One Dough , A Million Cookies = Well Almost

We're knee deep in the middle of Christmas cookie season. Family and friends demand a variety worthy of a top bakery. What happens if you don't have the time to get all those ingredients? Not to worry. There a wonder dough that can produce an array of fancy and delicious gems.

Basic cookie dough is a holiday baker's best friend.It's taking two sticks of softened unsalted butter,a cup of sugar, one egg and two teaspoons of vanilla extract. The dry ingredients are flour ,baking soda and salt. It's the usual creaming and beating the moist ingredients first and then adding the dry ingredients .If the dough is a little sticky add a bit more flour to keep it smooth. Form the dough into two balls, wrap each in plastic and refrigerate for two hours. Home bakers can also sub in whole wheat flour for the white for a slightly healthier treat/ Just be warned. The whole wheat cookie won't have the snap that the regular one will. It will be slightly more denser and a bit chewy..You may want to make the icing now too. Again it's a simple recipe of one cup of powdered sugar, two to three tablespoons of milk and one teaspoon vanilla.Combine all ingredients until smooth. There may be some powdered sugar  lumps but theses can be beaten out with a fork. Tint with food coloring or homemade natural food coloring.The last may take some time which is off putting  along with unusual ingredients such as squid ink(!) and matcha powder, also off putting.

After the dough has been thoroughly chilled for one hour it's now time to have fun. One of the prettiest cookies to bake is the stained glass one. Put  a handful of unwrapped Jolly Ranchers - one flavor at a time  - and put between two sheets of wax paper . Smash to bits with a mallet or rolling pin. Use large and smaller versions of a cookie cutter. Cut out the larger forms and then use the smaller ones to cut the middle on baking sheets covered with foil. Spoon the crushed candy in the middles and bake for four or five minutes, until candy centers melt and the cookies' edges brown. Candy cane cookies are another fun treat.It's simply tinting one dough ball pink  while leaving the other ball plain.Roll each color  into four inch ropes and twist to form spirals. Bend the top to resemble a cane and bake until set for nine minutes. Another fun cookie are the chocolate dipped ones. Roll dough into a log and then slice into rounds. After the cookies bake and cool down , either melt semisweet chocolate chips in a double boiler or in the microwave.(the double boiler is the better method.)Dip one end in and place on waxed paper to harden. For more festive treats, do a second dip in red and green sprinkles. These cookies can also be cut into shapes and decorated. Use flaked coconuts for snowmen and the fur on mittens and boots. You can also do a thin white layer of icing and dust with red  and green or silver and gold sanding sugar.

Don't fret if you don't have all the ingredients for cookie baking. Use the basic recipe and then let your creativity go wild. You'll have a variety of different cookies to show off to demanding friends and family.

Gift Yourself

T'is the season to give lush food gifts and fun gadgets.Everyone deserves a culinary treat , whether it's a favorite food or a something that will make cooking and baking easier. That includes yourself a reward just for getting through this harried holiday season.


It was David Tanis piece on strip loin in Wednesday's New York Times Food section that got me thinking and drooling. It's one of the things.that I would love to gift myself with - a tender strip sauteed in a blend of olive oil and Kerrygold butter (another Christmas gift to myself).Mr Tanis serves his infused with herbs such as rosemary and thyme along with roasted potatoes and horseradish along with a bunch of watercress. Mine would be French bistro style, with crispy homemade pomme frites and crusty French bread to sop up the juices. Another treat - lobster at Bahr's in the Atlantic Highlands. This is the ultimate Christmas gift to oneself. It's a plump boiled lobster with butter sauce and a side of rice. Of course their home made biscuits alone are worth the ride down. If you can, you can make your own lush seafood dinner at home.Treat yourself to some scallops in white wine or sole meuniere. If you;re craving simple fare then head to your favorite Wendy's or Jake's Wayback for a burger or dog, fries and a soda/or malted.Need a refueling of sugar? Indulge in Godiva or Rocky Mountain chocolates. Treat yourself to some homemade walnut fudge, or a plate of just from the oven Pilsbury Slice and Bake chocolate chip cookies with a tall glass of cold milk. To destress from the season's craziness, think a hot cup of herbal tea, pajamas and your favorite book. Sometimes the best self gifts are the simplest ones.

Home chefs are always on the cutting edge and front line . There are some interesting gadgets out there that should be in everyone's kitchen. A good set of knives is one of them. If you feel like your old set is getting dull or you don't have the complete set, get a new one .These usually have everything from deboners to filet knives. Many places such as Williams-Sonoma and Target have them on sale right now too..You can also get yourself a fun gadget  such as a Sno-Cone maker or a cotton candy machine.If you have the room then think about a taco shell warmer. This does come in handy for Mexican food lovers.Pizza lovers would swoon at the Cuizen Pizza Box oven which looks exactly like a delivery box with a cheesy cartoon of an Italian chef on it.It has revolving plate that ensures a perfecctly crisp and even hot crust. A fun for yourself gift is the breakfast sandwich maker that cooks everything, meat , egg and English muffin together for a tasty morning nosh.The best thing about it is that the parts disassemble and everything can be thrown into the dishwasher or kitchen sink for easy cleaning.I would love to treat myself to the space age looking Fago Spoutnik microwave. It's a new kind of round quick cooker that looks like that roly poly little robot from the new Star Wars movie.. The lid is a purple see through dome that allows you to watch your food get nuked. It has four cooking modes , a revolving turntable for even cooking and a light that changes from white to blue signalling the food is ready. Heck, forget all that. It just looks so darn I must have it cute. Unfortunately it's only sold in Europe right now but hopefully it'll come to the states soon.

This is the season to give. Give yourself some luxurious food or a fun appliance or gadget. You know what you want. Go for it before it sells out!.

A Lush Slice Of Timpano

The pasta pie timpano is the perfect dish to make for a cozy holiday pary.It's an impressive layering sort of like lasagna and torta rustica all rolled into one. Each slice yields up a melange of meats , veggies and sauces, a filling trio of good flavors and textures.

Melissa Clark decided to try her hand at making this gem of Italian cooking adding tweaks here and there.Timpano should sound familiar to Big Night Fans, the 1996 movie about two brothers running an Italian restaurant at the Jersey shore in the Fifties.It is crown shaped dish, filled with everything good.Its' origin is Neopolitan and it means kettle drum, thanks to its  shape.  The shell has to be made from pasta. Ms Clark recommends using precooked lasagna sheets will will leave a visible seam however purists may want to make their own sheets to have a flawless top. If you do make it via the machine, then think of tinting the dough red and green This can be done by separating the dough into two equal parts and tinting one half with half a cup of beet juice and the juice from.cooked spinach leaves for the green.If you want a lovely  deep golden color use egg yolks only .

The filling can be varied, however Ms/ Clark gives a pretty good mix of ingredients.She uses sausages  and salames or procsciutto for the interior. You can also use chopped meat or meat balls.A true timpano also has eggs in it but she subs it the more colorful and healthier roasted squash. Broccoli rabe is a must, both for its burst of color and flavor. as as one onion for sweetness. Ironically there';s also more pasta in the filling, usually penne regatta, but rotelli , plain or tricolore, could easily be subbed in.Cheese is de rigeur and Ms Clark uses buffalo mozzarella and fresh ricotta. This gives the pie both chewiness and creaminess.It has to be moist too, so you 'll need one 28 ounce can of tomato sauce along with a sprig of basil mixed in..Red wine is added too although if you want you can omit it.Nutmeg and a pinch of red pepper flakes are thrown into the mix to round it out. Keep  in mind this is a labor intensive  recipe. The squash has to be roasted for forty minutes while the broccoli rabe has to be sauteed first in a garlic infused oil. The penne also has to be cooked as well and if you make the pasta sheets extra work too.The finished product is worth it, though.


Timpano is a yummy pie, perfect for a holiday party.Every slice is a rich mix of flavors and textures. Try your hand at it for some good eating.

The Times Top Ten List

It's that time of the year when lists come out and the New York Times Food section is no different.  Today's issue is no different. The best recipes, drinks and restaurants are listed along with the hottest food terms of the year. It's an interesting look at how treats and toddies influenced the year that was.

What are the top recipes of the year? Ones that I would certainly like to try, There is roasted chicken provencal, a melange of thighs and wings roasted with shallots, lemons and garlic in a vermouth bath infused with herbes de Provence,Chicken is also top again, this time with an Mediterranean flavor.,oven roasted chicken sharwanaIt 's an easy fix of piling the sliced meat onto a platter and decorate with salad and topping. It's a fun light New Year's dish after heavy holiday feasting..It's tahini gracing chopped cucumbers and tomatoes along with parsley, olives and feta. Fried eggplant also adds flavor along with hummus swirled with harissa. Pile it on pita for a sandwich/salad mash up. Summer pasta with zucchini,ricotta and pasta was also popular.It's just a simple dish that you could even make now using frozen squash.There's also another  refreshingly simple dish - salmon with anchovy garlic butter. Capers are also added for a zesty saltiness but it's really the anchovy butter that makes it sing.Three cup chicken , a famed Taiwanese braise of thighs and wings in a dark and pungent sauce.Some of the other recipes were a quick fresh tomato sauce and the only dessert to make it was summer berry buckle.

What drinks made the list?Auslese.It a German riesling made from very ripe grapes and oomphed up with Botrytis cinerea. Sherry ,an old fashioned classic  has also cracked the list.As per the Pour column writer, Eric Asimiv, it has an almost oceanic taste thanks to the note of saline and iodine. He also praises the moderately priced wines such as the 2014 Mojo cabernet franc from Shinn Estate, a famed Long Island producer. The Southern Rhone gives the tasty blend of grenache, syrah and mourvedre. Another favorite was the 2013 trocken riesling fermented from grapes grown on limestone..The stone was reflected in the notes,stony, chalky and floral. Try these at the city's top restaurants.There's Gabriel Kreuther, named for the chef., is an homage to all dishes Alsacian, with its'rustic tarte flambees and liverwurst. Superiority Burger, the make is a  kind of a misnomer, is another yummy fave catering to vegans and vegetarians. Fans rave about the tofu Philly cheesesteak along with a sugary white sweet potato topped with chopped pickles, serranos and tarragon. Of course Momofuko Ko is right up there; New Yorkers love their boxed sushi and uni or sea urchin with chicken. Mexican food is also number one with Manhattanites  as seen in Cosme.with real Mexican tortillas along with celebrations of traditional dishes.

These are the lists to guide you to good eating and dining along with good drinking. It's a nice culinary salute to 2015. It's was an interesting year, flavorful and tasty in so many ways.

Your Choice Of Holiday Sides

One of the treats of the holiday table is the vast array of sides. From jewel toned cranberry jelly to home bowls of stuffing, holiday feasters can enjoy a wide range of flavors and textures,Best of all most holiday roasts can go with a wide variety of sides.These could be healthy or decadent, yet all delicious.

Sweet sides work well with poultry and pork. Cranberry jelly or chutney goes well with both turkey and capons. For more adventurous home chefs. you can make your own cranberry jelly.This is an easy mix of fresh cranberries cranberry juice, lemon and maple syrup (!) first cooked over a high heat and then a lower one for only ten minutes  or until the mixtures thickens into a jelly. Chutneys also work with fowl and they can be ladled over the meat too for added flavor. Try an apple mango one with a melange of cubed Gala apples and mangoes ,blended with dried apricots  and spiced up with mustard, cloves and black pepper. Pork and hams always benefit with the addition of sweet sides. Grilled , unadorned pineapple rings work with both these meats. You can add a very small sprinkling of sea salt to give it a boost of savory. Apples are another excellent accompaniment. You can try homemade applesauce  to go with a pork loin roast or better yet , a warm apple and onion salad with the addition of freshly fried bacon and a tablespoon of brown sugar. Apples can be sliced into a stir fry, cooked with kale, cabbage and Brussels sprouts. Add some apple cider vinegar for tartness and walnuts or pine nuts for crunch. Sweet potatoes are the ultimate sweet side. Instead of layering them with marshmallows, turn them into tasty fries for the kids or a creamy , buttery mash with a drizzle of maple syrup on top.

There are many savory sides to try as well. Stuffing is always in demand, especially if you have turkey. Make it interesting by using nothing but pretzels for a tastier side. Eggs  and sour cream bind together three cups of pretzel sticks that have been soaked soft in hot water. Onion powder is then added to the mix for more flavor. You can also make it in the traditional stuffing way, with sage and onion being first cooked with celery and then adding in the pretzels. Mind , this has to be cooked on it's own and not in the bird. Another fun side is Yorkshire pudding, perfect with any roast beef or London Broil. It's an easy recipe.It's four eggs, and equal amounts of milk and flour. What makes these tasty popovers sing are the meat drippings. mixed into the batter. They're wonderful, loaded with roast beef slices and gravy. For something a bit more healthier, try the classic string beans almondine.You can use fresh if you can find them or frozen green beans along with almonds browned in butter or margarine. Brussels sprouts are another emerald gem, perfect for the holiday table. Simmer in hot salted water until tender but firm. Drain and then dress with melted butter and a liberal sprinkling of Parmesan cheese. Of course no meal would be complete without potatoes. You could have them in a mash but enrich it by adding sour cream and chives or the skins for added nutrients. Scalloped ones are a supremely elegant addition to any dinner or holiday lunch.its just taking sliced potatoes and baking them in a creamy roux.

Sweet and savory sides will add oomph to any holiday meal. They're good ,complementing the main roast or just wonderful on their own. Make one or make them all for a special treat.

Your Holiday Roast Your Way

With Christmas and New Year's only weeks away , its' time to think of the the man dish, the roast..Many home chefs freak out at the idea of it. There;s so much prep, and pressure to cook it correctly and give family and guests , moist juicy slices. The best way of dealing with this is picking a roast that fits the skill level. That way there's a delicious roast, with little or no mistakes.

Neophyte home chefs should look into roast chicken for their first holiday meal. It's the simplest meat to roast and the finished product is always a good one.It only takes an hour to make and prep time is almost nil. You can just rub it with butter, salt and pepper and then pop it into the oven. Herbs such as rosemary and thyme accentuates the flavor even more and you can also add a squeeze of fresh  lemon or orange juice before adding the seasoning. If you're having more than five you could get two chickens or better yet  a capon or gelded rooster.An eight pound one does take two hours to cook and there is some basting required. Yet it's not that difficult and a first time roaster can do it.Fish is another easy roast. Go for a bronzino or a trout, s slim fish that cooks up easily. It can be seasoned with ginger, garlic and Asian sesame oil for an Oriental flavor, Give it a Mediterranean flair with chopped parsley, and red peppers along with salted capers and garlic. Bring the Caribbean to the holiday table by giving the fish a paste bath of ginger, garlic clove and allspice.Roasting time is only thirty minutes so there's no worry about it drying out or constant basting.

Intermediate home chefs may want to try leg of lamb for their Christmas or New Year's dinner.Again it's an easy roast of only thirty minutes. Most cooks usually make it with a rub of garlic and rosemary. There's even a thin gravy of  red wine, diced onions and chicken stock liberally laced with rosemary, chives and parsley.It can also be made Greek style with lemons and oregano. It should be bone in roast so you can get that extra taste/ If you want a more well done meat then roast for another half an hour or hour more.Roast beef or London broil is another good main dish for intermediate chefs to make.It's an easy seasoning  of just salt and pepper, and olive oil. Small slits are made throughout the meat for garlic cloves. Roasting takes two to three hours. The meat is cooked in a very hot oven at 375 degrees F for the first half hour to brown it, then at a lower 225 degrees F for the last ninety minutes.This gives you enough time to make the sides and gravy  too.Intermediate and experienced chefs may want to try something grander for Christmas dinner such as turkey.It's an elegant way to celebrate even though it can be a bit of work. Home chefs should roast the bird breast side down for a moister meat.It should be roasted on a bed of layered celery for a more delicious and flavorful gravy. Butter should be rubbed all over the outside for tender meat.It should be basted every so often. This makes the skin cracklier and crispier  and then it should be tented with aluminum foil.The bigger the turkey the more times it needs to cook. A small eight to twelve pound bird takes three hour, one double the size at sixteen pounds takes a whopping six to six and a half hours to thoroughly cook.

Don't freak out at making the holiday roast. Pick the one that fits your experience level and run with it. You'll come out with a memorable and delicious Christmas or New Year's dinner that will be perfect.

Griling in December

The temps should be frosty with Jack Frost nipping at our noses and chestnuts roasting on an open fire.Thanks to global warming however, we can still grill two weeks before  Christmas. Take advantage of these warm days and make use of the grill. T'is the season - to get the dogs and burgers out and roast them on an open fire.

Before you star grilling, take time to get everything ready. Utensils and charcoal may be have been put away around Labor Day or at the very last early October. Make sure you have enough briquettes for cooking, because it's the rare grocery store that sells them now, If you don't have any, don;t despair. Use twigs,preferably from fruit woods such as apple, cherry or plum. You can also use oak or chestnut twigs too. Avoid silver maple and birch, because the twigs flame up in a second and become too hot too fast.Even though it's probably been only two months since you last used your grill, check all lines and tanks. Make sure everything is working properly or you could wind up with a disaster on your hands. Thoroughly scrub the grill  to make sure the last of the summer meats is gone. Also make sure you you have  all your utensils, from roasting prongs to tongs ready. Word of warning, if it's too windy, think about holding off barbecuing, The gusts could cause an up draft  that will spell danger (and possibly singed eyebrows to say the least) You can grill on a slightly breezy day, Just keep a safe distance from the  house.

Winter meats can work on any grill. Think about roasting duck sausage for cassoulet.It'll give it a nice woodsy smoky flavor that will add to the stew..You can also cook other sausages too, such as beef and  pork, These would be a nice side dish with spaghetti or angel hair pasta, giving the dish an earthier taste.Chicken is usually considered a summer dish but you can still grill one, using the spatchcock method for thorough roasting. Turkey, the bird of the moment , can be grilled, even without using the butterfly or spatchcock method. It's just letting the bird sit for an hour to thaw out and then tie the cavity closed , evenly spread out the coals before roasting. It'll make for even cooking. Use a roasting pan and center it on the grate. Remember to keep adding briquettes as  the bord cooks. Have a meat thermometer at the ready. The bird's temperature should be cooked at 165 degrees Farenheit.. The entire process should take two to three hours or each pound takes ten minutes for cooking. Try the winter meats - pork and beef. Take advantage of this warm weather, to roast up a pork loin.It's an easy prep . Season with garlic powder, salt and pepper, and then placed on a lightly oiled grill. Cook over indirect heat for only thirty minutes. The internal temperature should read 145 degrees Farenheit. This is also the perfect time to grill a London Broil.It's is a quick grill with the meat cooking up only seven to ten minutes on each side.

Take advantage of the warm weather and grill.It's a nice way of cooking summer faves and satisfying those cravings. Roast up your favorite meat and enjoy!