A Feast Of Persian Food

 One of the most luxurious of all Middle Eastern cuisines is Persian. Iran has been known as a gourmet's paradise for millennia. It has rich meat dishes and lush rice and veggie ones. The desserts are lush in flavor studded with fruit and dripping with honey. It has always been the way to eat.

Persian cuisine has been established for 2500 (!!!) years. The indigenous from the Sassanid and Achaemenid Dynasties  cooked stews that had pomegranates ,mint and cinnamon in them for color and flavor. The Islamic Conquest in the Seventh Century brought in more Arabic foods but eliminated pork, Mongols and Turks brought in noodles and rice while the two hundred year Safavid Era brought in saffron and nuts to be cooked with rice.  Modern day Americans gave the Iranians tomatoes. One of the most famous dishes that is a must make or must order in any Persian restaurant is tahdig. This is a giant rice cake with the highlight being the crispy , crunchy top. The rice is cooked in a special pan and the dish is flipped upside while serving. The word itself means bottom of the pot. It's basmati rice cooked with fragrant saffron and layered with butter and yogurt. It's a good side dish, being served with kebobs, roast chickens or stews. It could be eaten on its; own too,

Kebobs are big in Persian cuisine. They could be lamb , beef ro chicken, with lamb being the most popular. Chicken figures big in the cuisine and there is zereshk polo ba morgh, chicken with rice and barberries a cranberry like berry. The barberries are cooked with saffron ,sugar and oil and served on top of the meat. There is also morghe  zafarani, saffron chicken ,chicken with a rich saffron sauce. Beef turns up in both kebobs and stews. There is ghormeh subzi an herb stew that also has fresh herbs and dried lime in it.Parsley, fenugreek , scallions and cilantro are Fred, similar to opinions and then stew meat, kidney beans are added. The side is rice to absorb the gravy . Althought they also have stuffed grape leaves the Iranians are also known for their version of stuffed peppers. This is ground meat or plant based meat mixed with tomatoes , cilantro and parsley  along with cumin for flavor. Eggplant is a beloved veggie too. Khorem badenjam combines the silky veggie with beef in a tangy tomato sauce. These meals end in delicious desserts from a syrupy baklava to an ice cream redolent with rosewater and saffron. Hot teas are served with this t finish the meal.

Persian cuisine is a rich history based cuisine. It is colorful and flavorful. It represents this people perfectly.

Throw Anything Together

 There are days when you can;t go to the grocery and get everything you want. What to do when meal time rolls around? Use what you can to create a tasty meal.

In those times it;s good to rely on a semi stocked pantry  fridge or freezer. Beans can be used hot or cold in a variety of dishes.add them in a tomato sauce with garlic and chili powder and you have a quick chili. Any leftover onions can be chopped and add to it. A tasty hot dish is beans and rice,This makes for a good side or even a main course.In warmer weather a bean salad is always a nice side for a lunch or dinner. You could even make a cold beans and rice salad for a barbecue when the weather warms up. Serve it on toast for a British take.It makes for a quick lunch especially on a busy weekend. Another staple rice can be blended with anything. If you have leftover rotisserie chicken shred it and cook it with some butter and rosemary for a satisfying dinner. To jazz it up a bit add some saffron if you have it. If not try any spice from garam masala to adobo for more flavor. RIce can also be used to stuff peppers if you have them. Mix it with such chopped vegetables as cherry tomatoes, corm and even chickpeas.

Leftover are always great  for repurposing. Those left over burger patties can be broken up and stuffed into peppers or onions. mix them with breadcrumbs - which everyone has. Another ground beef dish -  leftover meat loaf can be sliced and made into hot sandwiches just by putting the slices on bread and then covered in gravy . If there's no gravy  you could use  barbecue sauce on it. Any leftover fowl can be mixed with noodles for a hardy dinner. Take turkey or chicken and chop. Add cooked egg noodles , mix and bake. Those slices of cheese? Shred them and use those as a topping.Can dessert be done this way? Yes!Mix in cereal with your ice cream for a fun twist. Add syrup for a sundae. Surprisingly melted ice cream can be used for milk in a cake. It will have a denser crumb than the average cake and a much more flavorful taste. It doesn't have to be vanilla, You could try chocolate .butter pecan or anything Dust with confectioners sugar if you have it.If you have milk then make a glaze to drizzle over it.

Ingredients can be put together to make a tasty and interesting meal or dessert. See what you have. Be creative . It'll make for a fun cook or bake.

The Gateway To Egyptian Cooking.

 There was a time when Middle Eastern cooking was strictly regulated to Middle Eastern families and their kitchens. Yet thanks to Claudia Roden, home chefs now make hummus and spiced lamb. She shared her recipes , broadening palates and minds.

Regular contributor Melissa Clark wrote about this phenomenal cookbook writer in today's New York Times Food section. Ms Roden opened English eyes to  blending cucumbers with yogurt and garlic into a creamy salad along with simmering lentils with cumin for comforting , warm soup. She also taught British home chefs how to fold phyllo stuffed with cheese and various herbs into bite sized pastries.Ms. Roden is both Egyptian and Jewish. She came from a large, prominent Syrian Jewish family who had emigrated to Cairo in the 19th Century. Ms Roden also has Ladino or Jewish-Spanish roots that go back to pre-Inquisition Spain, thanks to her maternal grandmother. That heritage was reflected in her 2011 cookbook The Food Of Spain. The food she grew up with, the food of the Syrian Jews was  as she put it , sophisticated, varied and abundant. dishes had to be elaborate with many steps. These complicated dishes symbolized love for family and children. Making a one pit meal for dinner was considered an insult. Her family left this life in 1956 when President Nassar expelled all Jews. she and her family made their way to London where she studied at st. Martin;'s school of Art where she went on to become an accomplished painter.

Yet it is her recipes that stand out.They were gleaned from other exiles who piled into her mother's kitchen and exchanged recipes. These symbolized love and such dishes as rich almond-orange cake and mint sprinkled tahinio salad. Ms. Roden gave Ms Clark her recipes for bullinada ,a savory Catalan fish stew and a yogurt cake. The first is a savory blend of skinless hake or monkfish ,new potatoes a yellow onion and garlic. Mayonnaise is added for creaminess along with fish stock and dry white wine. Saffron, fennel seeds and Aleppo peppers.  Surprisingly the fish is added last, with the onions being the first. It cannot boil or the mayonnaise will curdle. The yogurt cake is made with one and two third cups of tangy Greek yogurt to give it a dense , cheesecake like quality crumb.It only has three tablespoons of flour and a cup and a half of sugar.The juice and zest of one lemon is also added , giving it a bright tart flavor. what gives the cake its' lightness is that the yolks and whites are beaten separately and then the whipped whites are added slowly to the batter.It's baked for forty to fifty-five minutes or until the top is puffy and speckled brown.

Claudia Roden has broadened palates to the rich and flavorful dishes of Jewish Cairo as well as Spain. Her recipes are colorful and  tasty.They re a great introduction to MIddle Eastern and Spanish cooking.

Souling Cakes

 Today is All Soul's Day , a time in the Christian calendar where people honor their relatives and ancestors long past. Ir was a common practice in Britain and Ireland to beg for little cakes and pies for a song or prayer for your gone loved ones. The tradition turned into Halloween but soul cakes remain the same. The recipes haven't changed in centuries.

Everyone may remember Sting's "Soul Cakes"  from his 2009 album "If On A Winter's Night". It was his version of a Peter , Paul and Mary song from 1965 which was based on the traditional British version. .Most "soulers" were poor and hungry. The wealthier townspeople gave them whatever fruit was lying around, apples pears, and  cherries,  However some were lucky enough to receive a small cake cookie or a tart filled with dried fruit. soul cakes then and now.Sheffield and Cheshire in England's northwest and central north respectively still carry on this tradition.It is also popular in Portugal where it's called Pao por deus and The Phillipines  where locals celebrate it as Panangaluwa. The soul cakes are blessed by a local priest and leftovers are either given to the poor or distributed amongst the families.  Here children promise to pray for the souls of the giver's dead relatives. Every cake eaten also freed the souls trapped in purgatory.This is done in Catholic and  even Lutheran parishes. The souling isn't limited to just today.It stretches out through the entire month of November.

There are four very good soul cake recipes if you're interested in souling (or you can distribute them at your local soup kitchen or food pantry) One of the easier is a shortbread style recipe. It's just one stick of softened butter mixed with four tablespoons of sugar and a cup and a half of flour.They're baked in rounds and decorated with fork marks, usually in a cross shape. Another soul cake recipe is a bit more substantial and somewhat zingy thanks to the addition of malt vinegar. Again this is buttery recipe, using two sticks of softened butter along with three and a half cups of flour .Nutmeg , saffron, cinnamon and and all spice spice it in a kind of medieval fashion. Two eggs bind it together . It's rolled out and then cut out with a glass. Powdered sugar is dusted on them while they're still warm.There are also Irish soul cakes which are more like small breads. These have yeast which produces a nice rise. Lemon zest and golden raisins give them color and flavor. For a heartier version make then with already made pie crusts, cut in circles and placed in muffin tins then fill with a mix of one cup of dried fruit,  two tablespoons of melted butter and two tablespoons of honey. These are just baked for fifteen minutes. You can get creative with these and use dried apricots, currents, cherries, raisins and Craisins - dried cranberries for the fillings.

This entire month can be dedicated to souling. Reward those with  these soul cakes, with their special flavors and symbolism, Remember those who have gone and celebrate their lives with these cakes and tarts.

Starring Veggies

It is hard to be a chef in a vegetarian house. You have to be both creative and thoughtful  since there is no m eat as the main course. What takes over? The designated veggie. It s possible to have a rounded dinner or even holiday meal where veggies shine.

Most vegetarian and vegan home chefs usually fall back on tofu. There's Gardien and Morningstar Farms to give a sub in for the real thing. However , as any vegan home chef will tell you, these products get old quick.Gardien does have some delicious meat alternatives like   their burgers and beef tips, yet most of their products come with  accompanying sauces. These are only teriyaki and Mandarin sauce and there's not much to do with them ,other than serve them with broccoli and rice.Also many stores (such as mine) don't carry the full line so I'm stuck with making the same three or four dishes almost every day.Morningstar Farms is the same. Their soy beef crumbles are versatile ,I've put them in homemade tomato sauce, chili and some thrown together Chinese influenced  stir fries. Yet that's it. Pasta every day is not good.Again it gets old real quick. To vary my menu as well as adding color to  dishes I've  decided to have three different veggies each prepared different ways. One it get us out of the culinary doldrums, two, an all veggie meal means more nutrition and lower calories and three, it's a great way to enjoy a harvest of various flavors and textures. The key aspect to remember is use spices along with vegan butter and olive oil to create interesting main and side dishes.

One veggie that is recapturing the nation's attention is eggplant. It's not being turned in oil sodden Parmesan style but robust grill worthy steaks. These will definitely be the main course and they're easy to make..It's taking one eggplant and cutting it lengthwise into three planks or steaks. Drizzle olive oil and add dashes of sea salt and pepper. Just grill for four minutes on each side. You can also broil them for a couple of minutes too.What is great about eggplant is that's its a sponge. Marinate it however way you like and the marinade's flavor will soak in, creating a rich flavor. Spiralized zucchini is another good choice. Zoodles, as they're commonly called are easy to make along with being made by Birdseye . They are great just sauteed with butter and garlic. Since the veggie is heavily water laden, you don;t have to worry about the sauce. The water is cooked out and blends nicely with the oil and butter. You can sprinkle on some vegan Parmesan cheese for a pasta vibe. Cauliflower has become a main star thanks to the many ways to cook it. It's now a main dish as "risotto'. It has the same ingredients as a regular risotto, with white wine and sauteed onions. One dish on my radar is cauliflower risotto Milanese , the elegant Lombard dish made with saffron.

Let the veggies be the star of the dinner show. Get creative as you turn them into main dishes. They'll add color and zing to the meal.

A New Writer

The New York Times Food section has a new writer. Yotam Ottalenghi has joined the staff and with him will undoubtedly come interesting and fun recipes. Today's article will be no different with his spins on dessert. He gives cooking and creating an exotic vibe - perfect for the multicultural and always exciting Food section.

Chef Ottolenghi is much more than a cook. He's an entrepreneur. Visit his website and be dazzled by what's sold there. There are handmade heart shaped lollipops, seaweed and lavoosh  a kind of Armenian bread. There is also  a whole section of recipes.from starters to vegetarian from desserts to savory. His is a website that's hard to leave. He is a Jerusalem-born chef who studied at the London based Le Cordon Bleu and started with the first Ottolenghi deli n Knightsbridge, His cooking and recipes are a combination of Middle eastern, Syrian, Israeli, Armenian Lebanese, Turkish and Iranian. His cookbooks, such as Jerusalem reflect this with its' recipes of life. Today his premiere article is all about desserts and they have a Middle Eastern vibe. He promises more and more recipes with ingredients such as tahini along with spices and lemons, staples of Eastern Mediterranean cooking.Save his will be for interesting desserts to give dinners a  real eye opening finish.

Today's recipes are different, and not your typical dessert ones. Chef Ottalenghi gives us a refreshing granita. Like many Middle eastern desserts,it has rose petals along with pomegranate seeds and Pom juice.Mint is added for a refreshing bite. It's cooking everything down into a syrup and then straining it. As with a coffee granita, the liquid is frozen for two to three hours.a fork is used to separate the clumps and then  it'refrozen for two more hours. It's then scraped again  with the fork times being dragged across the top. This process is repeated  until the liquid is frozen into separate crystals throughout  which will take an extra eight to ten hours.Another  exotic sweet is pastry nests with poached pears, feta and saffron cream. This is an exotic take on classic poached pears with the nests made from kataifi pastry. or shredded phylo dough, These are spaghetti like strands that nestle the fruit. The pear , itself, is poached with such spices as cardamon , cinnamon, star anise, and a pinch of saffron. The saffron is also  added to the cream made with feta and a mix of mascarpone cheese and heavy cream.Slivered pistachios are aprinkled on top for crunch and texture.

Chef Ottolenghi is going to be a fun and fascinating fixture at the Food section. He'll bring a new vibe to dessert making, infusing classic recipes with a Middle eastern vibe. It'll be not just delicious sweets but ones full of flavor too.

Mini Pasta Maximum Fun!

Mention pasta and everyone's minds turns to spaghetti, maybe linguine or angel hair if they're
 a bit more sophisticated. Yet there's a whole selection of mini pastas that pack great flavor. Use these with traditional sauce for a tasty hot dish or in salads for a cool side at a barbecue or tailgate party.

Pasta comes in many shapes and sizes. The smaller sized varieties can be turned into any dish. A favorite is acine de pepe, translated  grains of pepper in Italian. .These are basically spaghetti minced into small pieces. It's a wonderful alternative to the star shaped pastina and cooks up into fat little kernels.It's great in any broth such as vegetable, beef or chicken, Put more than a cup in and it makes a filling dinner. To turn it into it more substantial serve it with any sauce that would go with spaghetti or ravioli. It makes a nice meal for one, especially served in a butter sauce with a sprinkle of Parmesan. Serve it with marinara and meatballs for a fun kid's meal.Acine de pepe can also be used in soups and is a staple in the classic Italian wedding soup. It can also grace  minestrone too and be a nice  change of pace in a chicken noodle soup. The little pasta  bits can be used in a salad for a spin. Try it with sliced grape tomatoes and parsley for a nice side with burgers or grilled steak. Mix it with tuna, chopped celery and onions for a twist on the classic tuna salad.Acine de pepe can also be used in fruit salads with pineapple chunks and orange wedges.

Orzo is another mini pasta that can be served hot or cold.It comes from the Latin hordeum or barley and can be the base of many dishes.It can be a main dish or a side.Many home chefs use it instead of rice as the Greeks do, and it's usually the base of many pilafs. Try it with Parmesan and basil for a quick and tasty dinner.It's made similar to the way risotto is cooked. Saute the raw pasta in butter until lightly browned  and then add the chicken broth.It can also be turned into a variation of risotto Milanese with the addition of saffron.Orzo is perfect paired with chicken and blends well with any green veggie such as spinach and broccoli. The orzo grains are also a fun change in any soup that calls for noodles. Even add it to tomato soup for a nice surprise.Like acine de pepe, it can also make for a great cold salad. Try it Greek style with sliced cucumbers,kalamata olives and crumbled feta cheese.Artichoke hearts, parsley, and lemon juice are also added  to make for a lively flavor.For a colorful side make a checkerboard orzo salad with goat cheese and cubed tomatoes.A truly filling orzo salad is one made Nicoise style with tuna in oil, artichoke hearts and arugula. Red onions and bell peppers are also tossed into the mix for color and bite.

Mini pastas such as acine de pepe and orzo are little pastas that guarantee big flavors. They are fun and versatile,perfect for any main meal or side. Try them and see what a big impact they'll make.

Orthodox Easter Fasts And Feasts

This is Holy Week in both Greek and Russian Orthodoxy, It is a time of strict fasting followed by glorious feasting celebrating the Lord's resurrection. Ancient traditions are honored and acted upon with recipes passed down for generations. They reflect the people and the lands that created them.

The Orthodox  Easter has to follow Passover , since it takes the New Testament literally and is
based on the Julian calendar (while Catholics and Protestants celebrate the Gregorian calendar one). Both religions have heavy fasting periods, especially around Lent (there is also a Christmas fast too). Even the weeks before Lent have purifying fasts where meat and other animal products are not allowed but dairy and eggs are permissible . The Lenten period kicked off with a Clean Monday fast where no food is eaten the first Monday until Wednesday evening. This is the longest fast in the church calendar. The second through the sixth  weeks sees them nix almost everything except fruits vegetables, wheat products and water. This makes for sparse  but healthy eating. Luckily they can eat nuts so peanut butter and bread provide some sustenance Wine and oil are only allowed on the weekends. There is a meal eaten on Holy Thursday then strict fasting (absolutely no food) on Good Friday. It is broken on Holy Saturday after the liturgy of Saint Basil. Fruit and some wine are allowed for sustenance.

Both Greek and Russian Easters are glorious affairs . The Greeks have a light meal after midnight mass to ease into eating. Some roast a whole lamb on a spit while others also roast goaton Easter Sunday. Both are usually stuffed with rice, pine nuts, cinnamon and raisins. The Russians  celebrate with   the tasty stroganoff, beef strips in smetana or sour cream or chicken kiev, a rolled and breaded chicken breast filled with garlic butter and herbs. Bread is important with both. The Greek Orthodox bake a fluffy challah like loaf studded with bright red eggs. The braids  called tsoureki symbolizes the Holy Trinity while the eggs are symbolic of Christ's blood. The Russians go wild with their Easter breads too and create the large airy kulich. This is a bread that bakes in coffee or juice cans and resembles the Italian panettone or pan d'oro in shape and height but is spiced with saffron and cardamon. A thick confectioner's glaze is poured on top and then topped with a heavy dose of colorful sprinkles. Cheese is also a big Easter treat There is pashka a kind of cheesecake mold that has Pascals symbols on it.It's  a rich mix of farmer's cheese , heavy cream , egg yolk and sugar. The Greeks have a savory  and sweet cheese dishes ,depending on the location.

The Oerhodox Holy week is an interesting time, beginning with fasts and ending with feasts. The foods to end celebrate are amazing, rich in tradition and in flavor. They are true gems passed dow from generation to generation.

Roll With It

One of the best parts of winter is staying indoors on a snowy day and baking. Even better baking rolls and buns. They're a nice departure from the usual snowy day baking line up along with challenging skills. Another good thing about rolls and buns, they're perfect for any meal or snack.

Many novice home bakers may balk at using yeast dough. They feel that it's unreliable and can ruin a recipe. The key to that is proofing for usually half an hour. It's all about letting the dough rise. This produces fluffy  light rolls or loaves when they 're baked. Rolls are easy to make and have a simple recipe. It is usually is margarine, white sugar , eggs yeast and refined white flour. Baking time is between thirty and forty minutes. For a healthier bread try whole wheat,Some recipes would be  bit richer because whole wheat rolls usually have milk and butter included.Add some variety by sprinkling on sesame seeds or poppy seeds. This is done right before you put the tin into the oven. Brush tops with melted butter and then sprinkled on the seeds.More experienced bakers can try their hand at brioches, those buttery, heavenly French rolls. It's an involved recipe that has four eggs and a cup(!) of unsalted butter.There's also half a cup of milk to to add to the roll's richness.It's a double rise meaning that the dough is let proofed once after kneading. An hour later the process is repeated and then the dough is put into those special tins.Then there is the "head",a ball of  dough which is put on in  a certain way.Then there is a third proofing that lasts an hour, along with a preliminary egg wash to get that golden glaze before baking.

Most people love homemade buns. especially the cinnamon ones, thanks to Cinnabon. Those instant ones are good in a pinch however you can easily make your own, tasting exactly like the ones at the mall.The dough has a tangy richness thanks to the addition of buttermilk.along with the seven tablespoons of butter. Of course it is the filling and melt in your mouth icing that makes these treats sing and shine. The filling is a mix of cinnamon and brown sugar along with corn starch and again half a cup of butter (Cinnabon sells the cinnamon if you want to use theirs). The icing is made with cream cheese along with more butter- a mere quarter of a cup this time- and lemon juice. It's an elaborate bake with many steps however the end result is definitely worth it.A regular bun recipe is , of,course much simpler ,similar to the roll one. It just has more sugar, namely anywhere between one third to one half cup sugar. Try currant buns for a different twist. This is a big British favorite, appearing often at teas.Currants are basically dried red seedless grapes, a bit different from raisins. They  can also be made with regular raisins or sultanas. a dried white grape. Saffron buns, popular in Sweden on December 12, St. Lucy's day are also yummy.treat.It's a regular bun recipe with a 1/4 teaspoon of saffron added.


A cold snowy day is the perfect one for making rolls and bun. Bake a batch to be served with dinner or just as a snack.They're tasty treats to warm you inside and out.

The New Age Of Saffron

Saffron is one of the world's most ancient of spices. It has been in use since Cleopatra and Alexander the Great. Now after over 2,000 of cultivation something new is happening ushering in a new age for the spice. It is being scrutinized as never before.Why? Because , like anything lux product  it is being upstaged by cheaper, less purer variations and forms.

Elaine Sciolino wrote the investigative piece for  last Wednesday's New York Times Food section. It seems that these much prized pistils of the crocus plant is under some controversy right now. The grains have been tampered with, cut , the same way cocaine is cut or diluted down to sustain the harvest.This creates an inferior grade product which leads to it ruining dishes that require it(think of that luscious recipe, risotto Milanese with inferior grade saffron.It would lose that amazing , unique flavor). Today there is a battle to stop this along with the halt of cheap substitutes, diluted shipments,and false labeling.It is  called Saffronomics. This is where scientists and growers get together and improve saffron production along with determining purity and place of origin. They also impose order on a wildly unregulated market.After all some manufacturers are a little more than family farms, more or less off the grid in small farms.some of these go to the local market, Some go to Spain., all unregulated.

There was a global conference in Almagro , Spain back in September.There was discussions of the huge amount of fraud saffron being sols worldwide. According to Professor, J.S. Heslop-Harrison who teaches genetics at England's University of Leicester this is a major problem that is robbing foodies , chefs and home chef's worldwide of the spice 's exotic tangy taste and highly aromatic smell.Luckily diluted saffron doesn't pose a health hazard.The meeting also produced talks about fraud detection through a variety of more sophisticated tests from simple spectroscopy  that tests the pollen's color to  more sophisticated DNA tests.They want to know if samples were artificially dyed or if plant compounds such as corn silks or safflower thistle has been added. Saffronomics is in the process of developing detailed databases of adulterants and regional varieties (Spanish and Iranian saffron widely differ yet look the same).As home chefs know the spice is one of the most expensive on the market.It can sell for up to $10,000 a pound.

Saffron is still the most desired spice as it had been in Cleopatra's and Alexander's day.Yet now the financial stakes are much much higher.There is intrigue and illegal deals Luckily there are now Saffronomics to rein in this new age of spice trading.

Holiday Breads

One of the best treats of the holiday is a home baked bread or a tray of rolls.There are so many to choose from, from panettones to cinnamon rolls. They're a bit more work than the average bread or Christmas bake but so worth the work. They provide a tasty breakfast when opening presents or a nice snack before bedtime,

Panettone is one of Northern Italy's greatest holiday gifts. It is a yeast bread that will take forty-five minutes to completely bake,The traditional ones have a healthy mix of raisins and citron but you can also add cut dried apricots , pineapple and cranberries. Some home bakers add dark chocolate chips too for more flavor.Another favorite is the Veronese bread pan d'oro or golden bread.. It's egg and butter rich , and like it's fancier  cousin they need starters. This is similar to sourdough stater and can be either liquid or powder. Pan d'oro requires three different kinds of dough along with cocoa butter to give the crumb airiness.It's a very eggy one, requiring five large eggs to give it that rich, golden color.it also requires overnight proofing and special molds to give it that "tall star" look. An easier recipe is pan dolce. It's a simpler version of panettone but there's also a dash of Sherry added along with anise and orange flower water., Like fruit breads, raisins and currents are added , but also pistachios and pine nuts for added savoriness and crunch,Across the Alps comes stollen, the German holiday bread.It's a yeast bread that uses honey instead of sugar. Raisins and citron are added after they're soaked in rum..Almonds and mace spice the dough while the filling has more spice in the form of cinnamon, sugar and butter.Again it's a dough that has to be proofed but only for a scant thirty minutes this time.

Holiday rolls and buns are always fun. Nothing beats waking up to a batch of hot, gooey cinnamon rolls. Many home bakers balk at the idea of making them from scratch but they're not as labor intensive as many think they are,It's still a yeast recipe that requires proofing. Butter and egg are added to a simple yeast dough for richness. The filling is cinnamon (I'd recommend buying Cinnabon's Makara cinnamon for this) .The icing too is easy/ Its a simple milk and powdered sugar one that can have the addition of butter or even coffee to vary the flavor.The Swedes welcome in the holidays with Saint Lucy 's Day and flavorful saffron buns.Despite the savory spice the buns are sweet,  thanks to the addition of currents or raisins.. They're known as lussebulle, and are baked in the traditional S shape. This is a bit of a labor intensive recipe for novice bakers but it still can be done to produce yummy tea rolls. The milk and saffron have to be cooked together first and then the yeast is added to it.Cardimon seeds are also used for more spice. The dough may be a bit dense thanks to the addition of  sour cream or  quark.(a Northern European version of cottage cheese). A simpler bun recipe is the British Chelsea bun, made similar to a cinnamon bun but with a filling of currents , raisins or apricots . They're sort of like the Pennsylvania Dutch sticky bun, much beloved in South Jersey (strange , I know but the recipe is popular in Atlantic and Cape May Counties)The Chelsea bun dough only takes an hour to rise  and then it's kneaded again and then baked. A simple glaze is then poured over the buns.

Holiday breads and rolls are not only fun to eat but a fun challenge to bake. The result is a yeasty, sweet treat, perfect for the holidays. Slather on a big gob of butter and enjoy.

Amping Up Your Barbecue

July Fourth not only signifies the birth of our nation but also the start of the barbecue season. It's time to amp up the old tired recipes and try some new recipes. Shoot some spark in your outdoor grilling for tastier and fun meals.

Most home grillers make just beef and turkey, but you can try bison and emu as well. Both are flavorful and lower in fat and calories. Emu is 95 percent fat free and it's perfect for dieters who still love a rich burger but don't want the pounds,Bison is only 152 calories  too and it is another alternative to beef. Some gourmet supermarkets do sell both meats but you can also get them on line Of course you can also take the traditional recipe and give it a tweak. Add a dash of chili powder for some heat or even cumin for a more exotic flavor. Adding the last is a health benefit because it aids  digestion. Another way to ratchet up those burgers is by serving them on brioches . Top with a homemade chutney for flavor.Hot dogs, another summer classic, can also be transformed into a gourmet treat. Slit the dogs before cooking and when they're hot off the grill stuff them with  real English cheddar and apple wood smoked bacon Good cheese shops will have several different kinds of cheddars while the bacon can be had at the local grocery.

Potato salad is another must have for a barbecue. The usual recipe has mayo and celery however you can try it Moroccan style with tomatoes and saffron. Paprika and cumin are also stirred in for color and zing.Home chefs can also make one with an oil and vinegar dressing, using champagne vinegar and chervil. Mediterranean style is also good especially when you're serving kabobs.This one has feta cheese . kalamata olives and rosemary.,It is also eye catching thanks to using baby red, whit,e and purple spuds. For a really different spin try sweet potatoes.They have to be roasted first, usually with a drizzle of olive oil They need a simple dressing such as a red wine vinaigrette. because of their intense sweet flavor . Macaroni salad is always on the picnic table. Mix it up by subbing in soba noodles or penne instead of the usual elbow kind Give family and guests something to talk about with an Asian style pasta salad , complete with spicy Thai chilis and peanuts. Meats and fish can also be added  .Try grilled chicken and even salmon to rev up the noodles. Another tasty and rarely made dish is the Neopolitan   tomatoes and bread salad. This is taking sliced tomatoes and onions and mixing it with cubes of stale Italian bread and  olive oil. Rosemary and oregano are also used. The salad should be made two to three hours in advance and chilled.

Zest up your barbecue wit exotic meats and salads. Revamp the classic into new and tastier recipes. It'll make your barbecue much more special and exciting.

Foodie Shower Surprises

Shower season is upon us and with it the same boring lists. There’s the blender, the ice cream maker, the towels, and so on and snoring so on. It’s time to liven up those gifts with over the top extras.Not only will the happy food obsessed couple remember them but your gifts will be talked about for years to come.

Of course couples want basics. That’s obvious.They need tea towels and tablecloths, napkins ad napkin rings. If you can add an extra touch by ordering the prestamped table linens from such companies as Mary Maxim’s or Herrschner’s for exquisite napkins and tablecloths. Mind you these should be ordered well in advance, especially the tablecloths, because it can take four to five months to embroider. For something a little less labor intensive Mary Maxim offers cotton yarn that can be knitted or crocheted into dishrags and towels. The color selection is amazing with about twenty colors to choose from along with free patterns. They also offer dishcloths that can be decorated with plastic paints that don’t wash off or run when wet. Another idea is creating napkin rings using Mary Maxim’s beads and jewelry wires. This makes a unique gift , along with embroidered dinner napkins.Home made ceramic plates , platters and dishes are also unusual and different shower presents. Think a hand painted cheese platter with a cheese of the month club membership attached. A hand decorated cake stand is perfect  especially when it comes with a hand written book of family dessert recipes. Barbecue lovers will adore personalized steak brands with their initials. Pair it with some interesting barbecue sauces and rubs from Hi Mountain.

For the true foodie couple think a basket of high quality condiments, spices and /or ingredients. For those who love cooking Asian, then think a basket of San-J sauces. These are pure soy , developed from an ancient Chinese/Japanese recipe. They can work with everything from stir fries to acting as a dipping sauce for tempura and teriyaki. Exotic spices like za’atar and saffron are sometimes costly and out of reach on a newlywed’s budget. Treat the couple to them along with ingredients  related to them  like rice or couscous along with cookbooks featuring recipes with them.Costly utensils like chef’s knives are always welcomed , especially if you can include a sharpening stone. Don’t fret about it being hard to find.Most stones  can be found at even Bed Bath & Beyond and Williams & Sonoma. Mandolines, so often neglected on lists, but provide perfectly sliced potatoes and zucchini would be a different but much appreciated gift.The price range varies but you can find a surprisingly inexpensive one at Williams & Sonoma for under forty dollars. To give it an extra kick ,include the practical but never given sack of potatoes.Bakers can enjoy the extra surprise of sanded sugar in different colors along with edible gold and silver glitter with baking tins or cookie sheets. Also really good chocolate for baking will never be turned down. This too can be added in a gift pyramid featuring all things cake and cookie.

Shower gifts can be made exciting by adding that something extra. Give your favorite couple something , fun and expensive, exotic and pretty. Make your gift not only much appreciated but also memorable too.

Eat Away Those Winter Blues

With yet  another snow storm happening, it's hard to get excited over the prospect of Spring.These cold , grey days make it hard to get happy over anything. However there are foods to chase these late winter blues away. Eat them and feel as happy as a lark on a warm day.

Naturally chocolate is a mood booster. Have a nibble during the day as a treat to alleviate mid afternoon boredom and give you energy. Stay away from  the milk kind and concentrate on the dark (in fact the darker the better). Don't go for the caramel or nougat filled candy bars. Stick to just a simple square  like GHiradelli Chocolate. Any kind of carb will also bring about smiles, however don't go wild with the cupcakes and cookies.Instead have a yummy rice bowl or a plate of whole wheat pasta for lunch or dinner. Start the day off with a slice of seven grain toast with warmed jam and a little butter. for a crankiness free morning.Another mood lifting dish sure to make you sing is risotto Milanese .It combines Arborio rice with  saffron, which is a natural Prozac. The spice has antidepressant fluoxetine and imipramine, two phytochemicals known to help depression.

It comes as no surprise that both fruits and vegetables help in lifting the late winter blues. Some citrus fruits and dark , leafy veggies such as spinach contain folate.Folate is one of the B vitamins affects the neurotransmitters that  impact our moods. To take advantage of this whip up a lemon vinaigrette for a spinach salad. Create dinners that are more veggie centric too. Think about pepper and tomato rich stir fries or meatless chilis with mood boosting beans.Snack on more fruit too, and even think of dipping  strawberries and bananas in rich dark chocolate = which just eating these brings about a smile. Fish , too, can improve moods.It has to be the oily fatty kind like tuna, salmon and mackerel and rainbow trout which are chock full of Omega-3's which alter brain chemicals such as dopamine and serotonin. Try a sunny salad Nicoise that's full of tuna and different veggies. It's a nice nod to summery days on the French Riviera. Another tropical mood booster is coconut, although sniffing it is actually more of a high than actually eating it. Wash any of these foods down with tea, black , green or oolong. The chemical in it , theanine, improves not just mood but attention and focus. Switch to  any soothing tea instead of the usual afternoon cappuccino.

Eat right and you won't experience any of those late winter blues. All that snow and ice won't get to you. You'll be a sunny as a Spring day.

Bouillabaisse A Summer Treat

Nothing signifies a good summer meal than the Provencale classic bouillabaisse.It's a delicious blend of spices, and stock. served with toasted bread and aioli. The soup is a relatively easy recipe to make and a perfect way to enjoy the seafood of the season.

This southern French treat was the subject of Mark Bittman's How To Cook Anything column in today's New York Times Dining section. Mr. Bittman is a pro at recipes and he simplifies and walks the reader through the various and sometimes complicated steps.The most important facet about bouillabaisse is getting the stock right. This is the base for the perfect one and it has to be made correctly. Cooks also have to beg their local fish market for not only fish bones but lobster and fish shells. These last two are easy to get if you buy a lot shellfish. Another must is buying a good mix of fish , from scallops to halibut along with clams. Fish should be boned and chopped.

Now here's the tricky part of the dish. Bouillabaisse requires some fancy , expensive ingredients too . These include saffron which can run up to 65 dollars along with the pricey liqueurs of Pernod or pastis. These are fennel tasting drinks that bring out the different meld of fish , spices and vegetables.Can bouillabaisse be made without them. Saffron has a unique taste that is delicious. Without it the treat would just be a fish stew. An alternative is possibly buying the Spanish saffron which all grocery stores  sell.It doesn't quite have the punch of a good one though.As for the liqueurs, possibly add more fennel.The recipe calls for one bulb but you can vary and add a second one to amp up the anise flavor.

Bouillabaisse is a wonderful summer treat. Make it to not only impress family and friends but to introduce them to this deliciousmeld of seafood and spices. It's a great way to celebrate the season.

Flax Seed Wonder Food?

Everyone is always looking for the next wonder food. Is it a hybrid or enhanced fruit or veggie?Is it a new grain from a Third World nation? Surprisingly it's not any of these.It's flaxseed - ,a food or supplement that's been around for a few millennium.It's not only good but good tasting too.

Flaxseed was first grown in Mesopotamia and used widely in ancient cuisine.  Romans and Greeks added it into their foods and even back then had enriched diets. The French emperor, Charlemagne , passed laws for the every day  consumption of it. Flax was also used in the making of linen so it was doubly important  in  life.It was brought to this country and Canada in the 1700's. The latter is the top flax seed producer in the world  right now. Flax seeds' health benefits are still awesome.It is known to reduce the risk of certain cancers from colon to breast to prostrate.It also helps in reducing heart disease and diabetes along easing menopause symptoms.

Flax seed can be bought at any health food store, such as the GNC chain here in the States.It c is usually  bought already ground or in seed form. The ground form looks like saffron and has a slightly nutty taste.The seeds can be ground in any coffee grinder and stored in a dark cool place such as a pantry or even a fridge. This powdered form  can be baked into muffins and breads or blended into smoothies. Sprinkle some onto veggies for a lightly nutty flavor or mix a tablespoon of it  into chocolate syrup for a kind of hazelnut or nocciola taste. Try the seeds too in either as toppings or in salads

Flax seeds are the closest thing to a super food. Start using them in cooking and baking for healthier fare. They'll nt only improve the quality of life but also the quality of food.

Saffron The Delicate Spice

Nothing gives flavor, substance and color like saffron. It's the most delicate of all the spices yet it can transform simple dishes into gourmet treats. Even though it is one of the most expensive flavorings, the price is well worth it. Its' mellow taste and golden color is worth a million bucks and really, no other spice is comparable to it.


Saffron 's history starts off 3,500 years ago. Cooks first noticed that crocuses produced stigmas coated in a flavorful pollen. It was a staple in many Bronze Age Greek dishes as well as being a dye and a medicine during that time It was so populat that even. Ovid mentioned it in his Metamorphosis. Other ancient cultures used it in their cooking and for therapy as well. Saffron became the gold of spices during the Middle Ages and was also thought of as such, centuries later, in the American colonies. Even the Pennsylvania Dutch had an offshoot sect where the worshippers put saffron on a pedestal, using it in many trout, cake, chicken and noodle dishes.


The best known saffron recipe today is risotto Milanese. This is where alborio rice is cooked with onion and chicken stock. A generous amount of saffron threads and butter are later added to produce the most heavenly dish on earth. I love this form of risot (as we call it). Actually it tastes better reheated with more butter. There's something in the reheating that brings out the true flavor of this spice. Saffron can be used in other rice dishes such as paella. The English were famous for making saffron buns which are a nice treat if you're having a formal tea. You can add it to any chicken or fish dish for flavor and color.

The one spice to add to your spice rack is saffron. Never be without it. It adds to so many different dishes, transforming ordinary dishes into gourmet fare. it is just pure magic!!!

The Spice Trade

Fall is the season to spice thing sup with your dishes. A touch of curry here will warm up any rice dish. A dash of coriander to a soups give s it a new spin and a mellow flavor. experiment with some new spices and your old dishes. Add something new to a tried and true recipe for extra zip!

Most everyone uses some kind of pepper to add zing to ordinary foods. Instead of just regular ground, black pepper, try the more fiery cracked sort. For added zing add paprika. It will not only add flavor but color to bland dishes.Saffron, nutmeg and cinnamon will also do the same thing (you can add the last to any savory dish)

A lot of people are wary of spicing up their main meals. If you're not used to them add just a small sprinkle and see if it's the taste you want.Also mix some in with mayo or ketchup to create a spread , If your family likes it, then try it in larger quantities in mashed potatoes or turnips or over roasts. You may want to vary one or two a week. Spices can become pretty tiresome if used three or four days in a row.

Be adventurous with your cooking and try a few spices. They will add warmth to your dishes as well as making them memorable. They will give the most ordinary dishes zing and zest.