Pie Variations

 It's pie season and many home bakers will turn to the traditional for their Thanksgiving desserts. Yet it's the same boring kinds, apple  pumpkin and the occasional pecan. What can be done to make them more exciting? Vary the recipes

Apple pie almost cries out to be something different.You could start out with the crust, adding a teaspoon of cinnamon or cinnamon and nutmeg combined. Another idea is sprinkling brown sugar on the crimped edges for a crunchy and sweeter pie. A really decadent idea is using cinnamon bun dough for the crust. This also includes using the icing too. To balance out this sugariness, use tart Granny Smith and Honeycrisp apples.Caramel and the fruit go perfectly together. Salted caramel works well because of the underlying current of savoriness in it. Do you go with a store bought sauce or make it yourself? A homemade caramel sauce is nothing more than granulated sugar , butter and heavy cream cooked together. It produces a nice  thin sauce that you can use  later on cakes and even pancakes and waffles.A chewier version would be adding nuts, namely walnuts. These can be whole or halved. They can also go on top as part of a streusel topping. Streusel is an easy make, combining dark and white sugar with flour and various spices like cinnamon and ginger. Butter is added for more flavor and to bind the other ingredients. It's then scattered op top of the pie and baked with it.

There's not much you can do with pumpkin pie. A different way of making it is in a galette This is a free form pie that baked on a cookie sheet. It makes for a lighter slice with less filling.Some home bakers add a layer of sweetened cream cheese to give it some zing.You could also make just the filling in mousse form. This is an airy version made with eggs for binding and the same spices. It's the perfect dessert without the soggy crust. Another idea that's completely fun are pumpkin pie shots. This is layering the filling over cinnamon and crushed graham crackers in shot glasses. Top with whipped cream and cinnamon. Some home bakers are combining this pie with another Thanksgiving classic - pecan. Yes, they can be combined, although pecan is better on its' own.It's layering the two fillings with the pecans being placed on top. You could easily make a traditional pecan pie however it may be too sweet. Think about adding dark chocolate to counterbalance it. Ditch the corn syrup which can be tooth achingly sweet and sub in maple syrup instead. Use four ounces of eighty-five to ninety per cent dark cacao. Bourbon pecan pie is a Southern specialty. Two tablespoons of bourbon will do it, giving the super sweet filling some strong zing.

Pies do rule for Thanksgiving. Yet the same ones , apple, pumpkin and pecan can be ho hum. Liven them uo with different variations for a unique holiday dessert.

A New Kind Of Thanksgiving

 Unfortunately this is not going to be an easy Thanksgiving. Many of those big , family ones from years past have to be cancelled and rethought. There is a plus in this - less cooking. That means that elaborate dinners will be postponed and smaller ones will be cooked. That also means easier recipes made in half the time.

Of course turkey will always be the main attraction. Select a smaller bird - namely a four to six pound one. Cooking time will be a lot less. Usually bigger birds take anywhere from four to five hours to thoroughly roast. A smaller one will only take an hour and a half.You could make a homemade stuffing and be prepared for leftovers (which do work the day after paired with gravy and sliced turkey). A more simpler way is getting Stovetop Stuffing which would considerably cut down on prep and cooking time. It's just a quick mix of butter, margarine and water and then cooking for only twelve minutes.There probably won't be any leftovers too.What about the sides? You can nix the traditional drenched in mushroom soup green beans and just try the more refreshing string bean almondine. This is a zingy lemon drenched veggie dish  , decorated with slivered almonds. Should you serve sweet potatoes or yams? Yes, but think about roasting four of them for the family. Again, this is a better version and tastier too as it's not covered in marshmallow goo. If you want to make a small green salad, go ahead. If you want to cut down and serve just the turkey and salad, that's fine too. As for the cranberry sauce, why not put dried cranberries like Craisins in the salad for a twist on tradition.

Thanksgiving means pies too. Yet  is it worth making a whole pie for just four or five people? An easier idea is a galette.It's baked on a cookie sheet and has an easier to make crust.It's usually made with fruit such as seasonal apples or pears yet you can also make a pumpkin pie one. This is a rolled out crust with a thin layer of pumpkin filling spread on top. The dough ends are then folded over and the entire pie is baked at 400 degrees F for only half an hour. You can serve the slices with a dollop of maple syrup infused whipped cream. Another easy idea is individual desserts. Think apple crumble in ramekins. It's layering apples with a streusel topping of rolled oats,light brown sugar, walnuts and butter and then baking them in a 375 degree F oven for half an hour to thirty-five minutes. The mix is good for six ramekins , Don't worry about it being too much for four people. Guaranteed, there won't be any leftovers. Have the family top the crumbles with whatever they want, creme fraiche, vanilla ice cream or whipped cream. Pecan pie is another tasty Thanksgiving dessert however a whole pie is too much. Think turning this popular treat into bars.It's a buttery cookie bottom topped with the mouth watering blend of brown sugar, heavy cream and pecans.It's the perfect weekend snack too, especially for movie night.

Yes, Thanksgiving will be different this year. It will be smaller but easier to handle. The food will be a snap to cook and bake. That means more time , spent with family and enjoying the day.

Kinder Times Hopefully

 With the Biden-Harris victory there should be a new era of kindness rushing in. The problem is it may take a while to get to the food and wine industries. There still will be hatred and harassment of women, and minorities. Can we make it change?

This question comes in light after The New York Times cracked open a case about male sommeliers sexually harassing female contenders for their positions at the Court of Master Sommeliers. Regular contributor Julia Moskin wrote about this in Wednesday's New York Times Food section. Nine men were accused of sexual misconduct towards women considered candidates for the court's top title of master sommelier. These men already hold that title and wield a strong amount of influence for the women to advance. An apology from the twenty -seven women in the 165 member court has been issued.Supposedly relationships between male and female members are common yet those liasons escalating into something bitter are rare. Yet this also extends to the food industry as well. We've seen it with the charges against Mario Batali and Ken Friedman , owner of Greenwich Village's Famed Spotted Pig. It should have been a wake up call for other for other chefs and restauranteurs around the world. Hopefully it will.

 With a new administration bent on healing and equality, America could lead the world in treating sexual misconduct and racial inequality in the  restaurant and wine industries. It starts with supporting businesses as small as a food truck pushing bulgoki to up and coming wineries and vineyards.It also starts with thoroughly investigating claims  about prejudice regarding hiring as well as in house promoting. Luckily , it hasn't hit the supermarkets (unless it has and all the big chains are adept at covering up scandal).Sadly it does occur in the fast food business and whatever problem is usually resolved - mostly with some kind of reparations. However it shouldn't happen in the first place. Another must change is promoting more minorities in the fast food industry. Wendy's, despite some gaffes in recent years (namely the symbol of white supremacy Pepe the Frog in a Wendy's jumper and red braids) has a good reputation of promoting Black and Latinx in more managerial positions. McDonald's does not have this reputation. In fact a few weeks ago Black franchise owners sued the chain for placing their franchises in high crime areas where they had higher operating cost, high employee turnover and lower sales.Burger King is the better of the two this way. They haven't had anything like this happen.

The Biden-Harris administration will bring a sense of freshness and unity in an already torn and shredded world. Hopefully this will apply to the food and drink industry. In the end , kindness will prevail.

Nacho Bowls Layers Of Flavor

 Pati Jinich's New York Times Food  nacho article inspired me to create my own nacho dish. Her bricklayer nacho dish gave me an idea. Supposed the nachos were layered in individual bowls with  the meat and veggies cooked and the rest of the ingredients put on in bright tiers? I gave it a shot.

Bricklayer's nachos have three kinds of meat, I made a vegan version using Morningstar Farms, vegan beef crumbles.

It was just skillet sauteing them with about two to three tablespoons of olive oil. It was then adding the holy trinity of Mexican cooking.

Heady dashes of onion powder, chili powder and cumin were sprinkled in along with garlic powder.

It was then adding one  chopped yellow pepper.

along with one  sliced vine ripe tomato.

Cook all this for a few minutes then start layering.

It's first taking the nachos. I used Late July's . They don't have an oily aftertaste like some other tortilla chips and they are extra crispy.

Layer these evenly, then spoon on the meat and veggies.

Another layer of chips.

Then it's the toppings.

I used Acme's brand of salsa, the mild O Organics and Go Veggie Mexican soy cheese mix. You can add what you want here to suit your tastes.

                                          Sliced avocados topped this. You can also add jalapenos and sliced                                                        black olives too if you want.

I loved this version of bricklayer nachos. They're a fun crunchy dinner, stacked with all sorts of flavors and textures. I would definitely make this again. It's that good. Variations abound here. Use real meat whether beef or chicken. Top with bacon crumbles or use salsa verde instead of the tomato salsa.

Nacho bowls are a fun dinner. They 're filling while being healthy and delicious. The flavors and textures are the perfect antidote to livening up the week or weekend.

Lentils The Truly Versatile Legume

 Lentils are one of the most basic legumes. They're also one of the most versatile, lending themselves to all sorts of dishes. Home chefs can try them with a variety of different recipes, all good for you and good tasting.

David Tanis knows this and loves them so much they were featured in his column in yesterday's New York Times Food section. He gives such diverse recipes as lentil loaf a type of bread along with a smoky lentil stew with leeks and potatoes and spaghetti with lentils, tomatoes and fennel. What is interesting is that there are many different kind of lentils, He suggests that if the meal is heading into the Spanish direction then use Pardina lentils, a small brown variety good for stews, soups and salads.For an Italian based dishes use Castelluccio ones from Umbria, Turkish dishes need split red lentils which are also the base of the Indian daal. There are also yellow ones ones and black or Beluga lentils that resemble caviar roe.Lentil soup requires a sturdier kind, namely the Lentille de Puy or French lentils. These are a greenish blue color and have a thick skin which makes them pop in the mouth when bitten. This also makes them ideal for hot soup, because they don't become mushy.  Keep in mind that olive oil brings out the flavor of any kind of lentil so drizzle extra fruity olive oil on the dishes.

One of the most intriguing dishes Mr. Tanis gives is the lentil loaf. This is made with red lentils along with sauteed onions  which are mashed in a food processor. Eggs and rolled oats are also included to give the loaf shape .It's a flavorful one , zinged up with cayenne, garlic and cumin along with cilantro. Cucumber slices in sour cream are the side dish with it to cool off the heat from the spices used. A different dish and perfect for the fall is the smoky lentil stew with leeks and potatoes. The Spanish Pardina lentil is used here cooked with potatoes and leeks along with onions and garlic . Saffron and pimento dulce or sweet smoked paprika give it a Spanish vibe. Also adding to this is canned chopped tomato with  its' juice, There's also sherry vinegar to give it some tang. Another idea is putting the lentils into a pasta sauce. Mr. Tanis has them boiled with a Parmesan cheese rind. For the tomatoes, you can add passata - an uncooked tomato puree that's been purged of skins ans seeds or crushed canned ones. There's also fennel bulbs, fronds and crushed seeds added as well as a small onion and red pepper flakes. The pasta used is spaghetti and its' cooked al dente for some texture.You could also use the heartier bucatini, the thicker drinking straw kind too.

Lentils are perfect in any dish. Try it in a loaf for an entirely different spin or in traditional stews and pasta sauces. They are flavorful and versatile, the perfect ingredient for any kitchen.

The Thrill Of Pure Nachos

 Who doesn't love nachos, especially with hot gooey cheese on top? it's one of the best snacks out and definitely fun and delicious to make at home. There are so many variations to choose from  , all tasty.what's best is that the base, tortilla chips are easy to bake at home.

Famed Mexican cook and writer , Pati Jinich, star of the PBS show Pati's Mexican Table wrote a very informative article in today's New York Times Food section. Nachos are not an ancient Mexican dish going back centuries but rather a post World War II Mexico creation. The border city of Piedras Negras in the province of Coahuila, is their birthplace, across from a military base in Eagle Pass Texas. The wives from the base often went across the Rio Grande to shop and eat. They stopped for a drink and a bite at the Victory Club where the maitre' d'hotel , Ignacio Anaya was working. Unfortunately there was no one in the kitchen so Ignacio or as he was known Nacho (which is a nickname for Ignacio) created a quick appetizer with what was in the kitchen at the time. There were corn tortilla chips or totopos, government issued Colby cheese and jalapenos. The wives loved it so much they asked for seconds and it became a standard at the Victory Club. Fast forward to the Seventies where Frank Liberto, a Texas businessman took the dish to the masses thanks to an emulsified cheese sauce. It stayed liquidy without being heated up and an easy to assemble pump for dispensing. They were quickly sold at balls games and malls, Now there's even a Nacho Festival where the requirements are the basic ingredients.

Nachos are a fun dish that's easy to interpret. Ms. Jinich includes the recipe for homemade tortilla chips.It's a simple make whether baked or fried. You just need  about thirty fresh corn tortillas and sea salt to bring out the flavor. Each  tortilla has to be cut into six equal pieces and either deep fry or bake. Just use your air fryer for a much easier and less messier method. The original recipe calls for shredded Colby cheese which has the appropriate bite and pickled jalapenos.Ms. Jinich also includes the recipe for these too.They're sort of like a fiery giardineria with the inclusion of carrots and pearl onions. Brown sugar is added for some sweetness along with two kinds of vinegar to balance it. Then there is the bricklayer style nachos. This is almost like a casserole thanks to the different layers. .Ms. Jinich combines bacon with Mexican chorizo and layers this mouth watering mix with beef sirloin and Roma tomatoes.This is layered over the chips like mortar over bricks. A melty cheese like Moneterey Jack or Oaxaca is then crumbled on top. You can even use mozzarella too if these aren't available. It''s then baked in a 400 degree F oven for eight to ten minutes. You can add sliced avocado crumbled queso fresca and scallions. Black olives are also a good topping too.

Nachos are a fun, tasty dish that work as a snack or as a meal. Make the original or the bricklayer's version for a flavorful combination of tortillas, cheese and jalapenos. Then enjoy this well loved classic!

Stress Eating Done Right

 Tonight is a night for stress eating. Anything and everything is being popped into our mouths as we await the election results here in the States. To be honest the whole year has been one series of stress snacking and drinking. The problem is we're stress eating all wrong.

What most people do in stressful situations , pre-pandemic was head out for something that appealed to our savory or sweet side. Eating unhealthy favorite foods was preferred over grabbing a  slice or a floret of fruit or veggie. Many will say that they left work after a stressful meeting to grab chicken at Popeye's or a chocolate sundae at Dairy Queen.It was a chance to get away while enjoying a treat. It was a bad habit but it didn't happen that often, Now with almost everyone working from home , snacks and junk food abound. we can sneak leftover Halloween candy during a Zoom meeting , balance grades and our kids' schooling while enjoying chips and a soda. We can even escape into the back yard with a bottle of wine just to get a buzz on. It's all fine and well, yet it's not the best direction for us or our bodies. All that sugar and transfat will eventually lead to the "pandemic pounds" - weight gained while in captivity. Can we break it? Yes, if we wean ourselves off the unhealthy stuff and reach for healthy and actually delicious snacks. The key is to having a "clean kitchen" free of any junk food temptations. If there's ever a time to clean your kitchen it's now before the holidays come.

Clean kitchen mean clean food too. You can still stress eat but do it with fruit and veggies.A fun and healthy snack is a bowl of apple slices dipped in cinnamon. Apples are good for losing weight as well as keeping diabetes at bay. They also promote good bacteria in the gut as well as preventing certain cancers.Cinnamon (and nix the sugar here) is loaded with antioxidants along with preventing cancer and heart disease. It's aroma and taste trigger many happy memories for some, so it's the ideal comfort food. Pears are another good snack for stress eating. There are so many different types and the flavors vary depending on the type. Of course veggies are the perfect nosh for stress eating. Try baby carrots to gnaw on tonight. You get that crunch factor , perfecting for relieving that tenseness in the jaw along with getting a good dose of the all important beta-carotene. Broccoli and cauliflower florets are also good for easing anxiety, especially when served with a tasty dip., Again make the dip healthy by adding herbs and spices to Greek yogurt. Nuts like almonds and pecans are good for snacking as those classics - pretzels. Nibble on a few pretzel sticks as you watch the election returns. Serve these with hot chamomile tea which can relax you for a restful sleep.

This is the night for stress eating - and drinking. Try to make it a healthy nibble. The better you eat, the less stress you put on your body.