Scotland's Culinary Side

If you think Scotland is just kilts, bagpipes, Nessie and romantic scenery, think again. This ancient land, with its' robust , handsome people also has a great culinary history. Its' rivers and seasides are full of delicious catches and its' country side bursting with crops and sheep. Some of the world's best chefs also have come out of Scotland in recent years. It's not just a wild land, full of passionate people but also a cornucopia filled with amazing foods.

Since Scotland is surrounded by the Irish and the North Seas, its' cuisine has a large amount of fish recipes. There's the famous finnan haddie which is smoked haddock poached in milk and usually served for breakfast (OK, this is not for the faint hearted, that's for sure). The country also has a series of fresh water streams running through it which produces plump, tender salmon.

Oatmeal has always played a large part in the Scottish diet since ancient times. It started as a base for simple cakes and now has been an ingredient in haggis. This is a translation of a Viking dish and is a sausage made from sheep intestines or offal, beef suet and toasted oatmeal. (trust me , it's not as bad as it sounds). Robert Burns, the famed bard of Scotland, immortalized it in it
his famous "Address To The Haggis". Oatmeal is also seen in Scottish desserts as well. There's a rhubarb oatmeal crumb as well as a sweet oat cakes that are very similar to American oatmeal cookies.

I'd be remiss not to include that Scottish favorite - short bread. This buttery cookie was and still is usually made for the Christmas holidays. Housewives used to prick their clans' symbols in the dough and then bake. Now you can buy it with chocolate chips as well as with it dipped in chocolate.

Scotland is an amazing country with amazing good. There are all sorts of foods one can have there, satisfying a taste from the savory to the sweet.

The Versatile Eggplant

February calls for hearty meals. There's nothing that fits this requirement than the eggplant. You can cook it a variety of ways, from breaded to stir fried. It's easy to prepare and easy to use. Anyone, from foodie novice to seasoned gourmand can create a tasty dish with it.

Surprisingly enough eggplant has been around since prehistoric times. it was probably one of the first veggies primitive man ate. This cousin of belladonna or deadly nightshade had its' or gins in India and China. It has been written about since the 5th century ACE. It didn't take hold in European households until the Moor s introduced to Spain and Italians trade with the Middle East. The French loved it grilled while Italians made it stuffed or breaded. Even though Americans were leery of this vegetable, President Andrew Jackson loved Spanish style stuffed eggplant and frequently requested it for its' dinner. The great playwright and vegetarian George Bernard Shaw integrated eggplant into his diet as much as possible enjoying an eggplant au gratin.

Eggplants have changed since their early days when they actually resembled swan's eggs. There are many kind s including a seedless Sicilian, Listada di Gandia along with some Asian varieties For a hearty winter dish , think of ratatouille, full of cube d eggplant mingling with tomatoes and onions in a rich vegetable broth.My German great grandparents and grandfather loved making it breaded and calling it poor man's oysters ( I guess it tastes like them). For a healthier alternative stir fry eggplant in garlic and oil and serve with brown rice. Eggplant is a good anti coagulant. It's perfect for reducing the risk of strokes as well as liver problems.

This winter use eggplant to create a hearty flavorful meal. They are wonderful anyway you cook them and provide some good eating too. Pick up a few for your cold weather recipes.

If Chocolate Be The Food Of Love

Today is Valentine's Day (and a good friend's big 5-0 birthday). Celebrate it with chocolate and anything else sweet. Luckily in today's depressed market, candy is the one indulgence we can all afford. There's nothing like a caramel enrobed in dark chocolate or a coconut mound dipped in creamy milk chocolate kind

Chocolate has long been considered an aphrodisiac.It was first used by the Aztecs in MesoAmerica 2,000 years ago in religious ceremonies but also as a stimulant. The Europeans first had it as hot cocoa, sweetened with milk added. Louis XIV of France gave the drink to his mistress. Madame du Pompadour to get her all hot and bothered. A century later chocolate was revolutionized as a yummy candy that could be filled with creams, fruits and caramels. Beaus started to give it to their sweeties ornate candy filled boxes as a way of currying favor and showing their affection.

Thanks to Valentine's Day first being a holiday in the 1800's chocolate giving has reached new heights. It's de rigeur to at least give even a small box of bonbons on this day. There are larger boxes, full of luscious truffles and home made cremes and ganaches. Chocoholics can munch on pepper infused ones that celebrate the sweet's exotic Mexican past or ones that have unusual fillings like salt and bacon (go figure). I prefer caramels or any fudgy sorts. The fruit filled ones are also good as are the chocolate coated nuts.

On this day of hearts and love, indulge in the strongest passion of all - chocolate. Sip a rich hot cocoa during a romantic movie or nibble on some truffles after a candlelit dinner. Enjoy the food of the love gods this February 14th.


A birthday shout out to that St. Valentine's Day baby - Debbie Humphris -Meyer! Enjoy this special day and may every day be like Valentine's Day for you!!!!

Lovin' From The Oven

Well,tomorrow is Valentine's Day and hopefully all you baking savvy foodies are busy with flour and sugar. Nothing says loves like a fresh baked treat whether it be a batch of muffins or a devil's food cake with rich , fudge frosting. You don't have have to knock yourself out. There's Pillsbury and Duncan Hines to turn to if you're a lousy baker.

What to make? Hey, everyone and I mean everyone loves chocolate chip cookies, even Pillsbury';s Slice and Bake kind. There's nothing like the taste of brown sugar and dark, bitter chocolate melting on one's tongue. Sugar cookies are good too. Use heart shaped cookie cutters and then dust with red sugar. A better deal is to ice them with pastel frostings and write cute messages on them. For a more sophisticated batch try gaufrettes, buttery thin wafers that work well with either coffee , tea or a sweet dessert wine.

If you want your valentine to start the day off with some love think about baking biscuits or muffins for breakfast. There are some quick mixes out there that you can create an almost immediate batch of them. they're also not that elaborate to whip up so you can spend your energy making other breakfast goodies. Fresh bread , although, not necessarily thought of as romantic, also makes a nice opener to the day. There's nothing like it to go with bacon and eggs or a big country omelet.

If you're planning on a full dinner for several, then think about making a cake or cupcakes. Red velvet, though a bit more complicated to make than the average is a perfect end for an informal gathering. A plain pound or Bundt cake served with fresh strawberries and cream (or Cool Whip) is a great way of ending a Valentine's meal.If you're throwing a Valentine's Day buffet, then think about ending it with chocolate and vanilla cup cakes iced in pink and white.

Show your love this Valentine's Day by baking your heart out. Have a batch of something hot and sweet waiting for your beloved.

Prepping For Love

I know today is the bicentennial twin birthday's of history's most instrumental men, Abraham
Lincoln and Charles Darwin, however we should get ready for another famous man who has influenced almost every age and generation. Yup it's time to celebrate his day.if you;re cooking for that special someone, it pays t o be prepared early.

You should be writing down right now what you want to make. Sometimes a few grilled steaks and some veggie constitute a romantic meal. Sometimes you've got to put a little elbow grease into it to create wonderful home made pasta followed by a heavenly chocolate mousse. The best bet is making what your beloved likes. If it's an elaborate recipe, then start grocery shopping tonight. Get any eggs, pasta, sauce, flour and extra sugar that you may need. There will probably be a rush of anything chocolate so buy now. If you're looking to cook fresh meats and vegetables go out early Saturday morning and buy them. The same applies for fruits.

Once you've decided what you;re going to be making, ask yourself if some things can be made on Friday night. You can bake tomorrow night and get any cakes, cookies and pies out if the way. The same is true with ice cream and even some tomato sauces. On Valentine's Day itself, you can start with cooking early on. If you're making homemade pasta the best bet is making it that afternoon so it's ready for Saturday night. You may also want to wash , peel and chop veggies.

Another point. Get that champagne early whether it be tonight or tomorrow night. It's the most consumed drink for Valentine's Day and some liquor stores may be out of your favorite brands. Keep it chilled until Saturday night and also keep an extra bottle of the stuff on hand.

While everyone is celebrating the genius of Lincoln and Darwin, start thinking about celebrating that other influential man. Saint Valentine. Make sure his day is full of love and good food.

Don't Underestimate The Simple Sandwich

During these hard times we have to get back to basics. Usually that means cutting out the lunch whether it's at a four star restaurant or Wendy's. There's nothing wrong with brown bagging it and it's always fun to create your own sandwiches. This food item, more than any other has a million variations.



If you want, get a good loaf of fresh baked rye or pumpernickel. Having this as your sandwich base adds another facet to the basic bread meat bread combo. The bread's texture is chewy , perfect for "hearty" meat s like ham and pastrami. You can just add a slick of sharp mustard or plain mayonnaise . A cold roast beef sandwich on pumpernickel is always a good choice. Just add a few grains of sea salt and a small, quick dash of cracked pepper to bring out the meat's deep rich taste and you're good to go. You can also put deviled ham mixed with mayo and celery seeds on this as well .



If you want a more traditional lunch, then stick with rolls. There are so many out there. My favorite is the onion pocket with has a small pocket of moist onions. This is excellent with ham . Another favorite is the egg roll where the bread is a deep, intense yellow. This is due to the large amount of eggs in the recipe. I usually like these stuffed with a chicken salad, the recipe came from Au Bon Pain years ago. It's simple to make. Just take a can of Underwood deviled chicken, mix with about two to three heaping tablespoons of mayonnaise and add about a tablespoon of dried tarragon. I've even made this for fancy luncheons, subbing croissants for the rolls. Sliced turkey and chicken are also good with egg rolls, especially if it's from left over roasters. Somehow sandwich meat tastes better if it's fresh carved off the bone.

For vegans., there's the good mix of tomatoes and soy cheese (or even mozzarella) with a drizzle of olive oil and a dash of basil.Sliced red and yellow peppers are also good, served on a crusty roll . Put a few slices of artisanal goat cheese (consider this your one foodie luxury). For any veggie sandwich also consider a mash of olive sand capers to give them some texture and crunch.

Don't discount a simple sandwich. It's a great way of breaking up a day, not being too heavy but at the same time not being too light. It's a perfect meal to hod you over til dinner.

The Rise Of The Mega Food Store

Americans love everything big. Houses. Portions. Even our kids and animals. It's no surprise that our supermarkets are huge warehouses , selling everything under the sun. here you can buy lobster, fresh baked bread, cleaning supplies and birthday cards. There's every kind of meat, cookie, veggie and fruit all under one enormous roof.



Yesterday my Mom and I visited a local Super Stop and Shop. I remember when these were smaller grocery stores, they still had a good meat and deli section along with an excellent selection of national brands. The new super kind surpasses it. We were agog with the vast of array of well priced cupcakes (24 for $14.99. That's like a little over a buck and a half each- excellent buy) and the variety of freshly made breads. They even have that rare loaf, the marble rye. Stop and Shop's deli counter looked like one block in length.Amazing. The store had long aisles full of any variety, generic and national brand. We only bought a few needed things, but promised to go back for a proper shop.



The rise of the mega grocery store isn't new. It's been happening here for the last ten to fifteen years. it probably has something to do with Costco, the company who has everything under the sun in a huge warehouse like building. the smaller chains couldn't compete with this (although you do need a paid membership to belong to one) and decided to enlarge. it seems we're the benefactors. Now chains like the A&P and Shop Rite along with Stop and Shop all have mega stores. These are great for suburban shoppers like myself who don't live within walking distance of a store. I can buy a week to two week sworth of food and supplies at these mammoth groceries. In the meantime I can pick up some fresh baked cookies, bread and fresh cut cold cuts for my dinner or lunch. They also have fried chicken , meatl oaf, grilled veggies and an array of salad s in case I want to o some entertaining.



The Mega food store is as much a prt of Americna life these days as voting or a bad economy. We love everyhing supersized things - including our supermarkets.