Thanks Heavens For Trans Fat Bans

America's diet is about to get so much better - and healthier. Trans fats are going to be banned from processed food and that means much healthier eating - and snacking, It also means no more worries about what we eat either. There will be no more qualms or guilt about trying a slice of pizza or cupcake.

Trans fat is nothing new. we've been ingesting it for millennia , namely in beef, lamb and butterfat. However with the mass production of food in the 20th Century the substance was used fried and baked foods.Stick margarine and other spreads also have it  as well. Trans fat gives flavor and extended shelf life along with creating havoc with our cholesterol.It raises the bad cholesterol LDL and lowers the good HDL type. Having a steady diet of this fiend  increases the risk of heart attack, stroke and diabetes.Before this ban , the responsibility fell upon us to monitor how much we took in.Now tht's all changing. It's not go wild with Twinkies and fries,It;s now you can eat them without too much worry.it also means don't abandon your diet of healthy grains, fruits and vegetables. As we all know , the less junk you eat the better.

The ban will take three years to phase out all trans fats.There will be some protests. Many food companies rely on the goo for their products however some companies have already taken it out of their foods.Dunkin Donuts has removed it completely as has Long John Silver's and Mc Donald's. Starbucks ' cakes cookies and doughnuts don't have any either. Without trans fats food will get Staler quicker as well as lose some of their deliciousness.

Going trans fat free is going to change lives and diets. We'll be eating much healthier and feeling much better. The best part we won't have to give up our beloved sweets and snacks

Cooking In Humid Weather

Cooking and baking in hot weather is never great. Add humidity and it gets even worse. Yet, we all want a hot meal or make a cake or cookies for a graduation or shower. There are ways to work with the weather. The end result will be dishes and treats not affected by a steamy, tropical day.

What is humidity? It's the amount of moisture in the air. Warm air, like what we're experiencing now, is capable of holding more moisture than cool air.There's a certain amount of it when we cook meats like chicken and it's important in cooking any kind of meat.It insures a moist , juicy middle and a dry crispy exterior. This principle doesn't; work for a barbecue. First of all , never leave meats out for a long period of time . Humidity is a great breeding ground for all sorts of bacteria. Keep any meat, whether hot dogs or ribs in the fridge until they're ready to be cooked. The dampness may also make it hard for coal or wood chips to ignite as well. Any home griller should stick with charcoal lumps, eggs or briquettes. These don't soak up as much water as wood chips which absorb a lot of humidity. Store charcoal in air tight plastic containers so they're not affected by the atmosphere. Sides, especially those having a lot of mayo in them, can also be affected by humidity. Keep salads and slaw in the fridge until they're ready to be served. As soon as the meal is over , put the leftovers back in the fridge. Thoroughly wash everything, from plates to pans in warm soapy water to eliminate any chance of leftover bacteria.

Humidity is the enemy of both baking and candy making. It is important in bread making,The dampness softens the dough an makes it expand more . Humidity gives loaves a lighter , airier texture than cool dry air. If there's too much humidity, the bread may take longer to rise and bake. if that's the case, add an egg. Home bakers living in hot  , humid climates swear by it . Another help is switching to finely ground wheat bran instead of wheat flour.Cakes are another matter. For a better crumb, reduce liquids by 1/4 . If the batter does look too dry then add a small amount of whatever is called for, whether milk or water. This will ensure a perfect cake. Candy is super tricky to make during a tropical heat wave.The finished product is usually too soft thanks to it reabsorbing moisture from the atmosphere.It also will not set properly and be more like sauce.. Also just regular sugar will absorb the humidity , resulting in damp sticky clumps. Keep the air conditioner on high in the kitchen and also store the sugar in plastic air tight containers with a desiccant such as sodium chloride.. This will maintain the consistency and keep the granules from adhering to each other. This should ensure for a thicker consistency and less gumminess.

Don't let this tropical heat wave deter you from cooking and baking. You still grill cook and bake your faves when the weather gets hot and sticky. It's just a matter of readjusting recipes and keeping ingredients dry.

The Gluten Free Cheat Sheet- A Guide To Good Eating

Many think that having celiac disease means a very limited diet. No pizza, no cookies no, bread. This is not true. A new cook and guide book can help those who suffer into not only a better diet but a fun and varied one too. The gluten challenged can have their cake - scones, muffins and toast  - and eat them too.

April Peveteaux is he author of this great new book.The Gluten Free Cheat Sheet.(Perigee Pubishers 2015). Ms. Peveteaux is a celiac sufferer herself and the author of the widely read blog and book of the same name, Gluten Is My Bitch .With this latest she gives very good advice as well as busting some celiac myths.Many non sufferers think that celiac disease is the trend of the moment, after all it wasn't around even fifty years ago. She explains that there was always  celiac disease and it can be passed down,It is not some trivial passing fad allergy. It can be life threatening with immune systems being attacked as well as causing depression  She also explains what gluten is and in what foods are riddled with it. She offers advice on what to

put in cupboard as well as subs for favorite foods like doughnuts and Twix.. There is also support for those celiacs who love to have their snacks they can't give up along with building a GFF - gluten free friend community for added support. She is a cheerleader  as well, Don't give up the fight, just switch to better, gluten free recipes.

The recipes are amazing. Early in the book, Ms. Peveteaux provides an entire list of alternative flours to use.There is everything from the usual rice, soy and various nut flours to the unusual - green banana, mesquite and  amaranth.There is also a thirty day  meal plan with recommended dishes. The recipes are so tasty that gluten will not be missed.Tortillas are made with coconut flour A savory bread pudding is made with gluten free brioche.That Southern favorite, hush puppies are made with gluten free cornmeal.Crab cakes, a summer must have, are made with gluten free panko crumbs. There is even a pizza with a base of cauliflower and cheese (!) and topped with the usual tomato sauce,cheese and pepperoni.Other yummy recipes abound here.Ms. Peveteaux also includes soups, snacks , sides and ices as well as main dishes like pulled pork and sesame crusted tuna steak. An added treat - and unusual for any cookbook is a section dedicated to mixed drinks. These would be fun to make and serve alongside the appetizers featured .Imagine a jalapeno margarita and spiced almonds or a raspberry vodka refresher washing down cheese and chive crackers.

The Gluten Free Cheat Sheet is the perfect guide and recipe book for celiac sufferers. It has advice help and ideas for eating right. Get it today and start on a gluten free road to better health.

The Nocciolata Nonna Made

A nonna's recipes are always treasured - and tasty. This is true with Rigoni di Asiago's Nocciolata, a creamy , delicious spread, redolent of chocolate and hazelnuts.It is the perfect spread for anything from strawberries to croissants.A small scoop adds a big impact of flavor.

The company that makes it . Rigoni di Asiago is known for its' variety of different homemade spreads, from its'  organic honey to various organic jams to the delicious chocolate spread.The nocciolata is one hundred percent organic, artesanally made and GMO free. The hazelnuts have been selected by the Rigoni family and they use top quality cocoa and cocoa butter. The other ingredients are low fat powdered milk, cold pressed sunflower oil and natural vanilla extract.Organic cane sugar is blended in to give it the right amount of sweetness  That  other hazelnut spread isn't even this pure , thanks to added artificial flavoring. Moms can feel safe and secure when they serve Nocciolata There are no extra preservatives or chemicals. It does have 190 calories and 100 fat calories a serving so  serve it  as a special dessert  or breakfast if you are worried about the sugar intake.However   is a better alternative to any candy bar or even chocolate syrup if you or the kids are craving a chocolate-y snack..

I should love the other spread. After all it was created in the same province, Piedmonte where my great grandparents came from however Nocciolata has captured my heart. It is a smooth, creamy blend of  cocoa and hazelnut.each flavor perfectly married to the other. It is yummy on sliced strawberries, tasty on sliced bananas. Since I'm on a microwave bread pudding kick right now I a going to  add a couple of dollops to the recipe or drizzle it over the finished dish. Nocciolata is also good on pancakes  and waffles and makes a great addition to any brunch. A perfect breakfast , though is a well made croissant split and thickly  slathered with it.Rigoni Asiago recommends making a cake roll with it or a mug cake (another recipe on my must bake list)it would also make a  yummy filling for homemade shortbread or orange shortbread sandwich cookies too.

Rigoni di Asiago Nocciolata is the perfect spread.It  adds to anything, from fruits to croissants. Try it and taste the perfect blend of hazelnuts married to chocolate. It truly is a harmonious blend of flavors.

QVC's Kitchen King - David Venable

If you haven't heard of  David Venable, then you're not a foodie or a QVC fan. This dynamo is responsible for selling tons of anything kitchen , from cookbooks to pots and pans to even foods. He's become something of a cult hero, bringing the fun and exciting cooking world to the home shopping hungry masses.

Mr. Venable was interviewed by regular contributor , Kim Severson in yesterday's New York Times Food section.He is one of the powerhouse hosts that makes QVC one of the biggest businesses in America. He cheerleads and dances , hawking some of the most popular cookware , such as La Creuset and Rachel Ray Kitchenware.His segments also features famous chefs too, callers can chat with Gordon Ramsey or Ina Garten  as they place their orders. doing this helps to increase sales. Rachel Ray moved four million in cookware overnight. Any chef hawking his or her cookbook can  expect to have a quick sell out in minutes. Molly Gilbert, a low key cook who wrote "Sheet Pan Suppers" was dazzled by just how quick her book sold. To be honest QVC is a foodie paradise.It  sells almost anything , from juicers to mixers to zesters and knives. There is also  all sorts of foods such as lobster and steak and flavorings you can buy any time as well..

However the company would be nothing with out Mr. Venable. A native of Charlotte, North Carolina and helped his single mother with cooking.His stage presence came from his college years singing in an a cappella group. Clef Hangers. These two factors have created a presence that hooks people.He dances , with his zany sidekick, Mary DeAngelis, He listens to the lonely foodie He sells home chefs and home bakers dream cook and bakeware..The most important facet is that he connects with people. Sometimes he's all they have..The popularity has paid off . He has written a cookbook himself, entitled In The Kitchen with David:QVC's Resident Foodie Presents Comfort Foods That Take You Home (Random House) three years go and hosts a dinner "In The Kitchen with David' at QVC's campus near Philadelphia. Mr. Venable has a huge number of fans who also just watch to hear his favorite catchphrases like "Swine is divine" or "I do not want to live in a world without potatoes." For a a guest to do a happy dance,  his signature jig after tasting something yummy is the height of Venable fandom.He gives the wares and cookbook recipes resonance, making them important to have .Foodies think nothing of spending $339 dollars for a La Creuset pot  after he gives a passionate spiel about it.

David Venable may not be the next Epicurus or Escoffier. He is a man who know what foodies want , because he is one himself. Thanks to this he has made QVC not only rich but also the leader in cookbook, food and kitchen gear/

The Sweetness of Cherry Season

One of the first fruit harvests of late Spring and early summer are cherries. They are  abundant right now, in  all their ruby red glory. What is so great about them is that they can be made into a variety of  different desserts. The first stone fruits of the season are perfect for everything and  anything , from ice cream to tarts.

David Tanis thought so and featured them in his column , A City Kitchen , in today's New York Times Food section.On their own, the first  harvests are a proper dessert in themselves. They're both deliciously tart and sweet, without any embellishments.. However he provides three cherry-centric desserts that highlight their flavor  and brightness.Best of all they're easy  to make- a boon in this hot weather. Some of the recipes can be split into two days so prep time is leisurely and relaxed. One of the easiest looks hard to execute but if made  in two days , an easy dessert. It is cherry ice cream sandwiches  rolled in coconut flakes. Make the ice cream the first day, it's simple custard recipe with stewed and pureed cherries added later. The cookies can be made a day later ,leaving the filling to firm up overnight. These are a simple shortbread although if you don't feel like heating up your oven, buy a good shortbread like Walker's  and use those instead.

The other desserts are both elegant ad easy as well.One is a cherry frangipane tart that can be stretched into two days of making too. Start with the tart shell, again relatively easy to whip up.There are only five ingredients with butter being the main one. The filling is classic frangipane,  using cream and almond flavoring. Cherries and slivered almonds are then pressed into the batter .They not only provide decoaration but an extra burst of sweet tartness to cut the pastry's sweetness. Mr. Tanis also puts the fruits of the seaon in one of the most elegant desserts ever - iles flottante. This sophisticated French sweet is basically fluffy meringue clouds  over a crème anglaise base. The traditional recipe calls for a drizzle of caramel but Mr. Tanis adds a sweet-sour cherry compote to give it a spike of color and a punch of flavor.A pound of pitted cherries is cooked  with a cup of sugar. Rose water is added for delicacy and for  scent as well. Pistachios are also sprinkled on top for added color and texture.

Take advantage of the first cherry harvests of June. Yes, they're good, just freshly washed and on their own but they're pure heaven in any dessert. Try them in a fun ice cream sandwich, or an elegant tart or iles flottante.

Neilsen Massey Vanilla Pure Flavor

Vanilla extract is a wonderful addition to any kitchen,It's what gives vanilla cakes and puddings their lovely homey flavor, reminiscent of Granny's baking and cooking.Neilsen & Massey knows this ad has created the perfect extract. This is a vanilla that is redolent of the orchid (yes an orchid ) that produces it.

Nielsen -Massey has been creating extracts since 1902 and is now  run  by the third generation of the  family,Craig Matt and Beth in first Sterling Illinois and now , Waukegan. They not only sell vanilla to various chefs and restaurants but also almond, chocolate and the more exotic flavors of rose water and neroli oil.Their vanilla is from all over the world, starting with  Madagascar  being bought from fair trade merchants. This includes  certification and verification organization and, responsibility for certifying their beans. Fairtrade certified vanilla ensures that small-scale farmers in developing countries receive a fair price and use sustainable farming practices along , stabilizing vanilla-producing communities and protecting the environment. It also ensures a consistent supply of ingredients to customers.  The Fairtrade certified vanilla is grown in the shade, integrated with other crops, which in turn helps protect against erosion and deforestation. Neilsen Massey  is nt only providing flavor to the world but helping it to become a better place.

What I love about Neilsen-Massey is that their extract  is pure , without any alcohol added .It doesn't have that aftertaste either. I used it in a microwave version of bread pudding (see recipe and pic below) and it was perfect for it. Again there was no usual aftertaste or overpowering  vanilla alcohol flavor overpowering the other ingredients.www.cooks.com and tweaked it a bit. It serves 8=10.

. It was excellent. It can be used in some savory dishes  It is actually best paired with pork or duck because it works well with their  intense flavors. However I am a purist. Vanilla should go into yummy sweet desserts hence my bread pudding. I got the recipe from

Half a loaf of stale French or Italian bread
2 cups milk.
2 tablespoons butter or margarine
2 eggs beaten
3/4 cup sugar
1/4 teaspoon salt
1 /2 teaspoon cinnamon
 1- 2 teaspoons vanilla

Slice the bread and cut into one inch cubes. Put to the side.Heat milk and butter on high in a 4 cup measuring cup. Stir a small amount of hot milk into the beaten eggs to temper the eggs. Return eggs to milk. Add sugar, salt cinnamon and vanilla. Pour mixture over bread and cook for 7-10 minutes , or longer if the center is not firm.
Serve hot or cold with caramel, sauce, cream or whipped cream.