Sauces For The Holidays

 Sauces add to any dish , savory or sweet. The holidays are a great time to experiment with them as they add to all sorts of dishes. They can be full of spiced or spiced with different liqueurs. 

Savory dishes can definitely benefit from a good sauce. The Piedmontese of Northwestern Italy have a sauce redolent with mustard and surprisingly dried fruit. Frutta mostarda is perfect with bollito misto  boiled beef which cries out for this sauce. It's very easy to make, as you cook honey mustard, sugar, and red wine together with a variety of dried and fresh fruits. These are usually dried apples,cherries, apricots and figs mixed together with a freshly cut pear.  It a  good strong yellow mustard and mustard seeds give it the zing to cut through  that sweetness. Most Piedmontese usually have it over boiled beef (this cuts of beef boiled in beef stock for more flavor) but you could have it over air fried portabello mushrooms since the fungi of have a beefy flavor.Another savory sauce, perfect for chicken and turkey is sauce veloute, preferably one made with chicken stock (although it can be made with either beef or fish stock , the elastic is good for lobster or shrimp dishes). The base is a simple roux, which is butter and flour whisked together. The broth is then added to this and whisked into a creamy sauce. Just remember to not brown the flour while first cooking it otherwise the whole sauce will have a pasty flavor.

Sweets are great to make this time of year. They can be poured warm or hot over ice cream or certain plain cakes like Bundt or pound. Of course the most desirable is the hot fudge which can turn any plain dessert into a decadent one. A good recipe calls for good quality chocolate such as Ghiradelli sixty per cent cacao baking chips, granulated white sugar, light corn syrup for a smooth, silk, texture along with heavy cream, butter and vanilla extract  to give the sauce that richness and glossiness.Combine everything in a sauce pan save for the butter and vanilla, let it bol for a few minutes. Add the butter and vanilla, Stir and take off stove. It's excellent on ice cream but even better pooling around a plain , frostingless slice of  chocolate or vanilla cake.If you want something a bit less intense but still packed with flavor then thick of a fruit sauce laced with brandy or rum. Keep in mind some like apricot or cherry can also be used as a sauce for such meats as ham or chicken. One that would go well with desserts is a sauce made with apricot preserves, peach brandy , butter , preferably a top quality one like Kerry Gold, heavy cream and brown sugar.The brown sugar and butter are melted first in a saucepan and cooked for two minutes. everything else is then added and stirred together. This is perfect , not only on cakes but also vanilla ice cream.Another good fruit sauce is one made with cherries and a splash of rum.

Sauces add to all sorts of dishes. They liven up the flavor of both savory and sweet dishes. They will definitely add to any holiday meal.

YOur Summer Go To Tari Sauce

 Barbecues can be boring. we use the same sauces seasons after season. There has to be an exciting alternative to barbecue sauce. There is! Tari sauces has some yummy Peruvian sauces that can make any cookout sing.

Tari is my go to condiment for hot dogs. I gave a slather  t my veggie dog tonight

I used the mild to accent the hot dogs' mild flavor.It worked well with the sweetness of the potato bun too. Yet there are so many Tari sauces I can use for a ton of different  dishes/

These are the ones that came out in 2024.The Amarillo or yellow pepper is my favorite, especially on hot dogs or even sausages.I also like the rocoto pepper one too. This could be added to a dressing for a kicky flavor.

Three new flavors came out this year in2025

There's Tropical Kick ,a sweet mango flavored sauce that's perfect for chicken and shrimp kebabs. This would also make a good dipping sauce for tenders and nuggets too. The zesty verde is a spicy take on salsa verde which is great for chicken, salmon and salads. smoky and spicy would be good slathered on ribs or steaks.

Tari sauces can give summer barbecues that much needed kick. Try them with anything ,from hot dogs and hamburgers to kebabs and steaks. They add a much need jolt of taste to the summer season.

Trends Past Trends Future

 This was an interesting year food wise. There was hot honey and sleepy girl mocktails. Fast foods combat each other with cheaper prices. These were some fo the trends in the year past. What will 2025 bring in?

Hot honey was everywhere, from iced tea to a dip for anything chicken.It's an easy make.Take regular honey, preferably a wildflower kind, add crushed hot pepper flakes and just a tiny splash of apple cider vinegar to cut all that sweetness. You can simmer it on a stovetop or just hear it int he microwave for a few minutes. Add it to everything. it kick;s up a bland buttercream and makes for an exciting rib sauce. As for the sleepy girl mocktail.Use tart cherry juice which facilitates sleep,magnesium and some seltzer.Mix and drink. This is perfect for those sleepiness nights and can help in destressing. Fast food giants like Wendy'd and McDonalds's lowered their prices in competition with each other. This will continue until the summer. Taco Bell joined the nugget competition with their chicken nuggets and covered them with tortilla chips. They're bigger than McDonald's and according to some Tiktokker's tastier.

What's ahead in 2025? it will be a year of sauces.Chipotle's viral vinaigrette will be gracing salads. This is a mix of red wine vinegar ,honey oregano and garlic along with chipotle peppers in adobo sauce. This is the perfect lift for any salad. Ranch dressing will still be number one but there will be variations.There will be pickle flavorings along with chimichurri. Fruits will have new flavors.It all started with cotton candy grapes. Strawberries will surprisingly have more flavors. Your next bite into one may be one filled with pineapple, peach or passion fruit mixed with the juicy berry flavor. These will also be higher in nutrients and vitamins too, given that they'll be grown on more organic soil.Hospitality will also be big in the new year with  friendship oozing out of hotels and restaurants. There will be shorter menus and comfortable menus. Value and deliciousness will be important as more and more places offer workers a more reasonable work/life balance.

It's time to ring out the old trends and ring in the mew. 2025 will be interesting and flavorful. Every bite and sip will be intriguing.

Taiwanese Chicken Reimagined

 One of the best street foods to come out of Taiwan is their yan su ji, popcorn chicken spiced and deep fried. Thanks to Taiwanese immigrants and their kids , the dish is being reimagined and introduced to American audiences. It's a tasty take on fried chicken , full of crunch and flavor.

Winner of the James Beard food writing award and author of The Food Of Taiwan, Recipes from A Beautiful Island,(Houghton Mifflin Publishing 2015) Cathy Erway wrote about it in today's New York Times Food section.The chicken dish is  in demand as it completes with American  and Korean fried chicken chains, the last being  popular on colleges campuses. Yan su ji also rivals the Indian fried chicken sandwich  which has it's own fan base, especially in New York City. There is also an interest in Taiwanese cooking right now with Americans curious about the island's flavors and cooking techniques. Many Taiwanese American chefs are putting their own spin on it. The chicken is being tucked into sandwiches and steamed buns, .It's served atop white bread smothered in pickles or drenched in different American regional sauces, reflecting the chefs' upbringing.David Kuo of Little Fatty's in Los Angeles has changed it up completely. He used cut quail pieces , topped with fried basil and served with a spicy mayo. There are bones for crunching on too.

Most chefs, though stick with their family's recipe. Alvin Sun of Atlanta Georgia's Java Saga uses his mother and kitchen collaborator Amy Lee's one  It is  also well guarded and a secret. Surprisingly it's not one handed down for generations. The idea began in the 1970's at  night markets around the time TKK Taiwanese Chicken was created. It was based on American chicken joints  and offered those pieces alon g with deep fried cutlets called da ji pai which is also gaining in popularity here.Families, especially kids picked up on it. Some chefs are updating it as is Erik Bruner-Yang  who is half Taiwanese He adds fish sauce and serves it on toast points, an homage to the restaurant ]s former neighbor the seafood place  Horace and Dickie's, Katie Liu Sung makes not only popcorn chicken but the Taiwanese fried style on a bun with pickles at her place Chewology in Kansas City Missouri She learned the frying technique from working at the Texas chain Church's which was also in Taiwan. Both recipes benefit from it. Ms. Erway also includes her recipe for it, You will have to buy tapioca flour for it to give the pieces that classic crunch along with Chinese five spice powder.

Yan su ji is gaining in popularity and with good reason.It's a tasty, addictive bite full of flavor and crunch. It's good homemade or from a restaurant.

Finding A Kitchen Treasure My Mom's Herb MIll

Where would we be without those dozens of kitchen gadgets that make our prepping and cooking easier and much more fun? Recently I discovered my Mom's herb grinder , a Christmas gift given a few years ago from a good friend who was family too, Eunice. She never used it, the gadget was  still in its' packaging.

It's the Microplane Company  herb mill  which finely cuts fresh herbs into perfectly shredded pieces. I don't know why my Mom never used it. It really is perfect . The company also has other mills and graters like their garlic and ginger ones that are worth looking into.

There's only two pieces and they fit puzzle like together. The fresh herbs,(I used my fresh basil) are put in the cylinder. The pestle like piece is then put inside.

It's worked like a pepper mill.

The leaves are ground with those small blades , producing perfect pieces. I wish I had used this before for my sauces because it really is a big help. I plan on using it with chives (one of my Mom's favorite herbs besides basil and fresh dill (Eunice's favorite herb which she used liberally on salmon and cucumbers). There's so much that can be made with it. I plan on making basil butter for corn and using it also on fresh rosemary for pizza.

Where would we be without our gadgets? Finding my Mom's herb mill was a godsend. It really will be used much more for a variety of different herbs.

Know Your Tofu

To any non vegan tofu is tofu. It's that icly soy stuff that serves as a stand in to real meat and dairy. Yet , there are several different and delicious kinds that can turn a limited meatless diet into an unlimited buffet.  It's amazing what it can do  - and mimic.

First of all what is tofu? The most basic description is that it's a curd made from soy.Many have been introduced to it years ago under the unappetizing name of bean curd . It has been around for two thousand years, first being made during the Han Dynasty in China. The name tofu means fermented  or bean. It's made from coagulating soy milk with magnesium chloride and pressing out the curds.The amount of time in pressing determines what kind of curd it is.The process can be over in about fifteen to twenty minutes. Just remember that the longer it's pressed the firmer it will be. There are various types.Block tofu is what's found at grocery stores. This is also called "cotton tofu" due to the fluffiness of the curds. Soft tofu is the kind that's pressed in the least amount of time. It's primarily used for desserts.It's not recommended for frying because it could break apart and splutter out of the pan.Medium firm tofu is the best for braising and boiling.  Don't stir fry or pan fry it. It will break apart in creamy little pieces. The most versatile is the firm block kind. It can be battered, boiled , baked, pan fried, stir fried and deep fried.If you want a crusty , crispy kind, then go for the extra firm. These can be turned in kabobs or General's Tso's tofu.

Tofu can also have a soft and silky mouth feel. This is silken tofu and it, too, is a popular, kind, often found at many supermarkets.It's made in a similar process to block tofu except that the soy milk is coagulated without curdling the milk. It's also left unpressed so every cake retains its' moisture while cooling. Because curds never form, any kind from  soft , to extra firm has a smooth and silky appearance  If you want to make sauces and dressings, then try soft silken.It has the consistency of a poached egg.It can even be used as an egg substitute. There is firm silken tofu which cannot be confused with the  firm or silken kinds. Firm silken is made from a thicker form of soy milk. One of the most delicate kinds is fresh silken or custard tofu.It can turn pretty quickly so try getting it fresh from the manufacturer. Don/'t buy the mass produced ones. The flavor can be flat and bitter. It can't be cooked but it can be served with miso and scallions for a savory treat or mixed with agave syrup for a sweet snack. for those who love spicy , there is the Chinese Five Spice tofu which is a  dark purple in color. Smoked tofu is another tasty dish. It's smoked first in tea leaves giving it a light hue and smoky flavor. There is also deep fried tofu called aburaage  that's puffy and sugary.Tofu can be sold in pockets  or inarizushi. Both can be used for snacking while the last is good in salads.

Don't be put off by this versatile soy product. Tofu can be made into everything, from dinner to dessert. start cooking with  this versatile ingredient now.

Sauces And Salsas And Ketchup , Oh My!!

It's late summer and that means bumper crops, namely tomatoes.Luckily these ruby red gems can be turnd into a a variety of dishes that can be eaten later on. Tomatoes are one  the most versatile garden fruits, Transform them into anything and the result is a tasty dish.

Of course all home chefs will tell you a tomato garden's overage can be made into a sauce, perfect for pasta.There are so many to make that you can have an entire month of them. If you're looking into a right now sauce think then salsa crudo, This is one of the easiest pasta sauces to make.It's taking ripe tomatoes and mixing them with olive oil and seasoning  along with minced garlic  Set the sauce aside for half an hour or more (a day would be ideal to let all the flavors meld together) and then pour over any kind of pasta. Capers,or  black pitted olives can be added to zing it up.The extra tomatoes can also be cooked into a regular sauce.It is labor intensive but worth it,Most recipes call for four tomatoes but  you could even double or triple the recipe..Making home made tomato sauce is also a great way of using those extra basil leaves.You can also add a good pinch of hot pepper flakes to make an arrabiata sauce. Another spin is roasting the tomatoes first for a deep smoky flavor., perfect for any meat sauce. You can also  make a pizza sauce using fresh tomatoes too.It's basically the same as pasta sauce save for the inclusion of thyme, onions and two tablespoons of sugar.

Those tomatoes can be used for everyone's favorite dip - salsa. It's a great snack that's also super healthy and packed with nutrition.It's an easy mix of fresh tomatoes, onions and bell peppers. For heat throw in minced jalapenos .Lime juice is also added along with that Mexican staple cilantro. You could even  add a dash of cumin if you wanted. The tomatoes can be roasted for a smokier, deeper taste This would be great topping beef tacos or fajitas. If you want a  sweeter sauce do the unexpected - throw in some unsweetened raspberries - they're also going through a second season right now . Blueberry tomato salsa is another great marriage of flavors and it's not only good with corn chips but also with beef or chicken.Many tomato growers and home chefs have experimented with ketchup recipes.It's not as difficult as you might think.It does require a slow cooker and an immersion blender.The tomatoes do need to be cooked down and occasionally blended with the blender.The spicing is important too because this is what gives the condiment its' kick.It needs sugar, honey or molasses along with apple cider vinegar to give it that sweet tang.Cinnamon and clover are also added along with Dijon mustard and Worcester sauce. Once you get the hang of making ketchup, it's pretty easy and can be made in batches for holiday and birthday gifts.

The last of the tomatoes means sauce, salsa and ketchup  long after summer ends. You'll have that  fresh taste all year round. It's a perfect end to a bountiful season.

Planting Your Meals

Despite the weather it is actually planting season, Many home chefs also become home gardeners to guarantee their summer cooking has fresh vegetables. Planning is key to a great garden along with planting what will be eaten most.

Everybody goes wild when they see those seed packet displays. There's so many veggies, herbs and even fruits to choose from. Hold back. That enthusiasm may result in buying and growing produce
you"ll  never eat . Ask yourself and your family what do they like the best. Tomatoes are always welcome because they not only go in salads but can be used in ratatouilles and sauces. Also family and friends always love to receive a bag or basket of fresh picked tomatoes too. Lettuce is another plant that's always in the  garden. Buy several different types of lettuce seeds to grow (however be warned,critters like woodchucks love to nibble on lettuce leaves).Carrots are another garden must because they can be turned into  a great side or part of any salad. They're also very easy to grow as well.Some home gardeners like to grow green peppers and then cook the harvest with Italian sausages or make them stuffed. If your family loves corn, then consider adding it to your garden plot.Just remember that corn does require not only space but extra care.If the family doesn't commit to it then the best bet is buying ears at your local farmer's market.

Herbs are always welcome plants in any yards. Again evaluate what you cook with and need, then seek those seeds.Basil is one of the most versatile herbs. If you use a lot of it , consider an entire patch of it or buying three or four basil plants to transplant. After all, it won't just be an addition to pasta sauces, but it will be used in marinades, topping pizzas and being made into the main ingredient of homemade pesto sauce.It';ll also be given to family , friends and neighbors who will be constantly asking for it for their own cooking.Rosemary is another herb that's much in demand and it can be grown in any garden. Home chefs will do well by planting garlic cloves in the backyard too. They're easy to tend to and yield amazing shoots that can be subbed in for scallions. Also the idea of using fresh garlic is very appealing to any home chef. Like basil, it can be used in almost every savory dish out there, from salads to roasts.Home chefs should also consider growing fruit such as berries and melons. Strawberries are always on every home chef and home bakers list for summer ingredients, Adding  fresh from the garden ones will amp up homemade  strawberry shortcake or homemade ice cream. Watermelon is a great summer must have and it's fun to have a slew of them in the back yard. Just remember that melons do take up a lot of land so plant accordingly to allow for their growth.

This is the season for planting. Make a list of what you cook with the most and then plant them.There's nothing better than cooking and baking with fresh from the garden ingredients.

Light Sauces For Spring

Our cooking definitely change when Spring arrives. There's a decidedly lighter hand when it comes to preparing meals. Gone are the heavy sauces  and in their place, something lighter and airier. The new sauces work well with the onslaught of greens coming out as well as for holiday meals.

One of the best sauces  for Spring is hollandaise. When done right it's light , airy and frothy. Skip those gunky mixes and make your own. It's a simple mix of butter, egg yolks and lemon. It can work well over asparagus which are now in season or over Eggs Benedict in an Easter brunch. You can also create a low calorie version subbing in light mayo for the eggs. Another idea is just melted butter or margarine mixed with Parmesan cheese. This is the perfect topper for asparagus or even spinach.

One of the best meals for warmer weather is chicken with a white wine sauce. This can be served over rice or Bulgar. It's a simple mix of chicken stock and white wine with the addition of shallots.Try a white wine one with quartered vine ripe tomatoes for a lighter sauce over angel hair or spaghettini. Fish  will be served soon, thanks to Holy Week and Passover . Since the flavor is strong, it too needs a delicate sauce for balance,Try a lemony one , made with fresh squeezed Meyer lemons and dill. The base is butter and chicken broth (surprisingly). Use this sauce for pastas too, especially if you add scallops or shrimp to the dish.

This is the start of cooking light. Try these airy sauces to give your meals a fresh, Spring feel. It's a nice welcome to the season.

Healthy Summer Eating

With July 4th tomorrow , the official summer eating season is now on. It's a time to enjoy farm fresh friit and veggies. Yet most people get sloppy about their diets. After al lit's too hot. High fat  and, overly sweet convenience foods are easy to prepare and eat. Yet this is the time to stay healthy especially when temps spike.

The most important thing to do during this heat is stay hydrated.It's so easy to reach for a refreshing glass of icy soda but 'it's loaded with calories and sugar. The same for all those frosty, cream and candy topped  coffees. Stay away from them. Water is the best , followed by unsweetened iced tea and fresh fruit juices, As for snacks again stay away from the salty stuff like chips and fries. Stick with veggie or fruit bits .If you wnat a dip, then  try Greek yogurt.It's thick and creamy but without the calories of a regukar sour cream spread//.

For main meals think salads. This is the time of year to have fun with them , mixing different veggies. If you want protein then add lean meats such as salmon, tuna, chicken or turkey. Tossing in a few hard boiled eggs is fine too . As for dressings, stay away from the creamy ones such as Russian, Thousand Island and French. Instead opt for the lighter and airier vinaigrette or a low calorie Italian. Use these too in potato and macaroni salads for a healthier  twist instead of heavy  mayonnaise. Barbecued meats can be left plain without the heavy sugary sauces. Think about brushing olive oil and lemon or lime them for a crispier xrust,

This summer season eat light. Heavy foods and heat don;t mix. If you want to feel better then go for low calorie fare that won't leave you  stuffed and bloated. Go for the healthier foods such as fruits and veggies. You'll feel better and enjoy the warm weather much more.

Getting Ready For Fall

Even though fall is more or less one month away , it's still wise to prepare for it. What to do? A lot or a little depending upon what you want. It could include canning , cleaning out the pantry and fridge or packing up the freezer. It could also be planning a new kitchen or buying some new gadgets.

Foodwise, September is a great month to start cleaning out your vegetable garden. You may have a few straggler tomatoes but all in all your plants should be exhausted (as you probably are of dealing with them). Now is a good time to make all those sauces for winter.The same goes for basil.Pesto works well with heavy pasta and gnocchi dishes. Stock up on plastic containers that are excellent for freezing. Another idea is to cook and freeze squash and zucchini for side dishes later on.

If your apple trees are starting to yield fruit or you go raspberry picking, then think about making butters or jams or just freezing them for later desserts. If you have any blueberries or even peaches you can freeze them for later use as well.

Fall is also the time for bigger kitchen projects like renovations. The time between Halloween and Christmas is peak time for those wanting to redo their kitchens. Now is the time to start looking at your budgets and deciding if this is what you want or something else. Also it's the time to start looking at appliances and deciding whether or not to get new ones.

Be prepared for fall. You can start with something as small as making stockpiling sauce or as large as a total kitchen renovation.As we turn from hot summer days to chilly autumn ones it's time. to do something for your kitchen.