Putting Your Mark On Classic Recipes

I love my family's recipes. They've been handed down to me from generations and centuries of good cooks. yesterday ,as you may recall I wrote about having a slight case of food poisoning from eating at my favorite buffet. It was pompeist ,the Piedmontese version of egg drop soup that came to my rescue .I made a pot of it to satisfy what hunger I had and to soothe a still troubled tummy.

Pompeist, taken from the Italian zuppa di pane pesto or breadcrumb soup is a relative simple affair. It;s just chicken, beef or vegetable broth as a base with a half cup of plain bread crumbs and two beaten eggs tossed in. Cook it until it resembles Chinese egg drop soup (it's kind of a variation really). Sometimes the ingredients work against you. The crumbs turn into sodden lumps with powdery dry interiors while the cooked eggs form floss like strings that get stuck between the teeth. That has happened to me for most of the times I've made it. Not yesterday. The texture was perfect and creamy. I added a cup of breadcrumbs to four and a half cups of vegetable broth. Instead of two eggs I increased to three. My pompeist has a reputation for being bland so I added freshly ground sea salt and pepper .Again this was a great idea It has the right amount of saltiness and bite.

It was also good reheated today. My stomach is still recovering and I just wanted something bland for it. Reheated the pompeist was still perfect.its' texture still was thick and creamy as if I had added milk. The taste was even better, as all reheated dishes usually are.

I' m proud of myself for putting my own spin on this family classic. I can't wait to start on other family recipes. Have I got plans for them!!!!

Careful What You Eat

Today was not a good day foodwise.I wound up with a mild case of food poisoning at one of my favorite buffets.I think the ice cream was slightly sour and the machine was not up to par.I could have also been a case of the cream used being old. I should have guessed when the taste was slightly off. Should have paid more attention to that.

This brings me to the topic of spoiled food in general. When in doubt throw it out. I can't tell you how many times I've tossed out milk because it just wen t bad on me. Or tomatoes that turned rotty overnight.Or bananas that just went black and mushy. Sometimes it's the stores fault for selling old food, sometimes it's ours for hanging on to it to long. That has happened to me with puddings and cheeses. I've kept them well after their expiration date. Not a good thing. My mom's cousin always dates her food and throws it out after a week. Maybe this is a bit excessive but at leas she doesn't have to worry about food poisoning.Bacteria builds up on anything organic and can cause all sorts of problems with a foodies innards.

This has taught me a lesson.Stick to the fruit in your favorite buffet. Hopefully you won't go through the mess I just experienced. Also if it's unnaturally sour spit it out.

Foodie High

I just read a disturbing article in the Dining section of today's New York Times. it was all about how chefs get high in their kitchen. Yes stoners are everywhere, including our favorite restaurant's kitchens. Luckily I know most of the chefs where I eat. I trust them. I know they're not going to get toasted when slicing onions for my soup or grilling chicken for my Caesar salad. However I may now be leery of new places.

The article written by Dining regular, Kim Severson, tells about the chefs who do create dishes when they ;re baked.Some like the chef from the great new York eatery, Momofuku Milk Bar isn't but creates dishes that appeal to the more baked than hungry.The dish in point is the signature dessert - one that involves the milk that's left over from a bowl of cereal. This is served with iced cream and probably does make a good ending. It's probably also reminiscent of a munchie orgy after a few good ones.However there are chefs who relax(fine) and create(not so fine) after rolling joints. Marijuana is supposed to heighten the taste buds . OK, whatever but doesn't salt do the same thing?

Baked chefs? I'm not comfortable with that idea.I want mine to be lucid and clear headed. I don't like the idea of a stoned chef anymore than I like the idea of a drunk one. Cooking is like any other job.It requires responsibility and alertness at all times.

Barbecue Plan B

Somehow this May has not been the perfect outdoor grilling month - or at least not in my area. Right now the temps are in the fifties and there's an autumnal torrent of rain outside. Not the best weather for a barbecue. Actually we've had more chilly days like this than warm ones. What happens when your planned barbecue day turns out like this?

Go directly to plan B.

There's nothing like an indoor summer party. As disappointing as it sounds you actually are creating a healthier meal. Don't forget that charcoal brings out the carcinogens in meat which can lead to various types of cancer (most notably colon) . Also you have the alternative of pan frying in olive oil. You can even roast hot dogs this way or just for the better method of boiling. or steamed. Shish kabobs and chops can be put under the broiler for the same taste more or less. Also cooking the meat indoors also prevents any burning or charring mishaps and the food will takste better.

Even that out door dessert , s'mores can be made inside. You can roast marshmallows over a burner for that toasted quality. An easier, maybe less messy way is make the sandwiches and microwave them for a few seconds . You'll still get that warm , gooey goodness and the same flavor (without the jarring taste of charred marshmallow).Another variation is adding fruit such as sliced strawberries or banana chunks. An indoor barbecue is also a great time to whip up a quick and fun chocolate fondue for your guests and yourself.

If there's rain on outdoor party, don't panic. You can turn it into a fun experience by falling back on plan B - an indoor barbecue. It's still fun and you can still enjoy all your favorite out door foods. - without getting rained on.

There's Oil In My Mayo!!!

This is a short entry today (actually tonight) I just tried Hellman's mayo with olive oil and i have to admit I like it. IT has a sweeter taste , not so eggy really and seems lighter in texture and flavor. Hellman's has varied its' age old recipe with the blending in of Bertolli virgin olive oil. This is a great marriage because the stuff is lower in calories and cholesterol. You can actually make healthier salads and sandwiches with it. Kraft also has a mayo with olive oil in it as well.

I tried mine with what else - tarragon over cold sliced chicken. It was a lot lighter yet still delicious, similar to the other tarragon chicken salads I've made in the past. i thought it would be runny because real mayo is thick and creamy. I figured the olive oil would give it a syrupy texture but no. It held it's own and was perfect slathered on the Italian bread I used. It; will definitely be used in my egg salads and when I make deviled ham salad too. I imagine it would be a nice base for homemade French and Thousand Island dressing and won't have the usual heaviness associated with those two.

This new spin on an old classic is really a great invention. I plan on switching over. It's not only heart healthy but tastebud yummy.

Getting Ready

This is a quick entry due to the fact that I have to get a cafeteria ready for tomorrow's big university event. Right now I have 100 (yup, count 'em 100) cans of soda and water in my basement. I have to lug all them out of there and a few miles over. Tomorrow I have to pick up three trays of veggies and dip along with two specially made brownies and a platter of cookies.

For all of those who love events like this, think twice about volunteering. This is not a dinner party where you can let your specialities shine or you can whiz through a grill menu like Bobby Flay. This is more like coordinating an Oscar party or at best a community get together where you're the one solely responsible for the food and drink. This is not fun , This is torture, pure and simple.

Maybe I'll feel different when the whole thing is over. After tomorrow I think I'll just kickback and not volunteer anymore.There's something to be said about being a selfish foodie.

The Joy Of Event Planning

As I've written in earlier entries, I've been tapped to basically cohost an after party at the university where I teach .I had forgotten how much work these things are, not having done it in a few years. I forgot how exhausting it is, between the running and planning and coordinating.

If any of you foodies are forced to help out at a shower or party , then brace yourself. Also assert yourself as to what you can do and what you can't. Don't volunteer to get all the heavy stuff as I did and wind up lugging one hundred cans of soda around. Divide the duties and chores equally. If you have to , bring some on your committee with you to shop. Two people can cover a store faste r than one can, believe you me . Also get receipts for reimbursementif you're doing this for a company and school for . This has been my problem in the past. I was so overwhelmed with work that I never kept anything and lost out financially.

Event planning may require cooking and baking. Don;t be a sap and ask to do as much as you can. This is not the weather for spending five or six hours in a hot kitchen , whipping , berating or frosting anything. if you;re asked to make anything just go with a signature dish that you're known for. This frees you up to enjoy the warm weather. if you don't want to cook or bake, then go to your supermarket an dhave them do it for you.

Events are fun but planning and prepping for them definitely is not. I feel it's a lot of work that goes unappreciated . It's not really a joy but a job.