The Oysters And Their Merroir

 If you think oysters are just oysters, think again. They are as complex as wine, and even mirror the drinks' many different flavors and subtleties. These are not just bivalves. They're much more.

 Regular contributor Melissa Clark explored  this in yesterday's New York Times Food section. Oysters are actually filters, cleansing up to three thousand gallons of both salt and fresh water daily. Yet for centuries they have been considered both a staple as with the Indigenous Americans and a luxury as with the Europeans who settled the continent. However they're not that simple. They are a complex animal, now mostly farmed in controlled conditions, not unlike grapes meant for wine.Unlike wines there are only five kinds of them in the United States. There is the East Coast one, found in the Atlantic while the Pacific Ocean has the west Coast oyster. yet the varieties or varietels are just like wine. An oyster raised in the warm waters off Louisiana is going to taste entirely different from one harvested from Maine's icy ocean. This is called a merroir,  a play on the french terroir, from land. Mer is from the french word for 'sea". It's the interaction of aquaculture techniques and the local merroir that creates the taste. even though the oysters from the Glidden Point Oyster farm is only one thousand feet from the Mook sea Farm, their tastes are vastly different. The Glidden Farms ones are sweet , dense and stony  while the Mook Sea Farm have a clean flavor and a rounded shell.

Sometimes the land itself can have a direct impact on the oysters flavor. At Hama Hama Company in Lilliwaup Washington,  the Pacific oysters are raised in the Hood Canal. This is nestled in an area where there are Douglas firs which drop their needles into the water. This definitely affects their taste, along with the algae and phytoplankton. Oysters aren't the only ones with a merroir. Scallops are also affected by their environment too. They also have a distinct flavors and textures.They run the gamut from soft and mild  from Cobscook Bay to funky, firmer and saltier adductors from Little Macchias Bay. This is a recent thing and it may be shortly applied to shrimp, crab and lobster too,If you plan on eating oysters for the holidays, keep in mind that they're not really good with champagne as most make them out to be. Ms. Clark  feels that raw oysters gives the bubbly a metallic taste unless they're Oysters Rockefellar.. Instead try a modestly sweet German Resiling. You can also try Sancerre, Muscadet or Chablis.

Oysters are not just oysters anymore. The same idea with scallops. They're as complex as a good wine with different flavors and sub notes. Like a good wine, they should be savored and appreciated for those unique tastes too.

A Trucker's CHristmas

 We don't give enough credit to our truckers. They have been our saviors during this pandemic and shortages. Funny enough these heroes prefer to be on the road at Christmas, celebrating and even cooking from their cabs.

Priya Krishna , a regular contributor and cookbook author interviewed this chefs of the road for today's New York Times Food section. The cab kitchens are actually well equipped despite their small size.Trucker Dina McKinney's kitchen is really like everyone else's. There are spices neatly organized in jars, a butcher block counter and a prettily tiled backsplash. there are even Santa towels. She is cooking for herself but what a meal!. There will be Brie in puff pastry and a thyme and rosemary rubbed turkey leg to be roasted on her rotisserie. It's dripping will go to   season a turkey breast. Brussels sprouts with bacon will be sauteed on her butane stove. Not every trucker has her elaborate system. Yet many of the three million something truckers out there are cooking from their cabs. They are either looking for much healthier foods than what's in truck stops or out of necessity. Most places nationwide have closed due to the pandemic. Then there's the life of a trucker.Many are working long overtime hours for the money  along with helping to lessen the supply chain issue, especially now around the holidays.

Yet they persist and find ways to celebrate with home cooked meals. Trucker Margie Gillis from Wisconsin Rapids, Wisconsin is making her Christmas meal with leg of lamb and eggplant casserole which she will share with other truckers. Her Thanksgiving was great with stuffed roasted duck,  green bean casserole and cheese mashed potatoes. and cranberry sauce. However it does have its' setbacks, She will only wipe her dishes clean and then thoroughly wash them when she takes her shower at a truck stop. Traditional cookies are out. She just can't handle mixing and baking them, with flour all over the place and trying to clean beaters.  New Year's also gets special food in the cabs.Tamra Fakhoorian plans a tasty First Night with a big charcuterie board chock full of cured meat, olives, and cheeses. There will be lights around her bed and she will record her goals for the New Year. Cooking can also alleviate any depression or loneliness that comes with the job. James Willis of Tacoma Washington will make himself a  lush meal of  steak cooked in a George Forman grill with instant mashed potatoes and gravy. Some truckers like couple Melissa Cheshire and Vincent Louque enjoy eating out . They get to sample local specialties like gumbo and shrimp in Lousiana. Another , Sunny Grewal from Fresno.  celebrates Diwali with take out naan and shahi paneer.  Rafique Smioth from Philadelphia observes Eid on the road too.

Truckers do have hard lives but they manage to make do. This includes having the best holidays they can. It even involves a  home cooked meal with all the trimmings.

Otea Teas A New Kind Of Comfort

 if you're looking for a new tea to sip this winter look no further than Oteas. This brand has some unusual blends as well as comforting versions of what we all love. It's the perfect hot drink for sitting in a comfy chair and enjoying a warm cup/

The company is located in Revelstoke, British Columbia and has a healthy good for the planet pacific Northwest vibe about it. They have a variety of teas, both in bags and loose leaf with tea leaves coming from allover the world. There are  spicy chais' and  good for you  creamy matcha  teas , great for a relaxing sip. The company also sells accessories such as mgs, a glass tea pot and jars for storing the loose leaf. There are also  Stainless steel tea infuser and a wooden spoon for pouring in the leaves

I have so many favorites with this brand. One of my favorites is the chocolate chai  made with cacao bean peels and blackberry leaves.Their Organic Rejunvenate Tea is the perfect cup for waking up in the morning.It's made with organic ginger  lemon grass and yerba mate   . Another favorite and right for these hectic days is Serenitea, a tasty blend of lemongrass, orange peel and sunflower  and lime tree blossoms. the strawberries and cream is a delicious drink hot or cold.It's a mix of strawberry and apple pieces along with  hibiscus and rose hip peels. My night time tea is their Organic Sleepwell  with a mix of green rooibos tea , granulated ginger, organic peppermint and chamomile  to soothe and relax.

Discover Oteas Teas for a hot sip on a cold night. ANy flavor is perfect . Brew a cup, sit back and enjoy their  rich flavor

Holiday KItchen Hacks

 Christmas cooking and baking can be stressful. Home chefs and bakers may not have the time or the skill. Not to worry . There are hacks to use that can get anyone through this kitchen craziness.

First of all rethink that holiday roast. You don't have to cook an entire roast if there's only a few people. An easier version of roast turkey is turkey breast. It only takes about an hour or two to cook which means you don't have to wake up and start pepping it right away. A canned ham can do just fine if you don;t want to roast a fresh one.Another easy main course is rounds of filet mignon that can even be cooked up in the air fryer.Simplify sides as well. Frozen broccoli and green beans can be microwaved , chilled Christmas Eve and turned into tasty salads half an hour before the meal is served. Go for a simple vinaigrette instead of a fancy , more laborious dressing. Stovetop Stuffing is just as tasty as the more work intensive one where you have to tear bread and chop celery for. Instant mashed potatoes can be used and jazzed up with chopped garlic or minced scallions. Another easy side is microwaved sweet potatoes or yams. These only takes five minutes to cook per potato. Serve with melted butter.

What about those Christmas desserts? One super easy hack is going to your local bakery and buying a platter of cookies or a prettily decorated cake.  Some bakeries and stores such as Acme and Stop and Shop even sell in store  already baked and decorated Yule Logs or Buche de Noel. If you do feel like baking , remember there are Pillsbury Slice and Bakes. These are easy to prep and bake. Another plus is that you can go to their website and get decorating ideas.There is one where you can decorate cookies to look like Santa's bellies or Christmas ornaments. A yummy treat are sandwich cookies  with an easy buttercream filling.A two layer cake is always a lovely way to end a holiday meal. You can go with any of the Duncan Hines ones and canned icing. A tasty one is a butter cake with a rich cocoa frosting. What about a chocolate sheet cakes with mint icing? You can dust it with silver sanding sugar for a frosty snow effect. You could also bake cupcakes which are always a crowd pleaser and easy to bake and frost. Even easier is a trifle made with store bought pound cake, rum , fruit and Cool Whip. Layer and then pop overnight in the fridge.

Don;t stress over Christmas cooking and baking.There are some easy hacks to make everything a cinch. Try them for some relief in the kitchen.

Last Minute Kitchen Gifts

 Christmas is a week away and it's crunch time. Think anything kitchen , from cookbooks to gadgets. These are great presents that will keep on giving. They can be fun. They can be handy. They can be perfect.

A cookbook is always the most interesting gift to open.It not only gives recipes but the stories behind them as well as great tips. International cuisine ones are  also  travelogues with amazing pictures of the food, country and people. The New York Times Food section had an extensive list of them this past Wednesday.There are fourteen choices, from Mina Stone's Greek influenced Lemon,Love and Olive Oil  (Harper Collins) to Michael Twitty's  Rice  A Savor The South Cookbook 0 Noirth Carolina Press). There are cookbooks that revolve around baking like Cookies: The New Classics A Baking Book (Clarkson Potter) by Jesse Szewcyck and  Sheet Cake Easy One Pan Recipes For Every Day and Every Occasion  (Clarkson Potter) by Abigal Johnson Didge. There are cookbooks about Middle eastern sweets and Korean vegetarianism too,. If you do buy a cookbook, get extra little gifts that tie into the book. This can be a sushi mat or a pretty set of measuring cups and spoons. You could even arrange a fun basket full of the ingredients too.

Anyone loves a gadget. They're so much fun to receive and try out,An air fryer is a definite must give for any home chef. They can cook up anything from chicken nuggets to even cinnamon rolls. They will definitely be much appreciated and will be used for months to come. Another fun and necessary gift is an immersion blender. These can easily whip up smoothies but they're also great for creaming and blending soups and sauces. They're also very easy to handle as well as to clean. Bakers will appreciate fun baking gifts like cookie presses. A plus is that they're easily attainable. Everyone from Target to Walmart has them.Throw in a variety pack of sprinkles for decorating. For those non-bakers who still want a holiday treat think about giving a gingerbread kit. These are fun and also perfect for the budget. Five Below is selling them for around five dollars. Target and Walgreens also have them for as low as $2.99. There are also have sleds and trains too that already come with icing and candies to decorate.

Yes, Christmas is coming. There's no need to go frantic over what to give any home chef or baker. The list is endless , from cookbooks and gadgets to gingerbread house kits. Have fun picking out the right gift.

How To Starve Cancer The Perfect Gift of A Book

 Talking about any dreaded disease is not fun, especially during the holidays. yet what if you could stop a host of diseases just by giving a gift of one very important book. You can. Jane McClelland's part how to , part memoir How To Starve Cancer (Agenor Books 2021) is the book to give this Christmas along with being a book that should be in every home library.

Ms. McClelland herself is a powerhouse , able to starve her own Stage 4 cervical cancer that metastasized to her  one lung. if she had gone the traditional route of chemo and radiation she would have been dead after six weeks of the initial diagnosis. She fought back. The first three hundred and eight pages are dedicated to her life with the disease. Despite it she married a brilliant and cute man and created her own line of all natural bath products with an appearance on the British version of Shark Tank, Dragon's Den.  She never gave up her beloved sailing  which took her to the South Coast of England and her beloved isle of Guernsey. She did not give up on her boat racing or being a mom . She had two sons through surrogacy (the eldest even had a talking role on the international hit Call The Midwife!!!). what is amazing about Ms. McClelland is that she will not give up on herself while battling the snooty patriarchal attitude of the NHS. It's not as kind as it's portrayed as on movies and TV. She had to dig and research, even acting as a guinea pig for treatments established medicine scoffed at.

The second part of the book is geared to how to kill cancer and reboot the immune system.  The book ends with the description of the Ferroptopsis Protocol which is using iron to starve and kill cancer. There are no recipes in the book to help the diet along. Ms. McClelland a licensed  Chartered physiotherapiust, in the UK,only gives suggestions about what to eat and what to avoid. Hopefully there will be a future book of recipes that families can use. Glucose which definitely feeds cancer cells is off the table. If you think you can replace those sweet treats with fruit, think again. She nixes grapes and pineapple, fruits that are pure sugar. Berries such as strawberries and antioxidant rich blueberries are allowed and encouraged but only in small quantities. Even veggies like asparagus are  off the table along with any grain products like bread and white rice. Opt for whole wheat loaves and brown rice instead. She also recommends being on a mostly  pescatarian diet , rich in Omega 3. Think salmon dishes. Also drink a lot of green tea and bottled water. There are also supplements that help in starving and killing cancer. She is a huge believer in intermittent fasting which is a big boost to eradicating the disease. 

How To Starve Cancer is a must give book. It can help with nor only snuffing out cancer but also lower diabetes and heart disease. It is a gift that keeps on giving.

A Holiday Treat Buneulos

 If you're tired of baking Christmas cookies then think about frying up buneulos. These are a great alternative to them along with being  for body. and different . Best of all they are delicious, perfect on Christmas morning with a coffee and tea.

Christina Morales ,a regular contributor to the New York Food section  wrote about these tasty treats in yesterday's issue. They are a Mexican,  Latin American and Spanish Caribbean sweet originating in Spain. Many countries have their own version  and also different names.  Originally Spain's  first created the,mSephardic Jews during the Arab invasion. The use of anise in the original recipe is a telltale sign.  They may have born in Turkey and the recipe carried from there with the Sephardim tribes.There are different versions of buneulos made with slightly different ingredients. Cubans use the widely available root vegetable yucca which gives the fried buneulo a puffy  doughnut look. The shapes are different too., Some home bakers make figure eights . Some fry them in disc form so they look like Native American flatbreads. Syrup is uslaly drizzled on them and again that varies. The Mexicans usually make one that has piloncillo or Mexican brown sugar, clove and anise, Columbians  turn them into balls and fill them with cheese for a savory sweet treat. Cubans steep them in a syrup flavored with citrusl,anise and cinnamon

The Times give two recipes for them. One is  the Cuban with the anise syrup. The batter is a mix of succulewnts such as yucca but also boniato or sweet potato, malanga, taro and name  (pronounced nom -may a cross between a potato and sweet potato) Flour is also added for body a sis pumpkin, winter squash or calabazas. The way to prepare them is like preparing gnocchi, with the starches being hsnd mixed with the flour and three eggs. Squares are formed and then deep fried in a skillet full of bubbling hot canola oil.The syrup is an easy mix of granulated sugar, star anise, cinnamon, lime and lime peel.It's cooked over a low heat for fifteen to twenty minutes. You could also try the Mexican ones that are more cookie like  with just flour, eggs, baking powder and melted unsalted butter. The syrup is again a simple cooked mix of piloncillo (bought at a Mexican grocery) along with guavas, cinnamon, orange peel and anise seeds.

Buneulos are a different kind of holiday treat. Make them for Christmas for a nice ending. They are simple to make and just as easy to eat.