Polenta To The Rescue

 Fall is the time for stews and sauces. These are great on their own but they need something to absorb the rich sauces and gravies. You could have rice or mashed potatoes but polenta soaks up everything better. It also lends a nutty flavors to the mix as well. It's also great left over, refried toa crisp and served with just cheese or seasonings.

Many home chefs hear this simple cornmeal. Just because it's Northern Italian , doesn't mean that it's complex and fancy. yes it does grace some of Piedmonte, Lombardy and Veneto regions of Northern Italy. Yet it's one of the easiest dishes to make.I'ts just cooking one to one and a quarter cups cornmeal to four and four and a half cups of water. Add two tablespoons of olive oil gives it smoothness and silkiness (although two tablespoons of melted butter can do the same thing along with adding flavor). A half teaspoon of salt is also blended in to bring out the cornmeal ;' sweet flavor. Three cups of water are slowly simmered  and the polenta is whisked in ,also slowly. The last cup of water is then added in. If the texture is too thick, stream some water  for a less lumpier consistency. Another hint is regrind the polenta before cooking too for a smoother texture. What cornmeal should you use? Some swear by Quaker Oats cornmeal, Others prefer Bob's Red Mill. The best bet is to experiment with different kinds. See what you like. See what your family likes and then go with the most favored one.

Keep in mind you can also go the easy route by buying polenta logs. I've recently used Melissa 's Organic Polenta Logs. these come plain but you can also buy them in herbal , hatch pepper and tomato flavors. These are great to slice up and fry in a mix of butter and olive oil. These rounds only take about five minutes on both sides to fry up and they're perfect for stews and sauces.These rounds are also good fried on their own ad just eaten with salt and pepper.  Any polenta is good with chicken and a mushroom gravy. Instead of the usual mashed potatoes, think of a scoop of corn meal.Bolognese , sauce that delicious mix of ground beef and tomato sauce is usually served over pasta, yet it can also be poured over polenta for a different kind of Sunday meal.Osso buco is another dish that pairs perfectly with this side. Veal shanks are cooked in  chicken or veal stock along with  onion, celery and carrots in a white wine sauce. garlic gives it more flavor along with thyme for more taste. This is then served over a creamy polenta with the corn mash absorbing the thin gravy.

Instead of rice or mashed  potatoes think polenta. It can be served with almost any meat and  sauce. It's the perfect stan in for any side this fall

Boutique Bottles

 Is water just water or are there variations - yes variations - that are slightly above just everyday H20?Surprisingly yes, water isn;t just water, mined from common springs. There's a whole new breed of the bottled stuff that's actually making waves.

Regular contributor Kim Severson wrote about this in yesterday's New York Times Wednesday Food  section. It used to be that Perrier was the designer water of choice but not any more. There are more boutique ones as were tasted at the ninth  annual Fine water Taste and design show recently in Atlanta, Georgia. water tasting is surprisingly like wine tasting. It's tasted, swished around the mouth and then spat out. Like coffee and beer ,water is experiencing a third wave of popularity , much like coffee and wine with Gen Zers.They've be primed in the fruity Le Croix waters and now want to level up.It's also gaining traction with the wellness crowd who have grown increasing skeptical of just plain tap water along with purified water in plastic bottles. H20 connaiseurs now can try waters from melted snow that's been filtered through Peruvian rock and deep sea water that has been pumped up eighty miles from the Korean coast( you do wonder about salinity there). There is also water gathered from nets from a miisty Tasmanian forest as well as a Texas brand laced with lithium called Crazy water.

Most would ask - what's wrong with just a decent from the tap glass of ice water.There are a lot , especially Generation Z would would turn their noses up at it.people want to elevate water just from the hydration and turn into into an experience similar to wine or alcohol.Influencers continue to plug these waters.This is nothing new. Back in 2001 Manhattan's Ritz-Carlton introduced a water sommelier, a person who knows water like a wine sommelier Publicists began using phrases like luxury hydration options without irony. However America was last in discovering spring water.It started in the 1800's when many visited the update New York spa town of Saratoga Springs. Springs there offered naturally carbonated waters that touted health benefits. throughout much of the Nineteenth Century.Now there are more than four thousand waters to choose from, some are a few dollars, some - otherwise known as jewelry waters cost thirty dollars a bottle. The water people buy are divided into two categories purified and natural. Purified is nothing more than tap water that's been filtered  and s tripped of minerals. and impurities while natural comes directly. from the earth.

Water is being transformed.It's not just that drink from the tap. It's elevated with minerals and pure flavor.Is it worth a sip? Yes.

Wanting Winter In Spring

 It may be late Spring but you can still crave wintry dishes like gnocchi. You just have to make it the simple way possible and that means a box of Lidl's mushroom gnocchi. It's a simple cook but tastes like an elaborately made meal.

I saw this the other day on my weekly LIdl haul. There was also pesto and four cheese but I love anything mushroom. This appealed to me. Gnocchi is a wintry dish , best eaten and made. on a cold, blustery day. 

I knew it was going to be good. It's Lidly after all.It  is so easy  to create which is a plus during the warmer weather. It comes with the sauce packet and a packet of gnocchi that serves four (or two people going for seconds). 

It's also so simple .It just adding a cup and a half (I added two but that made it too soupy) and boiling it .When the water reaches a boil add the two packets and stir. Let it boil for a few minutes longer and then simmer for about ten minutes until the sauce thickens. The gnocchi should be tender by now.

I would definitely buy this again. The gnocchi were so tender and perfect with the sauce.The sauce was  creamy, rich and flavorful with portobello bits. The instructions said you could add cheese and butter but to be honest it's truly delicious without them. I definitely plan to try Lidl's pesto gnocchi yet and get two packages for a more substantial dinner. 

Don't worry if you want a wintry dish like gnocchi during these warm days. Just buy Lidl's gnocchi with sauce.It's satisfies that craving without any work.

A German Classic in No Time

 This is the weather for spaetzle and gravy. There's nothing as comforting as this German classic main or side dish. Unfortunately it is labor intensive to make them.Luckily Aldi has instant ones complete with a yummy mushroom gravy.

Aldi (like Lidl) is a German company) so they're bound to have good German products like spaetzle and chocolates along with cans of red cabbage and sauerkraut.I found their mushroom flavored spaetxle from Deutssche Kuche.I bought two packets right away bcause I knew it would be delicious anf go fast.

It's an easy make. Just boild two and aquartr cups of water and add the packet,a mix of spaeztle and powdered gravy. 

It kind of looked soupy at first but then thickened up.

I just had to stir ti a few times during the course fo about twenty minutes(the packet  says it'll cook up  in twelve to fifteen minutes but it does take longer)

                               The entire pot was steaming and frgrant with cooked mushrooms.This was going to be a tasty and satisfying treat for lunch.

This was really delicious and I plan on buying it again.It makes for a perfect winter lunch or weekend supper.It was even good reheated later in the microwave for dinnr. I just added a tablespoon of I Can't Believe It's Not Butter and it was just as tasty as when it was first cooked. You could easily serve this along side pork chops or pork roast as a filling and warming side.

Try Deutsche Kuche's spaetzle for a tasty main course or side dish. They're  perfect , hearty and filling on a winter's day. These delicious noodles will warm you through and through.

Don't Give Up GIve This Lent

 Ash Wednesday signifies the start of Lent.For many it's giivng up favorite foods, namely sweets and snacks. Yeti nstead of giving up , why not give. It can be food ,it can be time to cook for those who are alone or can;t cook for themselves anymore. Givng up is good. Giving is better.

Sacrificing your time to make a hot lunch for an elderly neighbor is always good. There's nothing like a hot homemade soup and a sandwich. You can invite themover or make a container and bring it to their house or apartment to cook up. Include a salad and rolls for a heartier meal. The weather is hopefully going to improve aswe move towards Easter. it would be a perfect time for an early picnic, whether in the local park or even the backyard. Pack sandwiches and chips if they can have them (or grape tomatoes if you can find good ones) along with drinks for sunny lunch out. This is also the time for severe blizzards too. Make sure those that can't get to the stores are well stocked. Buy extra staples such as milk, eggs and butter along with soups and frozen dinners. Make sure they have plenty of water, juice coffee and tea too.If it's a neighbor you can easily run over with hot food and  eat with them. Have the kids shovel and salt their walks and driveways too. 

Another good act is sharing. As we all know food prices have gone through the roof. It's horrible for those who are just eking by. If you can buy them groceries. Some stores are featuring buy one or two get the third free. Take advantage of this. Some stories like Acme and Stop & Shop have these kind fo sales on sodas and water. deinitely take advantage of this and share the third carton.There are also occasional sales on bags of apples and oranges. Give these to friends and family with kids so the little ones can have nutritional snacks. Check to see of there are sales on more expensive ticket items like cold cuts and certain sweets. Buy two packages of coldcuts or if there's a rare sale on rotisserie chickens then get an extra for family and friends who are struggling. Also eveyone loves homemade food packages.There's nothing to creating an extra lasagna or casserole.Bake two loaves or bread or an extra batch of cookies Warmer days can be perfect for an cookout for everyone. Take them out to dinner or lunch too . Many places like Applebee's are offering free meals for kids , perfect for loved ones with little ones.

Don't give up this Lent. Give instead. Think of those who are food challenged or don;t have family or friends in their immeidate area. Give them your time and food.

Cranberry Facts

 what would the Thanksgiving table be without cranberry jelly? Its' rich ruby coloring and tart taste gives zing to an other wise bland table. This American classic is truly just that more American than apple pie<Its history is as old as the country and continent itself.

Regular contributor Christina Morales wrote about them in todays' New York Times Food section.It actually jellied cranberry which is the star and its' been around for 110 years.It was created in 1912 by Massachusetts farmer and lawyer Marcus L. Uran. Mr. Uraan wanted to support local cranberry famrers in his native Massachusetts. he also bought a bog as well. He had the idea to extend the usual two month cranberry season to all year round by pressing them into juice and prederving them into jellies. This became the famed Ocean Spray company in 1930, also created by John Makepeace of Massacusetts and Elizabeth Lee of New Jersey. They created one of the first farm cooperatives which is now owned by seven hundred farmers nationwide. The canned sauce was first served in 1941 and has been a classic ever since.  A phenomenon is that Gen Zers have disovered this as they take over holiday cooking from older relatives. Cranberry jelly is also becoming the star of Friendsgiving dinners too.

It is popular with a four percent rise in production despite the price being raised twenty per cent higher than last year fifteen billion cranberries were harvested during that time. About a thousand farms grow them according to Karen Cahill, marketing director of the Cranberry Marketing Committee. The fruits need a lot fo land. To just grow an acre of cranberries a farmer needs another five to seven acres of support land just for the water's reservoir system.Contrary to popular believe they do not grow in water  but rather in a moist well drained environment. These beds also called bogs are flooded with eighteen to thirty inches of water  when the berries are ready to be harvested in September and October. The cranberries rise to the top of the bog, thanks to each berry having four air pockets. Farmers uses rakes and tractors to detach them fron their vines. The harvested berries are then put into yellow containment booms, that also are used for corraling oil spills. They're cleaned a number of times before going off to the processing center to be frozen. Their skins and seeds are removed and they're mashed into a puree Corn syrup is added to this then they're filtered and pacled into cans. everything is then lableled and boxed ready to be shipped to groceries around the country.

Cranberries are one of the most American foods we can eat.It's pnly fitting that they're served at the most American of holidays. Enjoy a slice of it with your meal tomorrow.

Table Set

 Does anyone know how to set a table? Yes you put plates in a certain way along with cutlery and glasses. Many of us, though have been doing it wrong, There is a right   and elegant way of doing such.

A basic table setting just has the dinner plate flankled by one fork on the diner's left and a knife on the diner's right.next to the knife is the dessert spoon (or soup spoon if soup is being served.) The fork is placed on a napkin, although if you want to be traditional , then place the napkin on the diner's right hand side. A water glass is also placed on this side as well. If you're planning a more formal dinner then you'll have to add salad forks and dessert spoons and forks. The salad fork is place directly to the right of the dinner fork. The dessert spoon and fork are placed on the top section of the place setting. A smaller plate for your dinner roll is placed  on the left along with a smaller butter knife.On the right hand side there should be three glasses arranged in a triagular pattern. The bottom two should be the water on the left hand side while the glass for the white wine sits opposite it. In back of these is the red wine glass. If you want to be fancy add place tags. These are placed behind the dinner plate and sometimes flanked by small individual salt and pepper shakers.

What about a buffet table? Do the rules of etiquette apply to it as well? Not really. The integrity of the food is what matters here. Hot food should be on one end, while cooler dishes like salads and cold cuts should be on the other end. The two temps should not be mixed. You can add a wooden block to the middle of the table for the chafing dishes. This highlights the main sides like gravy and stuffing. Another idea is placing the hot dishes on another table for complete separation. Doing such will allow guests to choose what they want first. The first items on the buffet table should be plates and cutlery. It's up to you as the host to decide whether to use your good china if you have enough to suit a lot of guests or  elegant plastic ones. Many choose the last and luckily they're easy to get from Amazon. At the end of th e t able are the napkins (and wet wipes if there are sticky or messy finger foods).After dinner the tables are cleared and then the desserts are put out. Again follow the same protocol but add cups and saucers for coffee and tea. Put urns of coffee and hot water where the chafing dishes were along with a basket of assorted teas and sweeteners. You can also have creamers on the table or place them on individual tables along with sugar or honey. 

A well set table reflects on the host. It's showing a level of tastefulness that will add to the dinner. The perfect place setting is the key to the perfect meal. 

Eating With Ease Every Day

 It's tough to go on a diet. Everyone knows that. However, there's a new advice book that can help any one struggling with weight and food issues. The author , herself has been through t tough times and knows how hard it can be.

Amy Frienburg Trufas has written an interesting and at times harrowing to read self help book, based on her experiences. Food:Eat With Ease Every Day (Eat With Ease Publishing 2022) tells her story, an autobiography of sorts about an over weight girl who has been fat shamed by all including her mother. The recount of her early years are not for the faint hearted. She is sent to 'fat camp" where she's humiliated further,a heart wrenching chapter in a young , sensitive girl's life.There are stories of her even being humiliated on Halloween by the family doctor who refuses to give her candy as she trick or treats with her friends. Her home life is dysfunctional thanks to an alcoholic mother who constantly berates an young and teenage Amy.Ms. Friedburg Trufas has two outlets, her beloved grandmother and food to turn to .The second only adds to her misery as she tries in vain to lose weight with endless diets and deprivation.

I found myself rooting for Amy and was happy when she found the balance she needed - eating with ease - and not "dis-ease" as she phrases it. There are recipes but they're broad and you can make what them what you will. Amy's Satisfying Salad gives the basics of creating a healthy salad. It's up to the individual following it to put in the their favorite veggies and lean protein. it's then dressed with a simple vinaigrette. There are excellent tips on late night snacking (the downfall of any dieter) as well as how to eat healthy in  a restaurant or when ordering a take out. She has good advice on drinking more water and staying hydrated as well as advice on cutting down sodas and other sugary drinks. There is a page on managing cravings. If you want that brownie , Ms Friedburg-Trufos writes, eat it. It beats eating a variety of substitutes like carrots.It's OK to stumble too.Don'tt look back but look forwards instead, to healthier choices. Another plus is space for readers to write their goals and strategies. there is also a section on self love too , readers will find wise and thoughtful.

Food:Eating With Ease Every Day is a must have for those struggling with weight. It is not just advice but  a journey of one's woman looking for a better life for her body.It is a story worth reading.

Choux pastry For Saint Joseph's Day

 Saint Jospeph's Day is celebrated with lovely rich pasties. that can be bought at any Italian bakery. Yet it can also be made at home too and stuffed with a variety of traditional and not so traditional fillings.Creating it and  treats can be pretty easy.

Today's feast day features zeppoli but not the confectioner's sugar coated deep fried dough pillows we see at Italian feasts. The base is different, being made from choux pastry. Many home bakers balk at the idea of making choux pastry. It can be tricky and finicky yet it's a simple recipe. Unlike other pastry doughs , the butter and eggs are cooked with the liquids such as milk and water first. Sugar is added to this  as is the flour. It's the eggs, however, that give the dough that rich golden color when baked. It is also the airiest and crispest dough when baked, creating little puffs or cabbages - choux in French. The centers are hollow which are then filled with the San Guiseppe Day filling. The dough is first piped into a circle and then baked until golden and puffy for about thirty minutes. Cool them for ten minutes. The filling is crema pasticcera made with milk, egg yolks potato starch, sugar, salt, and vanilla. You can sub in corn starch for the potato one. The mixture is whisked over a low heat with the milk being heated  first. The heat is then reduced , thickening the filling. It's then piping the filling in and dusting with confectioner's sugar.  However you can add cocoa powder for a chocolate treat or even grated chocolate blended into the filling.

Making choux pastry is a great skill to have.Once mastered, you can try making all sorts of sweet and savory treats. Cream puffs are the most popular choice and you can try both savory and sweet fillings. Also they can come in large, medium and small sizes too.  For the smaller ones, use a scoop or a small spoon to place them on the baking sheet. The miniatures make great hors d'ouevres' for parties.  The savory ones are known as gourgeres. Think a ham and cheese one with a cream cheese base made creamy with a dash of mayo for smoothness. You can use freshly chopped ham or devlled for a silkier texture. Chicken salad is another great stuffing .Try this type of gougere for Spring wedding or baby showers for a different spin on finger sandwiches.. You could also filled them with chopped shrimp or lobster and serve with a small ramekin of shrimp sauce for a lush treat. Sweet cream puffs can be filled with any pudding from chocolate to vanilla to pistachio.Yet ones filled with ice cream and then drizzled with chocolate sauce make for a fun summer dessert at a soiree. You can also filled with a mix of chopped berries such as strawberry and blueberry and add a side puff of whipped cream.

Saint Joseph Day pastries are a treat. These and other choux pastries can easily be made at home. Try them for an delicious sweet or savory treat.

New Year New Foods

 It;s a brand new year and that means rethinking the way we eat. It was fun indulging over the holidays but it's now time to look to the healthier -healthy foods - healthy cooking habits - even healthy treats evey now and then.

For me it's more apple based products.These have helped tremendously in the past with my gall bladder issues/

I bought Acme's brand of unfiltered apple juice which is the best kind for softening gall stones. I just mix it with a shot of water to soften the taste a bit.Then there's the store's apple cider vinegar which I can take with warm water to also soften the stones and alleviate the pains. It;s also great in salad dressings. I definitely plan to mane more salads using beneficial greens this year.

 Any form of salmon will be included in my diet since I was recently diagnosed with high cholesterol. Omega 3 in the fish lowers it without the aid of statins.I'm not a big fan of this fish preferring tuna more. Yet it can be a  blank canvas, and I'm going to experiment with adding spices and herbs to it.

This is the wild caught kind from Chicken of the Sea. Go with the wild caught version if you are switching to a  full or semi pescatarian diet. The salmon caught in the wild has less contaminants than the farmed fish. I'm trying a packet first before going over to the cans. Keep in mind that this along with sardines and mackerel are high in much needed omega 3s too. You may want to vary your diet with these and chicken this year.

It's a new year and that's incentive to eat healthy,Start with small changes and then work your way up. Every little bit helps and will add up to a better lifestyle.

The Great Bagel Controversy

 Are California bagels better than the ones in New York City? There's a new report that says there is which means a bi-coastal war. Yet before sharp words and sharper knives start flying, let's see why. There may be a reason for the Golden State producing these golden circles.

The instigator behind this is none other than famed chef and New York Times Food contributor  Tejal Rao wrote about it in today's New York Times Food section. It's caused a stir with even local news programs in the area weighing in. Yet is Ms. Rao right? Does California have better bagels than us here in the New York metro area? Yes, but there's a reason for that. Many bakers have New York roots. Emily Winston who owns Boichik Bagels in trendy Berkeley California is from central New Jersey and was fed sesame bagels from the iconic H & H Bagels on the Upper West Side. Her father used to bring them home where the family enjoyed the crisp crust and chewy , dense inside. Then there's Zachery Liporace, a New Yorker who moved to Los Angeles. He started a pop up bagel shop called Pop's Bagel after his grandfather. His bagels, while having that metro influence are a bit different than what New Yorkers expect. His is light with a definite crunch, and perfect with his store's signature cream cheese made tangy with the addition of buttermilk. Ms. Watson also shines. Her bakery had long lines before the pandemic and now she's delivering with larger quantities. This is due to recreating a new website , and hired a Shopify developer to help her.

There are other bagel makers that are putting California bagels on the map.Arielle Skye and her partner,Chris Moss of Courage Bagels are making ones similar to Montreal style bagels. These are smaller with larger holes and have the addition of eggs and malt. There's no salt in the batter and they're boiled in honey sweetened water. Her smoky poppy seed bagels are the best, according to Ms. Rao and the everything ones have tasty bits of onion and garlic.Midnite Bagels is another bagel shop on her radar. Nick Beitcher , the owner, grew up eating bagels from LA favorites Bagel Nosh Deli and New York Bagels. His father used to bring home bags of them and the family still has them for their Yom Kippur fast break. Yet he's more influenced by his time as head baker at the famed Tartine, working in the school of chef Chad Robertson. His have a high hydration and they're naturally fermented with a young, liquid-y starter. This is left to develop flavor for twenty-four hours. He thinks of bagels as he does of bread, with tasting the grain first, then concentrate on the contrasts of flavor and textures.

After all this is there any question about who has the best bagels? it depends on what you're used to eating and what you love. Taste is different for everyone and that should also apply to bagels  as well.

Huel Chili Cold Weather Fuel

 We need nutritious and tasty food  to get through this season. Luckily Huel has come along with its' Hot and Savory line. These are nutrition packed instant meals that can be cooked with just hot water or microwaved.I thought I'd give the chili a try.

Huel is known for its' bars, ready to drink and powders. These are chock full of proteins, perfect for those on a diet or just want to eat better. The new line is perfect for providing the body with the important ingredients. There are three flavors, the Mexican chili, rife with quinoa, rice , peppers and beans, the tomatoes and herbs which mixes in lentils and onions and green curry, a blend of peppers, sweet corn and scallions.

The bags contain a whopping one pound of mix.

and each bag contains seven servings. a scoop is given for scooping out the mix and a cup to mix.You can see the different mix of grains, beans and spices.

since I was making it for dinner, I doubled the amount to four to five scoops and about a cup of water.

It was then cooking it for six minutes. You can use less to make a hot, satisfying lunch with it. 

It's a very thick mix , thicker than home made  thanks tot he rice and quinoa. You can thin the chili with a tablespoon or two of tap water.

It was fiery and super spicy. I feel I could its' spiciness can be cut with more beans but it was flavorful. I like how it could also be served with cornbread or polenta. A small serving is only four hundred calories, good for those on before holiday diets.

Huel Hot and Savory is the perfect cold weather meal for lunch or dinner. Try any of the three flavors for the maximum amount of nutrition. It's tasty and good for you during these hard times.

Bowls Of Comfort

What's round and soothing, good tasting and good for you? A comfort bowl. It's the perfect lunch , dinner and even snack You can get creative or nostalgic, depending on what you have in the house.

The perfect comfort bowl should start with some kind of grain. Pasta is the preferred because it's so versatile but you can also use brown or white rice along with cubed bread.Some even use polenta, because like the others it's versatile and relatively easy to cook up. How much can fill up a bowl? That depends on what how big your bowl is. It's usually a cup of pasta for two cups of water and  one cup of rice  to once cup of water.  To make the dish. more flavorful , cook the pasta or rice in any kind of broth, beef, chicken or vegetable. Many home chefs keep it simple. They add just a knob of butter or margarine and some shredded cheese. This works perfectly but if you want to zing it up a bit think about a sprinkle of ground herbs. Basil works as does rosemary or oregano. A small dose of garlic salt also does something to elevate a bowl.Spices, too, can make any bowl a bit more special. Think curry or garam masala for an Indian vibe or chili powder and red pepper flakes for a Mexican feel. 

A more substantial bowl can have all sorts of ingredients. Also a comfort bowl can take leftovers. They're a good way of using up that rotisserie chicken or steak tips from the previous night. Leftover hamburgers can be quartered and added. Canned vegetables can be used for color, texture and more flavor. A mix of carrots and peas are good both with small pasta such as rotelli or penne along with string beans and broccoli. Peas work well with rice for a spin on risi bisi. This last is usually made with arborio rice but you can use long grain white instead. Bok choy, tofu and cabbage work with long pasta such as spaghetti or angel hair for a Chinese influenced comfort bowl. Douse with soy or tamari sauce. Another idea is a bowl of savory bread pudding. This can have all sorts of ingredients from sausage to chicken to bacon. Veggies can be a range of different mushrooms from shiitake to cremini as well as different colored ones. Chop up any stray pepper or tomato you have and add them in with some chopped onions and garlic.

There's nothing like a comforting bowl of something hot and delicious . They're easy to make and fun to eat. Try one if you want something simple but substantial.

Parties Separate But Apart

There are parties and gathering but they're different. We are celebrating but six feet apart. Does it work?  Sort of, for now anyway.

I recently went to a neighbor's twin granddaughters twelfth birthday party. An ice cream truck provided the treats and that was it. Everyone had the choice of whatever ice or ice cream along with going back for seconds. It was only one hundred dollars for their mom to rent plus the price of all the ice cream eaten. Neighbors were invited which was sweet and nice. There was a covered gazebo in the backyard where there was enough room for social distancing and eating. The girls had pizza earlier for their friends and saved the ice cream as the "cake. There was no Happy Birthday's sung, no games to win prizes. There were, however,  loosely clustered groups, all with masks and respecting social distancing. It seems this is common from what I heard from others.Many of their kids went to various ice cream or other food truck parties in the last months. Kids ate fun and tasty food while enjoying sorely missed company.  As for the twins' get together, neighbors caught up on gossip, masking up after they had their ice cream or ices. It worked. We all kept our distance and respected each other's new personal spaces.

Friends are also talking about socially distanced parties and get togethers. Of course, they'll be nothing grand. No one will be sharing salads and we definitely won't all be digging into one plate of dessert. We may just even bring our own prepared dishes , a kind of brown bag party. This wouldn't be a bad idea. Guests could bring their own sandwiches  and refreshments. After all it's the company not the food that matters.It's just a chance of being together and having some semblance of our former lives. If any host wants to supply food, then maybe brown bagging is the way to go. Subway and many grocery stores such as Acme have already made heroes, Serve these with individual bags of chips or sandwich bags of cherry tomatoes , broccoli and cauliflower florets and individual dip cups. Mini ice buckets filled with water and soda can be placed by chairs that are set six to seven feet apart. There should also be mini hand sanitizers and wipes too. As for dessert let people make their own s'mores. Have a little bag full of chocolate bars, graham crackers and marshmallows.

Parties are meant to be fun. In this new era, they still can be with guidelines and respect. There is still a time and a place for good food and good company,

Fried Eggplant A Summer Favorite Redone

One of summer's favorites is fried eggplant. There's nothing like eating "poor man's oysters" as it was once called. I decided to update and veganize it a bit.

First it's slicing and salting or debittering it. This takes out the bitter flavor and sometimes itchy feeling after eating it.

This is just slicing it and sprinkling the slices with salt (I used sea salt). Brown liquid will come out after half an hour. This is just the moisture and that bitterness coming out. Also doing this gets rid of that sponginess sliced eggplant has. (I watched Chef Tony on You Tube for all this info. He's a great chef with must watch videos).

Usually breading it involves egg, flour and breadcrumbs. I went vegan with Vegg , the faux yolk mix. I used two teaspoons mixed with  half a cup of water. 

This was microwaved for two minutes and whisked.

The eggplant was dipped in it. with both sides completely soaked.

The slices were then breaded on both sides. I kept the skins on which I may not do the next time. 

I used Stop & Shop's plain breadcrumbs but you can use ones with Italian flavoring. You can also add vegan Parmesan cheese, oregano, parsley and garlic salt if you want a more flavorful breading.

I piled these  because my air fryer only takes two at a time. It's spraying the basket with cooking spray and cook both sides at 400 degrees F for six minutes each side.

This is the end result.

The slices were crunchy and tasty. They were a bit salty and I think I should have added some oregano and garlic salt to the breading. I will definitely make these again though. It was served with a simple tomato salad.

This is the recipe for those wanting a new twist on fried eggplant. The slices taste the same  - maybe even  better - than the original recipe. Try it and see how good this summer classic is updated with Vegg and fried in the air fryer.

Refreshing Ades

The temps are up. The humidity is crushing. It's time to make refreshing thirst quenching ades that cool you down. They're easy to recreate and wonderful to sip, especially on a hot night.

One of the most refreshing and popular is agua fresca. This can be made with any fresh fruit and even veggies such as cucumber. It goes back to Aztec times when it was made to appease the gods' thirst. Now it can satisfy ours.It's simply fresh chopped fruit, water, and sugar. They can be made in a blender or using an immersion blender. A fun one is the watermelon  flavored, made with about four cups of watermelon chunks  , muddled with three cups of water, two tablespoons of sugar and the juice of one lime. It's a quick blitz and then serve over ice. Another fun and tropical twist is using pineapple. You may not need as much sugar for this one. For a truly refreshing agua fresca, think cucumbers.  You will need more sugar - about half a cup for two cucumbers and one half cup of lime juice.Mint leaves can be added for more refreshment.Another great cooler from Mexico is horchata. Again, this is another easy mix. It's taking long grained white rice that's been cooked, along with almonds and cinnamon sticks and blitzing them in a blender or with an immersion blender.It;'s then adding water and vanilla. Milk is added when it's ready to be chilled for a few hours.

Ades are an old fashioned way to quench your thirst when the temps go high. One of the most popular is lemonade. Keep in mind that the recipe starts with simple syrup and not sugar tossed in. Sugar will sink to the pitcher's bottom and you'll be left with a sour drink. Simple syrup is just that, a cooked syrup made with only a cup of sugar and  a cup of water boiled together. It;s then stirring them together over a low flame until a syrup is created.  You can add fresh lemon juice if you want a more lemony flavor. It's then adding one cup of fresh or bottled lemon juice and two to three cups of ice cold water. Mix and chill. You can add a few to a 1/3 cup crushed fresh mint leaves if you want.Limeade is another refreshing summer cooler. It takes seven large limes and five cups of water. Add simple syrup to sweeten it and served, iced with sliced limes. You can also do the same with oranges for a refreshing hot afternoon treat.  You'll need seven to eight medium sized oranges along with  a third of a cup of lemon juice to balance the flavor. Again use about a  half cup of the simple syrup to sweeten the drink.

This is the time of year for thirst quenching drinks. Make up an icy pitcher of any of them to cool off.They're the perfect sip for a hot , steamy day.

My Take On Keema

Yesterday I wrote about Tejal Rao's variety of Indian dishes she had published in The New York Times Food section. One stood out to me -keema, spiced meat. I had to try it but I added my own spin on it.

Ms. Rao's recipe called for a variety of spices including garam masala and chopped ginger. i modified it to just curry powder, cumin and chili powder.

As far as adding onions, they're really not liked in my house  so I subbed in chopped scallions.

These were cooked with olive oil and the spices. I used four Better Boy tomatoes instead of the called for Roma kind.

The recipe calls for pureeing these ingredients in the blender after cooking for a few minutes. I felt it would be too soupy so I just mashed everything with a potato masher which worked nicely.

I used only two cloves of garlic instead of the recommended five, finely mincing them.

Then it was adding 13 ounces of Gardein'

s meat crumbles and a cup of water. More curry, chili and cumin were added along with a good dash of salt and freshly ground pepper. Ms. Rao recommends

serving it with rolls or the Indian bread roti. I made brown rice which worked with it.

I would make this again , possibly using the Hyperabadi recipe that calls for peas along with adding the fresh ginger for heat. Maybe I'd also add potatoes and lentils too. You can also sub in ground beef, turkey, chicken or lamb for a more traditional taste.

Keema or spiced meat is a great way to introduce yourself and your family to Indian cooking. It's tasty and can be adapted to your tastes and likes. Try it today.

Summer Stock Up

No one ever really thinks as the summer as a time to stock up. It's mostly the season for fresh fruit and vegetables it does pay to stock up now that  we're heading into hurricane season and tornadoes are making unlikely appearances on the East Coast. Every home should have some kind of kitchen  food emergency kit.

Usually during bad storms, areas are evacuated and families are relocated to school gyms and even hotels and motels unaffected by the weather. However there are a few hardy sorts that refuse to leave, heading to their basements. Either that or they return home a day or two after evacuations. Unfortunately there's usually no water, gas or electricity. One of the most important items to have is water - lots of it. Try to get two or three twenty-four or thirty-two packs of bottled water. (Just be careful. Some grocery stores do impose limits on how much you can buy).You can also purchase the gallon containers of water too.  Remember to also include a few bottles for pets too and for bathing if the situation is dire. Other liquids to have are baby formula and milk for the older kids. Buy juice boxes as well, for something to have with meals. What about coffee and tea? Could you use your grill to heat up water for them? If you have the gas and the charcoal, yes. They may be the fortification you'll need to deal with damage assessment and clean up.

As for other foods, think canned or dried. Canned beans can be eaten straight out of the can. Mix them together for the ultimate protein boost. You can also do the same for canned veggies too. Keep in mind that canned tomatoes are the most healthiest. Green beans and corn are also right up there. If you're still craving protein, then eat tinned  tuna and salmon along with mackerel. Tuna is versatile so it can be turned into a salad with tomatoes and green beans. You can also crumble crackers on it to make it more filling. Beef jerky is another recommended meat while you're waiting for power to come on again. One of the best is Krave because it's branched out into pork and turkey along with having such flavors as chili lime and cracked peppercorn. Peanut butter is another must have. Spread it on crackers if bread is heard to come by. Any baked goods may be hard to come by during this time. Stick with crackers such as Ritz or Saltines and use that instead of bread. As for breakfasts granola bars and trail mix can work until you're able to get milk for cereal (although you can just eat it dry, washed down  with water).

This is the time to stock up. Summer weather is just as unpredictable as the rest of the year. Be prepared and food ready when  hurricanes and tornadoes make a warm weather visit.

Mix Versus Scratch

There is a huge controversy going on right now -and it's not what baby box Sussex will be named. It involves cakes mixes versus the all natural scratch cakes. Both have merits.Both have their detractions. What's a home baker to do?

Scratch cakes have been around since Roman times when special breads were baked with honey, butter and eggs. The18th, 19th and the first thirty years of the 20th Century saw housewives mixing ingredients such as eggs, flour, sugar  and butter into crude pans and baking them. They were eaten no matter how they turned out. The 1930's saw the birth of cake mix and it took twenty years for it to be a household staple.Now there's an internet controversy about which is better. Many home bakers- especially moms of young children - prefer using scratch recipes. The ingredients are natural plus they can change the recipe to suit gluten and allergy problems.One of the pluses of the internet age is that there are tons of scratch cake recipes from basic chocolate and vanilla to rum and strawberry flavors.Thanks to grocery stores , Amazon and King George's Flour ,all ingredients such as corn starch and vanilla pods can be found. Yet , despite  all this are scratch cakes better? Is the taste better? What about the crumb?

I baked both scratch and mix cakes during my lamb experiment.What produced a better bite? The box mixes, of course. As with scratch ones I could alter the recipe, getting rid of the vegetable oil, adding double the amount of eggs along with including a cup of cold water. The crumb was dense and moist, perfect for the lamb cake and a good foil for the super sweet icing that would frost the lamb.The baked vegan lamb was not that great tastewise. The recipe was from Vegan Cooking In Colorado which was taken from Vegan Cupcakes Take Over The World and modified. (I bought the cupcake book and will be experimenting with its recipes soon). To me there was too much almond extract - four teaspoons - that gave the cake a sickly sweet taste. The crumb was so delicate that the lamb's head fell off. Maybe the recipe would have worked  for cupcakes or layer cakes. The color was very pale too. There was no richness there. The mix cakes - all Duncan Hines blended with Dream Whip had this , possibly because of the addition of Dream Whip. I won't rule out homemade cakes yet when I want to impress  - then it's a Duncan Hines cake mix all the way.

What's the best recipe to use when making a cake? That's really up to the home baker. What works for one baker may not work for the other.As with cooking the answers lies with experimenting.

The Perfect Panko Crumb

Pereg has always been known for their variety of spices. Now they've expanded into bread crumbs.As with their other products, the panko crumbs are perfect for breading.

I decided to tr it on what else? Cauliflower. It was first parboiled,

It was then shocked in an ice water bath. while it was chilling - literally - I made the batter.It was the usual half cup water, half cup almond milk and three quarters of a cup of  flour. I also added a good dash of both onion and garlic powders.

These are onion and garlic powder.Then it was on the a dredge in the panko crumbs.

I decided to try the whole wheat. 

This is precooked. 

And afterwards. The crumbs stuck on  rather nicely.

The florets were crunchy and browned. I think in the future I'll try an egg wash before dredging. I also tried the sweet chili flavor too which added zing to the florets.

If you want a good crust on anything, then try Pereg's Panko breadcrumbs. They're the perfect coating to veggies, fish or meats. Try them and taste their crunchy goodness.