Ready For Spring Dinners

 Everything happens this season.Passover is next week with Easter and then Greek Easter closely behind.Then there are those April showers for those June and JUly weddings. Are you ready for all the planning cooking and baking?It's timet o check.

With Passover starting next week on, April !st,home chefs should;LD be planning dinners with both family and friends. What to make without getting too repetitive?Brisket is always a good choice , especially for a large group. There is also roasted chicken which can be perfect for a small family of five or four. Salmon is an elegant choice for friends visiting.As with any gathering there are always vegetarians. One way or avoid conflict is having allo the vegans over for a meatless Seder.  There are a slew of choices here.Think sliced portobellos with salsa Verde or chimichurri sauce. You could also make grilled cauliflower steaks.If you're catering to a big group try the New York Times classic matzoh lasagna. It's soaking the matzoh much like you would do pasta noodles so that they crisp up when baked.Easter and Greek Easter are the same. It's inviting family and friends over with the question of "What to serve"> Ham is very popular in many households. It makes for good leftovers and good care packages too. Some may want to try duck or Cornish hen for a more elegant Easter meal. The Greeks always have lamb which is delicious and very traditional.

Spring also brings all those showers.baby, and bridal. Here again there are so many lies from meat lovers to vegetarians. The obvious and popular choice is a charcuterie board. This is perfect for me at lovers because there will be copious amounts of coppacola, prosciutto and various salame. There should be bowls of both green and black olive switch a few Kalamara thrown in for some variety. Brie is very popular so a circle of it will go fast. Yet there should be other choices like Edam and Gruyere. Have a variety of wheat and rice crackers along with three or four baguettes. Little ramekins of butter should be placed on the tables as well. Vegans can be welcome at a charcuterie board as well. VioLife produces a large array of vegan cold cuts . You could even air fry crispy slices of vegan bacon too,.Miyokos' Creamery has all sorts of vegan cheese and cheese spreads, perfect for a board. These can be found at any grocery like Acme or Stop and Shop. Also have plenty of fresh sveggies and dips too . They are perfect for anyone and act like a palate cleansers.End with a sweet charcuterie board. There could be everything from  chocolate pretzel rods to macarons done in the bridal party's them color.

It's Spring.It's time for all sorts of gatherings. Be ready ,Be prepared for the busy season ahead.

Chocolate Chili? Yes!

 A secret ingredient can boost any recipe. This happens with chili along with any saucy dish.  A special dollop of this or a drizzle of something so unexpected it can make your tasters gasp.The last actually can give new life to a tired dish.

I found this out when I was making chili. These are the ingredients I used a long with a cup of water.

There is Lydl's excellent chili starter along with two kinds of beans and diced tomatoes. There was a also a package of Morningstar Farms Plant based beef crumbles. - and yes,a drizzle of Hershey's syrup. That was the secret ingredient. I knew it was a daring choice but I needed something sweet after tasting a somewhat salty , somewhat metallic flavor. I glanced around  the kitche and came up on the Hershey's syrup. Could it work? Why not. The sweetness would get rid of the metallic tang while the chocolate brings forth  a mole flavor.

The chocolate - a drizzle that's probably just a teaspoon in measurement.blended well into the chili. It didn't darken the color or turn it into a dessert.It was a lucky guess based on previously making mole and it worked.

The flavor was really delicious , a good blend of tomatoes, spice beans, crumbles and chocolate. It worked and reminded me of the mole sauce I used to make for plant based chicken strips. It was a surprise ingredient that really wasn't a surprise,considering some form of chocolate is used in many Mexican dishes.

A surprise ingredient can be a good addition to any recipe. In this case a drizzle of  chocolate syrup added to ordinary chili.It was a great treat with a great treat in it.

Potato Bars

 Potatoes tend to be the heart of any holiday table, yet they're often ignored for more fancier mains and sides. However you can make them shine at a holiday table.How Set up a potato bar. Yes!~ Baked potatoes can shone just as brightly as any charcuterie or sea-cuterie platter. 

Regular contributor and chef himself, Eric Kim elevates the lowly spud with an article and recipes in yesterday's New York Times Wednesday Food section.Baked potatoess got their due during 1909 when railway dining was truly elegant. Hazen Titus was head of the line  Northern Pacific/s dining car hd learned of a surplus of oversized potatoes. he put them on his menu.They were ordered and put on the menu and became a hit. More than a century later a baked potato is still a big hit. Who doesn't love a split one with a fluffy white flesh along with a huge , melting part of butter.It's also good with other topping like the traditional sour cream, chives cheese and bacon. Chef Kim has spent the last year baking giant spuds, he recommends them to star at at any party.It start s by setting up a bar It appeals to all sorts of cultures. As chef Vishwesh Bhatt wrote in his cookbook "Potaotes are a great equalizer for many cuisines.They can be adopted to many different tastes and cuisines,

What would work in a potato bar? An aglio e olio one appeals to those who love the simple Italian pasta dish. It starts with a baked potato dolloped with a mayo and garlic mixture, Lightly drizzle with  extra virgin olive oil and red pepper if you want some zing. Microplane a cloud of Parmesan over each one for a tasty,flavor. There is also an Indian-ish recipe from Cehf Kim's fellow writer Priya Krishna and her mother . Chiles and chaat masala - a dried powder made from dried mango powder , black salt and dried pomegranate seeds. There's also onions and ginger for more flavor and bite.Green Chiles or Serrano Chiles are used.Mr. Kim celebrates his Korean heritage with his caramelized kimchi potatoes.it stands in for bacon as it;s sauteed with butter. and then browned much in the same way as onions or cabbage is. Sharp cheddar tops it along with a dollop of sour cream and a sprinkling of chives. Sweet potatoes get their due here too They;'re topped with goat cheese whipped ream cheese and hot honey, a mix of regular honey and Chiles.Rosemary and nuts top them off for a different flavor.

A potato bar? Why not. It'sa different and fun way of enjoying this powerhouse staple Try  them with all the different ingredients.

Giving Up For Lent

 This is the first Friday of Lent <Mpst Christians,, specifically Catholics give up all meat products for this day. However Lent is about giving up so many  things , form favorite foods to time to cook and shop for others.

Mostly everyone gives up sweets for the oirty day Lenten period. It's a good start .Breaking a sugar dependency helps the body t detox . The same goes for those giving up snack and junk foods. These few weeks allow the body to recalibrate and crave healthy products. Instead of cany ther are grapes and pineapple chunks. Instead of chips, there are tomatoes or broccoli and cauliflwoer florets. Salads replace hamburgers and fries. It is a good idea to give these up.Doing so may lead to keeping these dietary rules for a cleaner and healthier lifestyle. Another idea is giving up all meats , seafood and dairy.There'sa pretty solid theory going around that Jesus HImself was a vegan. He could not stand to see any living thing suffer so He went for plants . Luckily the climate - as with other Mediterreneam countries was abundant in olives and their leaves as well as in eggplants There also may have been chickpeas (nott the  kind that we know of  today. The ancient ones were bigger - sort of like cannellini beans) added in  to  provide protein.Now it's easy to forgo meat and fish . Check out the vegan aisles of your grocery and find any kind of plant based meat , egg and dairy substitute.

The best thing you can give up is your time. Why spend an afternoon at Starbucks when you can take a elderly neighbor or family member. They'd enjoy some time out , sipping coffee and chatting.Bring in coffee and doughnuts if they're housebound. Stay.Again there's nothing like company. This is also a good time to check their fridges and make sure that they have plenty of staples. Also check to make sure that they don;t have expired food in teh fridge ro pantry. Help them clean out and replenish with fresh food. Another giving up is time for your own shopping. Shop for them too. They'd appreciate it and it sets thei minds at ease about running out . Make sure they have milk, fruit, veggies and even easily microwaved meals. Buy the appropriate foods if they're on certain diets. You can also give up your time to work in a food pantry or soup kitchen. People forget that hunger is a year round thing and not just there at Thanksgiving and Christmas. Spend a Sautrday , helping to cook, clean and serve. Even bake brownies or cookies of you want.

Lwnt is the time to forgo.It could be your favorite candy.It could be your time. It's up to you to deicde which will be more beneficial.

Celebrating Our Native Foods

 Thanksgiving is a time of celebrating what the indigenous people have given us. We need to acknowledge their contribution to this great table of ours. We can use these ingredients and recipes in our own holiday dinners as well.

The New York Times Food section touched upon this Wednesday. Brett Anderson wrote about this after witnessing a buffalo hunt on fort Peck Indian reservation Montana. The indigenous tribes always thank what they've killed or picked , making sure others have food as well. That was probably the idea of what we know as the "First Thanksgiving." it was probably more of a harvest festival in 1621 in which the belief of giving back was established. Thanks to the various tribes throughout North and South america, we have a variety of different foods. The Pilgrims probably received the Three Sisters, squash, beans and corn from the Wampanoag tribe. These can easily be incorporated into our modern day dishes. squash is a no brainer. acorn squash is a nice side and can easily be microwaved if you don't have room in the oven.You can add a mix of butter and brown sugar for the hollowed middle. Squash can be easily pan roasted too. Beans can be used as an extra in salad or as a tasty hot side.Baked beans are a no fuss make and can be cooked in a crockpot. Corn is another side that will compliment the turkey. You can easily serve ti hot or cold as a salad, mixed with chopped peppers. Of course it is good , being one of the main ingredients in cornbread.

The indigenous tribes fo Mexico and Central America gave us some of the best and most famous ingredients. Without them we wouldn't have tomatoes or potatoes. Tomatoes have been gracing American salads for generations but they're also good Provencale style, sauteed in a garlicky mix of olive oil and butter and topped with heaping amount of breadcrumbs and herbs. Potatoes are another Thanksgiving veggie that have often been the shining costar. Many have them mashed but they're truly delicious Hasselback style, sliced through to form crispy chips and seasoned with oil, salt and whatever  minced herbs you'd like to flavor them. You can even top them with turkey gravy if you'd like. Sweet potatoes are another indigenous tuber from Central and South America. They  too, are great roasted Hasselback style, especially when they're sprinkled with cinnamon or honey mixed with butter.Many home bakers will also bake them into pies and even tarts.For something a little different and easier, try them in small individual galettes spiked with cinnamon, cardamon and nutmeg. 

Celebrate and use these indigenous North , Central and South American ingredients in your Thanksgiving menu this year. They are delicious but also a reminder of what was given to our ancestors. It was the tribes way of including us on their shores.

Lent And Giving Up

Today is Mardi Gras if you're in New Orleans and Carnavale if you're in Europe and South America. It's a night of wild drinking and feasting - because tomorrow is Ash Wednesday. It's Lent and that means giving up the drinks and foods we love. Or will we?

Lent is the period of fasting between Ash Wednesday and Easter. It's always a time of giving up.  The practice started centuries ago as a way to extend the amount of vital products such as meat and dairy for the community. Some Christian religions like the Greek , Russian and Coptic Orthodoxy have strict fasting days when only vegetables are allowed. Everything else, from eggs to wine, meat to fish are strictly forbidden. The Catholics have relaxed the fasting rules tremendously and only two days , Ash Wednesday and Good Friday are restricted to total fasting. Then there's the practice of giving up one food or habit that you love. Many go for the first , not wanting to cut back on cigarettes or alcohol. Some do go dry for Lent, which is relatively easy. There are mocktails, made with fresh juice and seltzer and non alcoholic ciders and beers. Yet it can be hard, especially after a long hard day or week. A lot of people are into a glass of wine a day. It relaxes them, and helps them get through a rough period of hard work and bratty kids.It would be hard to give that up especially if someone does have a difficult life.

If you thought giving up a margarita or a Pinot Grigio for forty days is hard, then feel sorry for those that give up anything sugary.We're hardwired to eat sugar since our Neanderthal days. It was our way of discerning what was safe for us to eat (namely  naturally sweet things such as  non-poisonous berries and fruits). Yet unlike alcohol, sweet , sugary things are all around us. Can we really walk into our grocery stores and completely ignore those displays of freshly baked cupcakes and cookies? What about the cookie or candy aisle that's like an altar to our food desires? Lent is a good time to give those up and head on to the fruit section. An apple is just as sweet and satisfying as an Oreo, yet, there's something about that cookie and others that make us feel happy - especially after a rough day. The same philosophy with candy. Yes, those blueberries are fun to pop into our mouths but so are M&M's. Can we give up those? Maybe  - but not for forty days. Ice cream is another food to give up. You can, there are ways around it, namely having Greek yogurt with honey or maple syrup mixed in. This is a really good sub and healthy for you too. Still, it's a hard sell, especially with the wide variety of tempting iced treats out there.

Can we stick to our Lenten promises? The only answer is try.The best bet is see how long you can do it. Maybe you can this year.

The Gift Of Giving Back

Today s the 77th anniversary  of Pearl Harbor , a  time when people didn't weigh  the pluses and minuses of their actions. They just did, thinking of others before themselves. We have to do the same, feel the same way during this holiday season. Volunteer your culinary talents and time this winter.

One of the best ways to help is volunteering at your local homeless shelter or soup kitchen.For those without family,this is the best way to spend Christmas instead of at the movies or just home alone. Shelters and kitchens also throw small holiday parties and if they let you , bake something. Have the kids help. A fun sheet cake , plates of cookies and  trays of cupcakes help to make everyone's season brighter. It is also a good time for the kids to start on a lifetime of public service. They can also  make up stockings full of candy for kids there too. If they're older they can also assist, from serving food to washing up and drying.Another idea is organizing a holiday bake sale with the shelter or church . This is a chance for a kind of cookie swap where you can shine and bring your best recipes. A great idea that definitely gives back is having a group get together and bake a gingerbread village. Raffle it off with the proceeds going to the poor. Any one with a sweet tooth would love wining a munchable town.

The feeling can extend to neighbors and friends of friends.If you know they're alone for Christmas eve or Christmas day, then think nothing about inviting them. They'd appreciate a meal with family and lively discussions. Another idea is "adopting" a nursing home resident and baking him or her cookies or even creating a fruit basket tailored to their dietary needs. If you have more time them think about contributing to the nursing home holiday party.The families would greatly appreciate it and it would be like bringing a little bit of home back to them,Military families also need a bit of cheer . If there are any on your block, then invite them in for a cup of cheer and some holiday savories and sweets. For any  service person coming home surprise them and their spouse with a gift certificate to  fancy restaurant for  one of their favorite restaurants. It's a small  way of saying thank you. Another way is throwing  a holiday welcome home party where everyone in the neighborhood or family can contribute a sweet or savory  dish.

This holiday season - give  back. It's a way of spreading good will and good cheer. That's the best present of all.

The Season For Hot Pies

One of the best aspects  of fall cooking is creating delicious and filling hot savory pies. They can be rich with meat and gravy for meat lovers or chock full of veggies for vegetarians. Either way, a steaming wedge loaded with flavor is the perfect warm up on a nippy October day.

Savory pies can take a lot of work. If you're thinking of baking one ask yourself if you have the time to make a crust or just buy one.One time saver is buying already made pie dough  Pillsbury is your best bet.it's premade but has a nice homemade taste to it.However if you want create your own you can. There's absolutely no difference between a sweet pie and savory one crust unless you wish to add dry herbs for more flavor. As for the crust , that depends  on the home baker you talk to.Some use lard,others  butter, while some use a combination of the two. Vegetable shortening can also be part of the recipe as well. All need ice water. You can brush the pie bottom with beaten egg before beating. This can also be done to the crimped crust and pie top. If pie crusts aren't your thing, then think of shepherd's pie. This British classic is topped with mashed potatoes. For the ultimate classic taste use mashed russet potatoes  to top lamb or ground beef, peas and corn. Make a side dish of gravy to pour over the slices.

Now for the fillings. Again it can veer towards the traditional or vegetarian.Meat pies started as a way to reuse leftover roasts. You can do that too although you can also buy any kind of filling fresh. A traditional one is beef. This is a hearty one, perfect for a chilly night. The filling can be London Broil bought from your supermarket's deli or even beef tips. The last will require some braising in a Dutch oven before adding it to the pie.Another way is ground beef for a less chewier version. As for chicken, any part is good. Try mixing the white and dark meat for more flavor.It can be shredded or cubed. You can also do the same with leftover turkey too.Braver home chefs may want to experiment with a fish (!) pie. A rather decadent one for dinner parties would be the lobster one, rich with Pernod and cream. What do all these pies have in common? Vegetables which are the basis of a vegetarian pot pie. Potatoes are a staple.Usually the smaller Yukon Gold ones are the best along with peas and sliced carrots. The onions are always sauteed before adding. To make a meatless pie  a bit more heartier add some cauliflower and broccoli along with mushrooms and sweet potatoes.

A hot savory pie is a great dinner on a chilly night. Make your own, rich with meat or veggies. Then savor the steamy goodness they can bring to a fall supper table.

The Flavor Star

How do chefs get the flavors right? How do they balance sweet with sour? Or add a dash of unami in a dish? They may have help - not just from the spice rack but also from the flavor star. It's appropriately named because for many chefs and home chefs it's their guiding North Star.

The Flavor Star is a chart showing the five flavors - salty, sweet, bitter, sour and unami, that savory taste usually associated with meats. namely steak.Using the chart can help in leveling a recipe's complex array of flavors , along with improving a dish's taste.Flavors can enhance each other. For example add a dash of salty to sweet and you've got a sensation. Home bakers for centuries have known that a pinch of salt brings out a cake's sweetness, Ramp that up a notch - add a dash of sea salt to chocolate chip dough or caramel and their sweetness plus other flavors such as chocolate and butter intensify. Here's an experiment you can try that exemplifies it. Take a heaping teaspoon of a caramel, topping - Smuckers is the best - and sprinkle some small nuggets of sea salt on top. Now eat the whole dollop, Yes, you do taste the salt, it's the first thing that hits you  - but you also taste the sugar and cream as if for the first time. Another example is the addition of something sweet to a salty tomato sauce.Without sugar, honey, or even carrot slices, the salt might be too tangy and even unpalatable.With the sweeteners, the sauce  is mellowed, savory without any lingering harshness of flavor.

You can download and print out the chart if you want. It's easy to remember what to do. If a savory broth  is too blah or bland, then give the dish a dash of soy sauce or miso. Anchovy paste is both unami and salty It is wonderful on steak (as any Piedmontese chef will tell you) . It brings out the meat's rich mineral flavor. It also brings out the flavor of vegetables, such as Savoy cabbage and Swiss chard. For a tasty sauce for these and even London Broil, make bagna calda, a Piedmontese "hot bath" primarily made of anchovy fillets., butter, olive oil, and garlic. The food's flavor will be the best you've ever had and you'll wonder why you didn't try this sauce before. As for foods being too bitter, a dash of sweetness helps. Even vinegar such as balsamic and apple cider can cut a savory dish's sour taste. You can also stir in a drop of maple syrup or dark honey too. If you don't have those then ketchup or barbecue sauce will do. Sour balances out spice and sweetness. If a dish is just too hot them  flick a teaspoon of sour cream or yogurt on top of it. As we all know spicy also helps both sour bland and even sweet bland. A chocolate cake with a kick of chili pepper makes for an exciting dessert. It just using the flavor star for a memorable bite.

 Make the Flavor Star your North Star. Use it to create memorable meals, desserts, and treats.  They'll be remembered for their incredible tastes.

Sweet and Savory Switch Up

Can salt and sugar be interchanged? Good question. Sugar is used primarily in dessert and baking, Salt and other savories are used in meat and vegetable courses. Change it up a bit. Both tastes unexpectedly used can create a new and exciting spin on ordinary dishes.

Salt has been primarily used in savory dishes for millennia. Maybe a pinch of it was used in baking recipes to bring out a cake or pie's flavor.. Things started to change with the invention of Crackerjack and tin roof sundaes.The first was invented in 1896 and married the flavor of salted  popcorn with a caramel coating. People love the rash pairing of two distinct flavors. It was around this time that a savory sweet concoction hit ice cream parlors first in the Chicago area then around the country. The creation was the tin roof sundae, a layer of salty peanuts on top of chocolate sauce, and ice cream and topped by a cloud of sweet whipped cream. Of course there's salted caramel, the best flavor sensation since - well salted caramel. It was sheer genius to combine flaky sea salt with the sometimes over sweet caramel.It's everywhere now, from cookies to ice cream to ice cream topping.It does make sense because the flavors are exact opposites of each other and together they balance each other out.Another good marriage is sea salt with dark chocolate Imagine a rich dark bark highlighted with nuts and crunchy nuggets of fleur du sel.

Just as salt enhances sweet, sweetness can add to savory dishes.The mark of a good tomato sauce is its' balance of sweet and salty. Generations of  chefs, both here  and  in Italy have added grated carrot to their sauces. Its' sweetness takes away the acidic tang of the tomatoes. Some here in the States had refined white sugar. I've tried this and was not happy with the candylike taste of the sauce. Instead I used dark wildflower honey which gives a sweet, earthy mellowness to the blend,Usually a teaspoon does the trick. The darker the honey the better.It has more nutrients and minerals than the light golden type. A teaspoon of this also helps balances out chili too, eliminating the tartness of store bought tomato sauce.For years  chefs , both restaurant and home, have gilded varieties of roast foul with all sorts of sweet glazes.Honey glazed chicken and Cornish hen have pleased palates for generations.It's usually mixed with both orange zest and juice to overcome the sugary taste. Fruits have always been used with different roasts, namely  pork, ham and chicken. The Germans have been marrying apples and pork roast for centuries, The apple's taste is enhances as well as tones down the meat's intensity.

Go ahead. Mix it up by giving savory dishes a touch of sweet and sugary dishes a jolt of saltiness. It's a great way of enhancing opposite flavors and making them stand out and memorable.

Don't Cater To Your Caterers

A catered affair should be classy and elegant, with amazing arrays of food and drink. Yet, surprisingly this isn't the case in many situations. A lot of banquet halls seem to have the upper hand when it comes to planning their clients fetes. Is this right? No. Don't cater to the people planning your big day.

This was brought home when I attended a friend's do for his daughter. At first it looked like a lush  luncheon , almost too much for a baptism. There were all kinds of foods , from the brunch classic , the omelet bar to the carving board, full of ham, turkey and pork roll. One side of the room has about fifty or sixty different kinds of dessert , Creme brule shared the spotlight with both white and milk chocolate fountains along with every kind of cake from strawberry to carrot. There was only one small problem. We had to share all this grub with the Sweet Sixteen party occurring in the next room. A fight broke out between the two groups a sort of Darwinian survival of the fittest and hungriest party guests. It  not something my friend or his family needed on this blessed day. Let this be a lesson. Make sure the food you want is yours exclusively.I'm sure both parties were surprised  - to say the least - at having communal food tables.Ask about exclusivity when scoping out the place. Will the food served be just for your party? Why is our buffet also someone else's?Of course read reviews too and if this is mentioned, then look for another place.

Another problem was the lack of soft drinks and juices. There were only two drinks offered - water and mimosas/ Kids could only have orange juice or water. I understand the fact that my friend wanted the invited little ones to have something healthy to drink but he could have also sprung for a pitchers of apple juice on the table. As for us adults, it was impossible to even get a much needed glass of soda. He had opted for everything else, including entertainment but not for six dollar pitchers of soda on each  table. The guests had to pay two dollars plus tip for a glass of Coke. Another important factor when you're planning a luncheon or dinner  is asking  what kind of hard and soft drinks will be provided. Don't opt for limits or "You can have either this or that but not both." The banquet hall should have given more options.They should have served a sparkling white wine instead of mimosas and also offer pitchers of soft drinks or iced teas.Don;t settle or get talked into having  just one expensive drink. I found  the idea too limiting and annoying , especially when I was looking for a non-alcoholic choice of beverage.

Caterers should cater to you. Don't agree to what they want if it's not what you want. It's your affair. Have it the way you want .

Easy Meals For The Pre Holidays

The pre-holiday time can be crazy. It's a time of non-stop shopping or house cleaning. It's when  you're too tired to even chew, let alone cook. What to do?

I'll be honest I head to Acme or Stop and Shop.It's just easier. Look at what I got at my local Acme today.

It's their brand of gravy which tastes exactly like homemade.I paired it with their fresh from the bird slices of turkey

The meat was tender and juicy ,with a nice salty, crisp skin attached ,  tasting as if it came out of my new oven itself. I paired the two over slices of Pepperidge Farm sandwich bread.Yummmy!!!

Your Choice Of Holiday Sides

One of the treats of the holiday table is the vast array of sides. From jewel toned cranberry jelly to home bowls of stuffing, holiday feasters can enjoy a wide range of flavors and textures,Best of all most holiday roasts can go with a wide variety of sides.These could be healthy or decadent, yet all delicious.

Sweet sides work well with poultry and pork. Cranberry jelly or chutney goes well with both turkey and capons. For more adventurous home chefs. you can make your own cranberry jelly.This is an easy mix of fresh cranberries cranberry juice, lemon and maple syrup (!) first cooked over a high heat and then a lower one for only ten minutes  or until the mixtures thickens into a jelly. Chutneys also work with fowl and they can be ladled over the meat too for added flavor. Try an apple mango one with a melange of cubed Gala apples and mangoes ,blended with dried apricots  and spiced up with mustard, cloves and black pepper. Pork and hams always benefit with the addition of sweet sides. Grilled , unadorned pineapple rings work with both these meats. You can add a very small sprinkling of sea salt to give it a boost of savory. Apples are another excellent accompaniment. You can try homemade applesauce  to go with a pork loin roast or better yet , a warm apple and onion salad with the addition of freshly fried bacon and a tablespoon of brown sugar. Apples can be sliced into a stir fry, cooked with kale, cabbage and Brussels sprouts. Add some apple cider vinegar for tartness and walnuts or pine nuts for crunch. Sweet potatoes are the ultimate sweet side. Instead of layering them with marshmallows, turn them into tasty fries for the kids or a creamy , buttery mash with a drizzle of maple syrup on top.

There are many savory sides to try as well. Stuffing is always in demand, especially if you have turkey. Make it interesting by using nothing but pretzels for a tastier side. Eggs  and sour cream bind together three cups of pretzel sticks that have been soaked soft in hot water. Onion powder is then added to the mix for more flavor. You can also make it in the traditional stuffing way, with sage and onion being first cooked with celery and then adding in the pretzels. Mind , this has to be cooked on it's own and not in the bird. Another fun side is Yorkshire pudding, perfect with any roast beef or London Broil. It's an easy recipe.It's four eggs, and equal amounts of milk and flour. What makes these tasty popovers sing are the meat drippings. mixed into the batter. They're wonderful, loaded with roast beef slices and gravy. For something a bit more healthier, try the classic string beans almondine.You can use fresh if you can find them or frozen green beans along with almonds browned in butter or margarine. Brussels sprouts are another emerald gem, perfect for the holiday table. Simmer in hot salted water until tender but firm. Drain and then dress with melted butter and a liberal sprinkling of Parmesan cheese. Of course no meal would be complete without potatoes. You could have them in a mash but enrich it by adding sour cream and chives or the skins for added nutrients. Scalloped ones are a supremely elegant addition to any dinner or holiday lunch.its just taking sliced potatoes and baking them in a creamy roux.

Sweet and savory sides will add oomph to any holiday meal. They're good ,complementing the main roast or just wonderful on their own. Make one or make them all for a special treat.

Bread Puddings Savory And Sweet

Bread pudding is one of the most versatile and easiest dishes to make. It can be a savory casserole like strata or a gooey dessert like a brioche pudding;Best of it, its' hearty and satisfying ,the ultimate comfort food for combatting the crazy days ahead of us.

Savory bread puddings are the perfect weekend meal. All you need is stale bread for starters and the  rest is up to you. One of the best recipes is the zuppa montagne , a Piedmontese winter dish made with stale Italian bread, chicken or vegetable broth and Swiss or Fontina cheese. A more textured version is subbing in breadsticks (the Stella D'oro kind works best here) and layering on the bottom of a casserole dish. If you want crunch and texture added shredded cabbage , preferably the Savoy kind , cooked in butter , as a second layer. The cheese is then layered on followed by the broth. Use three to four ladlefuls of this , reserving some of the broth to pour over later. Cook at 325 degrees Farenheit for forty minutes. You can also microwave this too for a quick five to six minutes.There is a popular rosemary and bacon bread pudding circulating on the web right now.This is a custardy version , involving eggs. along with sharp cheddar and of course, bacon. Sauteed onions are also thrown in for sweetness.After baking in a 375 degree oven for forty minutes, it's all set to come out, golden and puffy like a cheese soufflé. For those who love something more exotic , try strata which means layers. Stratas can be made for any meal, breakfast, lunch or dinner. It's layers of bread,peppers. bacon and onions with milk and cream added for pure custardiness.

Sweet bread pudding is a nice change of pace from the usual cakes and pies.It's also a homey treat at a tree trimming or holiday party. One recommendation is using stale baguettes or Italian bread instead of regular white bread.It gives the pudding chewiness and texture along with a mellow yeasty flavor. Still use three or four eggs but cut back on the sugar. Many recipes call  for a cup of white sugar. I'd halve that or use a more earthier tasting brown sugar. Milk or cream can be used . These can be mixed., because using just cream can make the dish heavy and dense. Purists will want raisins for more sweetness. Many (including myself) are not fans of this. If you want extra sweetness, try a  dollop of salted caramel drizzled on it.A truly decadent variation is New Orleans style which uses a buttery whiskey sauce as an accompaniment. If you want something decadently Gallic , try a brioche bread pudding. Brioche is a yummy French roll, egg and butter rich.It is the perfect ingredient in a decadent dessert. Add cream, and butter along with eggs, sugar and brandy to bake with it into a lush pudding.Lemon or orange zest can be added for more color and flavor. Serve this with whipped cream or crème Anglaise, a sauce that combines cream, sugar eggs and Armagnac brandy.

A savory or sweet bread pudding is a great slice of comfort during this hectic holiday times ahead A slice of strata is a great weekend meal while a brioche bake is the perfect dessert for a holiday party.Make the traditional or create your own for some yummy fun.

Pumpkin Spice Deconstructed

This is pumpkin spice season for sure. Every food stuff , from  candy corn to lattes is now flavored with it. There are even pumpkin spice Oreos! Yet what exactly is pumpkin spice? Is one spice or an amalgam of a few? Another good question is how do we accept  it  after being oversaturated with it.

The spice is actually a blend of four spices, cinnamon, ginger, allspice and nutmeg. Their combination is what gives that spicy, sometimes spiked taste. The dominant flavor notes are the cinnamon and ginger, while the allspice and nutmeg provide the more mellower ones. Everyone is so inundated by the combo, that they've sworn off the spice combo. Don't . On their own they are wonderful flavors that can be used in a variety of sweet and even savory dishes.Cinnamon is yummy  in  homemade rolls and coffee cakes. It adds a sweetness  to cereal and is perfect for dusting over cappuccinos. It can be used as a rub on any game fowl such as turkey and pheasant and is a perfect spice for bringing out lamb's flavor. We all know that ground ginger is the anchor flavor in gingerbread and snaps.It;s a strong , robust flavor that can  also be used in stuffing recipes for boost and color.Both spices have a lot of health benefits and you can also make restorative teas with both.

Allspice and nutmeg, "the quiet" spices are excellent on their own too. Their rich individual flavors are woodsy and intense. Allspice can be used in both sweet and savory dishes, Ground allspice  is always used in sweet potato recipes to give the dishes kick while the whole allspice fruits are used to flavor stews (whole ones are not meant to be eaten, they should be tossed after cooking). They can be used in making the traditional Jamaican jerk recipe too. Nutmeg is one of the loveliest fall spices. It   has a warm, sweet flavor, imagine a favorite fall sweater for your taste buds. It graces vanilla custards, adding color and flavor as well as  zinging up that autumn dessert Indian pudding.Nutmeg can also be used in savory dishes too.It's a must have for creamed spinach and vital in quiche Lorraine. Nutmeg is also the rare spice that can work well with seafood. Use it to sprinkle over scallops or in a creamy sauce to serve with them or shrimp,

Pumpkin spice should not be feared Deconstructed , It  yields four spices that are perfect additions to any sweet or savory meal. Try one,or try them all. They are the perfect spices for fall cooking.

The Graze Craze

Snacks delivered to your doorstep? That's every foodie's dream and it can become a reality. A new company called Graze is sending goodness and good munchies. It's not only a neat spin on snacking, it's a healthier way of eating.

The company  was started by a group of seven friends who were tired of eating the usual chips and dips. They wanted variety but variety with nutrition. The groups came up with healthy snacks, thanks to their taster Eleanor (no last name is mentioned) who creates the large array of both sweet and savory noshes.The ingredients are artisanal, with small family bakeries and fruit producers contributing.Graze tries to go for the unusual and best tasting. It also has classic flavored snacks such as the Boston cream pie sweet snack mix and a sesame garlic crunch.Surpriingly  enough they also have broths like the Vietnamese pho for a quick hot mini meal. A Graze box can contain anywhere from four to eight small packs .It's a small box with  small fistfuls of crunchies that costs $11.99 per month. They also have a sharing box too which are twenty bags you can give out to family and friends.

How does the Graze snacks taste? Interesting. My box had New York Everything Bagel, Iced Cinnamon Bun, Vitamin E Defense and Pizza Margherita. My favorite was the New York Everything Bagel. These were crunchy poppy seed onion sticks, that tasted more like flavored Melba toast than bagels.The Iced Cinnamon Bun took some getting used to. Imagine a Ciinabon deconstructed and then reimagined as a healthy snack.Cinnamon honey almonds are mixed with yogurt covered sunflower seeds and vanilla cookie drops. They have to be eaten together to get the whole effect. There was one super healthy snack of hazelnuts, raisins peanuts and  dried cranberries which is a pretty tasty snack that would work on any picnic. I also liked the Pizza Margherita which has basil infused Melba toast bites and mini tomato breadsticks. What was a detractor were the cheese cashews.I would have put cheese nibbles instead of the nuts which really don't belong in a pizza mix.

Graze is a foodie's dream come true and delivered to the front door. There's an interesting array of snacks , both sweet and savory to try.It's different than the usual chips and pretzels , for sure.

Cider The Perfect Fall Drink

Cider is the perfect drink for this chill autumn weather .Whether it's the sweet or hard variety it has zip and zing, making it perfect for a dinner time treat or a holiday punch. Enjoy it with a whole slew of foods ,from hors d' oeuvres to a hearty beef or pork meal. It brings sparkle and zest to any meal.

Cider is one of the oldest drinks in the world, first fermented by the ancient Britons, The Romans enjoyed their drink of pressed crab apples and it soon spread throughout the Empire.Hard cider is still popular and treasured in Normandy where they've taken cider making to a high art.The drink was used in wassailing , as an offering with bread to protect apple orchards'from blight.Apple cider today  ranges from dry to sweet in taste and its' coloring ranges from light orange to yellow.Sweet ciders are usually locally made, coming from New England states such as Vermont and New Hampshire. The best hard cider comes from England and France although some are American made.

Sweet or non alcoholic cider is a great accompaniment for  Thanksgiving dinner. It can be shared by both adults and kids alike and has the right amount of zip .It's not as potent as any alcohol drink and healthier than soda.It also brings out the different flavors of the meal , from the turkey to  the stuffing and potatoes.Serve it mulled or warm with orange slices and cloves for a tree trimming party in a few weeks. Hard cider makes a nice alternative to champagne at parties. It does have more of a kick to it and it does go down easy.Be careful with it because a few glasses can knock you silly. Still a tall flute of it makes a wonderful drink with Camenbert rounds or cheese puffs at parties,

Cider, whether it's sweet or hard is a great drink for the autumn.,It goes well t any party or gathering, with its' tangy apple flavor. Serve it  for some zest and zing .

Layers of Flavor

Puff paastry is a versatile base for both sweet and savory treats. It;s perfect for making Spring party foods that go well in for any venue , from showers to graduation parties.It can be th e base of fun appetizer pockets to the more elegant vol au vents and  mini. beef Wellingtons Puff pastry is also a for creating a variety of delicious and unique desserts

Puff pastry can be made at home or bought. If you're making it at home it is time consuming and labor intensive. However the end result is rewarding with a buttery , light pastry perfect foe any savory or sweet filling.It requires  sixteen tablespoons of unsalted butter along with ice water or seltzer and ice cubes. The dough must be chilled and never room temperature for best results.It is then folded and rolled into an oblong, being constantly folded over to create layers.The oven temp is quite high, between 4oo and 450 degrees Fahrenheit. Of course you could buy the dough already made. Pepperidge Farm is known for theirs and it does cut down on prep time if you have an elaborate filling.

Vol au vents are one of the most popular puff pastry recipes.A good savory one is chicken with a creamy gravy. This is like an elegant pot pie, with the same ingredients, such as the meat along with carrots and peas. Another idea for puff pastry is sausage, onions and spinach or one that's like an inside out pizza. This last is  made with goat cheese, tomatoes and basil.Of course puff pastry is excellent for desserts. Make sweet vol au vents by using puddings or even creamed and topped with a hot fudge or caramel sauce.You can try a cobbler style one with layers of peaches , strawberries and rhubarb and a creme caramel base.

Puff pastry is one of the most versatile staples for any kitchen. Make it from scratch or buy it, fill it with savory or sweet. It's can be turned into anything from an elegant vol au vent to a homey turnover or puff . It;s your choice and a fun one too.

The Mystery of Mung Beans

Most Americans don't have a clue as to what mung beans are. Yet they make up an important part of Asian cooking.They are easy to integrate into American cooking and become a part of everyday dining.Not only  that  they're a fun way of itroducing the family to cook food.

Mung or moong beans orginally came from Siberia and went as far south as India.This was 3,500 hundred years ago and the beans also hit the Thai penisula,It is also known as green or golden gran and made into several dishes mostly in the Indian subcontinent,.You can find them in southern United States and dry regions of Southern Europe as well.Mostly they''re used in Indian cuisiine where they're eaten with every meal from breakfast to dinner,In China, they're used more as a dessert and ice cream. as in Indonesia.Mung beans are usually eaten as pancakes with ginger in Indian cooking where these can be served all day long.

Mung beans can also find their way onto American tables as well.Most are used in healthy soup and rice recipes.They're a good source of dietery fiber and can be made a variety of ways.Many cooks use them as extra beans in bean soup.There is also a stew recipe which includes potatoes along with onions.The mung beans serve as the protein instead of meat You can make the Indian style pancakes however it's a long process that involves three to four hours freezing time.It's bascially as easy as making cookie dough and then rolling it out to fry it.

Mung beans are a different and exotic ingredient that can be added to any meal. Try them in a traditional pancake. or better yet in soup and stews.They're healthy and good for you along with being tasty.

Scones:Savory And Sweet

Even though the holidays are over you can still bake. However turn away from all the cookies and think outside the cookie ja. Think scones. These English tea staples are not just for afternoon get togethers,washed down with a variety of teas. They can be made with a variety of different ingredients to accompany different dishes.

Melissa Clark explored the world of sweet and savory scones in yesterday's A Good Appetite column in The New York Times Dining section. She has experimented with both sweet and savory. Scones are not that tricky to make. The basic recipe is not unlike that of a biscuit.Instead of rounds however the dough is shaped into a pizza like round and then baked.It's then cut into wedges and served with butte, jam and/or clotted cream. Ms. Clark though has other ideas. She puts caramelized onions and caramel in hers. Such savory scones would go well sopping up a tasty beef stew or hearty vegetable soup, She also recommends another twist, with cheddar and jalapeno which would go well at the bottom of a chili bowl.

For those who like sweet scones, there are scores of recipes you can get from the Internet. Even the basic recipe can be tweaked with different additions.Most English recipes for them call for a handful of raisins or dried currants. You can also add dried cranberries for a different tang. Other toss in candied ginger for both spice and sugar. There are also pumpkin and blueberry scones as well. Lemon scones with a simple glaze icing are also popular and easy to bake.  For decadence stir in a few dark chocolate chips.


Scones are a wonderful addition to any winter meal. Have them warm with butter at a Sunday brunch or accompanying a thick, hearty stew. They're easy to make and bake. Bes tof all you can create different varieties , both savory and sweet.