THe Best Of The Best

This is the time of year for lists. Everyone has them. what was their favorite restaurants? Or meals? Or even desserts. There have been countless compilations of what's tasty and good. Here's a fun guide to them.

Yesterday's New York Times Food section has compiled a pretty extensive coast to coast. list. This is perfect for people who are visiting the area or just discovering what's just around the corner. There are some newcomer's mentioned in Manhattan, the mecca of good food and gourmet dining. What stood out this year?The Vietnamese newcomer Banh Anh Em. diners love its' signature crackly golden loaves to make such sandwiches filled with barbecued pork and rib eye steak.Another Vietnamese eatery  that fused with French  flavor is HR's Snack bar , owned by husband and wife team, Anthony Ha and his wife Saf=die Mae Burns -Ha. Hr's gives Pho onion soup and chanterelle toast., take on avocado toast. There's also a tangy carrot salad and to finish an espresso granita.Chinatown gives Sunn's.a Korean drop in place where diners can get small plates of rice and a variety of spicy eggplant and marinated mushrooms.The four star Smithereens may sound intimidating and even scary but the restaurant is a comforting drop in with New England seafood dishes. They offer a taste of summer in winter. Seaweed is as prevalent as lobster. .It's in it's butter and in its'delicate crudos.

Another standout list is the coast to coast one of great desserts.They come from such diverse areas as Maine and the Pacific Northwest. Yes, the restaurants have good food  but its' their endings that make people happy. Mcloon's Lobster Shack may have grilled clams and classic lobster roll but there is also their standout blueberry bread pudding.It's dotted with white chocolate chips and served with a vanilla custard sauce. Houston Gives the exotic konofa, , gooey cheese under a sticky sweet layer of semolina.Michigan is known for it's cherries.Beulah Michigan 's Cherry Hut has a standout cherry pie.It's a full quarter(!!!!) served in a old fashioned flaky lard crust.Diners looking for a good Southern icebox cake should visit Bayonet's in North Birmingham, Alabama.This seafood based restaurant has the summery flavor of watermelon infused semifreddo.Diced fruit and watermelon granita crown it while a quenelle of frozen creme fraiche is added. New Yorkers can enjoy fiery Caribbean cuisine at Kabawa but it;'s the giant coconut turnover that's the star. It's Cinnabon with an island twist, and even has a rich coconut infused  cream cheese frosting on top.

These are some of the best of the best. Go to these restaurants. Try them out. ENjoy and see if theymake any lists.

 

The Empire Of Christina Tosi

Christina Tosi is one of the driving forces in the restaurant industry today. Now there are plans to take her signature dessert chain Milk Bar to the next level. Can it be done. Can Milk Bar be this century's Dairy Queen or Dunkin Donuts? Very likely.

Kim Severson posed similar questions in her interview with Chef Tosi in Wednesday's New York Times. It was at the time that yet another Milk Bar was opening in Cambridge Massachusetts. It was much anticipated and there will be Milk Bars opening up in Miami, Chicago, and everywhere else there's a fan base. The store came about from her working as a pastry chef for David Chang and his famed Momufuku restaurant. She cleverly made ice cream from the milk at the bottom of a cereal bowl. It hit a major nerve with comfort food fans who  loved that she went one step further with a childhood favorite.The bakery/dessert bar took off. She was the one who brought about the naked cake craze where only the top is iced. Chrissy  Tiegen make the cake a superstar when she famously tried to recreate it on her Instagram account in 2006.Then there was Anderson Cooper swooning over her crow favorite crack pie, a buttery tart with a toasted oat crust. She spearheaded the sprinkle cake trend, bringing home bakers adding measured cups of jimmies to  batters and icings. More than Mrs. Fields, Chef Tosi's name is synonymous with desserts (albeit pricey ones).

She doesn;t want her empire to stop there. Milk Bar already has  robust sales from their site, thanks to shipping everything from her cookbooks to cookie mixes across the country.She would love to go into grocery stores.Her Chef Tosi's roots are in central Ohio and she grew up loving packaged foods like hot dogs , Doritos and ranch dressing.She wants the same popularity  for her treats.Curiously though she doesn;t want Milk Bars on every street corner like Starbucks. She could go into malls and universities though , like McDonald's and Burger King., building up an even bi gger fan base. One of her most ambitious projects will be in Manhattan's Ace Hotel. Her New York flagship store will  not only have a build your own dessert bar but also a bodega. The seed money is coming from RSE Ventures  founded in part by vice chairman of the Miami Dolphins, who also stars on Shark Tank. This is a far cry from Milk Bar's humble beginnings in the East Village. She herself is down to earth, carrying embroidery  floss with her to make spur of the moment friendship bracelets. Her main staff is mostly women who have helped other big companies succeed. Altogether they have made Milk Bar what it is today. She is like her husband, Will Guidara who is the force behind such famous restaurants as Eleven Park Avenue.

Milk Bar will be to the bakery and ice cream industry what Dairy Queen and Dunkin Donuts once were. The name will always be associated with sweet treats.  It's on its' way to becoming an American classic.

A Hot Dish For Election Night

The country is all hot and bothered  with mid term fever. The way to ge through it  - with a hot comforting dish to either celebrate or seek solace . I chose the classic Hungarian chicken paprikash - except mine has a twist - it's semi- vegan.

Paprika is the chief ingredient in this creamy strew of a dish. I used Pereg's Spanish Paprika  for an easy paprikash recipe I found on Jo Cooks - a breezy, fun recipe blog, It starts out with chicken  - well vegan chicken,

The chicken strips and chopped onions are sauteed in olive oil.

Then the chopped pepper. You can use whatever color you want. I wanted color so I used the orange bell pepper.

Then it was two heaping tablespoons of paprika. I know I should have used the Hungarian kind but I used the  Spanish.

It was sweeter and smokier,giving the dish a mellower taste.The dish needs two heaping tablespoons along with a dash of chili flakes.      

            Diced tomatoes are also added.The recipe also call for a half a cup of chicken broth. I used  3/4 's  of a cup of College Inn's vegetable broth instead.

A mix of 1/4 cup of sour cream and two tablespoons flour are also added for thickening and taste.

I had no pots to cook the egg noodles so they were zapped into the microwave - which honestly produced a better and chewier noodle.

The end result?

The picture says it all. More sour cream was added for lusciousness!

I definitely will make this again. To be honest I'd like to try it with Gardein's beef tips for a spin on this classic Hungarian comfort food. 

Now if only our elections were this easy!

Brisket For The Holiday

With the holidays coming up within the week, it's a good time to look at what to serve. One of the staples of any Rosh Hashanah  table is brisket. This classic cut is versatile and can also be made for any fall dinner. Make it in a variety of ways.

What is brisket exactly? It's breast meat from the cow and it can be tough. The reason why is that the meat  serves as the cow's collarbone - mostly comprised of muscles and connective tissue. This does make it ideal for barbecuing and many home chefs only cook it this way. However, it is also ideal for a slow cooker and of course, braising. Before doing all this the perfect cut needs to be bought. What should a home chef look for? A really white layer of fat. The whiter the better because it indicates that the cow has been grain  fed.Stay away from any that have yellowing fat. A dark butter hue  means that the meat is older along with indicating  that there is more gristle to deal with when cooking and eating. The meat should be a dark red color. Another must is good marbling . Look for a cut that has an equal amount of fat and flesh  veining it. The last thing to do is picking up the meat  and its' package and bending them. The cut  should be flexible and the plastic wrap should not have any tears, rips, or holes. The ideal place to buy a brisket is the local butcher's however if there's none within your area, then go for the supermarket. Most groceries usually have pretty good cuts and a variety of sizes to choose from too.

Now what to do with it. David Tanis gave an excellent recipe for it in Wednesday's New York Times Food section. He first rubs it with a fiery mix of cayenne and paprika blended with salt and  pepper. After doing this, wrap it in Saran wrap and then refrigerate preferably overnight but it can also sit for a few hours too.It is then cooked in a 300 degree F oven . Pour a cup of either red or white wine over it  then add cloves, garlic bayleaf  and  allspice berries. Mr. Tanis scatters sliced onions over it and bakes it forth ree hours until tender. He also caramelizes more  onions  and ladles them over the brisket once its' sliced.. If this is too "onion.y" for you, then omit them.Scallions can be sprinkled on top for more flavor.  For a different taste try a sweet and sour version in which ketchup and brown sugar is used.Cook the brisket in a Dutch oven or skillet and then adding the two along with water, cider vinegar, and two sliced onions. This last  creates a sauce that's then ladled over the brisket slices.It can be refrigerated and reheated  too., although eating it freshly cooked is preferred. Serve any brisket with carrots, celery and potatoes.

Brisket is a nice way of welcoming in Rosh Hashanah. It is the centerpiece of the holiday table and works well with any cooking method. Celebrate with a good  cut ,delicious on its' own or with onions ad other vegetables./

The Burn Method

Burning is the nightmare of  any chef, whether at home or at a restaurant. Yet,  overcooking and charring actually can help a dish, giving it a new layer of flavor and texture. It's a method not for the fainthearted but for the more daring cook.

The famed blogger, Tejal, Rao, wrote about the method in today's New York Times Food section. Burning food is long a tradition in Mexican and Caribbean cuisines,along with Southeast Asian. Caramelized sugar helps chefs with a limited arsenal of ingredients. According to cookbook author and cooking teacher, Andrea Nguyen, the Vietnamese use the mix of sugar and water overcooked to a golden russet on a regular basis. Nuoc mau. , as they call it, is made in clay pots over simple stoves.Once made,it's used in marinades and pots of simmering meat. The result is a kind of replacement for the Maillard reaction, the chemical swirl of amino acids and sugars which results in distinct savory notes in browned foods.It's big in West Indian cooking too. Chef Rawlston Williams employs it in many of his, learning it as a child in St. Vincent and the Grenadines.It's a major ingredient in his marinades and braised lamb shanks at his Brooklyn restaurant , Food Sermon. It also plays an important part in black cake, a molasses colored fruitcake.

Mexican cuisine also chars and toasts.. New York's famed Mexican restaurant ,Lalo features it , thanks to its' chef and owner, Geraldo Gonzalez . He uses it in his moles ,starting with toasting almonds,cashews, peanuts and pumpkin seeds to a deep , deep brown. He chars tomatillos too along with citrus because it produces an intense , almost meatlike depth of flavor. He  does avoid charring meats because doing such does pose a health risk. According to Britian's Food Standard's Agency starchy foods such as potatoes and breads should not be cooked at high temperatures. This produces acrylamide which has been found to cause cancer in animals. Our own Food and Drug Administration does not know at what level can this occur. It is safe for anyone to eat burnt, crusts in small amounts which makes it okay to try the accompanying recipe from chef and cookbook author, Jennifer McLagan. It's a burned toast soup, based on a French country dish. It involves over toasting
 sourdough bread, then soaking it in chicken stock.It' blended with steamed milk, vinegar and mustard. for a different take on cream soups.


Any chef, especially home ones should walk on the edge and try charring or burning. Start small and then work up to creating sauces with it.It'll give a different layer of taste and texture to any dish , savory or sweet.

Cold Days, Sunny Meals

The temps are dipping. There's more night than light and the pressure of the holidays are coming  at full speed. It would be nice to escape this, take a trip to a warm happy go lucky island or exciting , exotic country. However that ' s impossible - or is it? Cooking sunny bright meals, from sunny bright places is a mini escape from  dull, chilly days.It's an exciting way to enjoy winter cooking.

One sunny bright place that has so many tasty recipes is Morocco. This corner of northwestern Africa has some yummy dishes that are easy to make. Cooking Moroccan may also be the perfect time to add a tajine pot to your kitchen arsenal. Everyone from Williams-Sonoma to J.C. Penney's now sell  them.  If you don't have one, no worry. A pressure cooker can sub for it. Slow cook a chicken with an array  of such spices as cumin and ginger.Saffron colors it to a blazing sun yellow  while raisins temper the spices kick. A plus is that it takes an hour which allows you to work around cooking it. A second  plus is that the recipe is bendable.You can use lamb or veggies instead of fowl.. Couscous is another dish that will bring to mind colorful bazaars and rainbow sunsets. Squash and chickpeas are added to this wheat semolina along with dried fruit and spices such as turmeric and cinnamon. For a light weekend supper try bagels with za'atar, an easy to make dip. This is a mix of sumac,thyme and roasted sesame seeds along with marjoram, oregano and coarse salt. Dip the bagel(it should be hand rolled , not those big puffy kinds) first in  a small bowl of olive oil and then the spice mix. Za'atar can also be sprinkled on eggs,, salads and veggies to zing them up.

Everyone love the Caribbean , with it's warm seas and balmy nights. To capture some of that heat , try making a few of the dishes of the area. Jamaica gives us the fiery jerk - which can be translated into a pork , chicken or chicken wing dish. You can buy jerk seasoning or better yet make it yourself. It's a blend of onion powder, chives, allspice and cinnamon. Cayenne gives it its' color and fire while nutmeg and cinnamon gives it a tinge of sweetness. It can be rubbed on the wings a few hours before.  Serve it with a tangy pineapple infused sauce. Jerk pork is another fiery dish, guaranteed to satisfy that longing for Kingston. It's taking pork loin, marinating it with a heady mix of Scotch Bonnet peppers, a mix of orange and lime juices along with  a blend of soy sauce and olive oil and then grilling it over an open flame (hopefully the grill hasn't been put away yet) Serve with a plate of hot festivals, a fried zeppoli like fritter that tempers the jerk's spiciness. Plaintains can also be served. These are a type of banana that are excellent prepared the sweet way with brown sugar and butter. Vanilla and cinnamon are also added to accentuate the taste.Plaintains can also be fried into a fun crispy chip too.

Let your kitchen take you to those exotic, sunny places. It's easy to make a tangine or jerk chicken and pretend you're in Morocco or Jamaica. Consider these exotic dishes a vacation for your palate.

Lucali An A List Pizzeria

In the old days a neighborhood pizzeria usually got good reviews from loyal locals. Nowadays they get on the A -list being the highlight of celebrity tweets. Lucali, a trendy Brooklyn pizzeria is just this but so much more. Like any good city pizza parlor, it produces mouth watering pies.

It was the subject of Alan Richman's interview in today's New York Times Food section. Lucali is the invention of Mark Iacono, a Carroll Gardens native,  who brought business and good food back to his old neighborhood.What is truly unusual is that Chef Iacono has no background , no culinary education or family in the business.it was cooking with his nonna, his grandmother that was the springboard into pizza making and cooking. Another impetus was the pizza he had growing up, with it's paper thin crispy crust with the right amount of  cheese and sauce. It has paid off It's a favorite of Brooklyn boy, Jay-Z and his wife, Beyoncé. They famously blew off the Grammys to share a pie there. David Beckham famously tweeted  about having his most amazing meal there. It has become so popular that CHef Iacono has opened up a branch in Miami and will be opening up another Lucali in L.A..

The restaurant only has pizza and calzones, from the looks of the website. There is the choice of a plain pie and toppings which cost three dollars each.  Chef Iacono offers the usual, basil and the unusual , such as Portobello mushrooms, shallots or artichoke hearts. The calzones have a creamy mozzarella filling with extra sauce  for dipping. Another plus is the atmosphere. Chef  Iacono has made it look like a period piece pizzeria, with  even brass handled candlesticks that would not go amiss in the Masterpiece series "Poldark". The color scheme is not the typical red and white check, but sepia and creamy shades of brown that are reminiscent of tintypes. It's a perfect place for proposals and many a pizza has come out with MARRY ME written on it in mushrooms.The restaurant is where a beloved candy store Louie's was and it was an important part of his childhood. The restaurant was in part named for him and the Iaconos" daughter Kalista.

Good New York  pizza is few and far between. Go to Lucali to taste the best pie, the pizza of rock stars and sports idols.. Try it for a taste of heaven.

Refrigerator Roulette

It's the weekend.It's too hot to go to the store to shop, yet you have to have some kind of lunch or supper for yourself and the family. What to do? Play roulette - refrigerator or pantry. There are ingredients there for something.- that's up to your creativity.

Every home chef should have pasta and rice in their arsenal. These are great as any base. Spaghetti and angel hair pasta can be turned into pasta con burro,  a light dish that is packed with flavor. Sub in garlic and olive oil for the butter  and make aglia e olio, another simple dinner that can be amped up with grilled chicken or salmon if you have them.Rice and beans are a staple in most kitchens. This is easy to make and  again, you can add to it. Try chicken or ground beef to give it more weight. Throw in a can of tomato paste and sauce  along with a dash of chili powder for a quickly made chili. Even without the spices it' still good. Rice can also be the base for a curry too.( remember that the spice rack is your friend here too ). An easy one can be made just by using the two ingredients. If you want throw in any veggies  found in the fridge or freezer , go ahead. Peas  and potatoes can also be tossed in too for more flavor.

Suppose the fridge holds only dribs or drabs or just cartons of leftovers?  Use them. Leftover cheese , flour, and a little milk can be melted down into a sauce Add some chicken or veggie broth and you have a soup.Sliced cheese, ham  and bread can be repurposed  into a yummy Croque Monsieur, that tasty French bistro sandwich.If you just have cold cuts, then think an Italian hero or better yet , a chef salad. Mix some mayo and ketchup together with oil and vinegar for a homemade French dressing. to pour over it. Tuna fish is another versatile player in refrigerator roulette. Mix it with mayo and chopped celery for a stuffing for tomatoes or make a lovely salad Nicoise with it.It can also be perfect  as a tuna melt with cheddar on top for a heartier lunch or supper.. Any leftover bread can be repurposed in both savory and sweet ways. You can make  savory bread pudding as well as a sweet one. There is a bread salad that consists of stale cubed Italian bread, tomatoes ad sliced onion. One of the classic bread recipes is French toast and it can be made for any meal. Besides it's one that you know the kids will love  and eat up instantly.

Refrigerator roulette can be a life saver,Look through the fridge or pantry for ingredients and then be creative. You can come up with a tasty meal with what ever is around.

Fish Fears: Getting Over Them

One of the biggest fears and trepidations home cooks have is cooking fish, from buying it to storing it Then comes the hard choice of how to pan cook it .However there is one way of conquering this phobia. Treat it like any other meat. Handle it the way you would beef, chicken or pork.

This is Julia Moskin's advice in yesterday's New York Times Food section. Her Recipe Lab article give great advice and a simple to follow recipe on pan seared fish, Despite her vast and experienced background, Ms. Moskin has admitted she has qualms about cooking fish,  Most restaurants , especially in New York City, tend to cook any fillet in broth, juice or nage - a white wine herb infused broth (returning fish to water, Ms. Moskin muses).Other chefs prefer oil poaching, a costly way of cooking involving a slow simmer in tons of oil. A less expensive way is en papillote, folding up individual fillets in parchment paper with butter and herbs. It steams the fish and produces a thin broth. The problem is cooking this way is not exciting or that tasty. Searing in oil to try to produce the Maillard reaction is also dismal.The result is overcooked and flavorless fish.

Ms. Moskin sought advice from Chef Mark Usewicz of The Mermaid's Garden in Brooklyn. HIs secret to the perfect home cooked fillet? Butter.However the first step is getting a good , heavy skillet and constant attention. Not bad because the whole process only takes five minutes, The initial seas should be done in either grapeseed, canola or extra extra virgin olive oil because these will not burn at a very high heat.Only a few teaspoons will do the trick. Then add a nut of butter, flip the fillet and baste furiously. You can toss in a few fresh herbs like thyme or tarragon. What is the best fish for this? Try black bass, haddock, fluke for something different. For tradition stick with salmon, striped bass, tilefish or snapper. As far as it stinking up your fridge? Don't worry. If it's been properly prepped from the dock to the supermarket freezer, then there should be no odor or rot. It should last a few days  as would any piece of protein.

A good piece of fish is truly a treat. Cook it simply to bring out its' sweet briny flavor.It will be the best thing ever to  come out of a home kitchen

The Perfect Pie Book

Spring brings all sorts of occasions to bake. There are graduations, showers, family get togethers and the first of barbecues. All of these deserve some good old fashioned fresh form the oven treats. Luckily there is a great new pie book to inspire . This gem has homey old fashioned pies to sophisticated frozen ones. There are also a few bonus muffins and cookie recipes thrown in as well as a salute to Scandinavian sweets.

The amazing book is called The Norske Nook of Pies And Other Recipes( University of Wisconsin Press) and it was written by Jerry Bechard and Cindee Borton-Parker.. Mr Bechard is the owner of this Midwest landmark while Ms Borton-Parker is the regional manager for the chain of Norske Nooks that dot the area. The restaurant on its' own is internationally famous with fans from all over the world visiting the Norske Nooks  for their homestyle meals  and homemade pies. Mr. Bechard bought the restaurant from Helen Meyhe,      a hardworking farm house wife who was talented and dedicated in giving locals delicious meals and desserts. Mr. Bechard bought the Norske Nook from her, keeping all of her recipes, especially the famed pie ones. from there it was an explosion of more Norske Nooks, so named to reflect   the area's heavy Scandinavian heritage.The first was and still in Osseo, Wisconsin, in the western part of the state.it was here that Mrs. Meyhre and later Mr. Bechard created a dazzling array  of  pies. There are traditional fruit ones  to decadent ice cream pies to creamy custard ones. The cookbooks also has a section on the restaurant's cookies,tortes and muffins along with mouth watering Norwegian and Swedish sweets.

This is really is the best pie cookbook out there. Novice home bakers will appreciate the chapter on crusts, from the very basic Crisco one to the more sophisticated nut torte crust (actually very easy to make)There's also  chapters on homemade puddings and toppings like lingonberry and praline. There are recipes for single crust and double crust pies, as well as for incredibly luscious meringue topped ones..These are not just reserved for lemon, there is coconut meringue and rhubarb cream along with sour cream raisin. The frozen pie recipes are drool worthy, like the cookies and cream one and the Northwoods Root Beer Float Pie. This last is made with root beer syrup and  vanilla pudding, perfect for ending a barbecue. Mr. Bechard and Ms. Borton-Parker also include a chapter on tortes,These are thin crusted pie variations with fillings from chocolate to rhubarb and elegant    for bridal   and baby showers.The Norske Nook is also known for cookies and muffins and they're included   here as well.One section that is novel and worth mentioning is the salute to Scandinavian treats. The area was heavily populated by Norwegian and Swedish immigrants in the mid 1800's and the influence is still strong there today, Home bakers can try the impossibly delicate Swedish rosettes which are fried rather than baked.The book's only savory dish , lefses or potato pancakes is also mentioned.along with oatmeal bread . Home chefs can also try the homey,spiced Rommegrot Norwegian pudding or the crispy   kumkakas and Scandiavian Sankakkals.

Buy The Norske Nook Book of Pies and Other Recipes to make delicious desserts for the many Spring gatherings.Any recipe is perfect for a graduation party  or bridal shower or even a family barbecue.. Try them along with the many other recipes for cookies, muffins and Scandinavian treats . Then enjoy what Norske Nook lovers have enjoyed for years!

Food Trends Predictions And Hopes For 2015

Every new year brings predictions and hopes. The culinary world is no different. There are expectations and trends that will shape and polarize 2015. What will they be?Will they be successful or fizzle out? Just as with the world anything is possible.

One of the most talked about trends to be is the Nordic Diet. This is replacing 2014's Paleo diet which was the cave man diet, which has periods  of starvation along with feasting on meats and root vegetables. The Nordic Diet is a bit more kinder.It is basically the foods the Vikings ate over a thousand years ago with  the inception of canola oil or rapeseed oil, rapeseed being common in Scandanavia. Meats include everything from cod to moose, however free range chicken is also allowed on meat days. Foods should be foraged and moss along with edible barks and twigs are allowed. Root veggies such as carrots and turnips along with berries like strawberries and blueberries are extras. Another trend that will be welcomed, is the death of hipster artisanal foods. The hipster movement is dying and with it all those annoying trends like make your own bacon, pickles,Amish food and make anything in a mason jar.

2015 has a lot of exciting food trends.I'm excited about Brusselkale, a hybrid of two very good for you foods. Imagine kale in miniature with a peppery taste.There is also lollipop kale which will definitely be made into neat little appetizers. Pistachios are another hot trend in the making (obviously those Stephen Colbert commercials paid off for the National Pistachio Council).Right now you can buy them dipped in rich dark chocolate for a sweet and healthy snack. You'll be seeing them on pizzas as well as in guacamole and pesto sauces.Bitter foods are going to be another culinary must have. Think tart and earthy like broccoli rape or stout.Fermented foods are also going to be getting a shout out this 2015. Sauerkraut and yogurt will be bigger than usual although there is a reason for this. Both are probiotic which aids both in digestion and eliminating harmful bacteria.

This is only day one of the new year yet trends are forming and gelling. It should be an interesting 2015, with pistachios and sauerkraut vying with moose and berries.  What will your trend be this year?

Rehearsal Dinner

Next week is the test for experienced and novice home chefs. If any one is having qualms about cooking a Thanksgiving dinner, them consider a kind of dress rehearsal. It not only hones skills at creating a particular dish , it acts as a gauge as to whether it will be a hot or not with your gourmands.

Cooking two turkeys in a week is madness however doing a try out with a capon is OK. It is more or less the same weight wise  about ten to twelve pounds. Capons (basically a castrated rooster) cook up the same  and have to be basted just as a turkey. Many supermarkets don't sell them however a poultry farm or dealer will have them.They're also great for leftovers , a boon during this busy  cooking week. This is also the time to try out new sides  too as well as understanding how to make them. This is great for those trying out stalked Brussels sprouts as well as experimenting with different types of stuffing or mashed potatoes. Experiment with spices now as well. Nothing is more upsetting or disheartening than someone not liking your creation on Thanskgiving because it's either too bland or too fiery. If you have enough you can make a few variations and have  a family vote on which  is the best. You may think those mashed parsnips are the bomb, your kids may want them liberally sprinkled with bacon.

You can also try rehearsal baking and dessert making too. This is helpful in making more intricate desserts such as souffles and mousses. The more you make them, the better the chance of creating the perfect one for the holiday. Also a rehearsal can let you experiment with different spices. Instead of the usual cinnamon you can sub in nutmeg and see what the reaction is. For first time pie bakers this is a plus. You can master the subtleties of a tender  crust or creamy filling. Thanksgiving can also be the tryout time for even Christmas cookies . Get familiar with  those Italian wedding cookies or chocolate swirls. Besides the kids would rather have cookies than pie to finish off the turkey dinner.Rehearsal times also means doing test runs with punches and mixed drinks, both alcoholic and non alcoholic.

Rehearsal dinners are important to any big holiday meal. They help you understand what to cook and how to cook or bake it. A try out is always crucial to creating memorable holiday meals.

Rethinking Canned Dinners

Let's face it, canned dinners are seductive. They're easy to make ,without any fuss or pots . Open one for a quick lunch or dinner. However they,re not that perfect.Canned meals do have their downsides. what to do? Be choosy and informed the next time you shop for them.

Don't get me wrong.Some tinned dinners like Spaghetti-os are still quite good.They pretty much taste the same as when they first came out in the mid Sixties. For me, they're a great lunch and a throwback to my childhood.Other canned foods like Underwood 's devilled ham and devilled chicken are perfect. The meat tastes like it was freshly ground and has the perfect creamy texture for spreading. Both meats are my favorite to work with, and I love creating salads with them. The same goes for Swanson's chicken chunks.Add a cream sauce and canned veggies and it's perfect for Chicken a la King. The problem comes from the canned ravioli , namely Chef Boyardee''s version. The chicken stuffed ones looked good , on the picture. In reality , absolutely not. The sauce was as fiery as an arribiata , in fact so much so I had to scrape it off the pasta to eat the pasta.The sad part was that there was no warning. I just figured it was a regular sauce. It wasn't which ruined it for me.Then there was the ravioli's texture.It was mushy . The squares were starting to separate as it was being heated up and I ended up with goop.

I'm all for convenience over convention. However I think there are better alternatives to canned dinner You can try  the TV or microwave kind like Stouffer's. Their lasagna is actually pretty close to the homemade kind, full of meat, a pulpy sauce and chewy - not smooshy,  noodles. Also their meals for one are creative and well thought out, with both the execution and nutrition.Marie Callendars also has some excellent meals, from their pot pies to their signature Italian dishes .Again, like Stouffers, these have a homemade taste. You can make from  scratch instant meals. Stir fry is one of the quickest especially if you buy from the salad bar or already cut veggies. Just add soy and dried ginger. Minute rice is another easy meal to whip up. Add veggies, and any leftover meat. Spice up with saffron or oregano and voila  you have a tasty dinner. Eggs are one of the most versatile ingredients and the  simplest to cook up. Have breakfast for lunch or dinner with a quick scramble, bacon and toast. A frittata can be whipped up in seconds. Add Parmesan and mushrooms, and serve with rounds of toasted Italian bread.

 Be judicious when you shop for easy to prepare meals. Sometimes the best ones are the homemade kind. If you're too busy  to cook, then try the ones recommended. The last thing you need is a bad dinner after a frazzling day.

Snow Food in The House!

Even though it's mid November, many regions around the world are snowed in. Some even are iced in due to plummeting temps. If your area are under that threat , then there's one thing to do  - food shop.It pays to be ready  as well as prepared to be stuck in the house for a few days. Be well stocked . Be on the alert. Just don't be hungry.

What should a kitchen have in stock? Milk ,bread and eggs, basically the ingredients for French toast.It does make a nice breakfast on a snow day, especially after shoveling. The pantry should be also stocked with stock for making soups or gravies. Canned foods are another must. Buy up a variety of veggies and beans. These are the most versatile and can be turned into everything from salads to side. Olive oil, another basic should be on hand  along with margarine and/or butter. Think about keeping two or three boxes of different types of pasta around too. Placate restless kids with a special lunch or dinner of spaghetti . Also have tins of Spaghetti-os along with lasagna and mini raviolis. These are easy to cook and  not at all time consuming (which is great especially if you have to telecommute). Buy bags of fries and Tater Tots along with frozen burgers like Bubba's or the veggie kind from Morningstar Farms. Also make sure you have enough cereal, both hot and cold, along with orange juice. The mornings will be brutal  so it pays to send the family off with a breakfast that will stay with them.

Snacks are all important for those days stuck inside. The easiest and healthiest is pop corn, of course. If you're lucky to have a fireplace, buy a popping basket (Amazon and Sur La Table carry this) so you can have fresh from the fire  fluffy kernels. If not , the microwave kind or even the old fashioned cooked on the stove is also good. Nothing beats a bowl of it during a movie or game. The unpopped kernels can be used to feed the birds. Pretzels are another healthy and fun snack. Have cheese and mustard around for dipping.Nachos with salsa are another fun snowy day munchie. The fresh garden  taste of the dip will bring back memories of warm summer days. Hot cocoa is a must . It a great reviver, especially after some serious snowball fights and fort building. Also flavored coffees and creamers are nice as are herbal teas.The last is perfect for anyone starting to sniffle or dealing with a scratchy throat. Snow days are also good baking days. Make up a batch of slice and bake chocolate  chips or do a rehearsal bake session with any of your Christmas cookie recipes.

Don't panic when the first heavy snow of the season comes. You should have a well stocked kitchen and pantry all set to go for cooking and baking. You don't have to go out . Stay in and enjoy good food and drink

Motel Eating

Thanks to Hurricane Sandy I am now lodged in a motel a mile from my house. It has heat (a blessing) and TV(even more of a blessing). However the kitchen is lacking though I'm not complaining. Yet there is a problem with eating right in situations like this.

Most of the stores in my area have been closed now for a few days. That poses a problem for anything fresh from meats to fruits to vegetables. If you're in that situation think about canned. There are enough varieties of food that can be got form a simple tin.Most motels and hotels have microwaves in them,. Buy a few containers (trust me you'll use them later at home) and heat up a veggie or beef  barley soup. Having a hot meal also gives a sense of normalcy if you have kids. Sitting them down to dinner or lunch, even at a motel table brings it home for them.

As for snacking -if it makes you and your family happy then go for it. Usually drugstores like CVS Walgreen's and Rite Aid have the best and still a wide variety of snacks. Crackers are OK  as are pretzels. Any kind of small cracker like goldfish or CVS/ cheddar stars are fun. There are also fruit chews that may cause th e kids to bounce off the walls, but at least they're eating (because of enormous upheavals, kids  may lose their appetites and just swear off food all together)A lot of hotels and motels do have juice bars or juice machines. Keep them away from soda and iced coffee drinks.Boxed milk, whether plain or chocolate flavored ,is a better bet.

These are rough times for all of here in the tri state area. It's hard to have a normal diet, especially when you have to move to a motel or deal with closed groceries or supermarkets. Bear up.Just go with the flow and just eat to survive no matter what you eat.