomato sauce dish.

Try the Taco Bell Bean Burrito challenge. It's just a fun way to reinvent a classic and enjoy a tasty dish. It's sure to be a family favorite.

Fresh Baked Ornaments

Two of the most fun Christmas activities are baking and tree trimming. Combine them and you have a great time creating and  decorating fresh from the oven works of arts. Even novice bakers can join in on the fun with simple recipes.

If you want cookies without the calories, then think salt dough ornaments. Why a dough heavily laced with NaCl? Salt , as we all know, is an excellent preservative. It will contribute to the ornaments lasting a longtime without crumbling or breaking.it also deters mold from forming which would shorten the decoration's shelf life. Start with preheating the oven to 300 degrees F. What you'll need is four cups of all purpose flour, one cup table salt  and one and one half cups of  warm water. Pour the flour and salt in a large mixing bowl and slowly stream in the water as you stir . Keep stirring until all the water has been added in. It will take on the consistency of bread dough so it will be hard to work with. It's now time to use your hands. The dough should be smooth and pliable like pizza dough.It's then rolling it between two large sheets of parchment paper.The bottom sheet should be placed on a cookie sheet. The dough should be 1/8th of an inch thick. If it's too thick the ornament will crack and break due to the air bubbles trapped in the middle. Then cut out the shapes while the dough is still on the parchment. Peel away the excess dough from the cutters. You can then make designs, using a fork, straw or paring knife. Use a drinking straw to poke a hole in the top for the ribbon.

Now it's time for baking! They should go into the oven for about an hour. You'll know they're done when they feel hard.(Tap with a fork or spoon to gauge hardness). Don't worry if they turn brown. You can always paint over those. The real fun part comes after. It's time to get the paints,  glue and glitter!! You can mist the newly baked ornaments with a thin coat of white spray pain to even out any brown baking spots. They can be left white to look snow dusted which would be very dramatic on any tree. Some use puffy paints, others use paint pens for more precision. A fun idea is using them as place tags at a holiday party and personalizing them with guests names. Use gold and silver paint pens to write the names. Another idea is outline the ornaments in glitter, rhinestones or garlands . As for the type of ribbon to use, you could use classic red and green velvet or go a little more fancier with metallic.If you want really festive ones then look into Paper Mart. This  site has a wide variety of printed ribbons that would complement any ornament.

Baking fun and decorating Christmas trees  is combining two holiday loves. Whip up a batch today and have some fum. Create memories and ornaments!

The Bonbon Cake

What could be better than a chocolate covered strawberry? A cake made like one. I had this idea pop into my head when I saw Duncan Hines' strawberry cake mix.It sounded  like a good idea......

Here is what the batter looks like, a kind of Pepto Bismal pink with dried strawberries thrown in.

It's the standard Duncan Hines, add three eggs, 1/3 cup vegetable oil, and one cup water. Bake for thirty minutes .

And this is the result. The pinkish shade can't be seen here but there is a rosy hue to the cakes. I have to admit I was nervous , considering the birthday sprinkle cake fiasco. I had nightmares of gooey batter  dripping on my oven floor. Thankfully it didn't. It was then onto the icing.

I have fallen for the Two Sisters chocolate buttercream icing.I usually add more cocoa powder than they recommend . It creates a rich, fudgey kind of icing.

The two sisters recommend mixing the confectioner's sugar and cocoa powder first.

It looks like ashes

Two sticks or a cup of softened butter cut up .Milk is usally added but I prefer light cream for a richer, smoother icing.

This is what it looks like all mixed together.

This is the iced cake. I had leftover buttercream icing from the sprinkle disaster.I added a bit too much red food color (all safe) and got this watermelon colored icing.

I should have added lard to it so I could make more defined decoaration.

In the end it turned out to be the perfect ending to a perfect dinner/ (And thank you Polly Bertos and Lili Dugan for inviting us over and for a chance to for me to make this cake.)

My Big Christmas Baking Extravaganza

 I am in full baking mode this year. Blame it on The Great British Baking Show and The Great American Baking Show for making me want to have a three day event where I will be creating the trifecta of holiday baking  -cupcakes, brownies and cookies. It'll be the most baking I've done in years, but I'm looking forward to it.

The cupcakes will be the star of the show. I plan on using Duncan Hines lemon cake mix and turning it into Christmas Funfetti cupcakes. This is where you add half a cup of sprinkles to the batter. This creates a fun and pretty polka dot look. Many home bakers are getting on the trend and making these for birthday parties and showers. The tubular jimmy kind has to be used. The tinier rounded sprinkles just don't cut it. I bought mine at Stop & Shop. They always have large tubs of them, left over from their own baking. The  icing will be my favorite cream cheese one dyed a festive green and decorated with  what else  - more red, green and white sprinkles.If this works out I may try pink and red Funfetti cupcakes for Valentine's Day. The icing will be elevated - I'm using  the good  Irish Kerry Gold butter to kick it up a notch. I am thinking of using it in a champagne buttercream icing  for a friend's birthday.

As for the cookies and brownies.the cookies are from the Betty Crocker packaged mixes. Fingers crossed that it works out well, because I have yet to use that brand thus far. It is an oatmeal one that I am going to amp up with mini chocolate chips. It should be very buttery tasting, Again I will be  using the Kerry Gold butter which will work well with the oatmeal. If these are successful I will move onto the brand's sugar cookie mix. The brownies are my go to, Duncan Hines dark chocolate brownie mix. I love this mix. Use two eggs when making it and the brownies come out perfectly cake like. with  a tender moist crumb. Home bakers can add  crushed peppermint candy or walnuts for a fun spin. The company does have a decadent brownie line (which my store unfortunately does not carry) .The various  mixes have walnuts, caramel and even large milk chocolate chunks along with peanut butter pieces added to them. If you want to jazz up the regular ones, think of serving them with eggnog or peppermint ice cream and Stop & Shop's Limited edition peppermint whipped cream.

My oven will be working overtime this week. I can;t wait to bake and share these experiences with you. It'll be fun   and actually better than any baking competition, British or otherwise.

A Gathered Thanksgiving Part Two

Yesterday's New York Times Food section was full of recipes from Americans all over the country. The beauty of it  was that it came , from all kinds of Americans, some here for generations , some newly arrived. What binds them - and us together is the love of one's heritage and pride in family dishes. Yet these recipes can easily be served at our tables creating a brand new holiday tradition.

The families that the Times wrote about and were covered yesterday here were from all over the world. The beauty of American cuisine is that it is constantly changing, adding new ingredients and flavors.Take the Ling family of Junction City, Wisconsin. They were from Hmong, Laos and always celebrated the harvest around this time. Thanksgiving feasting fits in perfectly and seamlessly with their celebrating. They raise and slaughter their own turkeys, preparing them with Southern  Asian herbs such as lemongrass and kafir lime leaves. The filling is a vermicelli egg roll filling , full of shredded carrots, cabbage and cilantro doused with  a salty fish sauce. In Nashville Tennessee , one would expect traditional Southern dishes like corn bread stuffing and green bean casserole. Not so with the Tayyar family who emigrated from Dohuk in Northern Iran. They will serve the Kurdish  eprax, a carefully layered casserole of grape leaves along with stuffed cabbage, tomatoes squash and potatoes.,nsted of turkey there will be a row of lamb chops down the center of the eprax.There will also be chicken and turnip greens too, as they eat the traditional feast on a rug spread out on the floor.

Jamaican food is not normally considered Thanksgiving food  yet Francine Turone uses the cuisine's spices for her turkey, The island born home chef brines the bird with a mix of cinnamon, cloves, allspice and juniper berries along with slipping clarified butter under the skin. She also serves a roast goat leg along with rice and peas in coconut oil. They celebrate her Milanese born husband Giacomo's culinary heritage. with tortellini in brodo or broth. Some recipes are handed down such as Debbie Himmler from the German influenced city of Cincinnati. Her oma's or grandmother' s rotkraut or homemade red cabbage is a family recipe from southwestern Germany.,a mix of shredded cabbage cooked with red wine and tart Granny Smith apples. Maren Waxenberg' s Scandinavian heritage shines through when she used to have gravlax and herring before the Thanksgiving meal.She continues on with blotcake for dessert. This is a sponge cake with whip cream and berries. Italians keep recipes through centuries and generations and the Conte family of  Wall, New Jersey is no different. They make a fluffy spinach -mushroom stuffing  instead of the usual bread stuffing. Their potatoes aren't mashed, rather roasted in olive oil and garlic They end not with pie but ith fennel and oranges dusted with salt and pepper.

America is a big kitchen ,full of recipes new and old. This was never more evident in yesterday's New York Times Food section. It is full of dishes, both sweet and savory that reflect our many different, cultures and backgrounds,nationalities and heritage.

An Easy Summer Birthday

Everyone loves a home cooked meal for their birthdays.Even summer babies are excited over a favorite dish that's been lovingly made. Unfortunately the season brings about hot days when no one wants to be in the kitchen. The solution? Keep it cool!

If the honoree wants a home cooked meal, then think  barbecue.Grilled chicken or salmon with grilled vegetables is a nice treat. If you have a Weber egg  grill, you can roast an entire chicken. A birthday party needs a festive dish so why not grill beer can chicken? This is easy to make.It's taking the chicken , rinsing it and then patting dry with paper towels. Sprinkle with sea salt and freshly ground pepper and any kind of rub.It's then plunking the bird down on an open beer can . The can and the legs will act as a tripod as the bird is being cooked.It usually takes about an hour and fifteen minutes. Serve with a fiesta salad that has cooked corn niblets mixed with diced red and green peppers along with halved grape tomatoes. Sirloin burgers are another celebratory  meal. To grind the meat, first cube the steak and grind in batches in your food processor or meat grinder. You can add egg for richness or butter. The burgers can be served Piedmontese style with bagna calda  sauce on them. Use flattened toasted Italian bread instead of the usual buns for this. Grilled salmon Oriental style with soy and ginger or Mediterranean style is also a lovely birthday lunch or dimmer.. The last can be served with a fancy couscous studded with almonds and raisins.

Nachos are always a fun party food no matter what time of year. The dish outside is extra fun, especially at a pool or even beach side party.Make it really luxurious  with  layers of steak and chicken or fresh roasted pork. For color have both black and green olives along with extra helpings of  guacamole, sour cream and pico de gallo. If  you're hosting a large crowd you may want to try a taco or quesadilla bar where guests can pile on a variety of toppings. A cool idea is a salad loaded with tasty bits and pieces. A taco salad can be fun, It's just a quick cook of and then the meat or soy fake meat can be added to iceberg lettuce along with crumbled tortilla chips and shredded Monterey jack cheese. Buffalo chicken salad is a nice birthday lunch or dinner meal. Making the chicken is the most labor intensive. It's just creating a spicy , chili infused marinade and letting it marinate for a few hours  before cooking and adding it to  a salad , full of  diced celery and Romaine lettuce. Serve with a cool blue cheese dressing.One of the most luxurious and perfect for a birthday lunch or dinner is a seafood salad, chock full of lobster crab and shrimp.Use butter lettuce as a base and also toss in cherry or grape tomatoes. Dress with a simple vinaigrette which will accentuate the sweet flavors of the shell fish. Serve with crusty rolls and  chilled champagne.

Cooking for a summer birthday honoree is actually a cool and easy idea. Try a lush salad or a rich sirloin  burger for a sumptuous meal. It's a great way to celebrate a summer baby's special day.

Fava Beans A Taste Of Spring

The season brings about a plethora of fresh tastes, letting us know Spring is here. The fava bean is one of those.Its' "green" flavor makes it perfect for everything from soups to pate.They're definitely a great addition to barbecues and al fresco dining.

David Tanis knows this and wrote about them in his City Kitchen column in yesterday's New York Times Food section.This is the time for  them,late spring, and they are tender enough to eat with the pods still on.Fava beans should be incorporated into the diet. They are high in folate and manganese as well as being rich in dietary fiber.The beans are a staple in the Mediterranean diet and figure prominently in Italian, Greek and Spanish cuisines.They are great gracing a minestrone or in salads, thanks to their creamy texture and slightly nutty flavor.The only bad thing about them is ridding them of their pods.It's a tedious chore as Mr. Tanis can attest to. You can avoid this by getting immature pods with no beans inside. These outer coverings can be grilled and are just as versatile as the mature pods and can be grilled over coals or served a la plancha ,cooked on a griddle. They can also be stir fried in a hot work too along with being added to a Spring vegetable soup.. Peeling the older ones is tedious but worth it . Make the work easier by employing the family to help out and doing the day before using is a big help too.

Mr Tanis gives a lovely recipe with the beans being mashed on toasted baguettes slices. The beans have a silky texture that makes them wonderful as a kind of pate. He adds garlic cloves and red pepper along with rosemary. The pepper can be omitted if considered too hot. Try freshly ground black pepper instead. The beans  are first dropped into boiling water and then they're plunged into ice water. They have to be skinned when cooled and this is an easy task.Pierce the skin with  your thumb and then slip it off. These can be prepared up to a day in advance if you don't have the time to do it the day of.The fava beans are then sauteed in olive oil in a skillet over a medium hot heat.  They should be cooked for only a few minutes  but not browned. A half cup of water is added  and then the beans are simmered until softened. Do this for about ten minutes or until most of the water has been cooked off.You can use a potato masher (preferred) or a wooden spoon to roughly mash the favas.Return them to the stove  and cook on a medium heat. This is the time to add the pepper and rosemary along with a little water if the mash is too much. Transfer the bean mash to a warm bowl as you prepare  the baguette slices.Smear a tablespoon or more on each slice. You can drizzle some olive oil and a light sprinkling of sea salt on them if you want.

This is the time of year for fava beans. Make them in a tasty pate or add to  a Spring vegetable soup. They are a great addition to any dish.

The Best Of Summer Wines

What to bring to someone's house for a barbecue or dinner by the firepit? A summery, light wine that everyone will enjoy.It could be red or white, domestic or foreign as long as the wine is refreshing as a warm weather breeze or afternoon sun shower.

Eric Asimov  has given a list of the twenty best summer wines that was published in yesterday's New York Times Food section A summer  wine, he asserts should be less than fourteen per cent in alcohol. This makes for a lighter , more brut tasting drink along with out  any consequences . (think inebriation followed by a possible hangover or at least  a morning headache). Mr. Asimov  also recommends going for wines that are between $15 and $25 in price. It's not as cheap  and you get better quality along with being not so extravagantly priced.One of the more elegant is the Chateau Tour Grise Saumaur Brut Non dose 2004 12. percent 2004. This is a sparkling white wine made from the chenin blanc grape.It's pure and refreshing , perfect for any chicken or fish dinner, The wine has the perfect summery notes of honeysuckle, lemon and chamomile. Another French import is La Ferme Du Vert Gaillac L'Ange Lou Mousseux Brut,2013, 11 percent. This relatively new wine derives from Mauzac grapes, a little known variety grown in the French Southwest. It is light and sparkling too, with notes with apple , straw and herbal flavors. Serve it iced on a hot evening for complete refreshment.

A surprise wine is a merlot from Argentina, a country that usually gives us malbec.It is Bodega Chacra Amor Seco Pantagonia Merlot,2012, 14 percent and is a bit high on the alcohol side. Mr. Asimov likes its' deep and fruity flavor, redolent of red fruits..It has a bitterness that keeps it refreshing The company is also known for their pinot noirs too. Bring it to a party where there are steaks on the grill, waiting to be paired with it.Another dark wine comes from Piedmonte, De Forville Dolcetto D'Alba 2013 13.5 percent. It is another refreshing bitter wine with an undertone of dark chocolate. I would suggest having it  with an outdoor bagna calda., the anchovy and garlic dip  that the region is famed for. Both are perfect for a cooler summer night gathering. Celebrate July Fourth with an American wine made in the Finger Lakes region.This is Eminence Road Farm winery Ganay Noir  Cayuga Lake 2013, 11.3 percent.It is made from the area's grapes. It is light bodied , earthy and fruity along with being seriously delicious. Drink lightly chilled  when watching the fireworks.If you want another white wine, then try Julian Haart Mosel Riesling 1,000l, 2014 10.5 percent. It's a very light wine but has a mix of minerality and creaminess to it. Open it up to share with friends during a picnic.

The summer is here. Crack open a bottle of chilled wine on a warm evening or to round out a barbecue. There are many to choose from , and many to try.


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Organo Beverages: Tea with A Touch Of Mushroom

Can a mushroom add anything to a good cup of coffee, hot cocoa or tea? Most people would probably laugh and say no. Yet there is one company,Organo that adds Ganoderna lucidum, a mushroom used in Asian medicine to make their beverages super healthy. This fungus adds a  boost to that daily cup of tea or joe.


What is this mushroom? It is  a fantastic-looking mushroom, resembling something supernatural, or straight out of Alice in Wonderland. The Ganodermas  are unique in that they grow on wood, mostly out of large trees (living or dead) in forests in the more tropical regions of Asia. They're like your average everyday mushroom  however their coloring is unique. Their long woody stems are brown while their caps are a bright  orange.,They thrive in such heavily forested areas. The fungi were first discovered in 1888 by westerners however  they have been used in Eastern medicine for centuries. They can help in lowering blood pressure as well as protecting the liver. They are antibacterial and antiviral .It's also called reishi in Japanese where its ground up into a powder. Many add it to their foods as an additive however it can also be added to beauty products like soap and toothpaste. The founders at Organo,Bernardo Chua, and Shane Morand  realized rhis and started the company in 2008 .The company has expanded to include all sorts of products, from coffee and teas to hot cocoas and powdered spores.

 I would drink their teas and coffees even if there wasn't Ganodermas Lucidum in them. Their green tea is a great way to start the morning.It is crisp, an adjective not usually associated with green tea. It has a nice aftertaste and is good hot or cold.Their coffee is the same. It makes for a nice rich brew, perfect to balance a rich dessert or a hearty breakfast. What I also like about it is that it it comes in little sachets with the right amount of coffee. There's no second guessing.It comes out perfect every time. Organa also makes an instant latte that's just as good as what you'd get ant your favorite coffee shop along with a sinfully rich hot cocoa. There are also teas from the uber healthy red to black. For Kruepps lovers there are all sorts of cups, with  yummy flavors such as chocolate almond, toasted hazelnut and caramel vanilla>These come in twelve packs so there' good for a little over a week. Organo also sells the Ganoderma spores in easy to swallow capsules along with grapeseed oil.Organo also sells toothpaste and soap with the fungi blended in.

Coffee and tea have benefits  but Organo's has the extra boost of that amazing mushroom, Ganodermas LUcidum.This makes the beverages super healthy and the perfect drink for those aware of their health.Not only that they are delicious - something that normally doesn't go hand in hand for good for you.

The Delights Of Salmon

Here the scoop not only is salmon good for you,it's also one of the most flavorful meats.It's also the most versatile.You can grill it,bake it or broil it.Even canned salmon is versatile and a healthy meal choice.It too can be turned into a variety of different salads and even dips.Because it's light, it's the perfect meat for these warm late Spring days. Salmon has a tremendous amount of benefits.One is that it is chocked with an unusually high amount of Omega 3 proteins, in fact more than any other fish. The protein is excellent for lowering cholesterol as well as strengthening cells.It can also help the body fight off such cancers as colon, breast and prostrate.It even decreases the risk of bolo related cancers such as Hodkins lymphoma.Incorporating salmon into your daily diet can also make you happier.Studies have shown that people who have a salmon rich diet do not suffer from depression along with having a decreased risk of hostility.It's also good for joints, reinforcing cartilage.Another benefit is that eating the fish two times a week can significantly cut down on the onset of macular degeneration ,a condition in which the retinas dry up. Salmon is also a flavorful fish on it's own. Unlike tuna, which has the best flavor when it's packed in oil, salmons,strong, almost earthy flavor stands up. However it works wells with such a variety of herbs,spices and sauces, more so than any other fish. There are several different types to choose from.The first choice is wild or farmed?Which is the better and healthier choice? Many chefs and nutritionists will tell you to buy wild.Farmed salmon is no different than chicken , beef or pork that have been raised in pens.They can get lice from each other, thanks to rampant over crowding and then treated with antibiotics which humans can later ingest.Salmon farmers and Congress are in talks about improving conditions, making the penned area more in the free range tradition. There are also different types.King or Chinook salmon have a rich flavor and firm flesh.This is excellent smoked but can be cooked another way as well.For more flavor and color consider there'd or sockeye kind,This makes the best sushi,because of these two attributes and works well with other strong flavors ,Coho or silver salmons the most used, especially in restaurants.It's a light orange in hue and has a mild flavor.It's basically what 's in cans and works great in light dishes such as salads.There is also the pink or bumpy and dog.The pink is an excellent source of protein yet it and chum or dog are ignored or dismissed by salmon snobs?The last is prized in Europe and is versatile in a number of dishes. If you want a dish that is both healthy and flavorful, consider salmon. it is perfect in a salad of summer vegetables or grilled with lemon. not only thAt but you'll be delivering a healthy dose of benefits to every part of your body. Enjoy salmon in any form,It really is a true treat.