It;s Berry Season

 The one aspect of June is that it's berry season. Strawberries, blueberries and blackberries are in full bloom right now.They can be turned into all sorts of sweet and savory treats.use them in baking. Use them in even barbecuing.Ir's your harvest.

Scones are an easy bake and there;s nothing better than a berry rich scone.Keep in mind that strawberries are water dense fruit and baking with them can lead to a soggy crumb. It's best to slice them and let them drain out  on paper towels for a few hours before using. You'll have a crisper crumb for baked goods and a thicker frosting.Can you make a strawberry croissant? Yes  but it's usually stuffing. Make it with a cream filling. You can have a creme anglaise or a simple whipped cream one put into the croissants right before serving. Another treat is berry butter, made with all three berries or just one or two.It's just taking a half cup of strawberries and a half cup of any other and then mixing them with a half cup of butter. Shape intoa log and chill in wax paper. Add rounds to pancakes and French toast for a fruity and fun bite.Fruit butter is also good on plain or raisin bagels and of course croissants. Another use of the  berries can be boiled down into a syrup. These make for a great natural soda ,especially if you use Soda Stream for the soda.It's just boiling them down with sugar and water into a simple syrup and then straining.

One of the best recipes for fruit is making tasty vinaigrettes. A strawberry vinaigrette is perfect for a grilled chicken salad. Add some creamy feta and almonds to the greens for a very delicious summer salad. Blueberries also make a great vinaigrette.It;s just taking the fruit and mixing it with lemon juice along with olive oil and apple cider vinegar. Again this is a great with a grilled chicken salad or even a julienned  ham salad. Blackberry dressing is another tasty berry perfect for a dressing. Use good olive oil along with apple cider vinegar. It''s even more delicious with chunks of blackberry in it. Use it for a steak salad with a mix of different greens. Berries are a mouth watering addition to any barbecue marinade One of the best is a blackberry one thickened with ketchup and zinged up with vinegar.You can add Dijon mustard and sriracha for heat if you want.everything is cooked up and then the berry mash is strained out. It can be brushed on the meat before grilling. Strawberry glaze is perfect for chicken.Combine fresh , pureed strawberries with honey sugar and balsamic vinegar in a saucepan.Add some garlic and rosemary and cook until thick. You can brush it on before grilling or save it as a dipping sauce for legs and wings.

It's berry season! Take advantage of the harvest and create something sweet or savory!Strawberries, blueberries and blackberries are perfect ingredients to any recipe right now!

Fall Into Fall Cooking

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

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

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

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

A Culinary Road Trip For Dad

 father's Day is usually about grilling dogs and burgers on the grill. There's the occasional steak but that's it.It's time to liven up dad's special day  with some international recipes.

Red meat is always important to the man of the house. You could go the way of the English and serve him Yorkshire pudding  with roast beef. It's a simple make because the pudding is nothing more than a savory popover. It's a mix of egg flour , milk and water. You can add the roast dripping along with a pinch of English powder mustard if you want. Finish with  chocolate stout cupcakes with a Guinness  infused buttercream frosting. Of course homemade sausage rolls, sausages encased in a flaky puff pastry crust and doused with HP sauce is another British treat dad would love, especially on a lazy Sunday afternoon. A picnic French style is always a fun way to reconnect with dads. Pack not just the soccer ball and bubble wands but  some good flaky croissants  that can be slathered with Brie or layered with slices of Gruyere and ham. A charcuterie style one is a great way for fathers to sample a variety of cold cuts, cheeses and different breads. Bring along a baguette too for quick sandwiches. Include grapes and wine  - if your local parks allow it.Dessert could be a box of macarons in all sorts of tasty flavors. You could also do a German style with wursts, hard rolls and mustard. Make sure you pack homemade potato salad too.

What father doesn't love Italian food? You could easily treat dad to a sausage straight from the grill and pepper sandwich. The peppers can also be grilled for added smoky flavor and you could add some grilled onions for more taste. A meatball sub  brimming with homemade meat balls and sauce is a fun late lunch.Another idea, and in keeping with the season is pasta con vongole, or with clams.  This is spaghetti made with a very easy sauce of manila clams,garlic, olive oil and red pepper flakes.Chopped parsley is sprinkled on top for coloring.What could finish this? Affogato or drowned ice cream. This is a yummy treat of vanilla or chocolate  ice cream drowned in a shot of very hot espresso. Place the ice cream in a glass or metal dish or bowl that's been chilled. This will cool down the coffee somewhat.  Add a splash of amaretto if you want. even better, crown it with some whipped cream and shaved dark chocolate on top.A culinary turn  East and dad could have homemade customized sushi,it is a bit more labor intensive , especially when making the rice. This can be made in an Instapot with Japanese short rice being mixed with salt sugar and rice vinegar. You will also have to have the dried seaweed or nori to wrap it in. Most grocery stores do carry it.. You can fill the rolls with dad's favorite from shrimp to crab for a tasty lunch. Have sake to drink for an authentic lunch or dinner.

Treat the man in your life to culinary trip for Father's Day, it could be an English country lunch, or French or German  picnic. He could feast on Italian Japanese or any international dish for his special day.

Fall Picnics

 The weather is glorious right now. The summer heat has gone away and that makes it wonderful to take hikes or spend a cook day at the beach. It's the perfect time for a picnic basket.

Of course every picnic has to have sandwiches. Think heartier ones with a variety of meats and cheeses. You can even use leftovers from a week day roast for them. Autumn is the time for cheddar. A roast beef and cheddar sandwich on crusty sour dough bread.If you have leftover chicken or turkey shred the meat and layer it on think on a hero roll. You can add cheese , what's left over from your tomato harvest and kale or spinach. You could also make an ultra sophisticated  one with Brie spread on split croissants. What to have for sides? Since it's apple season try a slaw loaded with the Gala kind along with dried cranberries and shredded cabbage. To give it some color and crunch , add in scallions, matchstick carrots and almond slivers. You can sub in walnuts for the almonds for a different spin on flavor.Pears are also in season right now. A pear salad is unusual, easy to carry, and tasty. Think of one with arugula and goat cheese. Keep the dressing simple with a vinaigrette made with olive oil and apple cider vinegar.

Should you bring soup on a picnic? You could if it's two or three people or just yourself. Get yourself a large mouthed thermos which makes pouring easy. A great one is the classic tomato soup , a perfect companion for a cheddar cheese sandwich. You could also bring chicken soup or a potato soup. Pack a packet of oyster crackers along too. What to drink? If it's a bit chilly then think a hot tea or coffee , again brought in a thermos.If the weather is warmer , you could go for cider. It's always a great drink that works with any type of food. If not sparkling water is great as is cold brewed iced tea which can be brewed on the ride over. Picnics should end with some kind of sweet treat. Homemade shortbread is perfect. It travels well and won't get sticky or melty in the afternoon sun. Oatmeal raisin is another great bring. You could bake a double batch, one for the picnic and one for school and office lunch bags. A simple apple cake , easily cut into manageable squares is a good picnic cake. You could also make a spiced or nut snack cake too. Skip the frosting  though because it can get messy if wrapped in Saran wrap.

The weather calls for a picnic. Pack a lunch grab a blanket and set out to enjoy the beautiful season and sunny blue skies. Then enjoy a tasty meal in the cool fresh air,.

Waste Not For Lent

 Today is Ash Wednesday and it's the start of the Christian Lenten season. It's the time before easter when everyone gives up a favorite food for forty day. Instead of that,  why not give up waste. It may even lead to a good all year round habit of conserving.

Home chefs waste a lot, especially foodwise. One of the best ways to be efficient is to write a thorough list before food shopping. Stick to it. Don;t buy excess. If a recipe calls for one pepper or onion then get it. Don;t buy the three packs or bags of the veggie unless you plan on using them all. Keep in mind that some veggies such as spinach are extremely versatile. Any leftover leaves can be turned into that delicious Italian classic soup, stracciatella. They can also be cooked with garlic and oil for a different sauce for penne or rotelli.It can also be used in salads too as as a dub in for lettuce in any recipe. Potatoes are also in the same category. Leftover ones can be used in soups to thicken the texture instead of a flour based roux. Mashed potatoes can be turned into croquettes for a tasty leftover. Even those peels can be turned into crunchy and crispy chips, perfect for snacking or as a side for burgers or wings.

What about meat? Ham can be ground into deviled ham which tastes much better than any of the commercial ones. The bone should not be thrown away. Use it in pea soup. It adds an incredible earthy sweet flavor .You can also boil it into ham stock which is a great base for corn chowder and lentil soup. Leftover chicken can easily be made into a tasty chicken salad. Just add mayo and tarragon to make it pop. It can also be added to noodle soup or just added to any white pasta sauce for a heartier bite. Leftover ham and chicken chunks can also be put on homemade pizza too for a more flavorful topping. This also applies to roast beef and London Broil. it too can be put into sauces and on top of pizza however you may want to try it as a hash for breakfast or lunch. Cut the meat into small cubes and use it with leftover potatoes and diced onions.It's fried up slowly so every piece is browned and caramelized. Serve with eggs sunny side up or scrambled ones. 

Waste is a sin. Learn how to make the most of your leftovers. Don't buy overage. Change your habits for Lent and a better future for your kitchen.

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.

In Praise Of Good Sandwiches

 We're still working form home . Kids are still learning from home. That means quick lunches with ingredients thrown together. Yet we all deserve a decent sandwich.It's not hard.  it's just two slices of bread with a good filling inside. That's it.Anyone, even the littlest home chef can create a tasty one,

The base of any sandwich is the bread. The best kind is a thick slab of  an artisanal one. Think rye or sourdough. The inventor, John Motnagu, the fourth earl of Sandwich set the example. He wanted his  roast served between two hearty slices so he could have one hand free to play his beloved cards. Think a one inch slice with a couple of slices of meat in between. Leftovers are perfect for this. Sliced chicken or turkey is perfect for this as is leftover London Broil. Make sure that these are sliced thickly too (thinner for the little ones so it's more manageable). Cold cuts are also tasty but just make sure they're of the best quality. Many groceries are still slicing  while others have the meats already sliced and packaged for purchasing. What makes for the best sandwich filling? That's up to you however the brand you choose will make a world of taste difference. Boar's Head is about the best flavorwise .It tastes like fresh from the deli. Their ham is perfect, especially since it's sliced wafer thin. Italian cold cuts are also a treat, especially on sliced Italian or French breads. Try them together for a true burst of flavor. Prosciutto and mortadella are sheer heaven together. Prosciutto and salami are also a great combo, especially on chewy Italian bread.

 You can also create a delicious filling if you're on a creative bent. Chicken or tuna salad is a nice change of pace and you  can have fun varying the recipes.Add some chopped tarragon to the chicken while tuna can get some freshly ground peppercorns for bite. Ham and roast beef can also be turned into salads thanks to chopping them in a food processor and then mixing with mayo. Ham salad can be spiked with mustard or celery seeds while a roast beef salad can benefit from a little crushed garlic and onion powder.  All these salads can be served on toast but also artesenal bread would work well. For real luxury try lobster or shrimp salad. You can also create a crab salad which would be good on buttery brioche. Leave out any seasonings on the seafood. Just enjoy their rich briny flavor and maybe a little chopped celery added in. Vegans and vegetarians can also have tasty fillings. There's a variety of different soy cold cuts that taste like smoked turkey and bologna. These can be slathered with Nayonnaise, the eggless mayonnaise which tastes exactly like the real thing. Of course nothing beats a tomato and Nayonnaise sandwich, You can add Morningstar Farm's soy bacon along with some arugula for a lush BLT too.Sliced tomatoes also work with sliced cucumber and red lettuce too. Sliced avocados on toast are another good lunch idea, especially when they're with onions and sliced Roma tomatoes.

Creating a good sandwich is easy. It just takes, bread, a filling and some creativity. It makes for a satisfying and filling lunch .

A Very British Christmas

Somehow Christmas and England go together. Maybe it's because that one of the best Christmas stories of all, "A Christmas Carol" is set in London of the 1840's , written by that great British writer, Charles Dickens. Or maybe it's because some of our culinary  traditions have come from there. Whatever it is, recreating a very British Christmas is easy to replicate.

The British are big on turkey. It's mentioned in "A Christmas Carol" with Scrooge having a boy buy the biggest turkey in the market for the Cratchit family. You could easily make this, if you're not sick of the Thanksgiving leftovers. If not, the Brits love ham and a good beef roast. The last is always served with the mouth watering Yorkshire pudding. This is kind of like a giant popover being made with ,eggs ,water and flour. A half cup of pan drippings from the beef gives it a buttery , rich flavor. Serve it heaped with slices of the meat. Brussels sprouts and mashed potatoes round out the meal. Of course it wouldn't be a holiday meal with out mince pies. This may not be for some thanks to the suet or beef fat added in. You can omit it if you want, and just leave in the dried raisins, currents and various peels such as candied lemon and orange. What to drink with all of this? A sweet port wine has been gracing British Christmas tables for three centuries.it originally came from Northern Portugal, from the Douro Valley.It was during Britain's early 17th century battles with France that they discovered this sweet, rich brew, They hated anything French , including wines and turned to Portugal for them. Of course sloe gin is a must , both on Christmas and on Boxing Day, the day after Christmas.

The Great British Baking Show Master Class  shows have introduced us to a variety of holiday treats. One luscious one is Tunis cake, popular in the northern part of the country. It is a Madeira cake, another holiday bake topped with a thick layer of chocolate ganache. If you want to go full on British Christmas , then think about a steamed pudding. This is an elaborate make with fresh breadcrumbs baking powder and suet blended with raisins, currents and candied lemon and orange peels. Baking soda is added to give the pudding rise and flour is used for body. it's more of a steamed fruit cake, boosted up with  brandy. The batter is poured into a buttered or greased pudding bowl. It's then steamed for six hours in a hot water bath.It's served with brandy butter, a mix of butter, confectioners sugar hot water and brandy. This can also be served with mini mince pies too. Trifle is another fun British dessert that graces holiday tables. It's a boozy mix of Madeira or pound cake, cream, sherry, English gelatin and strawberries. (you could use Jello if you're in the states), Sometimes the meal also ends with a plate of rich Scottish shortbreads.

A British Christmas is a fun one. The dinner will make you burst. The desserts are just as rich and filling. It's a memorable way to celebrate the holiday  - with a Dickensian kind of flair.

Recipes Past , Recipes Best

This is my Mom's second birthday without her. I think the best way to pay homage is by posting one of her best recipes and my all time favorites - tomatoes Provencale. This is a great way to use vine ripe tomatoes. Just be sure to have a whole (!) loaf of Italian  bread to sop up all that delicious tomato infused oil when you've polished off the tomatoes..

Ingredients
Olive oil
two finely chopped garlic cloves
1 cup breadcrumbs , preferably plain
5-6 vine ripe tomatoes
salt and pepper to taste


Pour enough olive oil to cover the bottom of a medium frying pan. Mince garlic and add to bread crumbs along with sea salt and freshly ground pepper. Slice tomatoes and lay them side by side in the frying pan.Spoon large heaps of the breadcrumbs over them and cook them over a medium flame. Put a glass lid over the tomatoes to steam them. Doing this will give a more tender flesh. Cook for about ten minutes or until tomatoes look wilted and breadcrumbs are browned.

Usually tomatoes provencale are served with a roast chicken or barbecued or grilled steak. You can do  this or better yet, just have the tomatoes on their own with a good iced hard cider. Dip hunks of Italian bread into the olive oil and enjoy!!!

Thanks , Mom!!!💓💓💓

Your Fall Dinner Guide

One of the blessings of fall is that it's perfect weather for creating lavish dinners. It's time for roasting  and  creating good old fashioned sides that are filling. It's the season for the kitchen to be filled with mouth watering aromas and tastes.

Roasts are always a great fall dish. Not only are they satisfying, but they also provide the family with leftovers. A Sunday favorite is London Broil, a top round steak that is usually marinated. It doesn't have to be , it can just be liberally sprinkled with pepper and then put into an oven  or broiler. A simple marinade is using olive oil, garlic and maybe a splash of lemon. Roast beef is another great fall main course. It can be made on its own or with gravy.It's an easy cook, Just  dust with salt and pepper. Remember cooking time is one pound times twenty minutes, so a six pound roast can take two hours. Cooler weather also means tasty pork dishes. A pork roast can be cooked in a broiler, oven or slow cooker, however if you want a nice crust go for the oven method of cooking.It can be made Italian style with garlic cloves and rosemary or German with a side of cooked, spiced apples. Tired of the usual roasts? Then go for lamb. It can be with made exotic with the addition of  tarragon, paprika and cumin or simple with only lemon , garlic and rosemary. Want  lighter fare? Then go for chicken or Cornish hens. These are more delicate in flavor and calories, a different spin on the traditional roasts. Of course there is turkey which  should not be reserved for just the holidays. Roast a smaller one for a Sunday dinner.

Traditional roasts demand traditional sides. Mashed potatoes are always a crowd pleaser. Think of the age old recipe that's just a simple mix of Golden potatoes, butter and cream. You can sub in milk for the cream. Variations include add garlic, chives and even the skins themselves. Scalloped potatoes are a nice alternative and easy to make. It's just potato slices layered with a kind of Bechamel sauce, dots of butter  and then baking for an hour. Sweet potatoes are another great side that can compliment any roast. Nix the overly sweet casserole and go with baked kind. They can be roasted with your roast on a separate foil lined cookie sheet. Because of their intense flavor, just serve with butter and a sprinkling of flaky sea salt. Don't forget the greens. Steamed broccoli is  the perfect palate cleanser for all the other sides. Add  some lemon juice to bring out the fresh "Spring-y" flavor. Another great green is Brussels sprouts.. It's just boiling them and then giving them a topping of butter knobs and grated Parmesan cheese. It's then broiled so the sprouts are covered in buttery and cheesy goodness. For color throw some corn into the mix. Use canned since the corn season is well past. Try fiesta corn ,a marriage of the kernals cooked with chopped red and green peppers. Creamed corn is another nice alternative.

The temps are dropping That means it's the season for cooking hearty roasts and sides. It's a nice way to warm up against the nip in the air.

Lose That Holiday Fat

The worst thing about January is dealing with all that post-holiday fat and bloat.The best thing is making a resolution to eat better and healthier. It's just  matter of adjusting and making wise choices.

We're probably all cookied and candied out. After all, our nibbling involves every kind of holiday cookie, from sweetly decorated sugar cookies to homemade chocolate chip with maybe a few shortbread and oatmeal types thrown in. It's tempting to continue this, for dessert or snacking. Resist. Thanks to the wonder of importing, we can buy all sorts of fresh fruit, from blueberries to pineapples. Finish a meal with some watermelon or cantaloupe chunks. Snack on some blackberries or grapes.If you don;t want to deepen your carbon footprint by buying any of these imports, then think about canned fruit in water or a light syrup. Also, a cup of hot cocoa,is only one hundred fifty calories. Have it with low fat whipped cream for a decadent dessert Better yet , consider yogurt as a nice alternative. Yoplait has those mousse like Whips which taste and feel like a more decadent dessert.Chobani has the fun flips, a mix of yogurt, nuts and chocolate or fruit. It's a way to indulge that sweet tooth without gaining a  pound.

Chobani also has saviory yogurt mixes, perfect for those of us who still crave holiday party chips and dip.Their new Meze style dip is a smart combo of veggies and Greek yogurt. Best of all they 're only twenty-five calories  and have only ten fat calories. The flavors range from roasted red pepper to chili lime to three peppers to Parmesan onion. Dip the ever low calorie Triscuit in them for some crunchy fun. Pretzels also make a good low-calorie snack too as does popcorn, During the holidays we tend to reach for sodas or mixed cocktails to celebrate. All that sugar will only add on an extra jeans size. Go back to water and seltzer. They 're also much more refreshing, even on a chilly day.Go for refreshing and calming herbal teas after a season of pumpkin spice or peppermint lattes. After three months of ingesting basically liquid cake,a soothing cup of chamomile or green peppermint is a nice way to end a busy day It's also a good time to go back to eating, healthier meals, Instead of continuing with gravy laden holiday roasts. Think a lower calorie ratatouille instead of roast beef or turkey with gravy. if you want still want roast, think of a chicken with rosemary and no gravy.

 The holidays were culinary  fun  but it's time to get back to decent eating again. This means better and wiser choices with nutritious foods and drinks. Not only will you feel better but lighter too,

A Hunk of Roast Beef

I normally don't write personal stories on this blog. Foodie Pantry has always been about recipes and dishes, trends and cuisines. Yet I feel this one story has to be told. It's about my 24 year old British shorthair , Shelby, who we lost yesterday to lung cancer She was an exceptional cat, a true gourmand, perfect for this foodie cat mom.

She was a rescue cat from our local shelter. The story started when our other house cat , a fiery calico, appropriately  named Sparkey sneaked out. My brother went to the local shelter, here in Bergen Country ,in the hopes of finding her (she was hiding in her old stomping grounds, a wild patch of land called The Gully behind my house). He had come back with the news , not of Sparkey, but of Shelby, a big friendly "male" who love to be petted. The he was a she , an older rescue, maybe ten, maybe eleven years  in age Another cat? No! We had way too many inside and out. Not another. Yet when I went for a second visit, fell in love with this chunky girl with the most expressive celadon colored eyes. Her eyes are what riveted you to her. They were wide discs that took in everything.  Her fur was a thick, slate gray, the color of dark rain clouds. She had huge round paws that were almost circular in shape. I knew she had to have some kind of  pedigree to her but what? Maybe Persian? I found out she was a British shorthair thanks to looking though a cat magazine that featured the breed., She became my little aristocrat.True to her English blood  she loved London broil and roast beef. She'd walk the length of her couch (everything in the living room was automatically declared hers) over her Froggie pillow to make sure she got a bite of my roast beef . I always had extra for her, She gobbled it down,

It wasn't just roast beef. From the start she loved pepperoni. I guess her original pet parent spoiled her with it. She loved nibbling on the slices, even the soy ones my brother ate. Chicken was another favorite along with ham and any Italian cold cuts. She loved the Wendy's burgers and Popeye's chicken I brought home. Shelby was a big cheese lover too. Any cheese, from the gooey mozzarella on my pizza to cream cheese to Brie was always- well - catnip to her. She loved cheddar, not settling for just a few small pieces. She wanted the whole slice  - to herself . Other favorites were butter and margarine. Every morning  we ate breakfast together, She had her food along with two little bites of margarine soaked whole wheat toast even up to her passing. Eggs were another passion. She went mad for the eggy custard flan that my brother's assistant would make us for the holidays. Shelby would give that unblinking celadon stare that said quite loudly "That's mine. Please give me it and I 'll let you have the leftovers". Of course she also loved soft boiled eggs, enthusiastically licking the yolk that I purposely left for her. Whipped cream was another favorite. I'd  dip my fingers in whatever sundae or fruit and cream and let her lick each one. Usually she'd be full after the ninth fingertip.To build her up in her later years I'd give her baby food which she shared with another of our rescue cats, a handsome but skittish rescue boy named Lucky. They'd share a jar of Gerber's ham  and be satisfied for the evening (or until her late night snack at around 11:30).

Shelby, I miss you . I miss my little foodie aristocrat who loved eating as much as her pet mama.I know you are up in heaven , nibbling the best cheddar and of  course, roast beef. One day we'll be together again, raiding the angels' refrigerator.

Store Cooked - The Easy Way Out

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Refrigerator Roulette

There are days when a home chef doesn't feel like going out and food shopping. Then there are days when the fridge is full of leftovers. If that's the case, then  get creative with what' in the fridge and freezer. It's surprising what fun dishes can be created by what's in them..

The freezer can always yield up something for lunch or dinner. . There may be frozen veggies or some burgers that wound up there and then forgotten. Home chefs can cook the veggies with melted butter and then toss some Parmesan cheese on them for a different spin.They can also be used in making pot pies with meat left over from any Sunday roast. Use beef stock or even cream of chicken soup for the pies' gravy. That extra can of biscuit dough you thought you'd use for Easter but didn't can be used to make the crust. If you have Pillsbury  Grands Biscuits you can make individual pot pies using a muffin tin, Leftover ham can be sliced thin and used to make filling for a Croque Monsieur. Frozen burgers can be turned into patty melts , thanks to cheese slices and toast. They can also be used for pizza topping and  for adding some oomph to pasta.What about hot dogs? Think cheddar dogs if you have any cheese or better yet open a can of chili for chili dogs. Even restaurant leftovers can be combined with almost anything in the fridge. The white rice you took home Saturday night  from the Chinese restaurant can be added to the soup leftover from last night  to stretch it.

Salads are one of the best ways to use up what's in the fridge. Slice up that leftover roast beef and turkey and add it to those Spring greens and grape tomatoes for a flavorful salad. Sliced chicken can be added to a bowl of Romaine lettuce along with dried cranberries and walnuts  to create a filling but low calorie dinner. Add cut apples and even grapes to  turn it into a take on a Waldorf salad.Turn bacon, hard boiled  eggs and spinach into a tasty salad,Throw in thinly sliced white cap mushrooms for extra protein, The fridge can provide home chefs with the ingredients for homemade dressings too. One of the easiest to make is French dressing, The simplest recipe is just mayo and ketchup mixed with oil and red wine vinegar. Some recipes call for Worcester sauce  along with a sprinkle of paprika for color and sugar for added sweetness. Sub in dark honey for the sugar for a mellower, richer flavor. Add relish and you have Thousand Island dressing. Homemade Russian dressing is another product of fridge roulette It's the same mix of  ingredients as the other two dressings but has the double jolt of horseradish and hot sauce. it can also be used in the traditional Reuben sandwich too.

If your fridge is full or you're too tired to food shop then play refrigerator roulette. The results can be fun and a testament to creativity.Try it not just to use the food but to surprise yourself  ad familywith the results

One Meal One Pan

Nothing beats a hot meal with all the trimmings on these frigid days. Yet cooking a full meal can be daunting. There's so many pots and pans to deal with  along with trying to have all the dishes ready at the same time. Not to worry. There's a great new cookbook centering on sheet pan meals.It's an easy way to make the main dish and sides without fuss or worry.

Dr. Camilla V Saulsbury  gives us "200 Best Sheet Pan Meals" (Robert Rose Press 2016) and it's a great Valentine's Day gift for any home chef.  It's a wonderful recipe full book of simple and fun meals anyone can make. For those who have qualms about this type of cooking,not to worry. The books starts out with a guide on what type of pans to use, along with the technique's history ( it comes from the British where the meals are known as tray bakes, simple yet filling dinners and desserts that require little prep and little clean up afterwards. Dr Saulsbury , who has a PhD in  Sociology  with a specialization in food studies from the University of Indiana, also explains the different types of ingredients as well as dealing with the  different cooking times of meats and vegetables.Beginners will love her chapter on easy sheet pan meals such as  broccoli cheddar no crust quiche along with yummy desserts like coconut macaroons and frozen chocolate bananas. The book is then divided into different chapters revolving around  brunch and breakfast meatless meals, for vegetarians  along with  recipes for various meats,.There's an extensive chapter on all sorts of desserts, that would be great for bake sales and parties.

The recipes are amazing. I love the wide variety of different dishes and how they encompass all tastes.There's a tasty sunnyside up pizza, perfect for a family brunch .It's an easy bake with the crust being frozen pizza dough layered with ricotta, olive oil and eggs.Non meat eaters will love roasted broccoli rabe with gorgonzola or a vegetable paella , ripe with saffron, artichoke hearts and onions.Those meat and veg lovers will gobble up such filling meals as roasted chicken with butternut squash and apples and the thyme and pork tenderloin with charred corn salad. There are plenty of beef and fish recipes too, such as  roast beef with potatoes, green beans and blue cheese mayo and garlic salmon and green beans. Kids will love the .meatball, burger and breakfast roll recipes that would be perfect at birthdays or pajama parties.The dessert recipes are fun and varied too,, under the cute Sheet Sweets title. A great cake for a dinner party would be the scratch  chocolate ganache cake or decadent carrot cake with cream cheese frosting. There's even a cheesecake recipe, one without all that fuss and some tasty variations such as chocolate chip , lemon and brown sugar. The cookie bar and even candy recipes would be excellent at any bake sale or kid's party.

"200 Best Sheet Pan Meals+ is a great book for those who want a hearty meal or elegant dessert without the fuss.There are so many different recipes, each tasty and easy to bake. This is the must have cookbook for any home chef!

Your Choice Of Holiday Sides

One of the treats of the holiday table is the vast array of sides. From jewel toned cranberry jelly to home bowls of stuffing, holiday feasters can enjoy a wide range of flavors and textures,Best of all most holiday roasts can go with a wide variety of sides.These could be healthy or decadent, yet all delicious.

Sweet sides work well with poultry and pork. Cranberry jelly or chutney goes well with both turkey and capons. For more adventurous home chefs. you can make your own cranberry jelly.This is an easy mix of fresh cranberries cranberry juice, lemon and maple syrup (!) first cooked over a high heat and then a lower one for only ten minutes  or until the mixtures thickens into a jelly. Chutneys also work with fowl and they can be ladled over the meat too for added flavor. Try an apple mango one with a melange of cubed Gala apples and mangoes ,blended with dried apricots  and spiced up with mustard, cloves and black pepper. Pork and hams always benefit with the addition of sweet sides. Grilled , unadorned pineapple rings work with both these meats. You can add a very small sprinkling of sea salt to give it a boost of savory. Apples are another excellent accompaniment. You can try homemade applesauce  to go with a pork loin roast or better yet , a warm apple and onion salad with the addition of freshly fried bacon and a tablespoon of brown sugar. Apples can be sliced into a stir fry, cooked with kale, cabbage and Brussels sprouts. Add some apple cider vinegar for tartness and walnuts or pine nuts for crunch. Sweet potatoes are the ultimate sweet side. Instead of layering them with marshmallows, turn them into tasty fries for the kids or a creamy , buttery mash with a drizzle of maple syrup on top.

There are many savory sides to try as well. Stuffing is always in demand, especially if you have turkey. Make it interesting by using nothing but pretzels for a tastier side. Eggs  and sour cream bind together three cups of pretzel sticks that have been soaked soft in hot water. Onion powder is then added to the mix for more flavor. You can also make it in the traditional stuffing way, with sage and onion being first cooked with celery and then adding in the pretzels. Mind , this has to be cooked on it's own and not in the bird. Another fun side is Yorkshire pudding, perfect with any roast beef or London Broil. It's an easy recipe.It's four eggs, and equal amounts of milk and flour. What makes these tasty popovers sing are the meat drippings. mixed into the batter. They're wonderful, loaded with roast beef slices and gravy. For something a bit more healthier, try the classic string beans almondine.You can use fresh if you can find them or frozen green beans along with almonds browned in butter or margarine. Brussels sprouts are another emerald gem, perfect for the holiday table. Simmer in hot salted water until tender but firm. Drain and then dress with melted butter and a liberal sprinkling of Parmesan cheese. Of course no meal would be complete without potatoes. You could have them in a mash but enrich it by adding sour cream and chives or the skins for added nutrients. Scalloped ones are a supremely elegant addition to any dinner or holiday lunch.its just taking sliced potatoes and baking them in a creamy roux.

Sweet and savory sides will add oomph to any holiday meal. They're good ,complementing the main roast or just wonderful on their own. Make one or make them all for a special treat.

Leftovers With Zip

One of the worst things a home chef dreads is boring leftovers. Usually these consist of some forgotten veggies, leftover carcasses and this and that of sides from recent dinners past. Luckily with a dash of spice or a pat of butter these can be transformed into yummy meals that will be eaten. It just takes some  creativity and the will to experiment.

One of the worst are those veggies that are still laying around the crispers. These can be that one leftover tomato or onion that was just one too many for a particular dish.These can be sliced up and made into a tasty salad, thanks to some added  homemade dressing.These lone veggies can also go into an omelet, revving up the common  egg dish into a frittata. You can even add a dash of Parmesan too for more flavor.  Leftover broccoli and beets can also be transformed into colorful salads,perfect sides for tailgating parties. Be grateful for those leftover roasts too.Ham cam be devilled thanks to a quick spin in a food processor or it can be used for part of a croque monsieur sandwich.  Turkey can be cut up for that classic tetrazzini or a yummy turkey and celery  salad. This last can also be done with chicken, using mayo and tarragon for a lushly  flavored salad. Serve on croissants for a really elegant lunch or supper.Those London Broil slices will be good on hot, buttery garlic bread or perfect in a biscuit topped meat pie.

Two of the most versatile foods that make perfect leftovers are bread and potatoes. Any kind of left over bread can be turned into a sweet or savory bread pudding.Stale  French and Italian breads make an excellent base for the famed dessert pudding. They create a chewy, textured treat that's makes for an decadent dessert, especially when served with salted caramel sauce.These baguettes also are great for being repurposed into French toast. Any bread makes for tasty homemade croutons and breadcrumbs. Potatoes can be turned into almost anything as well. Last night's mash can be transformed into today's crispy fried puff. They can be cut up and used for breakfast and brunch hash browns. In fact you can use your leftover peppers and onions in it as well. Plain baked potatoes can be turned into a mash zinged up with garlic. Sweet potatoes are part of the versatility category too. They are wonderful mashed and whipped or as pancakes. Many turn them into fries or a kind of Tater tot, to be served with a molasses syrup. Use both white and sweet in a hash redolent with bacon strips and pepper for a fun brunch side.

Leftovers don't have to be hohum. They can be transformed into exciting new dishes that are mouth watering. In fact they'll be so good , there won't be any leftovers!

The Sandwich Issue

Just in time for the warm weather is the New York Times Food section Sandwich issue  Everything about this culinary staple is explored, from it's origins to its variations. There are recipes ranging from hot to cold, from traditional to out there recipes. Read it and you'll never look at two slices of bread and fillings again.

Newcomers and regular contributors have given some interesting spins on this most basic of dishes.Even Florence Fabricant's Front Burner section is sandwich centered. There is even a review on a new butter knife that expertly shaves cold butter from the container along with where to buy Pullman loaves , the old fashioned bread that makes for the best sandwiches.Food regular , Jeff Gordonier talks with Manhattan's best chefs about different recipes.According to Justin Smillie the chef of Upland, a delicious one starts with a schmear of fat. This is the case with Mile's End chicken salad sandwich.. Crunch is also important, hence the reason that chicken salad sandwich has a layer of gribenes or fried chicken skin bits as a layer.. A real plus of any sandwich is having fresh ingredients. Tomatoes should not be put into the fridge or they';ll get mushy, ditto the same for lettuce. Both should have a refreshing crispness to them. One of the more interesting articles is by Pour contributor Eric Asimov as he pairs sandwiches with wines. What to drink with that Vietnamese lunch special?A German resiling. It pairs perfectly with pork and pickled sandwiches.Mr. Asimov suggests  to create a good pairing, depend on the sandwich's dominant notes. This is usually the meat but sometimes the spices or condiments used can  also dictate what goes well with it.

Of course there are recipes for the Earl of Sandwich's greatest and only invention. This also brings up why its' called that. It seems the earl of, John Montagu had ordered a  quick meal of meat placed between two slices of bread. Since he was the "It Boy" of the day , the name stuck although there probably had been variations for hundreds of years before. The modern day recipes from both Melissa Clark and David Tanis are mouth watering and easy to create. Try Ms Clark's yummy roast beef sandwich. Usually this is made with left over roast beef, but she makes it with freshly cooked meat, namely a boneless top loin roast.It came with a cap which helped in the taste and cooking. Served on rye , it was a sandwich and meat lover's dream. David Tanis went the seafood route with tuna. He takes the classic tuna fish sandwich and classes it up with olive oil - not mayonnaise. Salsa verde is also added along with anchovies. sliced hard boiled eggs decorate this open faced sandwich, placed on a crusty baguette or ciambatta roll.If these don't make you drool, then head over to the field guide in the middle of the paper. There are lists of fillings and breads and explanations of some of the more exotic ones like the Croque Monsiuer, Pan Bagnats and Banh Mi. You could also give American classics like the dagwood and the Po Boy a shot too.

It is the perfect times for picnic baskets stuffed with sandwiches. Use the New York Times Food sandwich issue to create yummy ones. You can have fun experimenting with everything from a simple roast beef to a more elaborate Croque Monsiuer.

Holiday Helpers

The holidays bring about some of the worst stress for home chefs and bakers. There's never enough time to cook or bake. Quantities of food have to be doubled, thanks to family and friends visiting. There is a solution Holiday help in the form of already prepared foods and ingredients. These aid considerably in creating the perfect Christmas dinner and dessert.

One of the best ideas is to rely on your supermarket for party platters. Chains like the  A&P and Stop & Shop provide excellent ones with shrimp and sandwiches. Extras such as cocktail sauce along with  cups of mustard and mayo are always included too. A prepared platter of crudites can serve as a quick antipasto, freeing you up to concentrate on the main meal.A few places, like Popeye's, can help with offering to deep fry a whole turkey. If you're hosting a large crowd then contact a diner or restaurant owner, ask them to roast  your roast beef, ham or turkey. For  those too busy to bake, then it's a trip to the local bakery.Here you can buy an attractive cookie tray that has all kinds, including the coveted chocolate dipped ones, for the chocolate lovers in your family. Also some supermarkets such as Stop & Shop have beautifully iced and decorated holiday cakes and whimsical cakes makes out of cupcakes, This last is always a crowd pleaser, especially for the kids.

If you're still intent on doing it all for yourself, then look for short cuts.Again this is where convenience over convention wins out.Don't be afraid to serve Stovetop stuffing. It tastes  just as good as the family recipe and  also works just as well sopping up gravy, Don't sweat the mashed potatoes. There are the instant kind  and they come in different flavors too,like chive and butter and garlic. Baked ham does deserve a side of baked beans but you can use the canned type instead. .Guests always love a basket of fresh hot rolls with their  meal, yet baking them can be trying, especially if there are time constraints. If that's the case,  then get reacquainted with Poppin Fresh. PIlsbury has excellent biscuits and crescent rolls that go well with any holiday roast. They also have breadsticks, perfect for those also serving lasagna and pasta as part of the Christmas meal. You can also depend on them for cookies too. Buy a few rolls or squares of the already made chocolate chip cookie dough. Also buy the sugar cookies too. These are great blank canvasses for festive decorating. If you're intent on cake for dessert, remember think mixes, already made icing and |Cool Whip.

Holiday meals are meant to be outstanding. However if you need help then get it in the form of prepared platters or packaged goods.. These can assist you in creating the perfect Christmas dinner , complete with a fancy dessert.

Maya Angelou, Writer,Poet, Home Chef?

Maya Angelou was one of the seminal writers of both the 20th and 21st Centuries.She was also nominated for a Tony award and also appeared on one of the first TV. Miniseries, Roots.Yet she had another talent - cooking.Dr .Angelou was an accomplished hostess and a home chef.Her parties were as legendary as her words. There was a very lovely memorial and remembrance to her in yesterday"s New York Times Dining section.Jessica B. Harris,who knew the great poet and writer, gives us a different facet of her life.In a way, it's no wonder that Ms. Harris memory takes place in California's Sonoma wine country.This is a region where the soil is rich and both fruits and vegetables grow in abundance.Any foodie or adept home chef would live in an area such as this.She was also a True hostess, always having a well stocked pantry.She loved en tertaining any kind of party from the small and intimate to the loud and noisy.Cooking for both was a snap and a pleasure for her.One of the best memories Ms. Harris has is Dr.Angelou's New Year's Day feast.It was a true Southern, affair with hop pin' John,ham roast chicken ,greens and candied sweet potatoes.It was held at her North Carolina house, a home with undoubtedly an ample kitchen to cook and create.Her New York parties had the literati and stage ,from Jimmy Baldwin to the great Nina Simone. It should come as no surprise that Dr. Angelou also wrote a cookbook, first published in 2004 ,Hallelujah!The Welcome Table: A Lifetime Of Memories With Recipes is mixed with her recipes and recounts of her life. It was a best seller, even rivaling her prose and poetry in sales.Like many writers she traveled the world but unlike them she collected recipes.She was adept at recreating many different dishes like her 12 boy curry, so named because it required twelve servants to carry it. This colonial dish ,despite it's somewhat dubious history, was a favorite.She also wrote a humorous poem ,The Health Food Diner, almost Ogden Nashian in it's humor and meter , lightly ridiculed vegans with their righteous ways as well as listing a long and yummy list of all sorts of meats from corned beef to prime rib. Dr. Angelou was an amazing writer but she also was an amazing cook and cookbook writer.Yes, she was remembered for her fiction and poems but she should. Also be remembered for her legacy of good dishes.She was a star, not just of Literary circles but of the kitchen as well.