After Easter A Week Of Leftovers

 Easter feasts usually mean one thing - a week of good leftovers. There's so many  delicious savory and sweet dishes to make with them. They're even better than the actual dish!

Ham may be the star of the Easter table but it can also be the star of leftovers too.One of the best dishes  whether fro breakfast or breakfast for dinner is ham and eggs. There's nothing like buttery scrambled eggs with big chunks of ham. You can also make a tasty Denver omelet with it too by also adding chopped green peppers and onions along with tangy cheddar cheese. Ham also makes a great base for croquettes too.Make them Cuban style by adding Bechamel sauce for a creamy middle. You can make them Americans style too with green onions and garlic powder. What about the leftover asparagus.If you just served it steamed then jazz up the leftovers Piedmontese style with a sauce for melted butter and Leon and a topping of Parmesan cheese. They;re also good  in a salad .Cut  into bite sized pieces for easy eating.Add them to omelets too for a tasty green dish.Letiver Easter eggs can be turned into  Egg salad for lunches and a light supper. Add bacon bits to it for a flavorful variation . Also deviled eggs topped with scallions is another treat.

There is also a lot of candy too. Those chocolate eggs and cute Peeos along with chocolate chicks and lambs are fun nibbles. However you can also eat so much of them. Both chocolate and marshmallow treats can be served with ice cream. Peeps go well with chocolate ice cream and chopped chocolate eggs can be used as a layer between scoops in a sundae.A fun repurposing that's a great vacation activity is making Easter bark. This is taking any kind of chocolate, milk, dark, white or pastel and melting the morsels in the microwave. The melted chocolate is then poured onto a parchment line baking sheet.Sprinkle or stick on the candy and let it set.. Break it into big or bite sized pieces for fun snacking. Another idea is using the candy, especially if it's the Easter M&M''s or Cadbury's chocolate eggs.It's the same recipe as a regular chocolate chip, using brown sugar and flour .Another idea is making shortbread cookies and then icing them with frosting. Decorate with he leftover candy bits for a burst of chocolate-y goodness.

Easter leftovers can be just as delicious as the original dish or candy. Repurpose both savory and sweet into tasty dishes everyone will love.It'sa  great way of stretching the  holiday table another week!

A Sparkly Bite Of Shortbread

 One of the best holiday cookies is a square or round of shortbread.Yet this recipe and other recipes need care and thought for you to create the perfect sweet.Once done the end result is a take on the classic Scottish cookie with some new zings added. This creates a fun holiday bite that can be made all year round. 

Regular contributor and pro baker Genevieve Ko gave the shortbread recipe and good advice in a keeper article in yesterday's New York Times Wednesday Food section. She gives a holiday shortbread recipe .not only rich with butter but orange zest to give it a bright tarty flavor. The icing has lemon in it as opposed to the usual cloyingly sweet flavor.. Chef Ko decorates her cookies with pale green and pale lavender icing however red and green can be used for the season. Both can be easily made however it does pay to prep and bake properly to ensure a perfectly formed, well baked cookie and silky icing. The very first and most important step is gathering a tools. If there's no stand mixer to blend the ingredients into a manageable dough then use a hand mixer. It may be even be better since women have been hand mixing shortbread for centuries and have always produced the perfect cookie.A wine or glass bottle can sub n for a rolling pin if this isn't available. No cookie cutters? Since into squares. Reusable plastic bags make great icing bags for creating designs on the shortbread.

Chef Ko also  offers other good gems for advice. She has advice for the three major ingredients.Butter for the cookies should always be left out to soften it. However too soft butter can give the cookies a greasy feel and it can spread too thin and bubble on top.The butter is ready when a finger is pressed into the surface and there 's an indentation.Leave the sticks out at room temperature.. What about the sugars used? White granulated sugar not only provides sweetness but also provides air pockets in the butter when the two are beaten together. The powdered sugar gives them a melt in your mouth crumble. Only a small amount of powdered sugar is used in Chef's Ko's recipe to maintain structure for decorating. Then there's the seasoning.Salt needs to be added, whether in the butter or granules does heavy lofting as does the vanilla. As for the orange zest, only grate the outermost layer of peel to avoid any bitterness from the pith.There are also other tips such as don;t over work the dough, bake it as long or short as liked for a golden orbrown top. She also recommends making the icing as thick as possible to ensure it doesn't;t drip off the shortbread's surface as well as how not t make a mess. Gradually tint the icing using only gel dyes.

The perfect shortbread can be had.It's just a question of using the right ingredients correctly. These ensure the perfect cookies, buttery and perfect in the mouth

A Snowy Superbowl Weekend In

 The East Coast is supposed to get six inches of snow this Super Bowl weekend. It's just a good two days to stay in and just nibble snacks and foods. It's a good weekend for baking and cooking.

It is not a good time for baking  tracookies and cakes thanks to the egg shortage. Yet you can bake buttery shortbread cookies and even turn them into sandwich cookies by creating a ganache filling. Shortbread only requires flour butter and sugar. They're an easy bake and you can have fun making them in the true Scottish fashion by pricking the dough with a fork to create fanciful designs. Keep in mind that there are recipes for eggless chocolate chip and sugar cookies.A nice bake is a pizza. Pizza dough  is relatively simpler o make.Its a combo of bread flour . olive oil, sugar and yeast. it can be made into calzones too for a perfect Super Bowl  meal. remember to have pizza sauce , mozzarella and whatever toppings or fillings you want. Have cans of olives, banana peppers, and mushrooms on the read along with pepperoni and ham. If you don;t want all the fuss then think French bread or English muffin pizzas.This is also a good weekend for baking a sourdough loaf. Use the bread for game day sandwiches too.

A good snowy day meal is also a good chili day.  Lidl' has an excellent chili starter than you can customize with all sorts of tasty ingredients. You can also make your own too. Chili is one of the simplest crockpot recipes out there.Its cooking tomato sauce, tomato paste and ground beef or vegan crumbles with a variety of spices. You can added sliced onions and garlic or use their powdered forms for a less intense taste. KIdney beans are a must along with red pinto beans Add a pinch of chili powder for a mild taste or more for a three or four alarm fire.. To make the dish  even more exciting bake or buy cornbread.This can be eaten on the side or have the chili poured over it.There is still room for barbecue treats like hot dogs and hamburgers. Just cook them in the air fryer for an all over crispness. Their buns ca be also air fried - usually for four minutes at 320 degrees Farenheit. Go wild with the fixings. Add cheese , chili and relishes. You could also use the air fryer for the accompanying fries and Tater   Tots. It's sort of like being in the stands but in the comfort of a warm house.Pretzel bites with cheese sauce are another fun snack . The pretzel bites can also be warmed in the air fryer while the cheese can be microwaved.

This is a good weekend to stay in and party. It's also a good weekend to stay in and indulge in fun foods. Enjoy a snowy Superbowl Sunday  with tasty food.

It's The Cookie Issue

 Nothing says Chhristmas like homemade cookies. It's the season for dough and decorations. The New York Times knows this and out out a fantastic cookie insert in tomorrow's Sunday papers. There are seven recipes sure to be the crowd pleasure of any dessert table or cookie swap

This issue is a keeper .The front cover features  Melissa' Clark's peppermint shortcakes with an icing that's a riff on the classic New York black and white cookie. This one is definitely on my will bake list It's basic shortbread recipe with peppermint extract added. The icing is also peppermint. I can;t help thinking that these would be good with a dark chocolate ganache icing so it gives a Junior MInt or York Peppermint Patty vibe.Another must bake isthe ginger cheesecake cookie, Imagine a gingersnap filled with cheesecake. This is Samantha'Senerevrtine's recipe that has  home bakers  freezing the filling and then wrapping the dough around a hard ball of it,For a spicy and bright flavor bake  Eric' Kim's  lemon- turmeric crinkle cookie. It a different take on a the classic holiday crinkle cookie.

 

A fun snap to make is the rum buttered almond. cookies by new comer Vaugh Vreeland.Imagine Italian pignoli cookies with almonds instead of pine nuts and a shot of rum added to the dough.Melted rum butter is then brushed on the cookies before they're popped into the  oven. Buche de Noel is a holiday classic and famed baker Claire Saffrritz give us it s in the form of cookies.These are rolled chocolate cookies with a cocoa butter cream frosting and a coating not unlike  rough bark. This is made with cocoa nibs Demamara sugar and salt. Another take on shortbread is  Su Li's matcha and  black sesame shortbread with the finished product having  a lovely green tint/ Sohla El-Wally whips up everyone;s favorite Rocky Road using cookie butter, chocolate chips and a host of candies  like spice drops and nuts such as pecans., This is a no bake one and only has to set in the fridge for one hour.

Whatever you make from  this issue will surely be the hit of any holiday dessert table or cookie swap. They are fun to make and fun to eat. Try a recipe or two for delightful and flavorful bites.

Your Cookie Guide

 It's that time of year again. Cookie time. Every one wants to make a huge range during these weeks. Yet the question is what to make? Sugar? Sprtiz? Chocolate chip? What's the best and what's the easiest?

Of course the easiest is Pilsbury's Slice and Bake. This classic dough log is easy to bake and decorate. It's perfect if you have very little time  for the kitchen. Just scatter red and green sprinkles on them before baking  for a simple decoration. If you want an easy scratcvh cookie then go for a sugar cookie. It's an easy one that doesn't require a lot of ingredients. They're just sugar , butter and flour mixed together. They can be sprinkled with anything from  chopped nuts to candies. If you wanted you could add a drop of any flavoring from coffee(!) to lemon or almond. Many novice bakers get sugar cookies confused with the butter ones. There is a difference. The sugar ones are often rolled thin and then cut out ousing cookie cutters. Butter cookies are softer in texture when raw and the dough has to be put into a cookie gun or shooter. The taste is also more buttery. The famed holiday cookie, spritz falls in this catagory. They're also a cousin to shortbread except the dough requires an egg. Eggs. help the cookies keep their shape. The dough is usually dyed red and green for the holidays.These are perfect for a fancy dessert party.

What about traditional cookies? Shortbread is one and is also easy. Like sugar cookies it's made with only a few ingredients. A basic recipe has only one part sugar, two parts butter and three to four parts wheat flour.It's an ancient recipe that came from Auld Alliance with France in the 1500's. The texture is lovely and crumbly .It can be baked on a cookie sheet or in  the more traditional pie plate. A design is usually pricked in it, usually  it's the baker's initials Baked shortbread can be dipped in dark chocolate for an extra taste of luxury. Another classic is chocolate chips. People love these and every family has their own spin on them. The unique flavor cones form the addition of brown sugar which acts as the perfect foil  to the dark chocolate chips. Nuts such as walnuts can also be added. A variation is the tasty oatmeal chocolate chip.They 're made exactly the same way as chocolate chips except sub in rolled oats for the flour. Chocolate chip cookies can also be made with whole wheat flour too. If you're making oatmeal chococlate chip you cna also make oatmeal raisin cookies too. These also require brown sugar as well. Craisins can be used isntead of raisins for a tarter flavor.

These are some of the cookies you can bake for your holiday table. They're all relatively easy to make. even better they're easy to eat.

NIgella's Chocolate Christmas Cookies

 Nigella Lawson is a worldwide respected cook and cookbook author. You'd think her recipes were perfect. Unfortunately that was not the case with her chocolate Christmas cookies.

I had high hopes for this recipe. It came to me in her daily newsletter. It looked simple and yummy. 

These are some of the ingredients along with my new super big cookie spatula from Wilton. It was an easy enough recipe.I followed it to the letter.They're a chocolate shortbread, made with two and a quarter sticks of butter, two cups of flour , 1/3 cup of unsweetened cocoa and1/2 teaspoon baking soda and one teaspoon baking powder.  I made them vegan and I wonder if this could have been the factor in them not turning out the way they recipe had them?

I used my beloved Melt plant butter , not thinking that it would make a difference but maybe the cookies needed animal fat to get that finished cracked look.

                                                       The dough looked OK, when I was making it.

The texture was how she described it , slightly sticky. I took off walnut sized pieces of dough , roilled them and then flattened them.

To me they baked , well- OK  Maybe I made them too big -  my fault , maybe they needed more time in the oven .

The tasted pretty perfect - sort of like Nabisco's once famed chocollate snap cookies. It was time to make the e icing for them.

 This was a mix of confectioner's sugar, cocoa powder and vanilla  cooked with already boiled water.

It was supposed to be a thick glaze with two tablespoons of the cocoa, 1 and a half cups of the confectioner's sugar and a teaspoon of vanilla extract mixed with 1/4 boiling water. It turned out to be a chocolate syrup.

It was a runny mess on the cookies. however I now have the recipe for a great homemade chocolate syrup(which was mixed with Bubly strawberry seltzer and almond milk for an over the top strawberry egg cream. YUM!!!!)

This is the end result.A syrupy mess that slid off the cookies and puddled underneath them.The Wilton decorations just rolled off. Some hardier ones stayed , fortunately.

And a day later 

It's funny I followed everything to the letter and they came out wrong. Tasty but wrong. 

Is it worth following  a Nigella Lawson recipe again? It's an iffy answer. 

I think I'll stick with American recipes now instead of going with the British - sorry to say.


 

The Versatile Shortbread Recipe

 One cookie is a Christmas baking must - shortbread,This Scottish classic is a tasty nibble, full of buttery goodness. What makes it even better is that the recipe is versatile. Yiu can add other ingredients to make it different and even savory. it's an amazing recipe in any home baker's arsenal.

Regular contributor , food stylist and chef Yewande Komolafe wrote about this delcious bite in today's new York Times Food section. She gives the basic recipe and six variations incluiding the hot recipe this season, the savory shortbread. This article is a keeper and perfect for those holiday parties and cookie exchanges. The basic remedy is a blend of two cups of unsalted butter which gives the dough its' rich flavor and deep golden color along with five cups of flour, two cups of sugar , two large egg yolks and two teaspons of kosher salt such as Diamond Crystal. You can double or triple the recipe if you want to make three of the recipes. The first one is a fancy but simple one. It's taking the crumbled shortbread dough and rolling it into logs.each log surface is brush with egg white and then rolled into colored sugar spread out on a sheet of parchment paper. They're then sliced and baked at 350 degrees Farenheit for twenty two minutes. This is a good way of using red and green for a festive, fancy cookie.A different spin is spiced chocolate marbled shortbread. This is a yummy mix of the two flavors enhanced with ginger and citrus zest.

Shortbread can also be the base of bars and rounds. Chef Komolafe has a great recipe for strawberry jam bars with cardamom. This is taking the shortbread dough and first adding cardamon to it. The dough is sep

arated.One half will be pressed into a cookie pan while the other is refrigerated. Any kind of fruit jam  like strawberry or raspberry is layered on to it . It's then topped off lemon zest  chopped nuts like almonds, walnuts or pistacchios. The reserved dough is crumblred on top of this and it's then baked for thirty five minutes. It's then cooled for half an hour and dusted with confectioner's sugar. Another yummy treat peppermint patty shortbreads. This is using the recipe as a base and topping it off with mounds of homemade marshmallow and homemade chocolate ganache. Crushed pepper mint candy decorates it.It's a labor intensive recipe with the mounds resembling that cookie classic Pinwheels, but so worth it. An easier recipe is the shortbread combined with salted caramel and peanut butter. The unicorn in all of this is the savory shortbread.Chives, black pepper and cheddar are added and the dough is cut into strips..They're bent and then baked. Imagine these topped with egg salad or devilled ham.

Shortbread is the most versatile of all the cookie doughs. Try it in it's classic style, savory or mixed with other ingredients. All are delicious.

Sweet Spins On Thanksgiving Desserts

 Thanksgiving demands tradition. Yet more and more home chefs are rethinking sides, and reimagining sides and even the turkey itself. Now that idea is coming to dessert. It's not just the traditional pies. It's taking time honored recipes and spinning them around.

Pie has always been the tried and true way to end the holiday dinner.There had to be  home baked pumpkin pie, and if you were feeling ambitious apple and pecan. You can srill have these but rethink them as tartlets The crust can be either already made dough like Pilsbury's or homemade. Instead of using a pie tin, a muffin tin works the best for this. Another idea is ditching the pie pan completely and making a free form galette.  The crust should be a butter one which complements the filling's richness. Fill it with any of the traditional pie recipes. Most galettes are fruit filled so you could just make an apple one although the other fillings work equally as well. Serve with a dollop of creme fraiche  Instead of the usual Cool Whip or even homemade whipped cream. Its' tanginess is perfect to offset the galette's sweetness. if you still want to make pie, then think alternatives. Pears are another delicious fall fruit that unfairly gets second billing. A pear pie would be an interesting way to end the meal. Use Bartlett or Bosc for the filling.Walnut pie can be a tasty sub in for pecan, Use maple syrup instead of corn syrup though. Walnuts have a bitter taste the others don't have.

You can use relatively the ingredients but in different recipes. What about ending the meal with a pumpkin tiramisu? It has the same pumpkin puree and the same spices of cinnamon and nutmeg.The puree is combined with cream cheese and mascapone to form a creamy filling. Lady fingers are still a vital part of the recipe and , yes, there is espresso used as in traditional mascapone.Yet it's given a new spin with cinnamon and nutmeg for a more pumpkin pie tasting flavor. Pumpkin is also an excellent medium for mousse. You can create an easy one using vanilla pudding mixed with pumpkin puree, and maple syrup.  Top with homemade whipped cream. Apples may be good in a pie but they're fantastic in cake. It's a nice old fashioned cake using shredded apples along with apples and cinnamon. It' also makes a good snack cake too when you just want a slice of cake and a cup of coffee or tea later on. Another fun home baked treat is pecan caramel bars. It has all the gooey nuttiness of pecan pie but on top of a buttery shortbread crust. You can also just candy pecans as an after dinner treat too.

Traditional Thanksgiving desserts can be changed up too. It's easy to sub in a galette for pie or create a mouse , cake or bar. Use a new ingredient like a pear or walnuts  in a classic recipes. These  spins will definitely liven up the holiday dessert table.

Balthazar Bakery - The Best Baked Goods Ever

 New Yorkers will tell you - Balthazar Bakery is one of the best in the city, It has everything , from crusty baguettes to buttery galettes and shortbreads. Yet there was always one problem with this gem of a bakery - it was only for Manhattanites. Luckily , there is a solution - its' wholesale out let in Englewood, New Jersey.

The outlet store is located at 214 S.Dean Street in this historic town , just outside of New York City. This location provides bread for all the local restaurants but the public can also buy here. Due to the virus, only six customers are allowed in at a time. 

You walk in and there are baked treats everywhere!

It was so hard making choices, 

Their breads are legendary , ranging from simple sourdough loaves to fruit and veggie infused breads. I had to buy their butter croissants which are just flaky , buttery crusts. Yum.

This was truly le roi - the king  -of croissants. Beautifully baked, airy , and with the right amount of layers. Then there was their shortbread - 

These were homemade and perfect. a smooth textured shortbread, perfect with their creamy, buttery flavor. These are excellent with a good hot cup of tea or coffee on a chilly fall night.

Keep in mind that, although this is a New Jersey store, the prices are typical Manhattan. Two croissants and a bag of shortbread was $16.00 which was a lot. Their Thanksgiving menu is equally expensive. An apple pie laced with Calvados is a whopping $42.50 Pumpkin pie with a gingerbread crust is slightly cheaper at $32.50. Even their stuffing mix is dear. A large bag is $20. Get the mixed dinner rolls that are $6 a dozen. The mix contains petite pain, multigrain, picholine olive and potato onion rolls. Still any of their baked good and goodies are worth the steep price.

Please visit the Balthazar Bakery outlet in ENglewood this holiday season You're sure to find the right dessert , bread or cookie for your table. They're all delcious. They're all perfect.

The Chocolate Guide Part Two

Tomorrow is the biggest day of the year for chocolate. Yet what's the best to get and what can you make with it? There are a number of different brands and a delicious amount of recipes. Any home baker can create a tasty treat for his or her beloved.


Yesterday Melissa Clark wrote a very informative article in yesterday's New York Times Food section. Readers got to understand the bean to bar movement along with the difference between a bean to bar chocolate maker and a chocolatier. She also explained the cacao percentage and why some 74 percent bitter chocolate is not as bitter as one at 64 percent. There were fascinating comparisons between what African chocolate and South American chocolate tasted like.Yet which brands are the best? She wrote a sidepiece on the best kinds along with some interesting recipes. Of course the best is Valrhona which is also what's known as a B company which requires them to have a positive impact on its' community, its' workers and the environment.One of the oldest is Kahkow now in Brooklyn, started in the Dominican Republic in 1905. There is also Dandelion the up and coming San Francisco chocolate comapny that only has two ingredients cacao and sugar. The big cities such as New Orleans, Boston and Los Angeles all have good chocolatiers such as Acalli, Taza and Letterpress but also out of the way areas also are producing excellent bean to bar creations. There is Fruition, way up in the Catskills and Dick Taylor's tucked away in Eureka, California. Sudbury Mass gives us Goodnow, a chocolatier that blends in maple syrup in their bars.

There are some amazing recipes too. For a truly romantic dessert try Ms Clark's chocolate tahini mousse. It's actually a parfait blend off chocolate and tahini. The second is a tangy mix of the condiment and creme fraiche. The chocolate one is a mix of bittersweet chocolate mixed with an unusual ingredient for mousses - confectioner's sugar. Heavy cream is added to both for body and texture. You can also put candied cacao nibs on for decoration. Then there are the cookies. One is cocoa nib sables with flaky sea salt.It is a lush recipe calling for one cup European cultured butter and cocoa nibs. Think a French version of a chocolate chip that's drizzled with dark chocolate and sprinkled with flaky sea salt like Malden. Another must bake is bittersweet brownie shortbread  - a layering of the best of flavors.The shortbread is the classic recipe calling for one and a half cups of unsalted butter while the brownie is also the traditional recipe. The shortbread is first baked as the brownie mix is created.Then the brownie is slathered on the cookie , sort of like a brownie pie or tart. The whole thing is baked for another half hour before it's cut into bars,

What to get your sweetie? A creamy mousse or mouth watering cookies and bars would fill the bill. What a great way to celebrate sweet love?

The Perfect Ice Cream Cake

It's summer and that means cool ways to end a meal. One of the best and most fun is ice cream cake. you can buy it at the store or your favorite ice cream parlor. A better idea is making it yourself. It's not only cheaper but can be made with a variety of flavors and fillings.

Before you even buy or  ice cream for it you should have some kind of mold. I have two. Below is a smaller mold perfect for two servings.

 This is a loaf mold used for baking breads but it's the perfect mold for ice cream loafs. Both were bought on Amazon.

As for the ice cream, you can use store bought or if you;re ambitious make it. Since it's summer , make it easy on yourself and just buy it. I usually go for the vegan and use either Soy Delicious coconut based ones or Stop & Shops. Last time I made a kind of Neopolitan loaf with a layer of strawberry  and vanilla coconut ice cream.  Crumbled chocolate wafers mixed with melted I Can't Believe It's Not Butter. served as the base and then middle. If you're using two flavors make sure they complement each other. Don't go for a strawberry / mint chocolate chip pairing. The strawberry will be good with another fruit filled ice cream or just chocolate and vanilla. The mint chocolate chip really only goes with chocolate.

 My  next cake will be chocolate with a caramel and wafer middle.As for the crunchy middle and base, you can also use  vanilla snaps for vanilla and fruit ice cream cakes, Do not use sandwich cookies. The fillings will make the middles and bases lumpy Go for  snaps , wafers or shortbread. For more of a crunch try the brand Jules Destrooper. It offers buttery crisps along with crunch almond crisps and ginger tiles. As for the "frosting", think chocolate sauce or a hard shell topping.  I usually finish mine with coconut milk whipped topping.Since I'm creating a chocolate and caramel cake, it will have the extra topping of grated dark chocolate.

Ice cream cakes are a fun summer dessert. They're easy to make and fun to decorate. Create one for that special warm weather barbecue.

Life With The Air Fryer

I have to admit that I didn't know what to do with the Power Air Fryer I received for Christmas.My first thought was it's too big and  I'll use it as much as I will that cookie press I bought. Boy, was I wrong!

It turns out this gadget is handy and sometimes better than the oven.I was skeptical at first, wondering if I was going to use it or would it just collect dust. . The air fryer  was what my kitchen was missing. I definitely warmed up to this huge  pod, a little bigger than a Keurig coffee maker.In actuality, it's just a smidge larger than my crockpot and fits quite nicely on my kitchen counter. Another plus is that it has a timer that beeps when the food is done or needs to be turned. To be honest I use it more than my oven now.There's no need to  empty it of the pots pans, and cookie sheets that are conveniently stored inside of my stove. . It is a snap to clean - unlike the other.
 The two "frying " baskets are just emptied of crumbs (read eaten - they're the most delicious part) and then washed in just warm soapy water. To be honest, all the foods that require oven cooking taste better somehow in this amazing machine.It may be the hot air that encircles each piece. I've noticed that Gardein's tofu chicken nuggets were much tastier and crunchier, without any grease. The Power Air Fryer turned Golden"s veggie pancakes into extraordinary golden discs, perfectly cooked with a crispy french fry like exterior.

Having it has expanded the cooking experience. I have air fried Stop & Shop's spring rolls in it. They turned out to be golden without the usual oily after taste.I've bought spanokopita , the small Greek spinach pies that can be cooked in the fryer. I do want to try homemade potato pancakes as well. There is a recipe book with it, that features the usual and not  so usual. It shows how to properly frozen onion rings and fries, along with homemade mozzarella sticks. There's also the intriguing mac and cheeses, a perfect recipe for left over baked macaroni,What's surprising is that the book - more of a pamphlet really - has recipes for beef empanadas and blooming onions.  The next model up has accessories like baking pans and you can bake anything in it.There is even a web site with all recipes air fryer, from shortbread (!) to lamb chops.The recipe for air fried breaded mushrooms look interesting and would even make a good main course. I definitely want to try the banana chips and the air fryer tofu, made crispy with brown rice flour.

The Power Air Fryer is here to stay. I really love this machine.It's versatile and a good alternative to the oven.There's so much to do with it - so much to make.

The Holiday Issue Of NYT Food

Christmas season is cookie season. It can make home bakers  jump for joy  while novice ones may cringe at the magnitude of work ahead.Luckily the New York Times Food section today comes to the rescue. (is there ever a time when it doesn't?) with their holiday issue. It will inspire and ease whatever qualms may arise.

Most of the pieces are about baking and one article about edible gifts (more on those tomorrow). The baking articles are keepers. There are some seriously good recipes that can be made not just for the holidays but all year round. Kim Severson interviewed top cookie bakers or "cookiers" as they named themselves in the "Tao Of Dough". Top cookier, Georganne Bell lent her chocolate sugar cookies.This is a nice change up from the average vanilla ones. With it comes Ms Bell's recipe for the fluffiest royal icing.Usually it's made with egg whites however her recipe calls for meringue powder  which will give it a lighter consistency.  The chocolate sugar cookie recipe could also be used in making homemade Oreos.with a peppermint or vanilla buttercream filling Ms Severson also has a sidebar on how to decorate like a professional.One of the most important musts is getting the right consitency. Ms. Bell bangs the bowl five times against  a counter to get a smooth surface. Two other musts - don't go crazy with icing gadgets and a slew of cookie cutters. Keep it simple with one holiday set.Also find a recipe that works for you and that you're comfortable with  mixing and baking. Other points include switch to gel food colors and rolling out the dough to a quarter inch.

Allison Roman also contributes to the holiday issue with an article chock full of all sorts of spins on classic cookies. She has one recipe on toasted coconut shortbread, It has crunch and more butteriness thanks to the addition of unsweetened , shredded coconut. They're also finished with sanding sugar that gives a nice crunch when eating them. The end result is like one of those pure butter Danish holiday cookies that  come in that blue tin this time of year. She also reconfigures this classic Scottish treat with salted pistachios, however walnuts,pecans or hazelnuts can also be swapped in.It is a bit harder than the average cookie dough.  It does require a food processor however  if that doesn't work, then old fashioned hand kneading to thoroughly mix the dough. It's baked in a traditional tart pan, similar to the original recipes.It's then sliced in wedges.  She also has a chocolate molasses snap, that are slightly different than Georgeanne Bell's.Hers are spiked with freshly grated ginger mixed with butter for heat and spiced up with cinnamon. Simple granulated sugar is the only decoration this cookie needs. The issue also highlights cookie- centric cookbooks, reviewed by Margeaux Laskey. There is Sister Pie: The Recipes and Stories of a Big Hearted Bakery  and Rose's Baking Basics to name a few.

Holiday cookie baking and decorating should be fun. Follow the recipes in The New York Times Food section. It'll make for easy  and tasty Christmas time memories.

Sweet Homemade Treats

One of the best gifts any home baker or candy maker can give is one or more of their on creations. Everyone loves basket filled with homemade cookies or a tin of freshly made peanut brittle or fudge. Even better is a gingerbread house that's not only a fun nibble but a beautiful decoration.The best part is that treat making is relatively easy and not that labor intensive.

If you  have no time but still want to give a yummy gift then go to your local Walgreen's. They are selling Savor The Season Gingerbread House Kits.

It has everything, including already filled frosting tubes along with candy beads and Smarties along with peppermint discs for decoration. The house itself is a "prefab" already baked and cut out.It can be created in six easy steps. Walgreen's also sells gingerbread villages that are also easy to construct. It's three small homes along with a church. You can also create your own by using a mix.Cookies are another big treat . Make a few different kinds like the classic chocolate chip and shortbread along with decorated sugar cookies.Customize them with the recipient's name and even a cookie portrait. Sprinkle holiday candies like Hershey's mint Kisses or M&Ms for an added fancy treat.

Candy also is a treat. Homemade is even better..Many home chefs balk at the idea of making candy , afraid of either getting bad results or burned. Acquiring a candy thermometer helps.It can tell you exactly what temperature the mixture is . As for bad results, look for a clear, crisp day with no humidity. Moisture in the air has a definite and negative effect on candy's texture, creating a very soft texture when hard is desired. Simple candy recipes like fudge

is a great and yummy gift.For a quicker cook, use the microwave. A simple one calls for chocolate chips, and condensed milk. Add nuts such as walnuts and pecans  for texture or mint or brandy for an added boost of flavor.Peanut brittle is one of the simplest and most delicious to make.It's just sugar, butter,baking soda, and nuts cooked together to form a rich syrup. Vary it by subbing in other nuts such as walnuts or Macadamia nuts.Omit the nuts and you have toffee.

Homemade sweet treats are the best gifts in the world. It shows your love as well as your love of baking and candy making. Make a basket of any of these goodies for a wonderful Christmas memory.

Another Thanksgiving Issue

The New York Times Food section  has put out a second Thanksgiving issue. It's different in the than the first, rethinking time-tested recipes and putting new spins on them. There  are traditional veggies done differently along with a new way to cook that bird. It's a refreshing rethink of how to cook and bake for the big day.

All the big guns of the Food section have weighed in and written informative articles.One of the most interesting is Melissa Clark's. Her A Good Appetite  features splaying and searing the turkey as opposed to the traditional roasting. She decided to try the technique she uses on chicken on a much larger bird. Both are similar with the same amount of white and dark meat so the splaying technique that works with the smaller can help the larger. Is it easier than roasting? Yes, and it creates an evenly roasted turkey with silky and juicy white meat and perfectly cooked dark meat.Unlike spatchcocking , which requires intricate deboning, splaying is cutting the skin and then pulling on the thighs until you hear them pop out of their sockets. It's then laying them flat. Ms. Clark also pours wine on  the turkey for braising, although she suggests using any liquid , from cider to beer, diced tomatoes to  even water. What completes this? A platter of vibrant, green Brussels sprouts. Newcomer Alison Roman, a contributor to Bon Appetit magazine gives us them cooked in three tasty recipes. One is sauted with sausage and pickled red onions along ith one for honey roasted ones made exotic by the addition of harissa and lemon relish. More traditional home chefs may like the Brussels sprouts gratin bathed in a lush heavy cream and Gruyere cheese.

 Of course, there is a stuffing recipe. Kim Severson writes about a traditional cornbread one. It's a controversial one, with professional chefs  polarized about what kind of cornmeal - white or yellow - to use. There is a debate - which is sweeter?  She settles on the yellow for color and intense flavor. The recipe also includes  sugar along with buttermilk and butter to give it richness. The stuffing isn't entirely cornbread. There is also white bread used too along with the usual stuffing ingredients like onions,,sage and eggs. She bakes the stuffing separately and gives it extra flavor by pouring the  turkey drippings on it about thirty minutes into the baking time. For extra crunch and taste, there is also the addition of toasted pecans for real Southern flavor. Pecans also figure in David Tanis' A City Kitchen. He makes pecan rolls that have the extra sweetness of golden raisins.Instead of the usually gooey cream cheese frosting, he just dusts them with a mix of sugar and cinnamon. Make these the night before for a Thanksgiving breakfast treat. His other pecan recipes offer savory (!) cookies laden with cheese and sage and a dessert bar . The first is a great side to the first course of soup or a salad. The second is a yummy mix of pecans, dates, spices and rum on top of a buttery shortbread base.These are a nice stand in to the gooier, ultra sweet pecan pie.

Thanksgiving is all about tradition and traditional dishes. Yet , it pays to think outside the box and try new cooking techniques and recipes. It makes for a  more delicious and more memorable holiday meal.

Sick Day Cuisine

This is the time of year when we're laid low by some cruddy little bug.It not only means feeling lousy but also not feeling hungry.Worst yet, everyone tells us we should be filling up on just soup and crackers.While this is indeed, good advice ,it's also means a boring cuisine.Luckily there are other alternatives that are just as light, yet filling. One of the best staples to have, not only when you're sick ,but year round is plain white or brown rice.It's easy to fix and substantial to eat.To give it more flavor,toss in a cube of any kind of bouillon.It sort of makes it like an instant risotto.For more taste melt a tablespoon or two of butter over it and vigorously blend in.Mashed potatoes can also be used as a transition food as you're feeling better.Again have bowl of it with butter blended in or, if you're feeling more peckish, added warmed roast beef or turkey gravy over it.Dry sandwiches are a great way of getting your stomach back into it's normal routine.Think turkey or chicken breast on dry toast.If you do want something to moisten it , stick with butter spread on the bread.Mayo and other condiments may be too harsh yet. Wanting snacks is a sure sign you're feeling better.Again ,as with meals go slow.Don't jump into anything too wild.Popcorn may look bland however it could irritate your stomach.Stick with crackers such as Saltines and have them with either butter or jelly for a sweeter snack.Pretzels are also good.They're not fried and there's nothing greasy or intense about their flavor. If you want sweet and natural, try sliced bananas ,although if you have a cold then think citrus.Nothing soothes a sore throat better than chilled orange slices. Plain cookies like shortbreads or plain wafers are another good treat.If you really crave cake, stick with a plain slice of poundcake, as opposed to one laden with overly rich frosting The same goes for cupcakes and icing heavy cookies.Stay away from frothy lattes too.Stick with a simple hot cocoa or herbal tea with honey if you want a hot drink. Feeling sick is nasty.Feeling sick and hungry even worse.Yet it's a good sign you're feeling better.Eat foods that won't bother your stomach and give it some variety.

The Very Versatile Shortbread

Shortbread is the LBD or Little Black Dress of cookies. You can have it plain or make the batch  with a variety of different ingredients. They can even be made savory too as a go with for chili or soups. The extra  plus is that shortbread is easy to make. Even kids can bake them without too much fuss and trouble.

The cookie was the subject of an article in the New York Times Sunday Magazine. It's an easy and simple recipe as it has been for centuries. It was first made during medieval times in Scotland using the same ingredients as today. Mark Bittman who wrote the article uses the  basics.It's unsalted butter (although you can use salted) sugar yolk flour cornstarch and salt. For healthier cookies  you can sub in whole wheat flour as opposed to white and sub in two tablespoons of honey instead of refined sugar. Baking is only for ten minutes and the recipe is just a simple mix.

Here comes the fun Shortbread can be jazzed up in a variety of ways. Mr. Bittman suggests dipping the cookies (which can be made in rounds or bars known as fingers)I like it that way too, especially with a rich dark chocolate.My mother and I made them this way for several Christmases. The taste is amazing, a perfect melding of butter and rich cocoa.You can also add chocolate chips as well. You can also make them citrus-y .Add lemon or orange zest to the dough. Other twists include cinnamon (nice) or vanilla. For savory shortb read reduce the butter and add olive oil and rosemary. You can also make Parmesan ones and ones laced with black peppers.

Shortbread  is the  most versatile cookie to bake., You can either go savory or sweet or try your own combo. The result will always be interesting  and tasty with a melt in your mouth feel.

Holiday Foods Make Now For Later

The holidays are busy times. It's just that simple. We all have way too much to do ,between our regular lives and holiday prepping. As much as we value any free time , it's good to use it prepping for the holidays ahead. Start making some things now , and then have an hour or two just for yourself later on.

The easiest thing to make and freeze is cookie dough. The dough can last between three and four weeks in a working freezer (I guess you can even put it outside on the front porch if the weather r is freezing by you). This is a great time saver if you're making a lot for school, an office or home party. Create up several rolls , roll them in green and red sugar and then freeze. You can cut and bake later on and have an quick platter of festive cookies all set to go. The best doughs to freeze are chocolate, chip , shortbread, peanut butter, refrigerator , sugar and brownies. These have the e thickest textured doughs. Avoid any cakelike doughs such as madeleines and black and whites.

Surprisingly enough you can also freeze a number of other dishes as well . Chili is one where you can make it now and freeze some for a tree trimming party in mid December.You can also make enough to last you through a few holiday parties if you have the space. Casseroles are also great dishes to make when you have the free time. Whip up a few even for those nights when you'll be out shopping sans family. All they have to do is throw it in the microwave and voila - instant dinner. Jambalaya - that ultimate fun get together dish is another make now freeze, serve later foods. You can make it without meat and serve a vegetarian version.along with cornbread and easy to make po boy sandwiches.

Start on your holiday treats early this year. Stock your freezer with premade goodies that will be a snap to bake or reheat.Doing this will allow you some free time later on where you can shop or just indulge yourself. That;s what any overworked chef or baker needs during this frenzied season.

Hogmanay -A Nae Year

It's time to celebrate Hogmanay, the Scottish version of New Year's . This is the time when children go from house to house and ask for small presents. it's also the time to take a wee nip of whiskey to toast the New Year's and ring out the old. Shortbread is served as well along with other traditional foods.

The Scottish run high with their traditions and Hogmanay is a great example of that. it's a leftover of the Viking celebration of the shortest day of the year . Christmas was really not a big holiday until the 1950's . New Year's was the time for feasting and merriment (and the Scots know how to rock a holiday). There was always a toast for the first footers or the first people to cross over your doorstep in the New Year. A handsome dark hand man crossing the threshold meant good luck. He would be promptly given a dram to get down along with some shortbread and a black bun, (a fruitcake wrapped in puff pastry). Guests would also settle down to the Scottish version of bubble and squeak or rumbledethumps. This was a fry up of cabbage , kale turnips and mashed potatoes. This could be served with fine Scottish salmon.

The Scots know how to do a New Year's celebration justice. They welcome in the New Year with open arms, good whiskey and good food.Being part Scottish myself (my Dad's ancestors left Inverness in 1745 after the Battle of Culloden Field) I'll try to do my part to ring in 2009.

A good New Year to all my readers here. Think of Robert Burns (who is a distant cousin of mine) tonight when the clock strikes twelve.

Pfefferneuse A Christmas Treat

Germany and Holland practically invented Christmas. Thanks to them we have the Christmas tree and plates of sweets. They also gave us pfefferneuse or pfeffernusse, the staple of many a cookie tray. What would the holiday be without them?

Pfeffernusse means peppered nuts because there are ground walnuts and almonds in them. They originated in Holland where they were called pepernoten. Germans also loved the richly spiced taste of these cookies and incorporated them into their holidays sweets.They were brought here in the mid 1800's when waves of German immigrants flooded the US. They are a cookie not for the faint hearted. Pfeffernusse are richly spiced with cardamon, black or white pepper and cloves. They may taste too medicinal for the average shortbread or butter cookie lover.

If you do love these spicy little rounds the question is to bake or to buy? Pfeffernussesare about as labor intensive as any other spice cookie. Only German bakeries really carry truly authentic kinds. If you do get the mass produced store bought variety, then you're stuck with hard little lumps that have an unpleasant taste and glue like icing. (although Target has a chai spice cookie sold year round that actually comes very similar in taste to real homemade pfeffernusse) . The best bet is visit your local bakery if there's a good German or even Dutch one in your area. If not bake up a batch for the holidays.

Pfeffernusse is a holiday treat that can't be missed. Have a few for a very old fashioned Dutch or German Christmas.