A Taste Of Moules

 Whatt;s agood fall dish ? Moules or the American version  mussels.They're a wonderful chill chaser, stilly briny with a taste of  lingering summer. Their broth is amazing too and can even made better with simple additions like beans.

Melissa Clark experimented with this in her A Good Appetite column in yesterday's New York Times Food section. MOules or mussels are excellent with a simple garlic, white wine and butter sauce. Their juices cook up well with it and this is an added treat. Theyre's nothing like dipping hunks of crusty French bread in this for stretching out the dish and that lovely buttery,briny flavor. Ms Clark adds cannellini or white beans aong with rosemary springs and hot pepper flakes. There's also vegetable broth too in the recipe and the usual white wine. what is also good about this recipe is that's it's thrifty - something seafood is not these days. she can buy a rwo pound bag of mussels for around nine dollars.It's a few dollars less than shrimp and a lot less than lobster. They're also the best example of sustainable seafood too. You can buy farmed ones, constantly rated as one of the best foods to eat. Another plus about this dish it can be made in under just twenty minutes.It's a great weekend dish but can easily be whipped up on a busy weeknight.

One of the best aspects of this dish is that it's so simple evne a novice home chef can ace it. first come the beans which are briefly braised in olive oil with the red pepper flakes and garlic cloves (the recipe calls for eight of these but you can decrease if you want to tame down the garlicky flavor).If you're ambitious you cna cook your own beans, but using canned is much easier. At this point they're tender and the mussels should be added.As the mussels are steamed they release their liquid or juices which the beans soak up. THis makes them plumper and more complex. Rosemary is also added and this adds a punch of astringency.This is also when the vegetable stock and a quarter cup of white wine is added too.Keep inmind to rinse and clean the mussels before adding to the beans.Use cold running water for this and pull off the sharp hairly clumps called beards that nest around  the edge of the shells, You can use a fingernail for this but if that doesn't work then try a sharp knife. These are added and then cooked for five to eight minutes. You can serve this with a simple tomato salad or just a tossed one. For true Belgian goodness you can also serve fries with this too and dip them in the broth.

A hot bowl of moules and beans are the perfect fall dish.They're beyond delicious and easy to nake. Try a bowlof them for a tasty week day or weekend dinner.

A Late Summer Barbecue

 The weather's still warm. The grill is still viable. Why not celebrate the season with a late summer -early fall barbecue. Enjoy the taste of favorite summer treats while you can. They can even have a more fallish spin to them.

It's still warm enough to have hamburgers. You can easily go with beef , plant based or turkey. Yet if you want something different along with a nod to autumn then think pork based ones.Add sage to ground pork for more flavor along with bacon ground with garlic. Remember to make a two inch indentation with your thumb in each patty before placing over the flame to prevent bulging. grill them for five to six minutes on each side. What can go with this?Try an apple chutney from the season's first harvests. This is a kind of relish made with Granny Smitth apples, onions, and raisins. This are chopped and cooked in a mix of cider vinegar andd freshly squeezed orange juice. Spices such as hot pepper flakes and ginger are added for heat while brown sugar is added for sweetness. You could also put mustard seeds in if for flavor and color. Another idea is baked potatoes instead of  the ususal potato salad. pre cook them in the microwave for ten minutes before you put them on the grill. This ensured that they'll be fully cooked when you're ready to eat them.

What other dishes would compliment a late summer barbecue? Some gardens are still producing tomatoes. You can still whip up a salad with them with a nice creamy burata. Grilled toamtoes are also tasty side for any late summer barbecue. You can even give them a sprinkle of breadcrumbs for a take on tomatoes Provencale. They are just good rubbed in olive oil and garlic and then served on grill toasted Italian bread.Some gardens are still producing zucchini. These are wonderful too after being cooked on the coals. Slice them lengthwise instead of in coins and give them a light brushing of olive oil and a sprinkle of rosemary and oregano. What to drink with this? Try a French cider that's not as dense or heavy as  the regular cider that's just coming out now. The Duche du Longeville, a fizzy tasty quaff is too perfect with those late summer burgers. It'll chill nicely. If the night becomes nippy then bring out a thermos of flavored coffe or herbal tea. have these with grilled apples cooked in a foil pcket with brown sugar and butter and spiked with ginger and cinnamom.

Yes, you can still have a good barbecue depsite what the calendar says. Enjoy a late summer cookout with good food and good drink. There's still time.

Herbs Ahead

 Everyone is busy taking the last of the tomatoes and turning them into sauce. They're looking at those newly picked apples and thinking butters. Yet what about herbs. They're one of the most important ingrdients and the easiest to keep for fall and winter cooking ahead.

Herb drying has been around since the beginning of time. Home chefs and healers dried them in the sun or in their homes. The last was one by tying them in bunches and hanging them from the rafters. This not only provided flavor for their stews and roasted meats but also scented the main rooms. You can do this too, but preferably in a cool dry room like a pantry basement  or attic.Make sure the area is well ventilated otherwise the leaves will be soggy, damp or even rotty.  Can you dry herbs in the oven? Absolutely! You can even dry seeds ike pumpkin too this was too. Place the leaves on a cookie sheet in a low oven  - less than 180 degrees Farenheit for two to four hours.The leaves will be crumbly when they're fully done. Keep in mind that you should pick your herbs early in the morning and take the leaves before the plant begins to flower. This is when their flavor is at its' strongest. You can prolong harvesting by snipping off any buds that appear.Also remove dried , sickly or wilted leaves at this time too.

What can you do with dried herbs? Everything!!! Dried rosemary is used in many Italian dishes.It graces foccaccio, adding color and flavor to this famed bread. A truly tasty side dish is rosemary potatoes. This s taking red potaotes and sheet pan roasting them with rosemary and sea salt after tossing them in olive oil. They're roasted for 350 degrees Farenheit for thirty to forty minutes. You can also use the herb in homemade sauces and part of a pizza sauce. Basil is another incredibly popular herb that most gardens have. This too is versatile. Dried basil is a definite must for homemade tomato sauces what about pesto? Yes it's usually and traditionally made with fresh leaves but you can use the dried ones. Keep the same ingredients ,lemons, olive oil and walnuts and blend everything in a food processor or blender. Again you use the pesto as a plain sauce or add a teaspoon of it to sauces and even dressings. Sage is another herb that's great to dry.It'll be used in stuffings for Thanksgiving and Christmas. It imparts a slightly minty and pepepry taste that offsets the mildness of the bread. Also try it in minestrone soup too.

Keep those garden herbs going in delicious recipes for the entire year. They're a smap to dry and fun to use.  You'll have that fresh flavor well into fall.

The Everything Sauce

 Pasta saucw doesn;t have to be the traditional tomato one. You can easily use other veggies and ingredients to a saucepan and create a tasty topping.

This is what i did.. Keep in mind that I'm still experimenting about what I can eat or can't eat. I decided to go with my basic portabella and mushroom sauce. Yet this wasn't really hearty enough . Fieldcrest soy sausages,redolent with fennel and hot pepper.

I also added one chopped tomato  to this mix of two cups of spinach, one cupof chopped baby bellas and two sliced sausages. The base was two tablespoons of Melt cooked with Target's own brand of olive oil from the Good and Gather line (who knew)

Everything was cooked down for a few minutes until the spinach was wilted and the sauce bubbly. I also add onion and garlic powders along with salt to add flavor.

THis recipe can have a lot of add ins and subs. Try chopped scallions instead of the onion powder. Oregano and rosemary, fresh or dried can also be used. Instead of sausage try chicken or even shrimp for something different,

I served the sauce over pasta spirals. I am a big fan of my portabella and spinach. sauce but the  addition of the sausage and tomato was welcomed. I may try it with chicken the next time.

Anything in your frudge or garden can make for a wonderful quick sauce. Try it , experiment. YOu may come up with a recipe of your own.

Baby Bellas Big Taste

 If you like portabellas, then you'll love the smaller version - baby bellas. Gr oceries sell them already slicedand they are great  lirr le morsels full of bug flavor

I bought these gems at my local Acme. They were too good to resist and my home chef's mind was full of possibilities. I decided to air fry them .After washing them they were tossed in olive oil and McCormick's Perfect Pinch 

I've sprinkled this blend of different herbs and spices  on popcorn (!) and it was tasty. Why not add it to the baby bellas? It was the perfect marriage.Ir's mostly garlic but there's also rosemary and ground orange peel in it along with paprika and celery seed. I definitely plan on using it for the bigger portabellas.

It was then setting the air fryer at 400 degrees Farenheit for five minutes, then toss the mushrooms so they're evenly cooked. Five more minutes at a lesser heat of 380 degrees Farenheit.

They came our perfect and delicious!!!!!

   They tasted like garlic steak and I plan on making them into a sandwich with garlic bread the next time. They were moist and a little crisp around the edges. I served them with Brussels sprouts drenched in butter and sprinkled in vegan Parmesan cheese. You can also try them with fries or on a bed of flavored rice. They are also a great meat sub in for Sunday dinner.

Baby bellas may be cute but they are grown up in flavor.Try them as a vegan alternative to steak. They are incredibly flavorful to eat with anything from veggies to potatoes to rice.

The Perfect Stew

 January is a notoriously cold month. What better than to chase that chill than with a good, well made stew. There's something about the blend of veggies and meat with a good gravy. It's the perfect meal for these bone numbing days.

What makes a good stew? It starts with the meat if you're making a meaty one. Get cuts that are very tender and flavorful.If you can't, use a meat mallet to tenderize the beef. The end result is a tender forkful of melt in your mouth goodness. Chuck meat makes the best stew meat which comes from the cow's shoulder. You could use rump meat too even though it's not as tender. It is flavorful though which is a plus for any stew. Some home chefs prefer a good chicken stew during these frosty days. Use only thighs and breasts because they're the most meatiest. Fish stew is a bit different. Several different kinds of fish make for the most flavorful blend. Think a firm white fish like cod or halibut. if you can;t get these, then use tilapia or  red snapper. Steer clear of delicate fish such as sole and oily fish like tuna. You can also throw in some shrimp, clams and scallops for a brinier flavor.  All good stews need vegetables to round out the mix. Try different amounts of onion, chopped celery, carrots and waxy or boiling potatoes. Peas can be added for color and more nutrition. Herbs and spices can also bring out the flavors of veggies and meat. Oregano and bay leave are the most popular but you can also use parsley , basil and rosemary. It's up to you.

There are two ways to cook stew - with a reduction of  gravy  - sort of like au jus or thick like turkey or roast beef gravy, You can add red wine such as with the fancy beef bourguignon. A thin sauce starts with water and beef broth. A thicker one begins with a slurry made from a teaspoon of flour with a little cold water. How to cook the stew is another matter. The old fashioned way is on the stove top for about one and a half hours for beef and only half an hour for chicken. Fish stew is the quickest for only ten to twelve minutes and three to five for a really quick dish. Beef and chicken stews lend themselves to crockpots and Instapots and you can easily cook them in them as you can with another traditional stew  - lamb. What to serve with stew? A  simple green salad with a few grape tomatoes thrown is your best bet. It's a nice side and doesn't take away from the stew.A must is either a crusty bread like a baguette or sourdough. These are perfect for sopping up the gravies. Another idea is making dumplings to cook on top of the stew. These are a mix of flour baking, powder , sugar and butter or margarine. You can add herbs for a more flavorful one. They're cooked on top of the veggies, meat and gravy, producing a tender and fluffy bite.

This is the coldest time of the year. Warm it up with a good hearty stew. Enjoy the savory blend of meat , veggies and hebs.It will warm your heart as well as your stomach.

The Joy of Dining Out

As risky as it it is nowadays, dining out with friends is just such a welcome relief. Eating at a restaurant is now a fun and big event. Will it continue? Possibly - until November when the weather gets cooler and it's too chilly to eat outdoors.

I spent Saturday night with friends eating out at Fontana Tritone in Leonia New Jersey, a lovely old town right across the Hudson River from New York City. Eating there is always a treat. Leonia is a beautiful old town, with charming Victorian homes and a quaint main street. The restaurant chosen was a good choice and despite it all did take getting used to , especially with all the protocols. There had to be a reservation and then once we got there dined in the parking lot. It's nice eating outside, It always reminded me of dining out in Italy. From there we scanned our phones on a QR code. The menu came up right away and we were able to see what was offered. That was neat and this may be the new way to order, even after the virus has hopefully gone. Then the bread comes out with a server coming around with a basket of rolls and thick slices along with tongs. Everyone is masked. Some are gloved with protective plastic gloves. Despite the abnormal circumstances it still was a fun night out.

Dinner was the same as usual. I ordered Fontana Tritone's pollo scarpiello after their lavish antipasto Tritone. This was a wonderful mix of paper thin prosciutto and soprasetta and large pieces of artichoke hearts and  roasted peppers. It was dotted with black olives. I would have just been happy with this and the company. The chicken was equally delicious, just being served on the bone with fresh rosemary and garlic in a white wine sauce. Buttery mashed potatoes and mixed veggies were served with it. I have to admit, I'm not a big mashed potatoes fan but these were superb.There was a creaminess to them that other versions I've had lack. The entire dish was just wonderful. It is exciting to eat out again, with getting dressed up and even putting on make up. Then just picking out dishes from a menu instead of foraging for the ingredients in a grocery store. No cooking. No washing up afterwards. There's something exhilarating about that, even though it's a relatively small deal. It's also nice to see other diners dressed up and enjoying themselves. Somehow being in or eating in your car just doesn't cut it.

If you can and it's safe, eat out. You are supporting your local restaurant but also lifting yourself out of a rut.It's a fun night , enjoying good food and good friends.Try to do so soon.

Duke's Mayonnaise Cookbook Mayo With Everything

Mayonnaise is a Southern must have and Southern cooks must have Duke's Mayo. This Southern staple has now been incorporated into a cookbook that features everything from breakfast to dessert. It can be used in a variety of different dishes from around the globe. It's an amazing ingredient for a wide range of recipes.

The Duke's Mayonnaise Cookbook : 75 Recipes Celebrating the Perfect Condiment (Grand Central Publishing 2020) celebrates this century old Southern classic. Ashley Strickland Freeman who has also written Southern Living's Ultimate Book Of BBQ  and 28 Days Of Clean Eating.  Chef Strickland Freeman is also a chef who uses the famed mayo in all of her dishes. The mayonnaise has been around since 1917 , invented by North Carolingian Eugenia Thomas Duke, known for her delicious sandwiches  enhanced with her homemade emulsion of eggs and oil.Of course adding mayo to dishes is a Southern thing but Chef Strickland Freeman uses it in such diverse dishes as Chicken Parmesan , Pork Banh Mi and lamb kabobs. What is fun is the input from other chefs such as the famed Nathalie Dupree and TV personality and chef Carla Hall. The book is not as large as other cookbooks. The sections are Breakfast And Brunch, Lunch, Dinner , Sides and Snacks and Desserts. Extra advice is only two pages long and they include lists on what kind of tools to have to create the dishes along with a small group of tips on greasing and flouring pans and how to measure dry and wet ingredients.

The recipes are truly varied. For those who though mayo was just reserved for lunch  time sandwiches think again. Also Duke's is the recommended mayo but you can use any kind or brand.Mayo is a great sub for butter and it makes for crispy grilled cheese sandwiches in Chef Strickland Freeman's recipe. For a creamier scrambled egg , try her scrambled egg recipe that calls for  a quarter cup of Duke's. Adding it to any batter, makes for a much tender crumb. Biscuit enthusiasts will love the recipe for buttermilk biscuits and Earl Grey scones. It also does wonders to cake mixes as seen in the dessert recipes strawberry rhubarb layer cake and scratch ones such as plum upside down cake and peppermint brownies. The condiment is perfect in locking in moisture for meat which makes it excellent for marinating. Try the herb roasted chicken recipe which promises tender, juicy meat or the rosemary-Dijon pork chops. Of course there are salad and dressing recipes along with the Southern classic - deviled eggs. This comes with three variations that include pesto and bacon.  There is German potato salad that has two kinds of mustard as well and different types of aioli. The tomato one goes with the grilled okra but it would be perfect with the rosemary fries. For a cool treat make up the seafood pasta salad that combines calamari and shrimp. Want hearty? Then whip up the  steak salad with the buttermilk herb dressing. It 's also great in hush puppies too if you want a tasty snack.

The Duke's Mayonnaise Cookbook : 75 Recipes Celebrating The Perfect Condiment is the must have cookbook for Duke's Mayonnaise lovers. They can create all sorts of recipes for brunch and dinner, lunch and snacks along with desserts. It's a taste of the South that you can use everywhere.

Duke's Mayonnaise can be bought on Amazon if you can't find it in your local grocery.

Easing Into Fall Cooking

 Don't put away the grill and cold salads just because a few leaves have fallen and school has started.It's still summer, albeit with slightly nippy mornings and evenings. It's just a matter of easing into fall cooking and combining the best of the two seasons.

There may still be warm days and evenings ahead. Go ahead and barbecue those cuts your family loves. You can still have chicken legs and hamburgers but add a fall spice like ground star anise , turmeric or sage. The last is an autumn staple, appearing mostly in Thanksgiving stuffing. Sage traditionally goes with poultry and smoked sage will infuse the chicken meat with a lovely ,  citrus-y note. Mix it with rosemary and add to any hamburger for a more autumnal spin on a hot weather classic. One fall dish, roast turkey can easily be cooked over wood chips.Use the breasts instead of the whole bird. For a bit more fun think about turkey legs.Don't fret over trying to find them. Most Wal-marts and Shop-Rites have them. Since the turkey flavor is so unique, just baste with melted butter, sea salt and freshly ground pepper. Just these alone will make for a nice crispy exterior. What to serve with it? You can buy jarred gravy or use any frozen stuff from the holidays. Add homemade stuffing and a salad featuring craisins  - dried cranberries for a tasty Saturday supper or Sunday lunch.

One fall comfort food is meat loaf. Unfortunately to cook or bake it, requires a hot oven which can be uncomfortable on a warm day.Luckily this is another recipe that is grill friendly. Spray the grill with non stick cooking spray so the loaf won't stick and get messy, You can even add half a cup of barbecue sauce to the  mix for a tangy bite. A fun spin would be serving sliced meat loaf on hamburger buns. Add the same fixings you would a regular hamburger.  Pile with bacon, tomatoes, and lettuce. Add onion slices and avocados or even a slice of sharp cheddar. Grilled foods call for salads. By now you're probably sick of the mayo soaked macaroni ones. Again use the grill to create tasty ones with a rich smoky flavor. Try late season corn and tomatoes for a flavorful one.It's easy to char both on a grill, then scrape the niblets off the ears. Mix with the tomatoes along with a tasty lime vinaigrette. If you want to make it more substantial, add the Mexican cheese, queso fresco which is like feta cheese and sliced avocado. A more fallish one is simply butter lettuce with apple slices and walnuts. Use different types like Fuji and Granny Smith for color and crunch. A simple apple cider vinaigrette works with this.

Ease into fall cooking by combining the ingredients of both seasons. Use and pair cool weather ingredients with hot weather techniques. It makes for tasty meals with both a summer and autumn vibe.

Spins On Salads

It's time to rethink salads and sides now that it's barbecue and picnic season. Liven them up with different spins that complement not only the ingredients but the main course. Get bold and daring with non -traditional flavors that will add zing to an outdoor meal.

One of the most classic barbecue salads is cole slaw. This centuries old dish is usually shredded cabbage with a good dollop of mayo mixed with oil and vinegar. More adventurous home chefs toss in a handful of raisins or carrot slivers for color and sweetness.Forget those. A better - and less cloying recipe is subbing in the mayo with a tangy French or apple cider vinegar based vinaigrette. Either one brings out the cabbage's musky green flavor and keeps the crunch. Another idea is giving it an Asian flavor with the addition of super crunchy water chestnuts  and a dressing that features soy sauce, chopped scallions and ginger.Macaroni salad always makes an appearance even though it's not that popular. It's an easy make, Just boil elbow macaroni  cool and add   what else - mayo. A more preferred recipe is tricolore rotelli with wheat, tomato and spinach pasta is cooked and then cooled. I would ditch the mayo and use a dressing of olive oil, dried oregano and rosemary. Spike it up with cut up bits of salami , cut up black olives and grape or cherry tomatoes.It's a great side for steaks and hamburgers and you could add leftover cubed fillets to it for a next day  lunch or supper.

Potato salad is another gloppy salad that sometimes gets drowned in mayo. The best bet is add other ingredients to give it more complexity. Add some sliced hard boiled eggs and celery for color and flavor. Another idea to zing it up by mixing the mayo with sour cream and adding chives and crumbled bacon. Think a variation of a baked potato for a hot summer's night. Use about three fourths cup of sour cream or even Greek yogurt to half a cup of mayo.Olive oil , too, works for a potato salad. It gives the salad more body and allows you to add such herbs as rosemary and oregano for a Sicilian style one. How to really change up potato salad? Roast the potatoes instead of boiling them. Preheat the oven at 375 degrees Farenheit and roast for about forty-five minutes until the potatoes are tender. Let cool for fifteen minutes before cutting and adding to the salad bowl. They work well with either mayo or olive oil. Add some scallions for color and bacon for crunch. Really change up the recipe with sweet potatoes. Their sweetness is offset by adding such savory ingredients as garlic and hot salt. Mayo may be too much so sub in Greek yogurt or sour cream mixed with a simple vinaigrette.
Salads are a mainstay for any summer barbecue or picnic. Liven them up with some changes. It'll make for an exciting meal and a turn from the usual boring side dishes of cole slaws and salads.

The Elegant Table

A holiday table is just that,  a dining room table festooned with pretty plates and interesting settings.  Think classy. Think magazine elegant. It's just putting something that's Instagrammable and awe inspiring together to impress family and guests.

An elegant table starts with elegant table linens.Years ago, almost every household had hand embroidered or hand crocheted tablecloths. You can still buy them , namely at craft sites as Herrschner's and Mary Maxim's . I like both these sites because they do offer a wide variety of tablecloths and matching napkins that you can either cross stitch, embroider or both. The two companies sell very beautiful Christmas patterns that would make any table shine. Keep in mind that it does take time to embroider tablecloths, but it's a great way to relax  after a busy day . As far as crochet patterns your best bet is Etsy. This everything craftsy website has many lovely vintage patterns from the classic pineapple designs to the lacy snowflake ones.  Crochet thread can be bought at Herrschner's and Mary Maxim however they only sell white or ecru colored thread, which does make for a simple but tasteful table. Etsy has more colors, and you can easily crochet in Christmas colors.If you're all thumbs with a needle and a hook, then again look to Etsy  for some beautifully handcrafted table linens They also sell matching table runners and place mats too.

Of course a holiday table is not complete without holiday plates. If you haven't bought them by now, then do so. Kohl's has the dainty and famed Pfaltzgraff plates that feature a holly sprigged design. It's a great buy right now at $39.00 for a set of four, Macy's has the beloved Spode Christmas ware and again theirs is a good price: $38.00 for a set that includes matching wine goblets and coffee cups. Bed Bath  & Beyond has the very sweet looking red and white holiday plates. For a set that takes you beyond the holiday, think Waterford. Their patterns are 19th Century sophisticated , with simple and stark lines. Of course with an elegant table must come elegant flatware, Think purity of line, with sleek designs. Crate and Barrel is known for this kind of forks and knives, however Kohl's has less expensive variations. such as several patterns like the sophisticated Joanne and Bordeaux patterns. They also have beautiful sets from Cambridge such as Rosemary and Everdine. What about  stemware? Possibly the chicest comes from the Irish company Waterford. Their patterns and craftsmanship suggest richness and style. Much cheaper are the ones sold at Kohl's, namely Mikasa (you can also go the Mikasa site too). Their balloon glasses are the perfect accompaniment to timeless  dinner and flat ware.

A holiday table should be an elegant one. Think classic and chic as you place timeless recipes on timeless designs. It  will be a table that will be the envy of any holiday host.

Wild About Rosemary

One of the most used summer herbs is rosemary. It's a great addition to salads, sauces, marinades and even some desserts. One of the most ancient of ingredients is a warm weather must have, whether garden grown or market bought.

Rosemary has been used for centuries, starting in kitchens in old Rome and Athens.It is part of the mint family, first growing in the Mediterranean and Asia.The plant thrives in coastal areas and it's name means dew - ros- of the  sea - marinus. lady Elizabeth kent first mentioned it in her 1823 study Flora Domestica.The famed botanist , Carl Linnaeus solidified the name later on  in the Nineteenth Century. (although you don't have to live by the ocean to grow it. It can thrive in any backyard garden)Rosemary is an aromatic evergreen shrub.It is hardy surviving droughts and long rainless periods.It's a fuzzy kind of plant, with short, dense woolly hair. Its' flowers are white,pink, purple or deep blue.It 's notorious for flowering outside its' growing season. Blooms have been reported in December and February.If you are thinking of growing it, remember it does well in loamy soil. Don't over water it  which can water log it. It can be propagated from an existing plant by clipping a shoot and planting it directly into the soil.

Most know rosemary from homemade tomato sauce which it does play a vital role .With its' cousin, oregano, it tempers the sauce with a fresh , aromatic flavor. The herb can be used in focaccia where cut sprigs are added to the dough and then sprinkled on top for decoration.Think about using it when creating grissini or Italian breadsticks. A tablespoon of fresh , chopped leaves will definitely add to the recipe.To make more herby also add thyme, another herb rosemary shines with when blended together.Another idea is rosemary infused olive oil - a nice appetizer when paired with breadsticks or slices of Italian and French bread.It's just cooking a cup of oil and five to six sprigs over a medium low heat for five minutes. Transfer to a cruet where it will keep for a month. Rosemary is also very good in soups. Try it in a hearty veggie or a delicate onion one.One of the most famous dishes using it is rosemary chicken. Chicken meat is mild and the rosemary brings out its' subtle flavor. A great recipe is chicken breasts cooked in oil  with two sprigs along with garlic and lemon For the more daring home chef, there is rosemary ice cream , where it melds with honey and cream for a unique flavor.

Rosemary is an ancient herb  that can be used in any modern dish.It will add to any recipe from savory to sweet. Try it in your summer cooking for a nice boost of flavor.

My Big Focaccia Adventure

What do you do with a box of pancake mix?Turn it into a centuries old recipe. That's exactly what I did with my box of Trader Joe's Baking Mix.Pancakes aren't really our thing so I looked on the box , poring over the different recipes. Most called for flour  which I didn't want. One stood out - the focaccia .it looked easy enough and didn't have too many ingredients. What the hey - I decided to give it a shot.

First thing  - get a big bowl.I use the one, my Mom's  - the once I use to mix my frostings.

This was the perfect bowl to mix all of the below

Trader Joe's focaccia recipe calls for two cups of the mix, teaspoons of garlic powder and freshly cut rosemary along with yeast and olive oil. It does ask for basil which I omitted.Fresh basil can have a medicinal taste which can permeate bread.

This is the chopped rosemary

mixed with the garlic powder.

Added to  them is the mix and the yeast.

The wet ingredients are 3/4 cup of warm water and three tablespoons of good olive oil.

Using a wooden spoon, beat one hundred strokes.

The dough is really sticky and gooey.. 

Now it's time to rub olive oil in a cake pan which was too small.

Using the wooden spoon, spoon the dough into a nine inch (I used an eight and a half ) sized one and wrap in plastic wrap. The dough has to rise for half an hour in a warm place.  I used my range..

Except there was a slight problem. The dough threatened to rise over the edges. Quick change to a deep dish pie pan

Before baking I sprinkled more rosemary sprigs on top of the focaccia.

It was then baked for twenty minutes in a 425 degree F oven.

The beautiful finished product.

How was the texture and taste? The tetxure was very crumbly but the flavor was rich and redolent with rosemary.

I paired a slice with salami for a tasty and easy Saturday night dinner

Would I make it again? Maybe - but I'd cut down on the oil. and possibly add sliced olives.

It was a fun experiment , especially since I 've always wanted to make this classic Italian bread.Try it. It's a gateway recipe for more complex loaves.

Chicken Your Way

Chicken is one of the most versatile meats, especially now during barbecue season.It can be marinated , dipped in sauce or even coated to create a tasty lunch or dinner. What is great is that almost every flavor goes with it ,It could be citrus-y, garlicky or boozy. It will still come out flavorful.

Wings and legs are the best parts of the chicken for grilling. A whole one will have to be butterflied or spatchcocked to make sure every section is grilled. Grocery stores sell both and sometimes in a combined package. David Tanis wrote about wings in his City Kitchen column in Wednesday's New York Times Food section. He suggests getting the meatier wings or drumettes. It makes for a more filling eat. Less meatier pieces can be over marinated too , Meatier kinds soak a marinade but aren't overpowered by it. Do the pieces have to be prepped before being placed in any kind of sauce? No, in fact most chefs will tell you don't wash the pieces. Just start right away with what you want to do with them. The next step is deciding just what to do.. Longing for crunch ?  Then batter them and for a healthier chew  cook them on the grill. Marinating is another way to go. It's also a way to get creative with tweaking old recipes or create a new one. Another idea is just grilling the pieces and dipping them in any kind of sauce.

What ingredients work the best with wings and legs? Almost any kind. Mr. Tanis goes the Roman and Greek route with lemon and rosemary.Garlic and red pepper flakes give them zing. Although he bakes them on fingerling potatoes in the oven, they  can also be roasted on the grill. I would cook them separately and even would put the potatoes on the gill, for a crunchy , smoky side.  Lime can also be used  and is especially flavorful when mixed with soy and honey Orange can also add zing to chicken legs and wings. What is so great about this citrus fruit can be paired with honey for a sweet glaze or added to teriyaki sauce for a savory treat. Want more of a kick? Then use bourbon to spice it up.It's a sweet mix of the liquor and pineapple juice Hoisin and Worcestershire sauce are also added to balance out the flavors. Whiskey can also be used in a marinade. Just be sure that it's tempered with soy sauce or tamari.Another way to go is grill the chicken and dip the pieces into an old fashioned barbecue sauce. It 's a combination of ketchup, molasses and Worcestershire sauce with cayenne and garlic powders. You can add freshly chopped onions or onion powder along with shallots and scallions.


Chicken is a versatile meat that can be zinged up with any flavor.Try legs and wings in any combination for a tasty meal. Whatever ingredients work, go with them for a delicious barbecue.

A Provencal Passover

The Avignon region of southern France is rife with history and tradition. This also applies to food and the traditional dishes associated with this season of faith and belief. To the Jewish community of Avignon, the Passover dishes take on a special meaning.

Joan Nathan, a regular contributor to the New York Times Food section and export on Jewish cooking wrote an informative and intriguing article on the community at Carpentras. since Roman times, Jews have lived in this Northern Provence town and will now be celebrating Passover at the Carpentra Synagogue, first built in 1367/ It is one of the oldest synagogues still in use and will welcome some with roots in African Judaism.Carpentrs a became the center of Jewish life in 1306 when the Jews were expelled from the Kingdom of France.Like other nearby sanctuaries of Avignon and Cavaillon, the town was under French rule but the Contat Venaisson under the command of Pope John XXII. His Holiness decreed that the Jew would be welcomed as refugees. Thanks to the initial 1,000 Carpentras was known as 'Petit Jersusalem. They still sadly  had to  contained be in a ghetto, which was locked at night. They had their own butchers and bakers which now the slaughterhouses and ovens along with the ritual baths are being excavated. Some things have changed. Most of the younger generation have moved to the larger cities and townspeople have to travel to Marseilles for kosher meats.

The holiday foods has both Jewish and Provencal influences The cuisine is Jewish dishes were adapted from local foods according to the laws of kashrut, or Jewish religious dietary laws. Gilberte Levi's Haroset, the sweet paste that represents the mortar that built the pyramids has dried  apricots, figs, raisins and chestnuts, reflective of the harvests of southern France. She will also serve veal stuffed with Swiss chard, with the last being a popular ingredient of the region. Her Haroset is easy to recreate It not only has the chestnuts but also almonds, pine nuts  and walnuts.She adds in the traditional apple along with cinnamon and fresh ginger. The fruit used can be dried because sweet Kosher wine will moisten it. The provencal veal breast stuffed with Swiss chard also has rosemary and garlic, not too far in ingredients from an Italian Easter lamb Cote du Rhone,a  dry red is also added for moisture.

Carpentras  will celebrate Passover ,using ancient recipes and traditions of both France and Jerusalem. The food will reflect centuries of lives led there. It is a reminder of their contributions to Provencal life.

The Hot Temp Diet

What does this blog have in common with hot weather? Endless articles about noshing through a heat wave. I've  written about how and what to cook and eat during a heat wave. The advice is the same.Eat light, eat healthy. It's a way of living through it.

As I've always recommended, go for salads. They're light to get down and easy to make after a long, sticky day at work.Again one of the most flavorful (and a true favorite) is Salad Nicoise. This is a fun mix of Bibb lettuce, tuna, and a host of veggies. The traditional recipe calls for green beans, potatoes, and plum tomatoes. Anchovies and hard boiled eggs are also added for more protein and flavor. The dressing is a blend of olive oil, red wine vinegar and dry mustard. A squirt of lemon and crushed garlic also give flavor. You can also wrap all the ingredients save the lettuce in Romaine leaves for Nicoise wraps. Another tasty cool dinner is Neopolitan bread salad. Slice up plum tomatoes , mozzarella cheese and Italian bread and soak in olive oil spiked with rosemary, oregano and garlic. If you want more substance with it. julienne strips of salami  or  bell peppers to add to it . A plain salad is always good too. Add yummy but nutritious extras like broccoli, cauliflower, and chickpeas and mix with a light, low calorie dressing.

Many people turn to the grill when the temps get hot. If you can stand the heat, then go for it.I've  recommended homemade burgers which are easy to make. For juicier ones add an ice cube in the center of each patty. Some other add ins are minced onions , garlic  and even peppercorns Grilled foil dinners are a perfect meal for a hot summer's night. Try chicken with onions and peppers, zested up with such herbs as oregano and rosemary Another quick idea is using canned veggies such as corn and string beans with steak  for a healthy and colorful supper. Even meat loaf can be foil cooked, Think of one laced with barbecue sauce. It can be sliced and served on hamburger buns. Fish such as salmon can also be foil grilled. Use lemon and parsley for flavoring along with sea salt and freshly ground pepper. Serve alongside a summery string bean or broccoli salad.One of the quickest and most classic meals is the quick tomato sandwich. It's just tomato slices on bread with a slick of mayonnaise. If you want want something healthier, and a tad more sophisticated. think tomato slices on olive oil soaked French or Italian bread.

It's another hot summer with high temps. Think of eating light and tasty with classic and simple recipes. It'll get any home chef through the hot days ahead.

May Gifts From Mom to The Bride To Be

It's May  and we all know what that means - gift seaso for moms and future brides. Between Mother's Day and the start of bridal shower season,, everyone from kids to coworkers have to think of an interesting and memorable gifts. The best bet? Kitchenware. It's not only practical, but fun.

What to get those mothers and brides who like to cook? There's a plethora of items that would excite any cook.Cookbooks are always a good start , especially for those home chefs who love to experiment with different cuisine.You can also buy accompanying accoutrements and create a theme. Have a tangine pot along with basmati rice and spices to go along with a Morroccan themed cookbook. Think a pasta maker paired with an Italian cookbook  or a crepe pan to go with a book on French cooking.Another great idea for the modern home chef is a tablet stand . After all many home chefs and bakers now get their recipes from the web. Unfortunately, many of the tablets don't have stands and hotly have to lay flat on a usually messy table. This is where they get doused with flour or splashed with water or gravy. Keep them from this with a lucite stand that elevates them and also makes the tablet easier to read. Target has them for as low as thirty dollars and can be bought in either black or white , either one going with any kitchen decor.It even has a stylus pen so no greasy or floury fingerprints . For five dollars more there 's the stand that comes on top of a paper towel holder.This actually holds the tablet at eye level - so no bending down anymore to read it.

There are also some great no-tech gift ideas too. Nothing beats a lovely set of all cotton dish towels.I recently received a pair of them from my very best friend of almost forty years.

As you can see they are not just pretty,a throw back to a simpler time in cooking and in kitchens.It's also practical, being made with a very sturdy , moisture absorbent cotton. The top ecru ones are crocheted and would even make lovely place mats.These are easy to make for  those who know how to knit and crochet.. My towels came with this

A really elegant bottle of dishwashing soap. It's an aromatic blend of lavender and rosemary that not only leaves dishes clean has my smelly kitchen sink with a fresh , garden scent.

May brings flowers but it also brings Mother's Day and the start of the bridal shower season. Pick gifts that are not only pretty but practical. Thye'll be appreciated for years to come.

The Best Christmas Gifts

What does a foodie and home chef  want  for Christmas? Anything that deals with food and the kitchen. Well, I don't know about any of you out there but I got my wish in the form of a madeleine pan and n eight piece glass baking set. It has definitely set the juices flowing again.

As you can see I received the much-coveted madeleine pan. I love madeleines and have been dying to bake them for a long time. Now with a tin and working oven I am definitely going to try my hand at this. These cake-like cookies are a bit labor intensive. but worth it the work, The recipe requires melted butter to be gently folded in along with freshly grated lemon zest. Baked madeleines are then dusted with granulated sugar while still warm. There are recipes for lavender infused ones and chocolate. The first is made with lavender infused honey while the chocolate ones are more like miniature baked cakes.Once I master the original recipe I'd like to move on to the espresso ones with espresso  icing. There is even a  savory madeleine recipe that involves  Parmesan cheese and rosemary or chives. These would be perfect for a brunch or an afternoon snack, along with being a bread for salad Nicoise.

My second gift is an eight piece bake set from Anchor-Hocking. This is exciting too because there's a wide range of dishes and treats I can bake. The larger casserole dish has got me thinking and researching chili bakes, those yummy yummy combos of chili and cornbread. They're kind of like a Southwestern shepherd's pie.but with the extra zing of chili powder. There is a covered  smaller sized dish for smaller bakes , such as bread puddings or strata,I am looking forward to making pies and quiches with homemade crusts too,.I've just found an easy quiche crust recipe that calls for olive oil, flour and cold water. Another recipe I 'd love to tackle is deep dish pizza, layered with mozzarella and veggies.I could also make a childhood favorite, Crazy Crust Pizza using Bisquick. The set also comes with two ramekins for custard or possibly for melting butter or margarine in the microwave. There are all sorts of possibilities with this amazing set and I;'m looking forward to trying out  scores of great recipes.

I've got my Christmas dishes and am chomping at the bit to try them out. I can't wait to tackle the complicated but oh so delcious madeleine recipes and the other baking recipes with my new Anchor Hocking set. It's going to be a fun winter ahead, as I try all sorts of new dishes in my cozy kitchen.

The Best Kombucha Guide

One of the best beverages to drink is kombucha. It's  not only good for you but good tasting as well.It's easy to make, being a fermented drink that can be home brewed. Now there's a new recipe book out , filled with refreshing and delicious tea and infusion ideas. All it takes is kombucha, water and favorite fruits,vegetables,flowers and herbs. It's then a variety of healthful, probiotic drinks.

Louise Avery wrote Living Tea (Ryland, Peters, and Small Publishers 2016,) wrote this fascinating and interesting recipe book.Many people are embracing this invigorating drink, as they're embracing other fermenting foods.What exactly is kombucha?It's a naturally sparkling fermented tea full of probiotics, along with beneficial enzymes and antioxidants. Drunk regularly like water it can cure stomach problems, mood swings and bloating.It has been around for 2,000 years , originating first in China and then moving west into Russia and  the rest of Europe. It is easy to make but you need SCOBY or symbiotic culture of bacteria and yeast. The book lists a number of sites where you can buy it both in the US and UK. The fermentation itself also requires not only sugar and water but also special bottles such as the brewing vessels along with a thermometer and pH strips for gauging. Ms. Avery also lists the many other essentials needed for creating the drink.There is also a section on bottling and storing as well as caring for the SCOBY. She advises about how much to drink too. Kombucha is addictive, thanks to its' soda like fizziness and sweet flavor.

The book has a wide array of different add ins as well as pictorial how to with Ms. Avery showing the various steps of preparation. The recipes are divided into bases such as fruit,vegetable,flower and herb,spice and tea.She combines pears and ginger for drink full of earthiness and heat. There is a festive blood orange zinged up with bitters along with a.grapefruit and rosemary kombuicha. There are also kombuchas that feature sweet raspberries and blueberries.The last is even blended with lemonade. Veggies aren't really known for infusing teas, yet there  are vital ingredients for a flavorful brew here.Rhubarb, a veggie, usually used in pies,is turned into a tart,refreshing tea when paired with Granny Smith apples. There is a Virgin Mary recipe that combines Bloody Mary ingredients with unflavored kombucha for an eye opening breakfast beverage. Ms. Avery uses a bouquet of different flowers for floral based teas.She even recommends raiding the garden for buds and petals. There is a delicate rose petal that has overtones of the Mideast. Hibiscus petals and lavender also grace delicately scented drinks. Herbs are also used in creating tasty and healthful tonics such as one infused with turmeric. There is a guest recipe from Kombucha Brooklyn  , from owners Eric and Jessica Childs that combines different teas such as silver needle and white peony.for

Living Tea is a wonderful book that introduces people to the joys of brewing kombucha. It's is the perfect guide to creating healthy probiotic drinks that improve one's life. It is the perfect holiday gift for friends, family and even yourself!

Sous Vide Made Easy

The sous vide method of cooking can either excite chefs or scare them.Yet, it's a really simple way of having thoroughly cooked meats and vegetables.it's also a great cooking technique of sealing in flavor. It's something all home chefs should embrace.

Brian X. Chen wrote about them in yesterday;s New York Times Food section.This is a first for him because he usually writes about new tech gadgets . A sous vide is a kind of kitchen one, although not so new.It was invented in 1799 by Sir Benjamin Thompson, Count Rumford and brought back into the cooking world in the 1960s, thanks to frozen food companies. Restauranteur George Paulus was the first chef to use it in his famed Troisgras Restaurant in the mid Seventies.. Since then it's become a restaurant staple which can intimidate a home chef.There's really nothing to fear.It's a pretty simple method of meat being sealed in a bag and placed in hot water as a cylindrical  gadget circulates hot water and the bag around for thorough cooking..Another turn off is the fact that the cooking method takes too darn long!.A piece of meat can take anywhere from an hour to a day to cook. The end result though is worth it . Many home chefs may also be leery about the sous vide price, usually between $200 to $300 hundred dollars however it does pay itself off.It's the price of a microwave or a good emulsion blender.

Sous vide cooking is easy , Mr. Chen had a pictorial for pork or beef roast with his article but directions are easy to follow. He recommends using a 3 to 5 pound chuck roast or boneless pork shoulder. The meat should be trussed with cooking twine. Tie it around its' midsection, leaving one inch spaces. The meat can be preseared in a Dutch oven using vegetable oil.Afterwards place the meat and two sprigs of rosemary inside a one gallon freezer bag. Fill a large pot halfway with water. Attach the sous vide and set it to140 degrees for the pork shoulder for medium doneness 130 degrees for the beef chuck which will turn it medium rare. Submerge the bag when the water reaches the desired temperature.  Remember to seal the bag as airtight as possible. Once the bag is submerged, it has to cook for twenty-four hours. Add more water if it starts boiling off When done ,remove the meat from the bag and transfer to a cutting board. The juices can either be discarded or used for a gravy. For a nice crust season steak on both sides with salt and pepper. The pork can be rubbed with brown sugar Heat in a cast iron skillet with vegetable oil. hen they start to smoke add butter and herbs for flavoring.

A sous vide should be considered a home chef's best friend.It's a great gadget to for cooking roasts for a tender , melt in your mouth texture Its a great addition to any chef's arsenal of gadgets.