Roast Season

Now that the weather is cooler it's time to think about roasts. These are the perfect Sunday meal.It brings about hearty food that's perfect for the chilly afternoons ahead. Yet many home chefs are sort of in the dark a botu roasting. Are they using the right pan? Do they need a meat thermometer/ How to flavor a roast? There needs to be a simple guide to follow.

The first question is what kind of roasting pan to use? The best kind is a straight sided stainless steel one with a V shaped or curved rack. This type of pan works well with  large roasts.It also works wonders to caramelize veggies and making sauce in the pan. This can easily be bought at such stores as Kohl's Target and Wal-Mart. Can you use a baking pan instead of a roasting one?Not really. Both serve different purposes and are constructed differently too. The roasting ones are generally larger and deeper with high sides.They're designed to accommodate large joints of meat and poultry.Baking pans are usually shallower and come in a variety of sizes and shapes.Their primary goal is to keep an even heat and hold in the batter or other liquid ingredients. What is the point of investing in a roasting pan?It's mainly to roast larger pieces of meat  and poultry like turkey easily.It;'s also good for racks of lambs and crown roast. Can you use something other than a roasting pan? Chicken and vegetables can use a rimmed baking sheet. You can also use a deep Dutch oven or aluminum roasting pan to do the job.

Will you need a meat thermometer for your roasts?Yes.it will result in well cooked roasts and lead to juicy chicken and turkey. You can buy them anywhere from Walmart to Target to any kitchen shop. They usually run around fifteen dollars and can also be used for hamburgers and ribs too.If you don't want to buy one there are ways to see if the meat is done. The juices will run clear.It's piping hot all the way through and the meat should be steaming.There also should be no pink meat left. Another good gadget to have is a baster. This sucks up the juices from the pan's bottom. and then you can squirt them all over the meat. This is a super cheap buy with one costing around two dollars for the cheapest and around ten dollars for the most expensive.Now what about marinades? What makes for a juicy interior and a crusty, crispy outside? Some  chefs recommend just rubbing it with olive oil and then a good sprinkling with freshly ground pepper and sea salt. As for chicken, rubbing butter or plant based butter under the skin and just a light seasoning of salt, pepper and some rosemary  should create a flavorful bird.

It's roasting season.Are you ready? With the right equipment you can create a tasty Sunday roast that's both flavorful and moist.

A Good Thanksgiving And Stuffing Too

 For all my readers whether in the US or around the world Happiest of Thanksgivings. May it have been as nectic and delicious as my own vegan one.

This is the day's masterpiece - a vegan French bread stuffing with fresh thyme, made with Acme's Signature brand veggie broth and Just Eggs as the softener and binder. It was pretty good - even better reheated.

Do you have a favorite recipe you'd like to share? Let me know. It could be just as good as my stuffing.

Cool Cooking On Hot Days

 Hardly anyone will want to be in a hot kitchen after being in one for three months. Then it's summer - when roasting or sauteing anything can be a chore. The best bet? Cool dishes for a hot summer. These are lifesavers and just make lunch and dinner easier.

One of the chillest and tastiest is gazpacho. This Spanish classic is an easy make, especially if you follow Susan Lewis Solamont's, the former Ambassador to Spain's wife recipe for it. It's blitzing a cucumber, tomatoes, onions and garlic with olive oil and red wine vinegar. It's a wonderful dinner , especially when served with crusty sliced boules drizzled with olive oil.It's also good leftover for lunch the next day. Vichyssoise is another example of a chill soup. This is  a creamy leek and potato soup introduced in 1917 at the Ritz-Carlton to cool off diners. You can make chef Louis Diat's original recipe that calls for Yukon Gold potatoes, leeks and onions. It can be made vegan with subbing in vegetable broth for chicken and almond milk and coconut cream for regular milk and whole cream. If you don't want soup, then think salad.  Salad Nicoise is a lush salad with sliced hard boiled eggs, tuna, green beans and tomatoes along with black olives on a bed of Boston lettuce . You can add radishes for crunch and bite and the traditional Dijon mustard based vinaigrette too. Another crowd pleaser is Cobb salad, rich with bacon, avocado slices and chicken breasts.along with a variety of different greens like Boston lettuce, watercress and frisee.

Pasta may not be what you want on a hot afternoon but a pasta salad is another thing. Try an Italian style one with precooked pasta.Barilla brands has a wide variety of noodles that have been already boiled. Just open a packet and mix with slices of summer sausage and sliced cherry tomatoes. Throw in some chopped black olives and parsley for a hearty but cool dinner. Precooked pasta with salsa cruda is another temperature cooling dish on a hot night. The sauce is easy to make. It's just cut ripe tomatoes mixed with olive oil, thyme and basil. Some recipes call for a tablespoon or two of balsamic vinegar but you can also use red wine if you want to. Add some sliced Italian bread to sop up the sauce. Veggie tacos made with an array of fresh produce is a great week night meal. Sliced tomatoes along with julienned peppers and carrots make the filling. You can also add celery and any kind of lettuce for crunch and color. Top with salsa, guacamole and/or sour cream for extra richness. Hummus is an easy no cook dip that works well as a meal with pita wedges. Put in some hot pepper flakes or black olives for more flavor.

It's summer and it's time for cool,tasty meals. Don't go crazy cooking hot food in a hot kitchen. You've been doing such for months. Chill with chill meals.

Lent And Fish

Today is Ash Wednesday which starts off Lent. It's when some Catholics and other Christians give up meat completely,Fish is allowed by the church so it's also a good time to try a pescatarian diet.

Alison Roman gives us a good fish recipe in today's New York Times Food section,It is salmon with whole lemon dressing.It's an easy dish to make on any fasting days like Wednesdays and Fridays.The fillet is dressed with a blend of lemon, white wine vinegar, shallots and olive oil. Herbs such as oregano, marjoram and thyme give the salmon a lovely green flavor.It's mixed and then poured  over the fish . After the fillet is baked for fifteen to twenty minutes or until the flesh is an orange-y pink.It's served on a bed of butter or Little Gem Romaine lettuce. Ms. Roman also has sliced cucumbers and radishes for crunch but you can omit these if you want.

You could easily make any kind of fish for this Lenten season. Cod is good and it can be prepared a variety of different ways. The simplest is buttered cod cooked in a skillet. The fish is first seasoned with paprika, salt, pepper and garlic powder then sauteed. Serve with a side of steamed spinach for a light, yet filling supper. Try it Greek style where it's lightly coated with flour spiked with coriander, paprika and cumin. It's first seared then baked with lemon  juice, olive oil and a lot of minced garlic.One of the best fish to eat during this Lenten season is salmon. It's chock full of Omega 3s and Vitamin B's along with reducing the risk of heart disease. Try them in steak form with a marinade of Worcester sauce , lemon juice and butter. You could also try air fried salmon patties for a different spin on the fish.

Lent is a time of fasting and giving up. It's also a time for discovering healthier eating and healthier foods. Try the fish diet during this period. It may be the first step towards better eating.

Recettes D'Hiver

France in the winter can be a glorious season. Yes, there are endless ski days in the French Alps and Pyrenees Paris sparkles under a crust of snow while the north and western coasts provide a certain gray moodiness. Even the French Riviera gets a bit nippy but still perfect for a walk along the water. It's also a perfect time for hearty French dishes, full of  wine and rich ingredients. You don't have to visit France for them. They can easily be made in your kitchen.

One of the most famous winter dishes is onion soup. This is a lush blend of caramelized onions thyme sprigs, beef stock and dry white wine.It's usually served in piping hot crocks. Thick slices of baguette topped with a blend of shredded Swiss and Gruyere cheeses. The onions are cooked first with garlic until a creamy brown and then beef broth and the wine are added. It's then ladled into individual pots and topped with the bread and cheese. Another hearty and flavorful one is cassoulet. This layered dish has duck legs cooked with cannellini or tarbais beans - which are preferred along with pancetta A pork ragu is added to the stew This is a mix of boneless pork shoulder - Boston butt- along with carrots and crushed tomatoes. Chicken broth and a variety of spices from thyme to bay leaves round out the recipe. More pork sausage,usually Toulouse, made with duck , ground black pepper and pork top it off along  garlic sausage and breadcrumbs . Keep in mind this is a labor intensive dish with the duck confit being made the day before.If you don;'t have the time , the duck legs can be confitted even three weeks before.Then the day of it's cooking the beans and ragu, and then browning the bread crumbs. The whole stew is then baked for half an hour .

For something a bit easier, think raclette. This is a popular ski resort dish  that originated in Switzerland.  Raceltte cheese is used for the dish but if you can't find it then Gruyere or Swiss also works. You can even use cheddar too! Usually a special machine is used to melt the cheese however putting it in a skillet in your broiler also does the trick.It's served with peeled boiled potatoes  along with pickled cornichons and gherkins for some tang.Also have cured meats like ham, prosciutto and slalami. The cheese is melted and then scraped over the pickled veggies and meats. It's a fun, communal dinner, perfect for a Saturday or Sunday night supper.One of the most famous winter dishes is the famed bouef bourguignon. Julia Child had the best recipe for it. This is a combination of cubed lean beef cooked with beef stock, tomato paste and red wine.Thyme, bay leaf and garlic flavor it while two tablespoons of flour thicken it.Ms Child also added braised  pearl onions - an easy make - and  butter sauteed mushrooms to it for more taste. It's the perfect dish for company but also for a Sunday dinner as well. Add hot crusty baguettes with butter and a crisp green salad as sides.

France is  beautiful in the winter. However you don't have to travel there to get tasty and hearty French winter fare. It can be made dans votre cuisine in your kitchen

A Spin On Sides

Right now there may be some nail biting about what sides to serve for the upcoming holidays. There also may be sighs about serving the same old stuff again this year. What do you do? Vary the recipe. There's nothing wrong with adding some zing to tradition.

One of the side dishes most made is a bowl of mashed potatoes. People do love them  and they are good for mopping up gravy. Yet it's the same old bland taste with a mealy texture. You could turn it into garlic mashed with the addition of five to six cloves along with some grated Parmesan. Another variation is herbed with thyme and chives. This type requires the tangy creme fraiche instead of the usual milk. For meat and cheese lovers try bacon and cheddar for a different kind of flavor. A healthier and more fun version is mashed cauliflower. Like the potatoes they need to be boiled or steamed and then mashed with vegan butter or the regular kind. Add herbs and garlic or chives for more flavor. Yams are another veggie than can be smashed as opposed to roasted or boiled. For sweetness add maple syrup but then zing it up with a tiny pinch of cayenne. A different variation is sweet potato fries , perfect made in an air fryer  and an unexpected treat for the kids.

Brussels sprouts have always been a holiday and even Sunday meal staple. Yet they can be a hard sell, with their cabbage-y tang. One of the best recipes is Piedmontese style. It's simply boiling the sprouts and then adding melted butter (or margarine) and a healthy sprinkling of Parmesan cheese. You could also make roasted ones which caramelizes the leaves, making for a sweeter taste. Garlic can be added but just sea salt and ground pepper are the best seasonings. If the younger ones and carnivores still won't eat them, then refashion them into crunchy chips. These have the crispness of potato chips but with good for you benefits.  They can be baked with the turkey or air fried. Another idea that involves all the veggies is a sheet pan of sides. Using a big sheet pan, place the yams , potatoes and any greens, whether they be Brussels sprouts or green beans, in designated quadrants. It makes for an easy way of cooking and a novel way of serving.  A take on this idea is having just plain sides and creating different sauces for them, from a honey butter to a warm bacon vinaigrette to pour on them. This works well with holiday and Sunday dinner buffets.

Sides always complement the main course. Yet compliment them with new spins that will make them memorable.Add some zing whether in flavor or in cooking them differently.

Rescue Mission

Some dishes flop.It's just the nature of cooking.My cabbage steaks were not a big hit.I should have kept them in the oven for another ten minutes.Another problem was that there was just too much cabbage


There was only one thing to do - turn those crispy leaves into pescoi ,Piedmontese stuffed cabbage.This dish is usually made by first cooking polenta,and then letting it cool.Once cooled it placed in cabbage leaves.These are rolled, like dolmade,grape leaves, tied with just seeing thread(always white) and then fried in butter.The rolls are then fried until the cabbage leaves turn translucent and the polenta can be seen.These are then submerged in a mix of salvia, a type of thyme,red wine vinegar and garlic.

I marinated the steaks in garlic and thyme infused red wine vinegar for two days.

It had a stronger, more pickled taste than the rolls.The polenta was needed.

I used masa harina, the Mexican cornmeal which is finer  than the regular cornmeal.I cooked up a cup of it.

Then I deconstructed a centuries old dish.Instead of being one stuffed inside the other,they were placed side by side.

I put the polenta on the cabbage leaves and magic!!!The same taste that I grew up on.The polenta's mildness was the perfect foil to the puckering tartness.I like this deconstructed way better.There's never the threat of getting thread caught on my teeth

The cabbage steaks bombed.The deconstructed pescoi didn't.This was the perfect rescue mission.

I

The ABC of Za atar

Ever since reading and finally tasting za'atar ,I decided to make it. It's easy thanks to McCormick's spice mix which even has the sesame seeds included . It was then just adding fresh thyme and a good half cup of olive oil (I recommend Bertoli's).

The bottle is 1.25 ounces and you will need the entire contents when making it (for a party use two or three bottles) along with an entire container of fresh thyme.

Use about .25 ounces or about fifteen sprigs. (use less if you're not big on the flavor, nut just remember thyme is an important part of the overall taste.)

Then it's tearing off the leaves using a paring knife.

Discard all the stems and add to the za'atar mix.

I poured in about half a cup of olive oil to get it to the consistency that King's Falalfel had. It'll look like a dark green paste.Stir evenly so the oil coats all the mix. You can add more oil for a thinner paste or less for a thicker one. Here's the fun part. Za'atar goes with everything.
                               

                                             I spooned it on grape tomatoes. The blend bring's out the tomatoes'     sweetness along with making them more interesting I used about three teaspoons.                                                                        It's also good on pita. I couldn't find any so I bought the Indian naan bread,  cut it into fourths and, drizzled olive oil on top of the pieces. They were them popped into a 350 degree F toaster oven for ten minutes to crisp up

                               Then .the za'atar was spooned with a big dollop of hummus onto a plate..

Mash the two together, dip and double dip for an amazing bite.

This is a great dip and spice blend. I plan on using it on Gardein's soy beef tips next, and possible, added to scrambled eggs.

If you want something delicious and new, try za'atar,It's an easy mix and tastes so good. Try it on fresh veggies or spooned over crisped pita or naan breads.

The Mediterranean Influence

In the last few years Eastern Mediterranean foods are becoming part of the American culinary landscape. It's easy to see why - with the melange of flavors and textures They can be spicy or mellow , simple or complex. The combination is a refreshing breeze of warm, fragrant air.

I discovered this at King Falafel,down the road from me in Elmwood Park, New Jersey.It's a place on the highway - Route 46 West, that I usually pass by.I went there for lunch  and had the one spice mix I've wanted to try for the last few years - za'atar.. It was served, heavily layered on warm, puffy pita.The taste was pure heaven, a dark green spread rich with olive oil and such spices as sumac(yes sumac  which also give Greek gyros their earthy flavor) along with fresh oregano, cumin, and  sesame seeds along with Kosher salt. Unfortunately King Falafel doesn't sell the mix so I will be making it at home (along with providing a how to for home chefs sometime soon. We also had this

an incredible chopped salad, rife with parsley, cucumbers, tomatoes and onions. It is a refreshing bite on a hot October day. This is my new favorite - I even took a container home for dinner.

Mediterranean cooking has been around for millennia. Some recipes such as za'atar have been around since Biblical times yet we're just discovering it now, thanks to Instagram. I'm looking forward to making my own blend and plan on using it on everything from scrambled eggs to Gardein's beef tips. It would even be great sprinkled on fries or mixed with olive oil to be used as a dip. Hummus is another Middle Eastern food that is now so common. It's also easy to make as is falafel - fried chickpeas balls. This is another recipe on my radar.It can be a labor intensive one because the chickpeas have to be soaked overnight.Another dish that's on America's culinary must try list is the hugely popular shakshouka. This is a Tunisian and Israeli version of huevos rancheros. Fried eggs simmer in a sauce of tomatoes, onions, peppers and spices. It's usually a breakfast or lunch dish, but can be made for a vegetarian dinner too.Cumin, cayenne, garlic and paprika, give it spark and color.It's an easy cook.

Mediterranean food is part of our American landscape. discover it, cook it, enjoy the variety of flavors and textures. It's as refreshing as a warm, fragrant breeze ,

Your New Go To Sauce Lemon Curry Butter Sauce

Sauces add to any dish, whether it's chicken or broccoli. Unfortunately, what usually works for meat may not work for veggies and vice versa. Yet there is one sauce - and a simple one, too, that can go well with any kind of main or side dish.

Melissa Clark wrote about  and experimented with lemon curry butter in her A Good Appetite column in yesterday's New York Times Food section.It's a simple recipe consisting of butter, minced garlic, herbs, spices and a squirt of lemon. The herbs and spices are not scary.It's ground curry and grated ginger melded with minced thyme leaves.Four tablespoons of butter will do it. Too much more will make it too rich. The amount of garlic used is also up to the cook. Ms. Clark likes a lot which is obvious in the amount - four. This can be winnowed down to one or two if the taste is too intense. The same philosophy applies to the spices.It doesn't have to be curry.Anything from the spice cabinet will do. The curry does lend a smoky flavor but cumin, paprika and coriander would work just as well. The same goes for the thyme. Try dill or dried instead. The only ingredients that really can't be changed are the lemon zest and the butter.Margarine wouldn;t work, nor would olive oil. Get a good butter like Kerrygold or Plusgras unsalted butter.

What would the sauce go with? Ms. Clark recommends such fish as blackfish , or hake. These are very mild in flavor which works well with the sauce's robust taste. Hake is the cheaper of the two but
 it has a less refined texture. The meat is very flaky and it is delicious, however,  Ms. Clark warns not to overcook it. Home chefs could also try flounder too. The sauce isn't just for fish. It would be good with chicken breasts and egg noodles. Serve it over leftover chicken to jazz it up. Unlike sauces that only  work for poultry and seafood , this one can do wonders for any steak. Think about drizzling it over skirt steak before broiling it.Veggies, especially the root ones, benefit from this bold sauce. It works well with the milder tasting ones such as turnips and beets, although the sauce  would be excellent with carrots. It could even work with asparagus and red, fingerling potatoes.Just go light on the garlic and curry so that the veggies shine through,

Lemon curry butter is snap to make and is versatile for any kind of main and side dish. Try it with fish or serve it with carrots. Liven up chicken breasts or turnips. It's the perfect go to for any meal.

Sauces And Salsas And Ketchup , Oh My!!

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

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

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

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

From Gills To Tail

Mention cooking a whole fish and most home chefs will blanch. They don't want to be bothered with the scales or the tail and certainly not the head. Yet,  those sanitized and cleaned up fillets means flavorless and blandness. The best bet - going gills to tail.

Melissa Clark realized this and wrote about it in her A Good Appetite column in yesterday's New York Times Food section. Cooking a whole fish means a flavorful dinner later, especially when it's cooked on a grill.A grill is especially not kind to the delicate fish meat. It can dry it out in seconds , leaving  as Ms Clark puts it "petrified". Whole fish is a better choice for outdoor cooking. The skin and bones keep the juices from evaporating too quickly as it acts as insulation.There's also the plus of crisp fish skin. The only problem is that the skin sticks to the grate.The solution is a grill basket, a fish shaped , long handled stainless steel holder that goes over the grill grate .It can be found everywhere from Amazon to Target. If you don't have one , then use a flat metal spatula and ease it under the fish before flipping. Don't worry about it ripping. If it does, comes the advice. The spot can be covered up with a garnish of chopped herbs.Remember to remind guests about the bones or filet the fish right after it comes off the grill, scooping the meat off the skeleton, It can then be served cleanly , without bones or the head to freak out the more squeamish guests.

What fish works the best? Ms. Clark recommends whole dorade, branzino or trout.The first two may also go under the names sea bream and sea bass at your local fish markets. They're fatty skinned fish with sweet, tender meat underneath, She also suggest one fish per person. As for flavoring, sometimes just a hit of salt plus the grill's smokiness is all the  seasoning needed for these mild flavored kinds.If you do want to add aromatics, then use the cavity,.First season with salt, then the thinly sliced aromatics and finally oil the skin.  before popping over the hot coals. .Ms. Clark decided to add lemongrass, sliced lime,cilantro stems and and shallots inside the fish. She also makes a Thai inspired sauce  to go with it,using the same ingredients along with Thai chili sauce, mint, fish sauce and coconut milk,.All of it is put in food processor until it's like a mushy spicy relish. Another route would be using Mediterranean herbs on the dorade and the branzino since both fish have been served in Italy and Greece since ancient times. Try  a stuffing of rosemary,thyme and garlic along with sea salt and fresh ground pepper.They can  also be spiced up Mexican style with a jalapeno sauce spiked up with garlic and onions, along with cilantro and lemon juice. Of course also add olive oil along with salt and pepper.

Going gill to tail is a great way to grill fish, Keeping the head and skin on gives it more flavor. creating a delectable meal.It is the way to create a memorable fillet.

a Good Old Fashioned Sauce

Nothing beats a good old fashioned marinara sauce. It makes an ordinary bowl of pasta memorable, with its' layers of simple flavors. Anyone from experienced to novice home chefs can make a perfect one. It's an easy ragu to create for a dinner tonight or for one several weeks down the road.

Julia Moskin wrote about it for her Recipe Lab article in yesterday's New York Times Food section. She is something of a sauce whiz, having made her first sauce when she was a child. Her early sauces  ,made for her little sister, consisted of nothing more than browned chopped meat and  can of tomatoes. Her recipe  has progressed , improved over the years with the addition of spices and pork . Funny enough the sauce doesn't exist in Italy, being one of those Italian American inventions such as pepperoni pizza and garlic bread. One of the successes to a good ragu is how it reacts with the pasta. It should be well mixed with a chunky sort like rotelli or penne. The sauce is added a little bit at a time to the pasta pot and then stirred in until there is nothing in the sauce pot.Doing it this way will allow the hot pasta to absorb the ragu, making it the most flavorful. More spices, along with salt and pepper can be added after to zing it up.

What goes into a good marinara sauce?The main ingredient meat should be a mix of pork and beef. Italian sausages work well too, because they already have the herbs and spices needed for flavoring the ragu.if you want to add just beef for a chunky sauce you can but just remember it will make it a one note kind. Tomatoes are also key. Ms. Moskin recommends using San Marzano whole ones but the Tuttorosso brand can also work here.There should also be tomato paste here as well for depth and body. Any imported  kind works here, including San Marzano's American or Chinese canned tomatoes just don't quite cut it , probably because their tomatoes aren't ripe when picked as processed.. This affects the unami or fifth flavor of the entire recipe.. Spices are important. They bring out the tomatoes' earthy sweetness. Use fresh rosemary and thyme. along with fresh parsley. If you have basil, add it too. Ms. Moskin doesn't but I feel it gives a nice mellowness to the sauce. The meat and the onion should be fried first in olive oil  then the tomatoes are added and cooked for forty minutes.

Nothing beats a good homemade meat sauce.Try this one for a delicious, old fashioned flavor of an Italian American kitchen .It's a nice lift to ordinary pasta and makes for a memorable meal.

Winter Luxury A Good Pork Roast

Every winter home chefs want to cook a meal that 's not only rib sticking but also tasty. One of the best bets for this is pork roast. It is a perfect for not only a Sunday dinner but also for the rest of the week as well. It is delicious and satisfying, a great chill chaser for these frigid days.

A pork roast could cone from a a variety of cuts. There are four options :,the shoulder ,the loin, the side and the leg.It's  up to you and your needs ot determine what's right. If you're a novice you may want to start with just a pork loin, Always make sure that the meat is a nice , healthy pink shade.If it's white or grey then the  meat may be a bit old. Stay  clear of this. Most home chefs prefer to buy from butchers however these days those are few and far between. Any local grocery store has some good cuts and also there is a wide variety to choose from. 

There is also a wide variety of pork roast recipes to choose from as well  Most cooks and even chefs prefer to season it for a highly savory taste. Spices to use are rosemary and garlic along with thyme and black pepper.Another way to go is a simple glaze over it try one that's a combo of Dijon mustard with brown sugar. Maple syrup or honey can also be used in a glaze.To cut the sweetness always throw in some mustard or garlic to cut it. You can also stuff your pork roast. A simple bread stuffing will suffice although many chefs prefer an apple based stuffing. This again gives the roast a nice sweet and spicy taste.

A pork roast is a perfect winter dish . Have it  any way for a great meal. The meat is always tender and succulent - a true treat on a chilly day

Spice Rack 101 Part One

We all have it in our kitchens. We use some fo the cotents in our cooking, yet do we really have a good working knowledge of the entire rack There are some like thyme and oregano that constantly have to be replaced, We know them. We know they're good in soups and sauces. Yet other spices like turmeric and cumin can languish for years without us trying them. It's time to go the spice route and discover what whats work best with them.

Mostly everyone uses up their bottles of dried oregano and rosemary. They' re great sprinkled in sauces as wellon pizza. it adds flavor and depth. However many people don't know that grilled meats can benefit from a lemon and rosemary rub or that oregano is good for bringing out pork's flavor. You can also use rosemary to flavor foccaccio. it gives the bread a strong, earthy taste. Thyme is a wonderful seasoning as is sage. Thyme is good for flavoring in soups and it's the driving flavor behind Manhattan clam chowder. Sage is another versatile herb , like oregano and rosemary.It is excellent in stuffing, really giving its' distinct flavor. However sage can also be added to a butter sauce for pumpkin ravioli and whole wheat pastas.

What about those odd colored spices like turmeric and cumin. Turmeric is used most often in Indian dishes. It add color and that great curry taste to rices and chicken. it is also good for you. It has antioxidants and also phyto-chemicals which help in easing arthritis pain. Cumin , another spice rack staple is excellent in chili and huevos rancheros. It's the perfect addition to any salsa as well and figures big in Mexican cooking. It's also great in helping to rid the body of urinary track infections and act as a natural sleep aid.

Don't be afraid of using everything in your spice rack. It's there for in your kitchen for a reason Any spice can turn ordinary food into extraordinary. See what you have and then get creative.

Good Breading

There’s nothing like a crispy fried piece of chicken, pork chop or even veggie. What makes these ordinary foods so delectable? The secret is breadcrumbs. A crispy fried or baked food starts off with a good coating. You can use the store bought or something of your own creation , American or Japanese.

A good rule of thumb is to always have a canister of bread crumbs in your kitchen. You can use them to thicken soups (like the Piedmontese pane pesto) or a quick additive to a sparse stuffing. You can buy the commercial made which come plain or Italian style. Another option is making your own. Use dry Not stale bread . Stale bread will mean stale breadcrumbs and you don’t; want your food to taste that way. If the bread is to fresh just dry it out. A better solution is using lightly toasted Italian or French bread. Slice and bake for ten minute sin a 300 degree oven. Cool and then add to your food processor Store in an air tight container. I fyou want you can add garlic, or onion powder as well any herb such as, oregano or thyme to flavor them. Herb flavored bread crumbs are perfect in making veal Milanese , chicken or eggplant parmesan.
Another craze right now is breading with the Japanese panko breadcrumbs. These are a finer , spicer version of our American version. The coating is much crisper and crunchier and goes well coating chicken and especially pork . Panko breadcrumbs can come in a bag or jar. Again these are easy to make. Instead of bread you use Saltines or oyster crackers. These are crushed and mixed with thyme , chili powder as well as dried basil and black pepper. The next step is drying these in 325 degrees Farenheit oven fro 6 to 8 minutes. You can freeze these or store these in a jar.

Breadcrumbs, especially homemade are a nice way to liven up a meal. There’s nothing like a crunchy chicken leg or pork cop with a light coating of crumbs. Even better consider breaded vegetables for a nice appetizer or hors’ d’oeuvre. Bread crumbs whether American or th e Japanese panko liven up any fried dish.

Good Gravy!

Another Thanksgiving must is gravy. It's what holds the meal together, complimenting the turkey, stuffing and mashed potatoes. How it's made is usually up to the cook.

Most people prefer a thick gravy , loaded with turkey bits and big on flavor.The best gravy to make is one involving your pan drippings. Add a spring of thyme for more flavor. Start by making a roux with butter and flour, then add turkey or chicken stock (preferably chicken stock since it's sold more readily) and then the pan drippings. Make sure that the roux is stirred together. This is the base and it should be smooth and lump free. Usually the amount of stock is four cup however if you want you can increase or decrease by half a cup to get either a thinner or much thicker consistency.

You can keep leftover gravy for two days after it was initially made. Keep it in the fridge in a small , shallow dish that's covered with Saran wrap or tin foil. when reheating, bring it to a full boil and serve hot over leftovers.

There's nothing like a good gravy with your turkey. It makes the meal memorable and brings a certain oomph to the table.