Bakery Mashups

There's a new phenomenon amongst New York City bakers there days.It's basically a mashbup of two kinds of baked goods.Since Dominique Ansel created the cronut last year. Bakers are vying to create the next biggest sensation.It's like coming out with the newest version of the IPhone.Create some new treat that will put the baker on the culinary map New York Times Dining regular, Julia Moskin ,went on a trek to find all these new hybrids throughout the US,Bakers are getting really creative.The hottest new mix is the cragel, a combo of a bagel wind a croissant.This is coming from San Francisco, from the House of Bagels.Co owner Jenny Puentes is using the flaky buttery dough and first boiling and them baking it.This may be a big seller, especially when paired with different fillings.However some such as the scronut(which actually sounds like a part of the body)is a scone and a donut,topped with a big dollop of icing. The frosting alone may be a turn off.Some pairings work ,some don't .Some bakers do it, not because they truly want to introduce a new treat to the world but because they want to make a ton of money. Luckily most of the new hybrids Ms. Moskin wrote about , and hopefully sampled sound like they have legs.Frog Hollow Farm out of Northern California has given us the scuffin.This is a logical blend of scones and muffins with a dollop of fruit in the middle.This could easily work and it could be a brunch must have in the upcoming years.Macarons, that on point treat right now, is also getting hitched with marshmallows to create a Mallomac, ,a Mallomar with a Gallic twist.Imagine the cookie's bottom ,as a macaron and then topped with homemade fluff .It is then dipped in chocolate..One of the most decadent is just blending two types of the same product.This time, chocolate and almond croissants.The famed chef and baker,Jacques Torres combines rich dark chocolate with almond paste to create what sounds like sheer heaven.For a more down home blend pie and milk are blended together to create a pie shake.More mixes are out there, some involving birthday cakes along with eclairs and ice cream bars. More and more hybrids will probably be born,with their creators trying to earn a fast buck .Some will work and go onto be successful.Some blends may have to go back to the drawing board.It takes time and creativity to give the world a new treat.

Re working Casseroles

One of the most simplest, and sadly, the most boring, is the casserole.Maybe because it has been denigrated to be nothing more than a mix of canned soup and awful ingredients or whether ,we've just made too many of them in the last century, this easy and versatile baked dish has become a culinary joke.All that is changing.The casserole is moving beyond it's soggy, overworked past and re emerging as something exciting and new. Melissa Clark examines this revamped version in today's Wednesday"s Dining section of the New YorkTimes. It now has taken on a sophisticated turn while maintaining it's down home coziness. Gone are layers of mushy noodles and canned tuna.In their place, new ingredients bloom, turning the whole thing around.The dish is becoming as urbane as it's, French cousin, the cassoulet, that Gallic version of duck confit ,spicy sausages, and beans, topped with crunchy,garlicky breadcrumbs.You can create a lasagna or moussaka, both ,technically casseroles, for a family dinner or a welcome party.These dishes don't even have a soup can between them.Most mid century wives were told to make the perfect casserole Using Campbells soup, simply because it was quicker and even healthier.It just created a generation of bad casseroles. Now you can experiment.Take Chef Floyd Cardoz's recipe from his Battery Park City goes back to his childhood in India to create a casserole.He starts out with the typical birwani a baked dish of brown meat, fried onion and a mélange of spices ranging from cardamon to cinnamon, The famed Lower East Side's Fat Radish has a unique turn as well.Chef Nicholas Wilber makes his like a beet crumble.Beets, an unusual vegetable to put in the dish is layered with cheddar and a mix of beet greens and Swiss chard.The crunchy layer is a mix of oatmeal along with hazelnuts and Pecorino cheese and nutmeg.Chef Wilbur also amps up the dish's appeal by making it in copper and stone gratins.Leave the boring brownie pans or glass bakeware in the cabinets.The appeal of the new casserole's all over style serving it in a copper pan or gratin . This also explains the appeal of a Mexican style casserole where style and flavor trumps all.It's a bake of chorizo ,beans and a variety of chiles for a stylish take on the classic tortilla bake. There's a new generation of casseroles ,just waiting to be tried.They're chock full of new ingredients and new flavors. Try them now for a new twist on an old classic.

A Cupcake ATM

There's a new trend that New Yorkers are just gobbling up- the ATM that spits out cupcakes.It's a new twist on a kind of old concept, the vending machine.The difference is that the goods are freshly baked and have a constant demand. The store selling them is Sprinkles.It's mostly a California based coany with branches in LA and La Jolla.It expanded to sweets loving Manhattan where it's now a staple.It sells all sorts of flavors,and even has flavors of the month.Sprinkles also serves cookies and ice-cream although there's no talk of having an ice cream dispenser alongside the cupcake one.Cupcake lovers pay a whopping $4.25 for each cake(to be honest, there are over sized so you do get your money's worth)as they select their favorite Sprinkles offers such diverse types as banana and cinnamon sugar along with the usual, chocolate, vanilla and red velvet.There are even unsweetened ones for dogs, costing the same amount as the human treats. If this catches on, then there maybe more " food" ATMs.Imagine a pizza one that can give us piping hot slices along with whole pies to go.This could work for city branches of any fast food joint.Instead of waiting on line, you just press buttons on a menu,drop in your money or slide your credit card and voilà a burger, soda and fries.It could also work for delis too, alleviating those long lunch lines.The ATM concept would be great for ice cream parlors, especially for those wanting pre made sundaes and dishes.People could just go up and get a homemade bar or Eskimo sandwich.It's surprising that Starbucks hasn't run with this idea.It would make ordering a latte or chai tea much easier in big cities and malls. Despite the idea's cuteness,Sprinkles does have a good idea. Having food ATms outside the stores reduce long lines and increases profits.It also boosts a product's popularity and gives it new fans.

Your Spring Herb Garden

Thoughts turn to all things green when Spring arrives.This is a great time to think about planting herbs.They"'re less fuss than fruits and vegetables and yield actually more.Also it's a great way to introduce yourself to herb cooking and a chance to zip up bland dishes. One of the best aspects about growing herbs is that you can grown them on any sunny window.There's no need to grow a whole lOt to get a yield for a dinner.A a handful of any herb is more than enough.You can plant according to your tastes or how easy it is to grown them.Most herb growers usually cultivate the plants they're familiar with in their garden.Many choose basil ,planted later in the Spring because of it's versatility.It can be shredded on pizzas or pulverized into pesto.Another popular one is oregano.This is used in a variety of dishes from braises to sauces.Grow it with Rosemary if you like to cook Italian cuisine.Both are part of the backbone that give us. All sorts of dishes from foccacio to Bolognese sauce. If you like to cook Mexican or Caribbean, then definitely plant cilantro.It's what gives the two cuisines, especially Mexican their bright sunny flavor.Chives are a snap to grown and they are extremely versatile.Use chopped chives to liven up a brunch omelet or cream cheese spread.Scatter dried sliced chives on loaded baked potatoes.Dill, another easy herb ,nthat thrives in both Spring and summer suns.This herb is used in pickling but can also add zip and zing to a cucumber salad Mix a cut up sprig in half a cup of sour cream, them pour over chilled cukes. it also give grilled salmon a wonder flavor as well.Chervil, a fancy French herb, is a cinch to grow.It's delicate flavor is perfect for vinaigrettes but it also is wonderful on chicken. Rub it over the skin with salt and pepper before you put the bird in the oven. Herbsz are a great way to introduce yourself to gardening.They're easy to raise and to maintain.Having them will definitely liven up any Spring meal.

A Healthy Spring Garden

Now that Spring is here, it's time for serious health foodie's to start planning a garden.It could be full of fruit and veggies.Planting depends on your tastes and how you cook. However a diet full of home grown organic stuff can only be good.It's a great way of eating better as well as creating your owm locavore diet. For beginner farmers think about growing strawberries.These are an easy cropbwith tremendous results.Try to plant on virgin ground, don"t plant the seeds or seedlings where tomatoes,potatoes or even eggplant have been previously planted..They should be planted in the spring as soon as the earth is dry.Plant in full sun.A strawberry crop is invaluable.They can go into everything, from pies to dressings. also the berries are a great snack or dessert just plain or with honey.If you have a lot of land then think about melons.Both watermelon and cantaloupe are delicious and perfect late summer eating.They do require warm sunny days and a lot of care.They have to planted well after the last frost of the season when the ground is warm to the touch.Then they do require fertilizer treatments every three to four weeks.It is hard work but the results are well worth it.If you're a gardening pro,then think about having a few plots dedicated to blueberries and raspberries.Both require much work along with constant trimming and pruning.Treat them right and you will get a phenomenal yield.Blue berries mad raspberries are high in antioxidants as well as flavor.You can create everything from homey cobblers to hand dipped chocolate bonbons. Most people usually start off with vegetables, with tomatoes being their first choice.There are so many varieties to choose from,from beefsteak to plum.The plants require some work(especially if you wind up with an aphid infestation) but the results are so worth it.Nothing beats a fresh picked tomato with just a sprinkling of sea salt.Also bumper crops are perfect for making home made tomato sauce.Their health benefits are tenfold and the more you harvest ,the better your diet.Gardeners are also big fans of carrots and radishes.They are easy togrow and perfect in a summer salad.They also require the least amount of sweat and worry..If you're more adventurous then move on to zucchini.Again this is for more experienced and patient green thumbs.They require constantly misted soil and have to be checked for viruses and blights.Yet ,this squash can be used in all sorts of dishes from ratatouille to being stuffed with chopped meat and breadcrumbs. Now that the season has turned ,it 's time to start planning your garden.Plant what you'll eat the most along with ones that suit your gardening experience.You'll have a cornucopia of just good for you foods to look forward to and enjoy.

The Incredible Shrinking Treats

It looks like our favorite foods are shrinking.More and more snacks and treats are becoming bite sized, and easy to bring with us everywhere.Is this a good thing or a bad?It depends on the product. Miniatures are nothing New.There were Chiklets, those dust mote sized pieces of fruit flavored gum along with the tiny snaps from Pepperidge Farms.Smaller versions are back now with a vengeance and it includes foods you normally wouldn't think of as miniature.Pop Tarts have come out with a tiny version.These come ten to a bag and are stamp sized.They're too teeny to be toasted so you can eat them cold(not always a good choice when it comes to Pop Tarts). Entemann's has come out with a smaller version of their classic fudge doughnuts which sadly can make it a cinch to finish the whole box.Even ice cream brands like Blue Bunny are also selling nibble size treats.There are also smaller versions of some of the Nabisco crackers such as Wheat Thins too. It is fun to have this bite sized yummies every now and then however think about munching some of nature's own mini' to enjoy.For a great snack ,think grape tomatoes. Add a sprinkle of sea salt and they makes a nice treat for anywhere, from the office to the beach.Another mini are the cuties.These are tasty Clementine oranges that are packed with nutrients .Freeze these for a respite from ice ream and ices when the hot weather comes.Another healthy minis the classic Saltine(although not naturally made, made with healthy ingredients )many have shrunken in size but they are big on the healthy ways to be served.You can add peanut butter to them for a nice school snack or even add grape halves or peach slices for fun bites while you watch TV. Miniature anything are fun to eat.However don't go too wild with the smaller versions of junk foodEat the more healthier mini fruits and veggies .Vary the two types for quick bites and fun snack times.

A Better Brunch

Brunches are supposed to be sophisticated affairs yet it seems both home chefs and restaurants still are stuck in the 1950s or 1960s.There are the same old dishes, namely gooey Eggs Benedict and omelets stuffed with soggy veggies and gummy cheeses.It's time to actually serve sophisticated foods made with ingredients suited more for lunch and dinner. David Tanis tackled this problem in his column in yesterday's A City Kitchen column in The Wednesday New York Times Dining section. Brunches both in and out have become pallid affairs.There's no imagination anymore.People ,brunch lovers and even foodie's aren't craving change or any new ideas.This is sad..Mr.Tanis tries to remedy this with spins on classic dishes, even throwing in a variation of a classic Italian dessert.The meal should also be pushed up half an hour to better be classified as more of a weekend lunch.It should also reflect the season.Summer lunches may mean grilled fish with a side of fresh herbs gracing a freshly picked salad . Fall and winter lunches should have a long simmered braised along with featuring the produce of the season. Mr Tanis gives us a truly Spring like lunch.It's great for now or for later on in the season ,perfect for an outdoor gathering.He starts off with a bright and sunny citrus salad , spiked with bubbly Prosecco.(think of this as an homage to that classic brunch libation the mimosa)It is graced with grapefruit ,and Meyer lemon sang with three kinds of oranges, blood, navel and the new Cara Cara.Sugar and almonds are added for sweetness and crunch with a dressing of Prosecco.The main dish is egg free, with it being a crab linguine with creme fraiche.It has mustard and green chile to shake things up.For dessert, it,s a play on the frothy zabaglione.This time it's frozen and espresso flavored. It also has a dash of Cognac along with cocoa powder.It's a great and surprisingly light end for a light meal.Prosecco should be served from beginning to end of the meal instead of mixed drinks. A weekend brunch or lunch should not be weighed down with heaviness.Indulge in good but different than the norm ingredients for something special as well as unique.It will make for a memorable weekend lunch for family or friends.