It's The 200th Column!!!!

Well Foodie Pantry is celebrating its' 200th column today. I've written about almost every cuisine and foodie favorite from absinthe lollipops to my great grandmother's recipes. There's still more to write about that's for sure.

All my loyal readers (and there are all five of you) may have noticed that I've just recently added links to Amazon.com. This amazing site (where I've bought all of my Loreena McKennitt CDs and books)offers one of my favorite coffees, Gloria Jean's (the drink of choice for any aging mall rat like myself). You can also get good cookware at Amazon too, and there are sales as well.

I 'm also toying with the idea to revamp the site. Maybe it's time to get rid of the HoJo colors and think fresh for the New Year. I am also thinking about adding some how to videos and tours of my favorite restaurants and foodie towns. What readers may see is an interview or two with a famous chef. That's would be my coup d'etat for this blog. We'll see.


If you have any ideas or suggestions let me know. Like food, Foodie Pantry could always use a new recipe for success or extra spice for livening up.

Tomorrow it's back to business with an articles on side dishes.

Thanks for your readership.
Liz

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.

Good Stuffing

Stuffing is one of the symbols of Thanksgiving. The big bird is nothing without it anyway. There are several different ways to make It.We found that my grandfather's Swabian recipe, from Southern Germany is the best. He got it form his parents who were new to these shores but quick to incorporate it into American holidays.

Stuffing meats have been around since Roman times when even the occasional mouse was stuffed(my cats would love this! Meow!) The English have been preparing it since the 1600's as well as the French who first called it farce or stuffed meat. Stuffing or dressing got a renaissance in 1972 when Ruth Siems,a home economist was able to take breadcrumbs and flavorings and package them in a boxed mix called Stovetop Stuffing. Stuffing went from a once or biannual dish to something that could be made on a weekly basis.

What makes a good stuffing? The bread you put into it. Challah or any egg bread is the best but you can also add rye or pumpernickel for chewiness and more intense flavor.Some add chestnuts or sausage as well for body and flavor. Germans like to use sage in their dressing. This is what I grew up on and it is a wonderful flavor. My family recipe also includes sauteed celery and egg. This last almost makes for a cakelike stuffing that can be cut into squares. It's also easy to reheat int he microwave too.

Stuffing is what makes Thanksgiving hum. Even if you don't like turkey or yams, you;re sure to like stuffing. Who doesn't after all?

The Goodness of Pie

There's nothing that can beat pie in the holiday dessert department. There's something about a warm flaky crust, en robing the warm blend of apples and cinnamon or offsetting a super sweet pecan pie. A cake is nice, but it connotes fancy celebrations and parties. A pie is like a comforting sweater or blanket. It means a good down to earth dessert at the end of a homey meal.

Pies are relatively easy to bake. You just need a simple crust and a good filling. It doesn't have to come out looking pretty like any other dessert. It just has to be made well and taste good. The best crusts are made with shortening, lard and flour. You can use butter instead of fat for a richer, taste but these are more for tartes such as a delicate pear or apricot. For a really easy one there's nothing like graham crackers ground up , mixed with melted butter and sugar and baked.You can also use chocolate, cinnamon or honey flavored ones too.

As for fillings, nothing beats fruit. You can vary a basic one like apples. adding caramel and walnuts for a caramel apple pie. (this is the best spin on the traditional apple). You can also add raisins or dried cranberries. Nothing beats a peach pie which is more of a summer dessert. However this is the season for pumpkin, and pear. For pumpkin the best bet is a can of processed cooking pumpkin (what you probably still have on your porch is a carving one). Pears are plentiful right now and can be baked into an open kind of tart.

Cream pies are an easy option for those who have little or no time to bake. You can create some interesting layers with puddings and whipped toppings. You can even add a layer of fruit or nuts on top. There's also the very easy to make ice cream pies which just require a baked crust and your favorite flavor. These are the pies that everyone from adults to kids will like.

Enjoy a slice of pie this Thanksgiving or Christmas. There's nothing like the homey goodness of one to warm your soul.

Dressing For Success

What makes a memorable salad? well the veggies that go into it , to be sure. There's also the extras such as the, eggs, croutons meats or fish that go into it. However it's also the dressing that can make or even break a salad. It has to be the right mix of oil and vinegar or just enough mayo and ketchup combined to create the perfect French dressing.

Creating the perfect salad dressing is not for novices or for anyone wanting an easy way out. You have to use the right ingredients and just enough so that every piece of lettuce is lightly coated.It's usually two to three tablespoons of red wine vinegar to half a cup of olive oil. If you want you can also had small pinches of rosemary or oregano to add some zing. For a more robust dressing substitute the regular vinegar with balsamic. Go easy with this. Balsamic has an overpowering taste and can ruin an entire salad if there's too much of it.

Creamier dressings such as Russian and French are more to personal preferences . These are good if you're eating a chef salad and want something creamy to go over the various meats and cheeses. Ranch dressing is also a good foil for more involved salads. It has a cool taste that works well with grape tomatoes and broccoli bits.

Like a cake with a good icing, a salad with a good dressing is a must. it has to be the right mix of various ingredients to give boost to any bowl of mixed greens.

Fresh, Healthy Veggies

This is the time of year to eat right to stay healthy. That means incorporating more vegetables in your diet. The problem is the frozen stuff - well - it's the frozen stuff. There's no taste and thanks to processing all those vitamins and minerals have been eroded away.

What to do ? Buy fresh. Yup. Do what your grannies and great grannies did. Get carrots with the tops still attached (you can use these as mulch later on) Buy those heads of cabbage. Unprocessed vegetables will be a boon to your family. They'll get the e full impact of all those good things , such as Vitamin C, folic acid and betacarotene.They'll also appreciate the unadulterated taste too. So many processed greens don't have a strong flavor. Unfortunately we've had to load them up with unhealthy cheeses, and sauces to make them palatable. Just prepared dishes won't need those crutches to make them dinner worthy. Their true taste will come out; making them irresistible.

Cooking fresh vegetables is an easy feat. Spinach can be left to simmer with a few tablespoons of water over a low flame. You can add a teeny bit of sea salt and cracked pepper to bring out its' earthy flavor. Yams can be cooked over a grill or even roasted in the back yard. Cabbages can be shredded and quickly stir fried for a tasty side to pork, beef or chicken.

On your next shopping trip, bypass the frozen food aisle. Head straight to the veggie section and pick out some fresh , healthy vegetables They're a brilliant and sensible way to protect your family against winter ills.

Good Food For The Holidays

This is going to be a back to normal column. I'm feeling somewhat better and can finally type up a storm. What I'm going to write about today is good holiday food. Yes, you know the stuff of memories and legends.

What makes a special dinner special? Well the obvious answer is TLC and love but let's face it, it's really the food. It's the way a turkey skin is so crispy and salty straight from the oven. It's the way a fresh baked pie smells as it's cooling on window sill. It's the way Madagascar vanilla beans perfume a Christmas cookie dough.

What constitutes a memorable meal? Top quality ingredients. Remember that when you shop. Even during these rough times you can still find top of the line fruits and vegetables as well as meats and baked goods.Be judicious that's all and try not to go for stuff that's too over processed or canned.Also take care in your cooking and baking. Don't rush. If you're not into this whole holiday meal thing then eat out. It beats making a lousy meal during a limited time allotment.

This holiday season take time and effort to create your best meal. This is what makes it memorable It's intelligent choices and hard work that will make it a standout dinner.