That New Orleans Influence

New Orleans has always had a persuasive influence in cooking. Cajun has been an American standard since the Eighties. even Emeril and other Louisiana chefs are super stars on the American culinary scene.Now that the town is hosting the Super Bowl , it s time to celebrate the spicy and flavorful cooking. It was the subject of an article in yesterday's New York Times Dining section. the piece, written by Suzanne Lenzer, tells about how to create a heavily New Orleans party platter. Instead of the usual hot wings it's chowchow,the N'Arlins favorite of pickled green tomatoes, cabbage and cauliflower. it's a more ambitious menu than your typical game day but it will be more memorable too. Some of the recipes are involved but they are tasty .You can try to make the chowchow the day or even a few days before since it is a relish. Roast pork dip may take bait longer than typical pulled pork but bit is well worth it.This takes three to fours hours to cook and prepare but once you've done it you can put some aside for the spicy boudin balls ,another Louisiana fave. New Orleans will be hopping on Super Bowl Sunday . make your kitchen just as lively by cooking up some NOLA faves. it'll make for some jumping

The Poetry Of Cheese

There's nothing like a hunk of a good cheese.Just ask the cheesemongers who try to sell it. It's hard to sell the taste of it yet this is what those sellers do. Tnere's nothing like creative writing to sell a product.. The lyrical cheese mongers were the subject of an article in today's New York Times Dining section.The piece, written by Dining regular Jeff Gordonier, tell how mostly Manhattan sellers go to great iambic lengths to sell their from ages.Some descriptions are succinct such is the case withHarlem's Fairway.The cheeses can be labelled anywhere from "bland and forgettable" to "strong and Gooshy" to Creamy and Dreamy. This aids in not only in garnering new customers but also steers buyers into making the right choices. Most of the cheese mongers though go beyond that. Some compare them to rock stars , others even offer comparisons to our president.It first started with Steve Jenkins, again of Fairway, who first started cheesy prose thirty years ago. Now, it's practically normal. each cheese store has it's own writing style, ranging from punchy to sarcastic. there is a reason for this Most cheese stores hire out of work artists, writers , and musicians. writing descriptions is a creative outlet for them and a great way to continue their creativity. Cheese is an easy sell on it's own.However there 's nothing like a little poetry to push a new brand and type. bring on the kind words .There's nothing like an ode to cheese.

Trade Blues For Ginger

This is the time of year when the winter blues set in. How to beat them? Use an ancient Chinese ingredient.Ginger.It's a great way of raising your morale and pleasing your taste buds. Best of all you can buy it any local grocery store. Ginger has been used in Chinese medicine for centuries. It helps with digestion as well as nausea and suprreses skin and ovarian cancer.Ginger also protects the body from colds and viruses so it pays to get it during this particularly nasty flu season. if you're new to Ginger buying consider getting a smaller root to at least try. You can work you way up to the larger ones as you become more acclimated to the taste. the root should have a light brown skin,and no spots.If the coating looks too wrinkly, then it's been there a while. Ignore it and go on to a fresher looking one. Once you have the root, then you can experiment with it. Try a soothing tea.Slice up three or four pieces (size doesn't matter but the more you have the more flavorful your drink will be).Some add honey and/or lemon for taste.It's just better on it's own.You can also mince Ginger into any of your stir fries for an authentic Chinese touch.The bits will soften up and become chewy. Another variation is making your own sauce using the steamed Ginger and water.Add some sesame oil for body and even scallions for more bite. It goes well with chicken and fish. Ginger is a definite morale booster.Buy the root today to perk up your life and palate.Try it as a tea or in foods for a definite boost to your immune system.

Four More Years Of Good Eating

It'll be four more years of good and healthy eating with Michelle Obama in the White House. Our First Lady is one of the chief fighters against childhood obesity and better nutrition.We may even see some reforms thanks to her. in the meantime here are some of her tips and how she makes sure the First Daughters eat well. Mrs. Obama is a firm believer in veggies and fruits.She has even created a working garden on the White House grounds. kids today should be weaned away from some fast food places .It's always fun to have a hamburger however try to make it a rare treat.Get the little ones hooked on chicken and fish more. The meat is actually tastier than red meat and there's more to do with it.You can also get them to experiment with soy products too.As for snacks ,think pretzels dipped in mustards or veggies in dressing.Let them go shopping with you so that they can be acclimated with what to buy for your meals. Sugary drinks and sweets are two other enemies that Mrs. Obama wants to suppress.Too many parents easily acquiesce to buying colas and over processed juices. Instead try flavored seltzer or just water.Another good idea is buying a juicer. This let's the kids customize their juices along with drinking healthy.You don't have to worry about them adding extra sugar or even poisons such as arsenic sometimes found in apple juice. For fun nibbles sub in blueberries and strawberries instead of chocolate pieces and lollipops.If they do clamor for cookies ,get them natural based brands such as Nature's Own. We are lucky to have a First Lady who cares about what our children eat.Hopefully through her advice and cheering on ,there will be an end to this problem?There will be a healthier America in our future ,thanks to her.

The Goodness Of German Sausage

There's nothing like good German sausage on rye bread for a winter's meal.There's so many different types though it's hard to choose. You can try the slightly spicy but smooth teewurst or the tasty knackwurst along with several other kinds too.Each is yummy in it's own right and perfect for lunch or dinner.

Germany has anywhere from 1200 to 1500 sausages. Yes, you read that right. There are over one thousand fresh and sliced/spreading sausages.Most of them are classified in the wurst category are usually made of pork, veal or beef. These tend to be regional and with thousands of varieties.Most American know frankfurters. This is where the American hot dog derives them. They're great grilled at tailgaters but also good lightly fried with sauerkraut and potatoes.bratwurst is also an American favorite from the Germans.These are a tad longer than the regular frankfurter and always eaten with potato salad and hot mustard. Another treat is the knackwurst, a plump .Cook it and you'll hear where it's name comes from, Knack means to pop in German and that's what it;s skin does crackles, pops and explodes, exposing tender meat.

There are some other sausages that are also heavenly.Neophytes and even connoisseurs should try  teewurst.This is more of a creamy, smooth spread in a casing. Just tear off the little tie and squeeze onto crackers or dark bread. It's made of raw pork and bacon smoked over beechwood.It's name comes from it being served at tea time. For a richer, chewier one, try landjaeger, This is similar to our beef jerky,It's a dried beef or pork sausage mixed with red wine, lard and spices.Sugar is even added for more taste.Hikers still love it because it's great to bring along on a country walk.

If you're craving good and flavorful food then try German sausage. They 're rich in both variety and flavor. You'll find a favorite and fall for it.

Holding Onto Tradition:Vietnamese Cooking

For those who love bot the exotic and traditional Vietnamese cooking hits the mark. It has the flavors of Southeast Asia  combined with century old recipes.Best of all it can be made at home thanks to a new cookbook. For those who love  Vietnamese, it;s time to make it at home instead of searching for the rare restaurant featuring it.

The cookbook is Vietnamese Home Cooking by Charles Phan,the famed San Francisco chef who has a string of six restaurants around the city. The book has come out from Ten Speed Press and an interview with him was in the Wednesday's New York Times Dining section. He is a devoted father and cook ,making his famed dishes for his three kids at their apartment above his one restaurant,Out The Door.They are the dishes that are also in the book and easy to make for American audiences.

The Phan family came to the US two years  after the fall of Saigon in 1977 when Mr Phan himself was only sixteen. He and his mother who still cooks for the family make the  wonderful dishes that they brought with them. One is a mix of tomatoes, chard and squid over rice. Most Vietnamese dishes are either steamed,braised or stir fried dishes.He makes his kids  the traditional steamed chicken with lily buds and dried shiitake mushrooms. His wife is his sous chef helping him cut and dice, His mother cuts up persimmons and peeled longan fruit for dessert. Despite it all his three kids still want American fare every now and then despite being surrounded by their  father's masterpieces,

If you love the exotic and traditional then buy Mr. Phan's book. If you're a fan of his restaurants, then definitely purchase it .You can bring the flavor and the fun home with you.

Immersion Blender Dangerous But Fun

Want to have some absolute bloody fun in the kitchen? Get an immersion blender.It's that kitchen instrument that Dan Akroyd ,uproarious as Julia Child onSaturday Night Live used in "The French Chef" parody that turned deliciously gory.However it's now almost required in some of the world's top restaurants and also gourmet home kitchens. It was the subject of an article in yesterday's New York Times Dining section.The writer,Alexandra Jacob not only explained what this kitchen whiz does but tried it too.Like the old SNL skit it did not end well. it's basically a hand held blender with exposed blades.The button on it goes from gentle to wicked in seconds.For any inexperienced cook this can be both messy and scary.For experienced cooks it can create some extraordinary masterpieces.It 's sometimes called SmartStick Blender however it was Swiss Inventor Roget Perrinjaquet who created this in the late Fifties.It was a mix of a long beater with blades. It does take some learning to use it.Many new owners wind up in the ER with sliced fingers and coming home with stitches.Some of the more less confident usually exchange them for the safer and easier to use traditional blenders.However ,most Ers usually report more incidents with knives and even the more popular mandoline.If you don't know what you're doing with any sharp or potentially dangerous kitchenware, then there will be blood .Read the instructions.Study the machine.Look at the blogs featuring them.Then use it. A Batmix is a fun yet potentially scary introduction to whipping and beating free handedly.Use it with prudence if you're uneasy with it.Like any kit hen instrument it can be an excellent addition or a vicious one.