Delights Of Delaware

 Hopefully President Biden  will bring some of his state's foods with  him when he heads to Washington, Delaware may be a little state but it has some big flavors. There's a combination of seafood and produce, Philly influence and in state classics. It's a fun cornucopia of different tastes that will appeal to everyone.

Delaware is part of the Delmarva Peninsula, consisting of it , along with parts of  the Maryland and Virginia coastlines. Seafood plays an important part for this state that not only has the Atlantic Ocean but also the Delaware Bay. Blue crabs abound in the last. Delaware's coastal areas have a variety of different seafood eateries that feature everything from steamed to crab cakes. Another popular dish is crab dip served with Ritz crackers. The dip is a mix of the seafood mixed with Miracle Whip and sour cream zinged up with white wine and onions. Almonds are put on the finished dip for decoration. Peaches are another Delaware product, grown in the northern part of the state. Peach pie and cobbler are two desserts prized by Delawarians as well as the fruit itself when in season. Apples are another fruit grown by The Diamond State so there are plenty of pies and apple cider donuts come fall. Delaware also has a thriving corn farm industry as well. The state has a whopping 3500 acres set aside for growing ears and what goes better  with steamed crab than corn on the cob.

Of course there are two other strong influences in the Delawarian diet. The first is Philadelphia  which is only half an hour north of Wilmington. It's not surprising then that cheesesteak, that delicious meld of thinly sliced  steak , melted cheddar cheese and sometimes onions have made their ways into the hearts of everyone from the cities to the shore area.  There's even a hybrid that has crab meat topped with cheddar on a hoagie roll. Another Philly favorite is the breakfast meat scrapple. This is a mix of corn grits and pig offal however  it's heaven when fried and served with eggs. Soft Philly pretzels have also made their way to Joe Biden's state ( as he did. He was born in Scranton and moved to Delaware as a kid). Some seaside restaurants serve them with either cheddar or crab meat. Another great influence is the Rehoboth Boardwalk where there's all sorts of goodies to munch on. Many love Sno-Cones, those mounds of pebbly ice soaked in different syrups along with frozen custard, a yummy scoop of rich flavor and texture. There's also the Nico-Boli from the beach's' famed Nicolo Pizza. This is a stromboli filled with sauce, cheese and a wide variety of different fillings like chicken and anchovies.

Delaware is in the spotlight now. Take time to discover the amazing and varied cuisine of the state when it's safe to travel.  It's a wonderful array of land and sea, Philly and Boardwalk, all perfect for White House cuisine.

Read Those Labels

 One of the worst crimes you can commit in a vegan household is buying a product with animal products in it.That happened to me recently and I was left with a large uneaten pot of soup. I should have read the label but didn't .It does pay to read every aspect of the product you're buying

What should you look for if you are cooking for any kind of diet? Everything that's on that diet and everything that's not. Don't take it for granted that a meatless product is just that. Soups usually have a beef or chicken stock in their base. Check . A soup like Alessi's porcini mushroom soup may seem vegan enough but it has dehydrated chicken added to it. To be honest most of their soup mixes are vegan , with the emphasis more on beans and tomatoes. It can fool you especially if you regularly buy their products.If you're in this situation, the best bet is to stick with well known vegan brands like Morningstar Farms and Gardein. They are famed for their fake meats and instant dinners. Gardein keeps adding different products to their line. They now have soups made with soy meats and vegan stock. It's easy to open up a can of their  chicken noodle or gumbo. Another aspect is in the cookie aisle. Many like Tates' or Walkers use real butter in their cookies and shortbread.  The best bet again is scouring the labels. Some companies like Nabisco have had vegan cookies for years. There are no and never have been animal products in Oreos and Lorna Doones.

Allergies play another important part in label reading. US manufacturers have to explicitly put on their labels that their baked goods are gluten free. Yet there's a caveat. They're not required to test their products to label cookies or crackers without it. The labels are still pretty much spelled out. Yet what about those products from a grocery store's bakery? Some , like Stop & Shop will put a gluten free labels on their cakes, cookies and cupcakes. The best bet is don't buy if you're still doubtful. Buy the already established brands that you know are safe to eat.Other allergies like egg ones are a bit trickier. Many products , especially cookies and cakes are made with eggs. Labels have to be read carefully, especially if the sufferer has problems with stomach cramps, vomiting and /or breathing. Research the product on line before buying. See what the ingredients are and even write to the company. Most will gladly tell you the percentage of eggs along with the other ingredients used. The same goes for those with soy and fermentation allergies. Many are allergic to soy sauce and a pre made Asian meal may have some in it. The same goes for frozen dinners that feature a balsamic vinegar glaze. Find out how much is in the dinner.

It's important that you read the labels , whether on line or in the store. Don't assume. It could lead to food not being eaten or people becoming sick.

Nigella's Panzanella's Recipe

 Nigella Lawson has a slew of interesting recipes sent to her fans and foodies every day. One caught my eye - her panzanella recipe. This is Neopolitan bread salad, chewy and dense,a flavorful throwback to summer. I had to make it. I gave it some tweaks and made it my own.

It starts with a dense chewy bread like Italian or sourdough. I chose a chunky Italian loaf.

This was perfect for ripping into thick pieces, sort of like stuffing. Use half a loaf for an average sized salad.

It was then time for the tomatoes.

While Nigella uses beefsteak ones, I like the deep rich taste of the vine ripes. I cut up six tomatoes 

It was then mixing the two with a good half cup of olive oil and a fraction of a capful of red wine vinegar. Ms. Lawson also throws in a pinch of sugar but I don't like the taste or the idea of it. I omitted it as I did the chopped onion and garlic. Instead I used the powdered versions which gave the salad a lighter taste.

Everything was mixed and then placed in the fridge for a couple of hours. Nigella's panzanella is chilled overnight in the fridge which is great for summer. This is winter and a few hours did it. The bread and tomatoes were nicely soaked, and still chewy.

I added a sprinkle of oregano for some color and a dash of more flavor.

                                             it worked perfectly and there was very little left - unlike other salads.

                                   It's good as is but you can add in anchovies, olives, or shrimp if you want. it's a salad that can be customized.

 This panzanella salad is the perfect cure for those suffering from the winter blues. Try this version of Nigella Lawson's summery dish.It's a kiss of warm weather during chilly times.

A Vital Miami Fish Market

 Now more than ever we need our markets. They not only provide us with food but also with the comforting fact  that they're still around. That's the case with Plaza Seafood in Miami. It's a hub of activity , with it still selling different kids of fish to loyal customers. It's  a comfort shop to homes chefs.

The New York Times Food section provided a pictorial for this well known market in yesterday's New York Times Food section. Regular contributor Brett Anderson interviewed the various shoppers while Scott MCIntyre took a variety of interesting photos. Plaza is a small market  but's it;s constantly packed with a never ending stream of customers.They come not just for the filleted fish and conch, the last popular  in Florida and the Caribbean but also for fried fish, conch soup, and seafood empanandas .These are similar to what the owner, John Pitaluna  ate growing up on in Havana. His family moved to Hialeah Gardens, north of Miami in the 1980's and he kept the recipes going strong. Now they can be passed down to his son, Adrian, 21 who also works at Plaza. He's been keeping tabs on what sells the most. It's conch , meat from an over sized sea snail, mainly from Turks and Caicos along with the Bahamas.it can be put into chowder like clams and fried like oysters. Yellowtail from the Florida Keys and Mexico is also popular.

Miami, like any other city , is full of different neighborhoods. Inhabitants find out about Plaza and come, bringing their need to the   Allapattah section also called Little Santo Domingo.  It was a neighborhood where there was always affordable rents and everyone was welcome.  That's fading now thanks to the area gentrifying. Yet Miami's diversity is still strong as seen in the customers. There is Haitian Carline Saintlimond who bought shellfish for a seafood boil along with buying red snapper and grouper. Haitians use all sorts of fruits and spices to flavor. Chinese born Yang Zhao and Wendy Liu came from Orlando to buy lobster tails  that they'll grill along with shrimp and bream steamed in garlic and soy sauce.There are also loyal customers like Arnita Pace drove half ah hour for yellowtail snapper, live blue crabs and Gulf shrimp. For her it's also a family thing because her sisters also buy their food at Plaza.Plaza Seafood also helps family in times of grief too. Eccleston Aitcheson and his sons, Angelo and Michael, bought king snapper and yellowtail for Jamaican escovitch,a fish dish that's spiked with Scotch Bonnet peppers , onion , carrots and vinegar sauce. It was going to be made in honor of his dad Talmon who died December 30th. It was his favorite dish.

Plaza Seafood is one of those comfort stores that we need right now. It's a staple in Mimai, but it could be a fishmonger in any city in this country or anywhere in the world. It gives regulars a sense of security while providing delicious fish.,

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A Korean Pancake That Has Everything

 It's always a good thing to clean out the fridge.Yet don't throw out those odds and ends. There's a recipe that can make good use of them. A jeon or Korean pancake is a great way to use all those bits and pieces leftover.it's also a tasty snack or lunch too.

The great chef J. Kenji Lopez-Alt wrote about this Korean staple and fun food in today's new York Times Food section.  Jeons are kind of like egg foo yung save there's a flour base instead of eggs. You can basically put any kind of add in into the batter.As Chef Lopez-Alt points out they're basically made from wheat flour and cornstarch. It's the extras that make it. They can be stuffed with squid, oysters and scallions or with mung beans and pork as in nokdu jeon.  These savory pancakes can be made of wild green onions and a thin egg batter like Busan, Korea's Dongnae pajeon. It can also be flavored with kimchi, spicy fermented cabbage and gochugaru, Korean hot pepper flakes. One of the best that Chef Lopez-Alt has eaten was at  Manhattan's Hanjan where chef Hooni Kim shallow fried scallions, ramps chives and squid in a thin batter of cornstarch, flour, egg yolk, baking powder and water. You can use this batter mixture with different ingredients like cherry tomatoes and spinach, leftover broccoli rabe and kale. You can also sub in starches for the flour. Egg whites will cause the jeon to rise like a puffy omelet while using only yolks will tenderize them, Baking soda and /or carbonated water will give them lacier edges and a puffier interior.

Chef Lopez Alt gives his recipe, born from having sauerkraut left over in fridge. It had fermented to the point where upon opening it hissed and bubbled at him. There's also a red onion for sweetness and scallions. Add cherry peppers or pepperoncini for color and bite. Use sauerkraut and also a quarter cup of its' juice. Chef Lopez-Alt says ice cold water is a must and keep mixing to a minimal. As for the oil used, use either peanut, rice bran or soybean oil for frying. A wok is preferred for frying but a skillet also works too. The sauerkraut and its' juice are mixed with the the rest of the ingredients until there is no more dry parts. The pancakes are then fried. He also gives two variations . One is a kimchi, cabbage and mushroom one , rife with stir fried or sauteed cremini or shiitake mushrooms and the gochugaru instead of the peppers. The second is garlicky zucchini and carrots. The veggies are mandolined into thin matchsticks and then placed in a fine mesh strainer set over a bowl for fifteen minutes. The liquid is a sub in for the sauerkraut juice. In place of the peppers, used four minced garlic cloves. There is a dipping sauce for all three, made with soy sauce, rice vinegar, scallions,  granulated sugar and  toasted sesame oil.

If you want to clean out your fridge, make jeon, These pancakes  are a delicious ways to use whatever odds and ends you have. You can be creative  , with a can if sauerkraut or an array of fresh veggies. Have fun with this crispy flavorful treat.

A Winter Classic Gone Vegan

 Winter means ones thing - a lot of grilled cheese sandwiches. Yet what happens when you forgo dairy? Sub in with good vegan ingredients. You'll still get the same taste without the real thing.

I love a good grilled cheese but it's impossible  to make in a vegan household. That's when Violife aged non dairy cheese comes in handy.

It's partially hidden by the bread. (I used artesenal instead of white or whole whear). Violife is an unusual  potato starch  and  corn based cheese , coming out of Thessalonika Greece.It's more sold overseas but  it's also in stores like Stop & Shop, Shop Rite and Whole Foods. here in the New York area. The company has everything from feta to different types of cheddar and Colby.

It's important to slather mayo on the bread before grilling or frying so I used Nayonnaise for this.

 You can also use I Can't Believe It's Not Butter or an oat butter like Miyoko's. Mayo helps keep the bread moist during cooking (this is a tip from the New York Times Food section)
Wafer thin tomato slices were then added and the whole sandwich was fried in I Can't Believe It's Not Butter.

  They're very thick sandwiches which made flipping impossible. It was still delicious, especially with the aged cheddar taste of Violife. You can add Morningstar Farms bacon for a different , diner influenced vibe. This can also be the perfect accompaniment to tomato soup.

Vegans can have this classic sandwich. Just use a cheese like Violife and create a warm gooey bite , perfect for these chilly days. It's a great way to eat healthy while still having  flavorful cheesy goodness.

Cooking Tropical

 This is the time of year when many hit the islands, whether the Caribbean or the South Pacific. Unfortunately these are out of reach this year - however home chefs can recreate the islands' famed dishes easily in their kitchens. It's not quite a dinner on a balmy bay, but taste wise ti's close.

The Caribbean  has been one of the most desired winter getaways for over a century. There are around thirty four islands (not counting the tiny islets ) in the Caribbean Sea. It's  a cornucopia of different dishes from Europe, Africa , Asia and what's left of the indigenous culture.it is spicy but with spices easily found in everyone's spice rack. Most dishes include allspice, ginger, cinnamon,nutmeg, clove, garlic and paprika. An easy dish to recreate is rice and peas. This is really more rice and beans and is big in Puerto Rico and the Dominican Republic. Cook kidney beans in coconut milk with onion, garlic thyme and salt. The rice is added later and can be eaten on its' own or with jerk chicken. Jerk chicken is another tasty island dish.Jerk is a type of cooking found in Jamaica and can be applied to all sorts of meats. It starts with a marinade of  green onions, garlic, habeneros, and lime juice. To balance this brown sugar and thyme are also used. This is put into a food processor and pureed. The chicken is then placed in a plastic baggie with it for anywhere from three to twenty-four hours. The meat is then baked in a 375 degree oven for thirty minutes. You can also make the fiery Jamaican callaloo with kale or collard greens , tomatoes and Scotch Bonnet peppers. It's usually cooked with salted fish but you could also make it a side too.

On the other side of the world is the South Pacific. This is where islands have turquoise seas and warm balmy nights.It's also where luaus started. it;'s also where the first inhabitants came from the Asian mainland about 3,000 years ago. They brought such staples as bananas, coconuts, sweet potatoes yams and breadfruit. The Europeans later brought, beef, chicken and sheep along with carrots and turnip. Pigs were indigenous and they're a main attraction at all sorts of celebrations and dinner. Try Kalua pork which is a mix of shredded pork butt with cabbage and liquid smoke. You can make this in a slow cooker if you don't have the time.A side dish would be Polynesian cabbage wraps. It's red cabbage stuffed with shredded chicken, brown sugar, and soy sauce along with a host of spices such as chili powder and cumin.Pineapple, lime juice and peanuts top it off. This is the area of dozens of islands so fish and seafood are mainstays. Try French Polynesian shrimp in coconut vanilla sauce. It's a French influenced dish that has rum, cream, coconut milk and vanilla beans, The Tahitians also make their version of ceviche which has raw tuna being cooked in lime juice and then sprinkled with coconut milk. 

You don't have to travel to have good island food. You can easily make these at home. Enjoy them with a cool, frothy drink and pretend you're on the white sand beach beside a turquoise sea.