Your Favorite Fall Dinner

 What is your favorite fall dinner to make? is a Sunday roast with all the trimmings? Or a rich sauce over polenta? Do you love creating a steamy casserole, full of good stuff?  What about a homemade soup or stew?

Let us know what thrills you to cook a big meal. I love working with polenta and gnocchi. These to me, symbolize autumn and the rich flavors of the season. What about you?🍁🍁🍂🍁🍂

March Plans

 Even though it's only the first of the month ,March is a holiday rich one. There's St.Patrick;s day  followed by Purim. Pam Sunday and Easter Sunday end the month. Throw in bridal showers for those May and June brides and you have a lot fo planning and cooking to do.

St Paddy's Day may be the easiest to prep for. Its just corned beef and cabbage , right? Actually there's a lot more . You may want to make homemade colcannon, that yummy mix of kale and cabbage cooked with mashed potatoes and garlic or onions. The dish becomes labor intensive if you use homemade mashed. The colcannon only takes about ten to fifteen minutes to crisp up like a giant potato pancake. The're also Irish soda bread.If you used up your flour for some Valentuines' day cookies and cakes then it;s time to go out and ge tmore along with raiins for this treat. If you;re celebrating Purim, then it's also baking . This time is hamentasen ,  filled cookies to symbolize eating Hamen's ears or pockets. The dough must be chilled before being rolled out, and cut into triangles. They then have to be filled with either poppyseed or Mohn, prune, Levkar or apricot filling. These can be a lot of work especially if you;'re making tow or three dozen for a party. You may also want to bakes a loaf or two of kulich a challah type bread too.

Pam Sunday and Easter also mean a lot of planning, cooking and baking. This is the time to start planning if you want a smaller dinner or a large one with family and friends. Usually Palm Sunday is spent with the immediate family while Easter is a bigger gathering. You could have just a small ham with some trimmings for Palm Sunday and save the big family brunch for Easter a week later. Most families serve ham or incorporate it into quiches and frittatas . You could also  serve a whole ham accompanied by a cheesy strata full of eggs and cheddar. Bake mini muffins in different flavors as well . These are perfect for the little ones. As for dessert, a traditional Easter lamb shaped cake is always nice. Just remember that this is labor intensive and you'll need a lot of flour , sugar and butter for the cake and frosting./ Since this is also the month for bridal showers now is the time to start planning for bridesmaids and mothers. If the weather grows warm and Springlike, then think of a back yard tea party with sandwiches and small cakes. Again the couple's mothers can also get together and prepare hot dishes such as roasts and sides for an indoor sit down dinner if that's more preferable.

March is here and with it a host of holidays. Start deciding and planning what you want to make and bake. Be prepared for this busy month ahead.

A German Classic in No Time

 This is the weather for spaetzle and gravy. There's nothing as comforting as this German classic main or side dish. Unfortunately it is labor intensive to make them.Luckily Aldi has instant ones complete with a yummy mushroom gravy.

Aldi (like Lidl) is a German company) so they're bound to have good German products like spaetzle and chocolates along with cans of red cabbage and sauerkraut.I found their mushroom flavored spaetxle from Deutssche Kuche.I bought two packets right away bcause I knew it would be delicious anf go fast.

It's an easy make. Just boild two and aquartr cups of water and add the packet,a mix of spaeztle and powdered gravy. 

It kind of looked soupy at first but then thickened up.

I just had to stir ti a few times during the course fo about twenty minutes(the packet  says it'll cook up  in twelve to fifteen minutes but it does take longer)

                               The entire pot was steaming and frgrant with cooked mushrooms.This was going to be a tasty and satisfying treat for lunch.

This was really delicious and I plan on buying it again.It makes for a perfect winter lunch or weekend supper.It was even good reheated later in the microwave for dinnr. I just added a tablespoon of I Can't Believe It's Not Butter and it was just as tasty as when it was first cooked. You could easily serve this along side pork chops or pork roast as a filling and warming side.

Try Deutsche Kuche's spaetzle for a tasty main course or side dish. They're  perfect , hearty and filling on a winter's day. These delicious noodles will warm you through and through.

Just Relax

 These next two days are going to be crazy for home chefs. It could be last minute cookie baking. It could be brining that turkey and ham for Monday's big feast. Right now just relax.

Don't fret if you're cookie baking tomorrow. Everyone loves cookies, even burnt ones. (and the black bottoms can be scraped off). If you want an easy way out then pick up a few rolls of Pillsbury's Slice and Bakes.Keep in mind that all the groceries are open tomorrow so if you need extra flour or sprinkles you can get them. Ask for help if the family are around. They'd be glad to help oout and even participate in sampling the doughs.

As for the dinner, relax, Sides are easy to make and they cna be created Monday after church. Again ask family to help with the cutting, shredding and whisking. All the roasts can just be popped into the oven and looked at every half hour.In that time you can do a crossword or sudoku. You cna take a long sip of wine or tea to relax. 

Don't let Christmas baking or cooking flummox you. Relax. Celebrate. Enjoy what you've made.It's bound to be delicious.

Sunday Dinner Monday Leftovers

 One of the best aspects of a Sunday dinner is that it can stretch into Monday. Tose roasts and sides can d double duty on a busy first day back to the office. It's amazing what a little stretching can do.

Of course one of the easiest leftovers is a hot sandwich. This is great if you have turkey or roast beef. It's just slicing what's left  and serving it with gravy on any kind of bread. You could even get  fresh dinner or kaiser rolls and split them. This makes for a satisfying meal , especially on a cold night. The same is true if you have leftover stuffing.Keep in mind any meat chopped up , which includes leftover ham or chicken can go into a salad too. This is even easier and quicker  than  sandwich , but just as satisfying. Another idea is chopping  up the roast and serving it with pasta. Many make turkey tetrrazzini after Thanksgiving but it's also good on a Monday night. This is simply blending the leftover bird with mushrooms, cream cheese and chicken broth and already cooked spaghetti ( you could also try fettuccini or angel hair for different textures). It's then baking i the tettrazzini in a greased casserole dish for a good forty five minutes. Another idea is devilling ham or chicken It's shredding the meat in a food processor ro chopper and then  adding a tablespoon of  mayonnaise to get that creamy texture. For the ham you could add some celery salt for more flavor while the chicken gets a pinch of tarragon. Serve on toasted bread for sandwiches.

Sides can also get a make over and even turn into the main course itself. Salads can be revitalized with more veggies added or evne cheese rounds or croutons. Leftover Idaho potatoes can be sliced and turned into air fryer chips . Spike them with some lemon juice and oregano for Greek style fries . These would be perfect if you're having hamburgers.If there are a lot left over then mash them. It's just adding milk or cream along with butter and seasonings. Again these are good with any leftover gravy. As for mashed potatoes themselves. think colcannon.It's taking the mash and frying it up with any leftover spinach , scallions and leeks plus a mashed up clove of garlic if you want more flavor.  You could also make another traditional Irish dish -, boxtie or potato pancake. This time combine the mashed potatoes with flour , one egg and a tablespoon of milk. The pancakes are just seeasoned with salt and pepper but you could add chopped onions or scalllions to them for color and taste . The pancakes are then fried in olive oil or butter. These can be made large and served like a crepe with mushrooms or tomatoes inside and a mushroom gravy on top.

Yes you ca stretch that Sunday supper into Monday's dinner. It's a quick and economical way of repurposing delicious food. Try it and create an enirely new meal.

It's Coleridge's Birthday!!!

 Celebrate this amazing poet , Samual Taylor Colerdige born this October 21st in Ottery, St Mary's East Devon, England  Celebrate the foods he would have enjoyed, namely clotted cream and jam on scones,a good tea, possibly a good beef roast dinner with all the trimmings and that frothy treat syllabub.

As for me, I'm celebrating with these all American cupcakes.

Disaster For Dinner

 It's just a fact of life that there could be a cooking or baking disaster. Every home chef goes through several during a lifetime.What to do? Keep calm and carry on with some quick thinking and amending.

This happened to me the other night, I was all set to try chickpea gnocchi from Aldi. I was st to my my favorite sauce burst tomatoes, anticipating the sweet -savory flavor of this on the potato dumplings. Unfortunately it was not to be. i taste tested two or three gnocchi, discovering that those had an extremely sour taste. These were ditched right away, the consensus was they had been left too long on the store's shelf.What to do with the sauce? Luckily there was sliced semolina bread. This proved to be a life saver. The sauce was spooned over the slices, sort of like a hot bruschetta. It was delicious and a great idea for a quick lunch in the future. Luckily it was a family meal and not meant for guests. Yet suppose there had been guests? What to do? One good and easy solution is subbing in the gnocchi with already cooked pasta. Barilla offers this and it can be made in the microwave. Rice could also work in this situation too. what happens when the sauce gets screwed up? I'f it's too salty, add more tomatoes or a teaspoon of honey to balance it out. As for meats, cut away the burnt part and if it's too dry, get some gravy to moisten it. Melted butter or olive oil also helps.

Baking and frosting has their share of disasters.Again I recently found this out when I made frosting with Melt plant butter. I thought it would be just like I Can't Believe It's Not Butter and produce a thick, creamy icing that would stay in place. It didn't. It slid off my Easter lambs, making them look like they had mange.I just arranged the fallen frosting to make it look like a bed the lambs were resting on. Again luckily these were not made for company. Frosting can be thickened and not just with more confectioner's sugar.. You can use cornstarch, flour and even butter  to create a rich paste. What about if your cake or cupcakes burn? Like with meat, cut away the burnt parts and cover with frosting or a dusting of confectioner's sugar.  The cake's top may be dry and crumbly too, thanks to the excessive heat. Pour melted butter over the top. This will ensure a moist crumb.  This can be done to cupcakes too. Homemade puddings and custards can be amended thanks to an immersion blender  whipping away all those lumps. Also adding whipped cream and turning it into an instant mousse is also a dessert saver.

Disaster sometimes comes for dinner and dessert. Be prepared if ti does. It's easy to fix a meal or dessert gone bad.

Smaller Sundays

 Sundays used to be a big deal pre-pandemic. There were after church dinners with the extended family or brunches with friends. Now that's all changed . However we can still get together  - in smaller groups - with the same good food as before. We're just not going to go as crazy cooking and baking.

Most families celebrated the Sabbath with a good old fashioned roast. This could be roast beef or London Broil for beef lovers , turkey and chicken for fans of poultry and ham for cured meat aficionadoes. Some ethnic groups like the Germans had a good pork roast while the Greeks served a whole shoulder of lamb or the entire animal if celebrating a big event like a baptism or engagement. Now we have to think of less grandiose quantities for the immediate family. The best idea is to go small.Think eye round steaks which are perfect for individual portions or a 1.5 pound roast beef. You could go up to two pounds if you want leftovers for the week.As for turkey, try a six pound one which should give a small group ample servings and then some. Chicken can also be smaller in size or you can try Cornish hens. One Cornish hen comes in at one and a quarter pounds which can feed two adults. Two are perfect for a family of four.As for ham get a half one weighing in at five to ten pounds, enough for a table of five people. As for pork and lamb, consider chops. It's the same flavor but without all the extra meat. Chops are well loved and will go quickly. With these dinners come sides. Forget the big bowls of mashed potatoes and gravy along with three or four dishes of other  veggies. Serve baked potatoes with gravy instead and maybe have one green side like string beans almondine or tomatoes Provencale.

Brunches have always been big boozy affairs on Sunday. They were always a fun way of catching up and trying other's recipes if they were pot luck themed ones. Now brunches have been scaled down considerably with maybe three - four at the most gathering at someone's house. This means smaller dishes and maybe less variety. Quiche has always been a mainstay and at times the backbone of many a weekend brunch.  Downsize the recipe with individual ones in ramekins. You can also use your muffin pan to create mini quiches in different flavors, from the original quiche Lorraine to broccoli and onion flavored. Another idea is serving individual shrimp cocktails  with jumbo shrimp. Four each should satisfy hungry guests. Have them with a crisp green salad bursting with broccoli and cauliflower along with avocado slices. Already arranged charcuterie plates are another alternative idea. Instead of everyone grabbing from one platter, have various cold cuts, from prosciutto to mortadella and salami arranged on separate plates. Add cut slices of Italian or French bread and individual ramekins of the pickled Italian salad, giadineria for color and crunch. Dessert could be cups of freshly cut fruit or cupcakes, dusted with confectioners' sugar for a more sophisticated take. Of course have the mimosas and Bloody Mary's. It still is a brunch after all.

Sunday dinners and brunches are going to be smaller now. Yet that doesn't mean skimping on delicious dishes. You can still downsize and produce a meal that's a delicious way of celebrate friends and family.

And Then There's Plan B

Most of the times the best of holiday plans get messed up. That's kind of what happened to me when I just didn't have the time to bake, frost and decorate my Winterscape Cake. What happens when the best of menu plans go awry? Quickly leap to Plan B.

Every home chef should have an alternative plan ready to be deployed. I did, with this

Aldi's dessert saving panettone trio which has three minis : Classic, Tiramisu and Cranberry.  These can easily be toasted and served with marscapone or butter. If I didn't have these I might have tried Nigella Lawson's no churn salted caramel ice cream. This is just mixing dulce de leche with whole cream and flavoring with bourbon and flaky sea salt (think Malden's).I could also whip up a quick chocolate mousse using Cool Whip and Instant chocolate pudding. It's an easy dinner - penne with crockpot sauce so the meal in itself is flavorful. Dessert would only be gilding the lily. Just remember that whatever sweet you have  around can be made into some kind of dessert. Trifle is the easiest. You probably have most of the ingredients. Just add a good slug of brandy and it's a boozy fun end to a Christmas meal.

The same philosophy goes for the main meal. There are ways to fix a holiday cooking mistake. Those hams or beef roasts sometimes get burned. Cut away the burned part , cut up the roast into pieces and continue cooking. If the entire thing is completely charred then first put the pot into a larger pan than it. Fill this with ice cold water  to cool it and after a while taste the meat. If it's still bad, then emphasize the sides as the main meal. Rummage through the freezer quick or ask a guests (Namely family and friends who will help out in a pinch) what they have. You may have to cobble together frozen burgers and nuggets but at least it's something. If you still want to serve the main dish, then cut away as much as the burnt  roast as possible then stir fry it with veggies such as tomatoes from the salad or the Brussels sprouts. Add a dash of some flavorful spice like turmeric or cumin to minimize the burn taste. If your holiday turkey  is too dry then boil up some chicken bouillon with butter and pour over the bird to moisten up the meat. If the gravy is horrible add chicken broth to give it more flavor. Sides nor up to par? Sprinkle with Parmesan to make  them more palatable. Another idea just serve more salad with the along with plenty of bread.

There always has to be a Plan B when it comes to holiday baking and cooking. Just be prepared for whatever your kitchen and fate throws you. You can get through it and still have a pretty tasty holiday dinner.

Sheet Pan Dinners With A Twist

One of the latest trends in home cooking right now is sheet pan meals. These are an easy cook and mix of the main meal and sides. Now there's another layer added to this - pasta. It gives a new texture and taste to a popular dish.

Melissa Clark decided to tackle this and write about it in her A Good Appetite column in yesterday's New York Times Food section. Any sheet pan meal is an easy make.It's just spreading out your desired ingredients on a baking sheet that's usually reserved for cookies and square  pizzas. She makes a roasted broccoli pasta. This is unusual in the sense that the main ingredient isn't a meat such as chicken or pork but pasta. Ms. Clark uses chiocciole , a  macaroni shaped kind, however, home chefs can also use fusilli or ziti.Using pasta does require the extra step of boiling it, but then it's really no different than boiling the wide noodles for lasagna. Vegetables are a must for any sheet pan meal. Broccoli is used because it roasts well,,with the florets becoming crispy. That and the pasta, which will become crisp too will pair nicely with the addition of fresh ricotta.The cheese will burnish and caramelize.Ms. Clark also adds a good sprinkling of Parmesan spiked breadcrumbs and lemon zest for more zing.

Even novice home chefs can create this tasty dish, perfect for a weekday dinner or weekend lunch.It does start off with a very hot oven. Ms. Clark recommends a 425 degree Farenheit oven Use a rimmed baking sheet. The broccoli is tossed with olive oil along with red pepper flakes, a pinch of sea salt  and cumin for flavor( you can swap out the pepper if it proves to be too spicy). Roast until tender and brown between eighteen and twenty-five minutes. Toss halfway through to make sure that all the florets are evenly cooked. The sheet pan is removed from the oven and it's time to turn on the broiler. At this point, the pasta should be boiled and then drained.It's also at this time that the
 breadcrumbs have to be spiced. Ms. Clark uses panko bread crumbs but I don't see why regular or homemade ones can 't be used. Toss the breadcrumbs with the grated Parmesan,  lemon zest and salt and pepper. The pasta and broccoli are then tossed together on the pan then dollops of  the ricotta is added..It's then sprinkled with the breadcrumbs , along with getting a generous drizzle of olive oil. Broil for about two to three minutes or until browned and crisped. It's served with a squirt of lemon juice. Other veggies such as cauliflower and eggplant can be subbed in for the broccoli  while Camembert can be used for the ricotta.

A sheet pan meal is an easy meal. Add pasta to make it special and tastier. It's a nice spin on a new trend.

Winter Storm Basics

January usually brings a whole host of weather problems. There's either blizzards, Nor'easters or just bone-numbing frigid cold. That means stocking up and staying in. What to get? basics? Fun stuff? Or a mix of both? A balanced mix is the answer.

Many home chefs freak out when they hear blizzard. They rush to the store and get the necessary, bread milk and eggs. This is great , These are the staples that you'll need, whether on their own or used as ingredients. Yet, you'll need more protein than just eggs/What you can do is buy a roast a day or two before a predicted monster snowstorm. Make it along with hearty sides such as mashed potatoes and broccoli au gratin. These leftovers will keep the family happy and fed until you can dig out. Also, a cold roast can be sliced into sandwiches for a couple of days afterward. Also, have cold cuts ready if there's a blackout  - which does happen during a heavy windstorm. Canned goods are a must. There's a lot you can do with canned veggies turning them into main dishes or sides. Try not to get fresh breads which either get moldy quick .  If the bread gets stale, don;t fret.They can be repurposed into breadcrumbs, stuffing or bread pudding A snow day in is also a good time to bake homemade loaves and rolls. You can also get those canisters of biscuits,  and breadsticks too. They're a nice side with a bowl of homemade soup. Save the cinnamon buns for a breakfast or brunch with the family.

Fun stuff can also be bought too. A snowy or blustery day inside can mean a fun baking or even candy making day. A day off can be spent making homemade pizzas. Be sure to have a can or two  of pizza sauce and mozzarella,,whether balls or shredded for topping. The kids will get a kick out of  baking cupcakes or cookies. Have confectioners sugar, butter,and food coloring handy to make colorful icings, along with sprinkles and  icing gels for writing., Buy a few tubes of slice and bake cookies  for   a nice, fresh from the oven batch. Candy making is a great way to keep tweens occupied during a day in. . Keep the pantry stocked with a bag of unshelled peanuts, granulated sugar and corn syrup to make peanut brittle and condensed milk and chocolate chips for making microwave fudge Flavored honeys are great in hot teas and for sore throats.  They can also be used to make tasty lollipops.Another must is having hot cocoa,the perfect warm up for after shoveling. Stock up on the premade mixes or tins of Drostes. Cut back on sodas but definitely have a pantry full of juices, especially orange. It's not only refreshing but gives the  family an extra boost of Vitamin C.

The pantry and fridge should be well stocked during a winter storm. Keep it balanced with nutritious and fun foods. It's a nice blend for a few days inside.

An Elegant Super Bowl Affair

Tomorrow  millions of Americans will be awash in greasy chins and Doritos fuzz all over their fingers.Most see Super Bowl parties as an orgy in snacks and fun foods. However there are some foodie snobs out there who will balk  at the idea of heroes and pizza washed down with beer. There can be an elegant side to a Super Bowl party, It can be so elegant that you'll think you're at a Downton Abbey finale.

Sandwiches can be served but think elegant, not the overstuffed kind dripping with oil and cheese. Have homemade loaves of white bread cut , and crustless if you want to go that extra mile. Have fresh roast turkey , roast ham and roast beef along with chicken.(hiring a waiter  to do this is recommended so you can time chatting with your guests.) Also a whole cold chicken or turkey, sliced to what guests what is also a nice turn.Have little bowls of tarragon mayo and mustard around for guests to delicately slather on their sandwiches.Cucumber salad makes a nice change from potato and macaroni salad.It's an easy recipe with sliced cucumber dressed with a simple sour cream and dill dressing. You can sub in plain Greek yogurt for lighter fare.If you want to add a dash of the exotic then serve bruschetta on toasted Italian bread. Again this is so easy to make , with just coarsely chopping tomatoes and onions in a food processor , and then  adding some parsley and rosemary for flavor. The base is slices of Italian bread that has been brush with olive oil and rubbed with garlic cloves.A slice of prosciutto can be added for more flavor.

All SuperBowl games are usually away in beer and later there's some kind of drinking game that involve tequila. Rise above this with glasses of champagne served in elegant flutes. Champagne cocktails can also be served. This is placing a sugar cube well soaked in Angostura bitters at the bottom of a flute and then filling it with your best vintage. Garnish with a lemon or orange rind. Of course martinis are the ultimate sophisticated party drink. This is pouring 2  1/2 ounces of gin and 1/2 ounce of vermouth  into an iced filled mixing glass. Stir for a brief thirty seconds  and then strain into a chilled cocktail glass. You can garnish with the usual three olives or lemon wedge, depending upon your guests tastes. A variation is the Gibson , which is decorating the drink with a cocktail onion.Nibble foods should be on hand but not the usual greasy chips or guac. Think spicy nuts and savory shortbreads.The first is taking any kind of nut and lightly baking them with a light dusting of cumin or  finely ground chile powder (don't go too wild with the spices because they'll leave guests with stained fingers- an evening affair taboo). Shortbreads are baked the usual way but with less sugar and more grated Parmesan and rosemary added.


Yes. you can throw an elegant Super Bowl party. Make a roast , open up a few bottles of champagne and enjoy the game in a civilized manner. It's a different kind of fun and a different kind of taste.

Your Holiday Roast Your Way

With Christmas and New Year's only weeks away , its' time to think of the the man dish, the roast..Many home chefs freak out at the idea of it. There;s so much prep, and pressure to cook it correctly and give family and guests , moist juicy slices. The best way of dealing with this is picking a roast that fits the skill level. That way there's a delicious roast, with little or no mistakes.

Neophyte home chefs should look into roast chicken for their first holiday meal. It's the simplest meat to roast and the finished product is always a good one.It only takes an hour to make and prep time is almost nil. You can just rub it with butter, salt and pepper and then pop it into the oven. Herbs such as rosemary and thyme accentuates the flavor even more and you can also add a squeeze of fresh  lemon or orange juice before adding the seasoning. If you're having more than five you could get two chickens or better yet  a capon or gelded rooster.An eight pound one does take two hours to cook and there is some basting required. Yet it's not that difficult and a first time roaster can do it.Fish is another easy roast. Go for a bronzino or a trout, s slim fish that cooks up easily. It can be seasoned with ginger, garlic and Asian sesame oil for an Oriental flavor, Give it a Mediterranean flair with chopped parsley, and red peppers along with salted capers and garlic. Bring the Caribbean to the holiday table by giving the fish a paste bath of ginger, garlic clove and allspice.Roasting time is only thirty minutes so there's no worry about it drying out or constant basting.

Intermediate home chefs may want to try leg of lamb for their Christmas or New Year's dinner.Again it's an easy roast of only thirty minutes. Most cooks usually make it with a rub of garlic and rosemary. There's even a thin gravy of  red wine, diced onions and chicken stock liberally laced with rosemary, chives and parsley.It can also be made Greek style with lemons and oregano. It should be bone in roast so you can get that extra taste/ If you want a more well done meat then roast for another half an hour or hour more.Roast beef or London broil is another good main dish for intermediate chefs to make.It's an easy seasoning  of just salt and pepper, and olive oil. Small slits are made throughout the meat for garlic cloves. Roasting takes two to three hours. The meat is cooked in a very hot oven at 375 degrees F for the first half hour to brown it, then at a lower 225 degrees F for the last ninety minutes.This gives you enough time to make the sides and gravy  too.Intermediate and experienced chefs may want to try something grander for Christmas dinner such as turkey.It's an elegant way to celebrate even though it can be a bit of work. Home chefs should roast the bird breast side down for a moister meat.It should be roasted on a bed of layered celery for a more delicious and flavorful gravy. Butter should be rubbed all over the outside for tender meat.It should be basted every so often. This makes the skin cracklier and crispier  and then it should be tented with aluminum foil.The bigger the turkey the more times it needs to cook. A small eight to twelve pound bird takes three hour, one double the size at sixteen pounds takes a whopping six to six and a half hours to thoroughly cook.

Don't freak out at making the holiday roast. Pick the one that fits your experience level and run with it. You'll come out with a memorable and delicious Christmas or New Year's dinner that will be perfect.

Gravy Training

One of the most important parts of any holiday dinner is the gravy. It can be the thin au jus which lets thee meat shine or a thick, rich sauce that's perfect on slices of turkey and bread. The secret to any gravy is a good recipe and how you make it. It' not just luck. Technique and know how play important roles too.

What exactly is au jus?It's from the French and means with it's own juice.It's used primarily with beef dishes like prime rib or London Broil but it can be used with turkey too. To prepare  all home chefs have to do simply skim the fat off the meat after cooking and mixed with water .It is then heated  until bubbling an d then poured over the meat. A sandwich can be made,using the roast and typically French bread,  and it can be dunked in the gravy. This is called a French dip and is very popular in diners and some restaurant chains like Denny's and Friendly's. Soy sauce and Worcester sauce can be added to enhance the brown color along with brown sugar, garlic and onion , these last added to enhance the flavor. Turkey au jus is easy to make.It's just skimming the juices from the bottom of the pan. You can add dry white wine or butter to stretch it.You can also add a cup of chicken broth to stretch it out if you want. Au jus can be frozen for three month however be warned. Freezing and then reheating makes it lose its' flavor. It's better off eaten fresh with the meat.

Many people prefer the thicker kind of gravy. After all, it goes well with everything from slices of whte meat to mashed potatoes to stuffing.It's also good reheated, ,moistening a sandwich made with leftovers. This gravy is easy  to make. It starts with a roux, a mix of butter or fat with flour and water. Home chefs can omit the butter, because the drippings already have fat.Drain the drippings off the bird along with skimming off the fat. This last will be mixed with a 1/4 cup of flour and will be whisked into a smooth almost paste like gravy. Pour the dripping into this until thick and creamy. Constant stirring and whisking  is key here..Gravy can lump up which can ruin it. If there are any flour lumps, then break them up with a fork and then forcefully stir into the liquid.If you want a meatier version then add the giblets. These are the gizzards, neck, liver and heart of the bird and should be cooked for at least an hour or until they're tender before adding.They're then minced and added to the gravy.It's recommended to cook these before you start on the main part. Leftover gravy should be refrigerated right after using due to the fact that it's a bacteria magnet. It can be frozen for up to four months in an airtight container.

Gravy, whether it's the delicate au jus,or the hearty thick kind adds so much to  the Thanksgiving dinner. Make either one for a tasty plus that goes with both bird and stuffing . They'll not only enhance dinner but also make the leftovers special too.

Springtime Diet Time

The calendar says April and that means only one thing bikini season is just a month away.It's time to give up those heavy yet comforting winter meals ,desserts and snacks.However this isn't necessarily a bad hinge.Going on a diet means eating healthy along with other benefits.Trading lush dishes for lighter ones means more nutrients and less carbs and fats. One of the biggest changes is going to be breakfast.How many of us have started off a snowy day with pancakes,French toast ,eggs and bacon.These were great when we had to grapple with shoveling snow or sledding with the kids.The weather is warmer now and that means egg white omelets ,chock full of veggies or just plain.Use the lighter in calories turkey bacon as opposed to the pork one.Berry season will be here before you know it and you can start the day off with puffed wheat or Special K cereal topped with blueberries or sliced strawberries.Another good for you start is mixing these fruits along with peaches (which will be in abundance in another month or so) with plain Greek yogurt.You can also lighten up on your snacks too.Nix all those cookies and cupcakes that kept you going when the temps dropped .Replace them with fresh fruit which is a great mid morning or mid afternoon boost.Fruit itself is also a better pick me up than that sugary donut with a mocha latte.You can also switch beverages too.Those cappuccinos and hot cocoas were great chill chasers, but now think about light passionfruit or mint teas.These have zero calories yet provide the same boost as any syrup laced java.Also add ice to them as the temps warm up for a refreshing break. Some of the biggest dietary changes are going to be with lunch and dinner.One of the best parts of Spring cooking is that it doesn't require labor intensive recipes.Instead of spending hours making a weekend roast,you can do a light sauté with steamed veggies.Not only is this healthier for you it's also a change of pace as well.Three or four months of meat drowned in gravy can be a bit wearing on the old taste buds.This is the season for asparagus with its fresh earthy flAvor.Make it as a side,drizzled lightly with butter or Parmesan or have it as part of a main dish inside a crepe or grill it with other vegetables.Lunch is also lighter.Instead of those big hearty sandwiches or even the occasional burger, you can go light with easy to make salads and wraps.Try different variations to mix it up.Think beet salad topped with goat cheese crumbles and dried onions .Tomatoes on their own make a good salad,especially if you add rosemary and a fresh sliced onion.Another light treat is a mini salad Nicoise, made with tuna, olives and artichoke hearts.Enjoy it outside on a warm Spring day and you'll feel like you're in Provence. Spring is here and with it comes lighter ,healthier eating. Leave the heavy food behind until nextbwinter.You'll feel and look better when you're ready to try on that bathing suit,

Pork On The Grill

Pork is usually a barbecue's uninvited guest. Most people prefer beef or chicken or even the rarer shrimp or tuna. Yet by ignoring pork ,they're missing out on some tasty cuts.It's a versatile meat that can work well with anything on it,from. A spicy rub to a simple citrus squeeze. One of the best cuts is the simple pork chop.Pork , unfortunately has the problem of being dried out and too tough when set over an open flame.For a juicier bite,brine the chop in a salt and water bath for two to three hours prior to putting on the barbecue.Another idea is a marinade. This works well for a thinner pork chop because the meat will absorb more of the fluid. Start with a simple vinaigrette ,.Use olive oil lemon juice and maybe some Rosemary for extra flavor. you can also use a bottled salad dressing such as Italian for grilling. Pork loin is another grill worthy cut.Again, it may dry out after intense searing so prepare it with a marinade.With this you can go spicy by adding chili peppers to the liquid or sweet ,adding eithervhoney or molasses alongvwithva dash of orange juice.For something different try poke kabobs.These can be marinaded in a vinegar and preserve mix to give it a tang.For all pork dishes ,please use meat thermometer.Undercooked pork can harbor parasites which can lead to trichinosis, a deadly condition affecting the internal organs.The internal temps on any pork cut should be 145 degrees Farenheit. Pork is a great alternative to chicken or beef.Try pork kabobs or grilled chops for a different barbecue experience.It's a tasty shake up to the ordinary.

Christmas Eve And Sauce

Right now I'm in the middle of making a vegan Bolognese sauce. you read right. a vegan one with soy meat crumbles. I t will go with the already made ravioli and fennel salad. this is what I love about Christmas Eve, the fact that most of the world celebrates with centuries old family recipes. it laso means celebrating with special foods and sweets, usually deemed too special for everyday fare.It could be thirteen fishes in honor of Apostles or a prime rib to set off family gathering.All in in it's a time to celebrate one's faith and family .Food is the best way of doing this. Have a good holiday.Enjoy the joy as well as the foods of the season.Remember why we rejoice for our Lord's Birth. As for me, it's time to get back to the sauce.It's really a special meal for a special night.