From Cookies To Needles And Pins

 One of the joys of any holiday season was receiving a tin of Royal Dansk cookies. These were the perfect butter cookies baked in different shapes and decorated with big crystals of sugar. Yet the real treat came later when all the cookies were eaten and there was a big empty tin. Crayons were put in them or in most households - sewing items. What else could you do with them.

That was the question regular contributor Priya Krishna asked in her article about them in today's New York Times Food section. They hold a wealth of memories for everyone. If you lived in a sewing household these tins were perfect for storing colorful spools of thread. pin cushions, stuck full of pins, needles  of all sizes and coiled tape measures.That's what f ilm critic carlo Aguilar 's mother did. He even thought it was just a LAtin thing when everyone reused the tins for sewing The round, dark blue tins , full of sewing tools broke Twitter in August. It was placed next to one full of luscious looking cookies neatly separated by their traditional frilly white wrappers. Written underneath the untouched Royal Dansk tin was MY Fall Plans  while the sewing tin one proclaimed The Delta Variant. The Royal Dansk tin also gave way for nostalgia  for another multi used container, the COuntry Crock tub. This was made of sturdy plastic and could handle several dishwasher washings and storing everything from holiday leftovers to Play-Doh. Used Cool Whip tubs were also used for all sorts of leftovers and doodads like nails and screws.

These tins and tubs are growing in fascination and nostalgia.Yet , like Country Crock they're still used. Their Instagram page shows what you can do with the tubs. They make for cute bird houses and popcorn holders for home movie nights'They're also great for storing leftovers, especially small amounts< Some chefs like eric Rivera , owner of the Seattle restaurant Addo remembers his mother storing her sofrito, a mix of red bell peppers, tomatoes and garlic. Nescafe's glass jars also held a place of esteem in some households. Megha Desai's family used them for storing chai masala. Her mother got Vlasic pickled jars from their local Italian restaurant to store lentils. Those Royal Dansk tins were not only used for storing pins and needles but for wood ear mushrooms  to keep them fresh in Huffington Post reporter Marina Fang's family kitchen., Chef Rivera uses them at Addo as part of dessert in a tasting menu. They come to the table  bearing a surprise - a sugar cookie flavored vanilla ice cream. He's bought several on E Bay just for this. Keep in mind that these tins and the Country Crock tubs do not make for good recyclables. They and their fellow often recycled Cool Whip tubs do not break down easily and will stay for hundreds of years. They're best used for second and third lives instead of land fills.

These tins and tubs have long lives. Once the cookies,spread, whipped cream, and instant coffee are used, these takes on new second and third lives. Use them as you will, whether for sewing gear, bird houses or leftovers.

The Heart Of Puerto Rican Cooking

 Puerto Rican cooking is island cooking, It's a mix of European and indigenous ingredients, blended together to form a unique cuisine. Most of all it's home cooking - the comforting hug needed during hard times and hurricanes, holiday and happy times.

Von Diaz,food professor. author of several cookbooks and articles seen in Bon Appetit, Eater and Epicurious magazines wrote this interesting article along with recipes in today's New York Times Food section.  She is Puerto Rican herself, however being raised in the States, namely Atlanta Georgia, but her heart and cooking belong to this complex tropical island. Its' cooking is a blend of Taino, the original culture of the island along with African and Spanish. Even modern American cooking has lent a hand - thanks to the introduction of canned food. There is also a nouvelle cuisine vibe with pastellos de guyaba, a mix of cheese queso en hoja and guava paste.Of course the backbone of Puerto Rican cooking is sofrito, a cooked mix of garlic , onions and peppers and spiked with culantro - cilantro's cousin. This is in many dishes. such as arroz mamposteao, a rice dish also made with beans and veggie or chicken broth.  Sofrito is in other dishes too, like sancocho, a stew that combines, beef, pork and chicken with the indigenous roots  like white yautia and yucca.

Of course the highlight of any Puerto Rican holiday dinner is pernil.This is a pork shoulder marinated in garlic, citrus and herbs and then roasted for an hour in a 400 degree Farenheit oven . The marinade is a flavorful combo of sour orange juice, garlic cloves, and oregano. (Professor DIaz also offers a tip for cleaning the roast pan too because the skin will stick). Another delicious main course is pescado frito, fried snapper. Again, the marinade is the same as the pernil, except with the addition of sazon - a mix of coriander,garlic cumin and annatto - seeds from the achiote tree. This gives color and flavor to the fish which is cut in three places, better for the marinade to soak in. It's then fried, whole, head an tail in vegetable oil. The fried fish is served with lime. What can end all these dishes? Those pastillos de guyaba, easily made with puff pastry dough. Farmer's cheese can be used in place  of fresco en hoja.  They should be left to cool because the guava gets molten hot and will badly burn your mouth.) Once cool, sprinkle confectioner's sugar over them  and store in an airtight container. Stale ones can be refreshed in a 350 degree Fareneheit oven for five minutes before eating.

Puerto Rican cooking is rich and complex. It's a mix of all sorts of flavors , indigenous, Spanish and African.  This is a perfect blend of deliciousness, pride and history.

A Resourceful Cuisine From Puerto Rico

 The island of Puerto Rico has been through some rough times lately.. Hurricane Maria devastated this beautiful island three years ago and now the Corona virus is doing the same thing and then some. Luckily the Puerto Ricans  are resourceful and know how to create dishes from very little. Their recipes are nourishment for the body and for the soul.

Von Diaz, author of many cookbooks reflecting her heritage, wrote this informative piece for today's New York Times Food section. 

There are also classic island recipes too, home chefs can try.  This beautiful island has been dealing with hurricanes since recorded time, the earliest one being Hurricane San Roque in 1508. Islanders have been resourceful, relying on foraging and each other for food and ingredients when electricity and water have become scarce.A pandemic is different. People can't come together. They can't share. There is food insecurity and limited supplies. Yet they rally. The Puerto Ricans can take the ingredients given to them and turn them into filling and delicious dinners. This is true in the case of plantains which came from Africa to the Caribbean to feed enslaved workers.They're blended with Spanish based ingredients such as garlic, olive oil and pork cracklings to give the famed and flavor packed dish mofongo. Arroz con pollo is another dish which is a marriage of indigenous herbs and a European basic  - chicken. Then there is Spam which came to the island in 1947 with Operation Bootstrap. It may have wrecked Puerto Rico's agriculture but it became a beloved ingredient in many dishes.Crispy fried Spam figures in many dishes from Spam and eggs to Spam guisado with tomatoes, olives and potatoes.

The recipes included are Spam macaroni and cheese and the classic arroz con pollo. The first is a nice departure from the usual mac and cheese. A whole can of Spam is used, as it's first fried for ten minutes until crispy.It will have a smoky ham flavor, sort of like bacon. Ms. Diaz recommends tasting it along away to decide what is the desired crispness. The rest of the recipe is not that far from the classic baked mac and cheese. The cheeses used are the spicy Monterey Jack and a sharp yellow cheddar. Milk and flower along with seasonings are added too. For a more involved recipe, definitely try the arroz con pollo. There is the adobo marinade which is a mix of garlic, olive oil and white vinegar mixed with oregano and black pepper.Then to give the chicken and rice more flavor there's sofrito, a mix of red bell peppers, aji or amarillo pepper, garlic,onion and the two herbs cousins, culantro and cilantro. Culantro can be bought at either Latin or Asian markets. Use boneless , skinless chicken thighs that have the adobo poured over them Let them marinate for at least thirty minutes and then cook them in a Dutch oven. Sofrito, tomato sauce and chicken broth are added. The chicken meat is pulled as the rice is added. It's fluffed together with green olives  to create a flavorful , filling meal, perfect for the cold days ahead. You can serve with salted avocado and tomato slices along with a squirt of lime juice.

The Puerto Ricans have been resourceful for a very long time. They can take the most basic of ingredients and turn them into the most flavorful dishes. It's a reflection of their resilient spirits and souls.

Healthy Winter Snacks

After the excess of the holiday's  - as well as observing Three Kings' day today - it's nice to eat healthy once again. That doesn't mean go back to boring and low cal. YOu can enjoy - and celebrate the Three King's vising the Christ Child with tasty good for you treats.

Many throughout the world today do celebrate when the Three Kings, Casper, Melchior, and Balthaszar visited Bethlehem. There are all sorts of dishes such as the Puerto Rican pasteles, banana leaves stuffed with everything from pork, shredded plantains and potatoes along with pumpkins. A healthier version could be just a combo of the plantains and pumpkins or squash. Use the traditional spices such as the traditional sofrito, a mix of red and green peppers mixed with onions, tomatoes and garlic.Another healthier spin is using Beyond Meat for the pork and spicing it up the same way. These and lettuce rolls are a fun snack on movie night.  Again sub in Beyond Beef or Gardein's tofu crumbles for the real beef.  The traditional recipe calls for just onions but you can also add sliced red, green and yellow peppers along with avocados for color and flavor. Cook the crumbles with the traditional spices such as pickled ginger, hoisin sauce and Asian dark sesame oil. Another fun veggie loaded dish is cauliflower crust pizza. it's using this cruciferous veggie mixed with eggs and low fat or vegan mozzarella for a satisfying crunchy crust. Top with tomatoes and basil along with peppers and olives.

Three Kings Day brings in the famed King's cake , a fixture in pre-Lenten New Orleans. This treat is actually a sweet yeast bread zinged up with cinnamon and lemon zest. The icing is a  simple glaze either dyed or dusted with green , purple,  or gold Mardi Gras colors. Usually a baby or prize such as a ring or coin is hidden inside.it's a delicious cake which can be made healthy. Use vegan butter for the real thing along with almond milk for cow's. Honey can be used for sugar so it's not too overly sweet (remember you'll be double sugaring the topping with both confectioner's and sanding sugar. You could also dye the glaze the three colors too, eliminating the need for the sanding sugar). Another idea is making sugarless and flourless (!) cookies and dying them the Mardi Gras colors. There is a recipe that just has peanut butter, stevia and one egg. They're also a nice snack with a hot tea on a wintry night. Vegan chocolate chips are always a sweet treat and you can sub in carob for the chocolate.

It's possible to celebrate this last Christmas holiday with healthy savory and sweet treats. They still taste good and they're good for you. Try them as a change over from the excess of the holidays.

A Cookbook For Instant Pot Lovers

The Instant Pot is more than just a fad.Home chefs have taken it to heart, using it for everything from roasts to desserts. However there are very few cookbooks that focus on cooking with it. A new recipe book is going to change that. it is chock full of delicious dishes along with advice.

Marilyn Haugen, author of 150 Best  Spiralizer Recipes and 175 Instant Pot Recipes has written The 5 Ingredient Instant Pot Cookbook (Robert Rose Publishers 2018) Most of them do have five ingredients which makes for easy prep and cooking for busy home chefs. This is a great accompaniment to the cooker itself. The book is not overwhelming and has some great advice for Instant Pot novices. Ms. Hauger shows how to make tent style packets for streaming veggies. She also goes into great detail about the gadget's uses and functions.Her section  on one of the functions, pressure cooking is explained in great detail, dissecting the High and Low Pressure options. Another plus is her list of staples such as grains and different oils for the Instant Pot Pantry. I like the fact she includes all sorts of flavor base mixes such as the famed French,  mirepoix and the Cajun holy trinity of onion, celery and green  peppers. She also has the Italian battuto, mirepoix with fennel,parsley and garlic added   and the Spanish sofrito of  onions, bell peppers and tomatoes.These are vital for successfully recreating some of the savory  dishes. Even more important are the recommended accessories.along with ending the book with  an extensive  table  if cooking times for meats, veggies, legumes and fruits.

The recipes are satisfying and varied.Breakfast and Instant Pot lovers will enjoy Ms. Haugen recipe for classic old fashioned oatmeal and the spin, peanut butter banana. Egg stuffed bell pepper boats.spiked with Parmesan cheese and fresh cut basil will be a brunch classic.For sweet lovers there's the streusel coffee cake made with Biscuit flour. She divides the meat dishes into sections. Poultry lovers will make the Almost Rotisserie Chicken an instant favorite It's steamed in chicken stock and  butter, and seasoned with paprika, salt and pepper. A hearty dish is the beef stroganoff, cooked with spices and sour cream. Pork has many flavorful dishes too such as the tangy  pulled pork sandwich along with a fragrant rosemary and apple roast. Fish lovers will enjoy the summery tasting tomato halibut.Another plus is that she includes bone broths which are perfect bases for other soups. The Instant Pot is great for rice and pasta, and yes, there are many recipes for them. Mac n cheese lovers will appreciate the simple but delicious recipe while grain and veggie  lovers will enjoy the lemony bulgar tabbbouleh and quinoa stuffed peppers along with the beet salad with Dijon  vinaigrette and chevre. The dessert recipes are fun from the old fashioned bread pudding made with egg breads to the lush  Decadent Creme Brulee and Molten Chocolate Cakes.If they're too much , try the yogurt recipe for a cleansing bite.

The 5 Ingredient Instant Pot Cookbook is the best gift for Instant Pot lovers. The recipes are delicious,, the ingredients simple. Home chefs can have fun experimenting with them as they cook a wide variety of dishes and desserts.

Black Bean Soup The Perfect Soup For Now

With the last days of winter and Lent coinciding, it's nice to have a hot meal that doesn't rely on meat. Black bean soup is the best dish for this.It is filling and satisfying, great for a chilly March night,

Julia Moskin wrote about in in Wednesday's New York Times' Food section. Black beans have been around for ages, being a decidedly American bean, growing only on the North American continent. There have always been recipes regarding them in soup, In fact , Ms. Moskin cites a recipe The Times has printed in 1879, that  has home chefs cooking them for three to four hour and then rubbed against a colander to create a paste. The soup tirned out to be smooth and murky, often thinned with cream and served with a sliced lemon and sieved egg. The famed James Beard suggested stirring in a glass of madeira to brighten his black bean soup recipe.. (although a glass of madeira was added to every soup recipe of his). The bean became super popular in the 1970's thanks to the uprise in vegetrian cooking. Thanks to another famed chef, Jeremiah Towers, black beans became the defining  ingredient in Califrnia cusine as he created black bean cakes,  thick tortillas made from a kind of bean dough and topped with creme fraiche and salsa.What is great about these beans  is that they don't need any kind of meat to give them more flavor. The beans absorn the flavors of the aromatics cooked with them.

The recipe is a tasty looking one and I'm eager to try it. Ms. Moskin does add chiles, chipotle and jalapeno for heat along with such aromatics as oregano and bay leaves. The recipe starts out with a non traditional kind of sofrito. Along with the chiles it has carrots and onions cooked in oil with  garlic. This is then deglazd with a cup of red wine . The broth used can  be chicken but  vegetable can be used, especially if the soup is designated for a Lenten meal.. Salt isn't added until the beans are at least halfway cooked, and the heat can only be turmed up in the begiinning to create a hard boil for only ten to fifteen minutes. Home chefs can use an immersion blender for pureeing the mixture into a satiny soup.. This will give it a lush mouth feel, like a rich cream one. This way doesn't have to be set in stone. Home chefs can leave the beans whole and serve them over a bowl of white rice.It can also be used as a side dish with quesdadillas or fajitas.Ms. Moskin advises not to cook it in a pressure cooking because it will turn the texture into a kind of pudding with no liquid left. The finished dish is served with a blob of sour cream and avocado slices. I wouldn't mind adding a few crumbled tacos on top for more texture.

A fiery , creamy black bean soup is the perfect dinner for a blustery Lenten night. It is hearty and spicy without being too overpowering. It's the right soup for these days ahead.